Trader Joes Teriyaki Chicken Recipe

This sticky tender Trader Joes Teriyaki Chicken Recipe is made with chicken thighs, soy sauce, and fresh ginger, ready in 25 minutes. The savory brown sugar glaze bubbles in the pan until it thickly coats every piece of seared chicken. I prefer making this homemade version because I can control the sweetness.

Better Than Takeaway

I used to buy bags of frozen teriyaki chicken every week for quick dinners. However, I soon realized the sauce was often overly sweet and the meat sometimes had a spongy texture.

Switching to fresh chicken thighs changed everything for this meal. Searing the meat in a hot pan creates crispy edges that the homemade glaze clings to beautifully.

Trader Joes Teriyaki Chicken Recipe Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup low-sodium soy sauce
• 1/4 cup light brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced thinly

How To Make Trader Joes Teriyaki Chicken Recipe

1. Mix the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger until the sugar dissolves.
2. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes until browned on all sides.
3. Simmer the Glaze: Pour the sauce mixture over the chicken in the skillet. Reduce the heat to medium and let it simmer for 3 minutes.
4. Thicken the Sauce: Whisk the cornstarch and cold water in a small dish to make a slurry. Stir the slurry into the skillet and cook for 2 more minutes until the sauce becomes thick and glossy.
5. Garnish and Serve: Remove the pan from the heat. Top the chicken with sesame seeds and sliced green onions before serving.

Recipe Tips

• Use chicken thighs: Dark meat stays juicy when seared over high heat, whereas chicken breasts dry out quickly.
• Prep ingredients first: The cooking process moves fast once the chicken hits the pan. Having your sauce mixed prevents burning.
• Check sauce consistency: If the glaze gets too thick, add a splash of water to thin it out perfectly.

What To Serve With Teriyaki Chicken

Serve this chicken over a bed of steamed jasmine rice to soak up the extra sauce. Steamed broccoli or snappy sugar snap peas make an excellent crisp side dish.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze the cooked chicken and sauce for up to 3 months. Thaw overnight in the fridge before reheating gently in a skillet.

FAQs

Can I use chicken breasts instead?

Yes, you can use chicken breasts if you prefer lean meat. Just reduce the cooking time slightly to avoid dry chicken.

Is this recipe gluten-free?

Not as written, because regular soy sauce contains wheat. Swap the soy sauce for tamari to make it completely gluten-free.

Can I marinate the chicken beforehand?

You can toss the raw chicken in the sauce for 30 minutes before cooking. However, simmering the sauce in the pan adds plenty of flavor without marinating.

Nutrition

• Calories: 340 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Cholesterol: 105 mg
• Sodium: 980 mg
• Total Carbohydrate: 18 g
• Protein: 34 g

Try More Recipes:

• Trader Joes Pulled Chicken Recipe
• Trader Joes Chicken Shawarma Bowl Recipe
• Trader Joe’s Soyaki Chicken Crockpot Recipe

Trader Joes Teriyaki Chicken Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Trader Joes Teriyaki Chicken Recipe features sticky, tender chicken thighs glazed in a homemade soy sauce and ginger reduction. Ready in just 25 minutes, this simple stovetop dinner delivers sweet and savory flavors for an effortless weeknight meal.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces

• 1/2 cup low-sodium soy sauce

• 1/4 cup light brown sugar

• 1 tablespoon rice vinegar

• 1 tablespoon toasted sesame oil

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon cornstarch

• 1 tablespoon cold water

• 1 tablespoon vegetable oil

• 1 tablespoon sesame seeds, for garnish

• 2 green onions, sliced thinly

Directions

• 1. Mix the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger until the sugar dissolves.
• 2. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes until browned on all sides.
• 3. Simmer the Glaze: Pour the sauce mixture over the chicken in the skillet. Reduce the heat to medium and let it simmer for 3 minutes.
• 4. Thicken the Sauce: Whisk the cornstarch and cold water in a small dish to make a slurry. Stir the slurry into the skillet and cook for 2 more minutes until the sauce becomes thick and glossy.
• 5. Garnish and Serve: Remove the pan from the heat. Top the chicken with sesame seeds and sliced green onions before serving.