Whip up a deliciously simple Teriyaki Chicken dinner with tender chicken and a savory homemade Japanese sauce. Perfect for a quick and easy weeknight meal, ready in 20 minutes!
There's something incredibly satisfying about creating a delicious meal from scratch, especially one that can rival your favorite takeout.
Teriyaki Chicken is one of those dishes that strikes the perfect balance between savory, sweet, and umami flavors. Plus, it's ready in just 20 minutes!
We make this dish a lot. It's a crowd pleaser with the whole family, it's quick and easy, and we have the ingredients on hand.
All you have to do is whisk the teriyaki sauce ingredients together, heat it up and then thicken with cornstarch.
Meanwhile, pan fry sliced chicken breasts. Combine and serve!
We often serve it with rice or noodles, but it's also great on salad or with a side of roasted or steamed veggies. Try it with Asian Cabbage Salad or Sesame Green Beans. Love teryiaki? Try Teriyaki Salmon!
Whether you're a seasoned home cook or just starting out, this recipe is straightforward and rewarding. In just 20 minutes, you can have a mouthwatering dish on the table that will impress your family or guests.
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Why You Should Make This Recipe
- Quick and Easy: This recipe comes together in about 20 minutes, making it perfect for busy weeknights.
- Delicious Flavor: The homemade teriyaki sauce is a perfect blend of sweet, savory, and umami, far surpassing store-bought versions.
- Versatile: You can serve it in many ways-over rice, with noodles, in salads, or in lettuce wraps, making it adaptable to different tastes and dietary preferences.
- Healthy Option: By making your own sauce, you control the ingredients, ensuring a healthier meal with no unnecessary additives or preservatives.
- Kid-Friendly: The sweet and savory flavors are generally a hit with kids, making it a great family-friendly dish.
- Customizable: Easily adjust the sweetness, saltiness, or spice level to suit your personal preference.
Ingredients
- Chicken Breasts or Thighs: Choose boneless, skinless chicken breasts for a leaner option, or thighs for more flavor and juiciness. Both work beautifully in this recipe.
- Oil: Vegetable oil or any neutral oil for cooking the chicken. Mild olive oil can also be used if preferred.
- Soy Sauce: Provides the salty, umami base of the teriyaki sauce. Opt for low-sodium soy sauce if you're watching your salt intake.
- Water: Helps to balance the flavors and adjust the consistency of the sauce.
- Brown Sugar: Adds sweetness and a slight caramel flavor. You can substitute with white sugar or honey if needed.
- Honey: Enhances the sweetness and gives the sauce a glossy finish. Maple syrup is a good alternative.
- Rice Vinegar or Mirin: Adds acidity and depth. Mirin gives a more traditional flavor, while rice vinegar is a bit tangier.
- Sesame Oil: A small amount adds a distinctive nutty aroma and flavor. It's a key ingredient in many Asian dishes.
- Garlic: Freshly minced garlic brings a sharp, aromatic quality to the sauce. Garlic powder can be used in a pinch.
- Ginger: Fresh ginger adds a zesty, slightly spicy note. Ground ginger can be used if fresh is not available.
- Cornstarch: Used to thicken the sauce. It's mixed with water to create a slurry that ensures a smooth, lump-free sauce.
See the recipe card for the full method and quantities.
How to Make Teriyaki Chicken
If you're wondering how to make this recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
For the teriyaki sauce: In a small saucepan, combine the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic and ginger. mirin, sake, brown sugar, honey, minced garlic, and minced ginger.
Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Gradually add the slurry to the sauce, stirring continuously, until the desired thickness is achieved. Remove from heat and set aside.
For the chicken: Cut the chicken into strips.
Heat the vegetable oil in a large skillet (I often use a ridged grill pan) over medium-high heat.
Add the chicken thighs or breasts to the pan and cook for about 5 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color. The internal temperature should reach 165°F (75°C).
Once the chicken is cooked, reduce the heat to low and pour the teriyaki sauce over the chicken.
Continue to cook for another 2-3 minutes, spooning the sauce over the chicken to glaze it evenly.
Serve the teriyaki chicken over steamed rice or alongside stir-fried vegetables for a complete meal.
Serving Suggestions
- With Rice: Classic and always satisfying, serve your teriyaki chicken over a bowl of steamed white or brown rice.
- In a Salad: Slice the chicken and add it to a fresh salad with greens, cucumbers, and a light vinaigrette.
- With Noodles: Toss the chicken and sauce with soba noodles or stir-fried lo mein for a hearty meal.
- In Lettuce Wraps: For a low-carb option, serve the chicken in crisp lettuce leaves with a sprinkle of green onions and sesame seeds.
- With Steamed Vegetables: Keep it simple and healthy by pairing the chicken with a side of steamed broccoli, carrots, or bok choy.
- Asian Night: Make it a night of Asian flavors: add wings with dipping sauces like Teriyaki Sauce or Unagi Sauce.
Variations
- Spicy: Add a teaspoon of red pepper flakes or a dash of Sriracha to the sauce for a spicy kick.
- Teriyaki Chicken Stir-Fry: Include vegetables like bell peppers, broccoli, and snap peas. Cook them in the same pan before adding the chicken back in. Try this Chicken Stir Fry.
- Teriyaki Chicken Bowls: Serve the chicken over a bed of rice or quinoa, topped with steamed veggies and a sprinkle of sesame seeds.
- Grilled Teriyaki Chicken: Marinate the chicken in the sauce for at least an hour, then grill instead of pan-frying for a smoky flavor.
- Teriyaki Chicken Wings: Use wings instead of breasts or thighs. Perfect for a party appetizer!
Storage and Freezing Advice
Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the fridge and warm on the stove over low heat, adding a splash of water if needed to loosen the sauce.
Make Ahead Information
You can make the teriyaki sauce up to a week in advance and store it in the refrigerator. This makes dinner prep even quicker-just cook the chicken and combine it with the pre-made sauce.
You can also marinate the chicken in the sauce for a few hours or overnight for even more intense flavor before cooking.
Recipe Tips
- Don't Overcrowd the Pan: Cook the chicken in batches if necessary to ensure even cooking and a nice sear.
- Adjust the Sauce Consistency: If the sauce is too thick, add a bit more water. If it's too thin, let it simmer a bit longer or add more cornstarch slurry.
- Taste as You Go: Everyone's palate is different, so adjust the sweetness, saltiness, or acidity to your preference.
- Use Fresh Ingredients: Fresh garlic and ginger make a big difference in flavor compared to their dried counterparts.
- Keep an Eye on the Heat: Make sure not to burn the sauce; a gentle simmer is all it needs.
📖 Recipe
Teriyaki Chicken
Equipment
- Skillet or grill pan
Ingredients
For the Chicken:
- 1 ½ pounds chicken breasts or thighs skinless and boneless
- 2 tablespoons oil
For the Teriyaki Sauce:
- ½ cup soy sauce
- ¼ cup water
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar or mirin
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
For the teriyaki sauce
- In a small saucepan, combine the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic and ginger. mirin, sake, brown sugar, honey, minced garlic, and minced ginger.
- Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Gradually add the slurry to the sauce, stirring continuously, until the desired thickness is achieved.
- Remove from heat and set aside.
For the chicken
- Cut the chicken into strips.
- Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
- Add the chicken thighs or breasts to the pan and cook for about 5 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color. The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, reduce the heat to low and pour the teriyaki sauce over the chicken.
- Continue to cook for another 2-3 minutes, spooning the sauce over the chicken to glaze it evenly.
- Serve the teriyaki chicken over steamed rice or alongside stir-fried vegetables for a complete meal.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
suja md says
Excellent recipe, Thank you for this
Ann says
You can't go wrong with Teriyaki. It's always a crowd pleaser. Thanks!
Charah says
Turned out really good. I made more sauce and used it on wings for a party!
Beth says
Great recipe! It only took me a few minutes to make, and the flavor was great. This is the perfect recipe for family dinner.
Dannii says
The flavours in this were incredible. The perfect balance of sweet and savoury.
Chris says
Made this with grilled chicken thighs and finished with the teriyaki sauce. Turned out great, sauce is very well balanced.
Ashley says
Yum! My family loved this easy recipe. I sautéed some zucchini, mushrooms, and onion and served with rice and yum yum sauce and it was like we were at our favorite hibachi restaurant!
Ned says
What a perfect easy, quick, delicious weeknight meal! My whole family loved it! Thank you! SO glad I spotted this on pinterest.
Kim says
So good and so easy! I'm making a batch of the chicken for meal prep next week!
Colleen says
You can never go wrong with teriyaki chicken for dinner. My family loved it. Thanks for sharing! Next time I'll serve it in rice bowls!
Mahy says
This is the best teriyaki chicken that I have ever had! And the whole process was not intimidating at all. Just perfect!