If you’re on the hunt for a dish that bursts with flavor yet remains incredibly simple to prepare, this Teriyaki Chicken Recipe is an absolute winner. Tender chicken coated in a sweet and savory homemade teriyaki sauce, complemented by a hint of fresh garlic and ginger, makes every bite unforgettable. Whether you’re cooking for family dinner or a casual weeknight meal, this recipe brings together easy-to-find ingredients and straightforward steps to create a dish that feels like a special occasion every time.
Ingredients You’ll Need
Gathering the right ingredients sets the foundation for an unforgettable Teriyaki Chicken Recipe. Each component plays a key role, from creating the perfect balance of sweet and salty in the sauce to adding texture and color that make the dish pop off the plate.
- 1½ pounds boneless, skinless chicken thighs or breasts: Choose thighs for juiciness or breasts for a leaner option, both soak up marinade beautifully.
- ½ cup soy sauce (low-sodium recommended): Provides the essential salty umami base of the teriyaki sauce while keeping sodium in check.
- ¼ cup brown sugar or honey: Adds natural sweetness that caramelizes during cooking for that signature teriyaki glaze.
- 2 cloves garlic, grated: Freshly grated garlic adds sharpness and depth to the sauce’s flavor profile.
- 1 tablespoon fresh ginger, grated: A zesty kick that brightens the sauce and complements the sweetness perfectly.
- 2 tablespoons rice vinegar or mirin: Adds subtle acidity and a gentle sweetness that rounds out the flavors.
- 1 tablespoon cornstarch: The magic thickener that transforms the marinade into a luscious, sticky glaze.
- 2 tablespoons water (for slurry): Mixed with cornstarch to create a smooth slurry ensuring the sauce thickens without clumps.
- 1 tablespoon sesame seeds: Adds a toasty crunch and nutty aroma as a final touch.
- 2 green onions, thinly sliced: Fresh green onions bring vibrant color and mild oniony freshness to finish the dish.
- 2 cups cooked white rice: The classic neutral base that absorbs the savory sauce and rounds out the meal.
How to Make Teriyaki Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together soy sauce, brown sugar or honey, freshly grated garlic and ginger, and rice vinegar or mirin in a bowl. This simple but flavorful mixture forms the heart of your teriyaki sauce, balancing sweet with salty and fresh notes beautifully.
Step 2: Marinate the Chicken
Place the chicken thighs or breasts into the marinade, ensuring every piece is well-coated. Refrigerate for at least 30 minutes—though if you can spare the time, letting it rest up to 8 hours deepens the flavor to seriously next-level deliciousness.
Step 3: Cook the Chicken
Heat a splash of oil in a large skillet over medium-high heat. Sear the chicken on both sides until it’s golden brown and cooked through—usually about 4 to 5 minutes per side. This step locks in the juices and creates that irresistible caramelized crust.
Step 4: Simmer the Sauce
Pour the leftover marinade into a small saucepan and bring it to a boil, then reduce to a simmer. This concentrates the flavors and prepares the base for thickening into a glaze.
Step 5: Thicken the Teriyaki Sauce
Mix the cornstarch and water to form a smooth slurry, then stir it into the simmering sauce. Keep cooking until the sauce thickens into a glossy, sticky consistency that will beautifully coat your chicken.
Step 6: Glaze the Chicken
Pour the thickened teriyaki sauce over the chicken in the skillet. Let it gently simmer for one to two minutes so the sauce clings to every piece, creating that delicious, eye-catching sheen.
Step 7: Slice and Serve
Remove the chicken from the heat, slice it into strips, and arrange over freshly cooked white rice. This presentation allows the sauce to soak perfectly into the rice for a comforting finish.
Step 8: Add the Finishing Touches
Sprinkle toasted sesame seeds and thinly sliced green onions over the top to add crunch, freshness, and vibrant color that makes the dish look as incredible as it tastes.
How to Serve Teriyaki Chicken Recipe
Garnishes
Fresh garnishes elevate this Teriyaki Chicken Recipe from simple to stunning. Sesame seeds introduce a toasty crunch, while green onions add a lively pop of color and a mild, fresh bite that contrasts beautifully with the rich sauce.
Side Dishes
While white rice is the classic partner for teriyaki chicken, steamed broccoli or snap peas also make fantastic side dishes. Their crisp texture and fresh green color bring balance to the meal, providing a healthy, vibrant complement to the savory-sweet chicken.
Creative Ways to Present
For a fun twist, try serving the sliced teriyaki chicken in lettuce wraps or on a bed of soba noodles dressed lightly with sesame oil. You can even turn it into a rice bowl with avocado slices, shredded carrots, and a drizzle of spicy mayo to add layers of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Leftover teriyaki chicken keeps well in an airtight container in the refrigerator for up to 3 days. Store the chicken separate from the rice if possible to prevent sogginess, then reheat just before serving.
Freezing
You can freeze cooked teriyaki chicken in a freezer-safe container for up to 2 months. To freeze like a pro, wrap individual portions tightly to minimize freezer burn and thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if the sauce looks too thick. This approach helps maintain the chicken’s juiciness while reviving that delicious teriyaki glaze shine.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work wonderfully in this Teriyaki Chicken Recipe, especially if you prefer leaner meat, though thighs tend to stay juicier and more flavorful.
Is there a vegetarian version of this teriyaki recipe?
Yes! Swap the chicken for firm tofu or mushrooms, and follow the same steps to marinate and cook, resulting in a tasty vegetarian take on teriyaki.
Can I prepare the marinade in advance?
Definitely. The marinade can be mixed ahead and stored in the fridge for up to 3 days, making your cooking process even quicker once you’re ready to prepare the chicken.
What is mirin, and can I substitute it?
Mirin is a sweet rice wine commonly used in Japanese cooking. If you don’t have it on hand, rice vinegar mixed with a pinch of sugar works well as a substitute in this recipe.
How can I make the sauce thicker?
The cornstarch slurry is key to thickening the sauce. Make sure to mix the cornstarch with cold water before stirring it in, and keep simmering the sauce until it reaches your desired thickness.
Final Thoughts
There’s something incredibly satisfying about making a Teriyaki Chicken Recipe from scratch that tastes just like your favorite restaurant’s version but fresher and made with your love. This recipe strikes the perfect balance of simplicity and flavor, promising a meal that feels warm, comforting, and just a little bit special. I can’t wait for you to try it and enjoy this family-friendly dish as much as I do!
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Teriyaki Chicken Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Halal
Description
This Teriyaki Chicken recipe features tender, juicy chicken thighs or breasts marinated in a flavorful blend of soy sauce, brown sugar or honey, garlic, ginger, and rice vinegar or mirin. The chicken is pan-seared to a golden finish and then glazed with a homemade teriyaki sauce thickened to perfection. Served over fluffy white rice and garnished with toasted sesame seeds and fresh green onions, this dish balances savory and sweet notes for a classic, comforting meal that’s ready in under 30 minutes.
Ingredients
Chicken and Marinade
- 1½ pounds boneless, skinless chicken thighs or breasts
- ½ cup soy sauce (low-sodium recommended)
- ¼ cup brown sugar or honey
- 2 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar or mirin
Sauce Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Garnish and Serving
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- 2 cups cooked white rice
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar or honey, grated garlic, grated fresh ginger, and rice vinegar or mirin until well combined to create the flavorful teriyaki marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs or breasts to the marinade making sure they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for enhanced flavor infusion.
- Sear the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and sear each side until golden brown and cooked through, approximately 4 to 5 minutes per side.
- Simmer the Marinade: Pour the leftover marinade into a small saucepan and bring it to a boil over medium heat. Once boiling, reduce the heat to a simmer to prepare for thickening.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a smooth slurry. Stir this mixture into the simmering sauce and continue cooking until it thickens to a glossy teriyaki glaze consistency.
- Glaze the Chicken: Pour the thickened teriyaki sauce back over the cooked chicken in the skillet. Let the chicken simmer in the sauce for 1 to 2 minutes, ensuring an even coating and glaze.
- Slice and Serve: Remove the chicken from the heat. Slice it into strips, then arrange over warm cooked white rice for serving.
- Garnish and Enjoy: Sprinkle the sliced chicken and rice with toasted sesame seeds and thinly sliced green onions. Serve immediately for the best flavor and texture.
Notes
- For a deeper flavor, marinate the chicken overnight in the refrigerator.
- Using low-sodium soy sauce helps control the salt level in the dish.
- Chicken thighs tend to remain juicier and more flavorful than breasts.
- Serve with steamed vegetables or a simple salad to add freshness.
- Leftover teriyaki chicken can be stored in an airtight container in the fridge for up to 3 days.
