Aaron and Claire’s 15-Minute Teriyaki Chicken: A Quick & Tasty Dinner You’ll Crave!

Is your day moving at 100 miles per hour? Same here. But that doesn’t mean you have to sacrifice flavor—or wait an hour for takeout. Thanks to the amazing Aaron and Claire, we now have the ultimate weeknight hero: 15-minute teriyaki chicken that’s juicy, savory, sweet, and completely satisfying!

Whether you’re a college student, a new parent, or just really really hungry, this recipe is the definition of easy, fast, and delicious. Let’s dive in!

🍱 Why You’ll Love This Recipe

• Quick – Yes, it really takes just 15 minutes. No “chef 15 minutes” here.
• Pantry-friendly – You probably already have everything you need.
• Customizable – Skin on? Skin off? Sauce with or without alcohol? It’s all up to you!
• Gloriously glazed – That teriyaki sheen is chef’s kiss.

🧂 What You’ll Need

For the sauce (classic version):

• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar

For the alcohol-free version:
(Aaron’s special tweak—perfect for Claire and anyone skipping alcohol!)

• 2 tbsp soy sauce
• 4 tbsp water
• 1 tbsp sugar
• 1 tbsp corn syrup (or honey, or even Coke!)
• ¼ tsp Hondashi (Japanese dashi powder)

For the chicken:

• 450g boneless chicken thighs (skin-on preferred for max flavor!)
• Salt & pepper
• Potato starch (or corn starch, or flour)
• 1 tbsp cooking oil

Optional for plating:

• Steamed rice 🍚
• Salad greens & cherry tomatoes 🍅
  

Leftover pan sauce (don’t skip this part—so much flavor!)

🔪 Let’s Get Cooking!

1. Mix the Sauce

Start by whisking together the sauce ingredients in a small bowl. Seriously, that’s it. Aaron keeps it unbelievably simple—and so can you.

💡 No sake? No problem! Use Aaron’s non-alcoholic version with corn syrup and dashi for the same sweet-savory vibe.

2. Prep the Chicken

Grab your chicken thighs and gently flatten them with the back of a knife so they cook evenly. Then pat them dry, season both sides with salt and pepper, and give them a light starch coating.

💬 “Too busy for that?” Aaron gets it, but the starch adds a crisp texture and helps the sauce cling to every bite. Totally worth it.

3. Sear It Up

Heat oil in a large pan over medium-high heat. Add the chicken skin side down and cook for 4 minutes. Flip, and cook the other side for 4–5 minutes until juicy and cooked through.

⚠️ If your chicken’s thick, reduce the heat and cover the pan to avoid burning the outside.

4. Glaze-y goodness

Once cooked, wipe out excess oil (or not—up to you!), and pour the sauce into the pan. Let it simmer for 2 minutes over medium-low, flipping the chicken a few times to soak in that glossy teriyaki goodness.

5. Slice and Serve!

Let your chicken rest, then slice into bite-sized pieces. Serve over rice with greens and cherry tomatoes, and drizzle that extra sauce on top. Yes, please.

🍯 Teriyaki Tips from Aaron

Aaron is full of helpful hacks, and this video is no different. A few gems you don’t want to miss:

• No potato starch? Cornstarch or all-purpose flour will do the trick.
• Out of corn syrup? Swap in honey, or even Coca-Cola (!) for sweetness and shine.
• No hondashi? Try a dash of mushroom powder or just skip it—Aaron’s all about flexibility.

🍗 What Makes Teriyaki So Special?

Teriyaki is a classic Japanese cooking technique where food is grilled or pan-fried, then coated in a glossy, sweet-savory sauce. “Teri” (照り) means “shine,” and “yaki” (焼き) means “grill” or “cook.” The result? That mouthwatering glaze you know and love.

Aaron’s version stays true to this technique but makes it super beginner-friendly—no yakitori grill required!

🧪 Taste-Test Approved!

As always, Aaron wraps things up with a taste test. Claire tries the final dish and gives it a glowing review—complete with a big smile and lots of “mmmmm!” (And we trust Claire’s taste buds.)

Even if you’re usually not into chicken skin, Aaron swears you’ll love it here. The skin crisps up beautifully, soaks in the sauce, and brings so much depth to each bite.

📅 Why This Teriyaki Chicken Is a Weeknight Hero

Let’s face it—after a long day of work, errands, or just life being life, the last thing you want is a complicated dinner. That’s exactly why this 15-minute teriyaki chicken is such a lifesaver. It’s fast, flavorful, and fuss-free. No obscure ingredients, no fancy techniques, and no mountain of dishes waiting for you at the end.

Aaron knows exactly how chaotic weeknights can be, and this recipe is a delicious reminder that you don’t need hours in the kitchen to whip up something amazing. With just a few pantry staples and one trusty frying pan, you’re on your way to a Japanese-style dinner that feels a lot fancier than it actually is.

And the best part? It’s totally customizable. Toss it over rice, roll it into a wrap, slice it up for a salad topper, or sneak bites straight from the pan—no judgment. This is the kind of meal that works with your schedule, not against it.

👩‍🍳 Final Thoughts

Aaron and Claire’s teriyaki chicken isn’t just quick—it’s delicious. Whether you’re making the traditional or alcohol-free version, the result is perfectly glazed chicken, big flavor, and happy bellies.

🗨️ “Even if you’re not a big fan of chicken with the skin on, you’re going to love it so much. It’s so good!” – Aaron

🗨️ “The dashi really enhances the flavor of this [alcohol-free] teriyaki sauce! It tastes pretty much the same as regular teriyaki sauce, so nobody would know the difference if you don’t tell them.” – Claire

Ready to whip this up in 15 minutes flat? Do it. Trust Aaron, trust the chicken, and thank yourself later.

Want more recipes like this? Check out Aaron and Claire’s website for more easy Korean and Japanese-inspired meals. And if you’re craving a real taste of Japan, don’t forget to check out TokyoTreat for exclusive snacks that pair perfectly with your home-cooked creations!