Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing and serving.Notes & Tips
• You can use boneless chicken breasts or tenders instead of thighs, but thighs stay juicier. If using breasts, slice them in half or pound to ½-inch thickness so they cook evenly without burning the glaze.
• The oil helps prevent sticking and gives the sauce a glossy finish, while the water balances the sauce thickness.
• Soy sauce provides savory umami flavor, garlic deepens the taste, ginger adds warmth and subtle sweetness, and brown sugar gives richness.
Serving ideas
Serve your teriyaki chicken with white rice and steamed broccoli for a simple dinner, or make it exciting with:
Crunchy Cabbage Salad
Sesame Roasted Green Beans
Sesame Cucumber Salad
