15-Minute Teriyaki Chicken

Sweet, salty, sticky teriyaki chicken is perfect for dinner any night of the week. For the quickest weeknight meal, pick up pre-sliced boneless skinless chicken thighs (skinless chicken breasts will work too). If you’ve already got a whole piece of meat in the fridge, slice it against the grain so that the chicken cooks up as tender as can be.

While traditional Japanese teriyaki refers to grilled meats one marinates or bastes in soy sauce, Japanese-American-style teriyaki recipes, like this one, trend toward stir-fry preparations with a sweeter flavor profile. Here, you can skip the marinade. Simply deglazing the pan with the sauce ingredients builds big flavor that’s brightened by fresh ginger and cider vinegar and grounded by brown sugar and soy sauce. If you keep regular soy sauce in your stash instead of low-sodium, reduce the amount you use to ⅓ cup.

Complete the meal by serving this popular takeout staple with veggies like steamed broccoli, spinach ohitashi, or sweet potato and brussels sprout okonomiyaki, and white or brown rice on the side.