If you’re searching for that irresistible sweet-meets-savory flavor in an easy weeknight meal, Teriyaki Chicken is your answer. This dish takes tender, juicy chicken and bathes it in a glossy, sticky homemade sauce that balances soy, honey, and ginger for a vibrant Japanese-inspired feast. It’s a beloved takeout favorite, but making Teriyaki Chicken at home is faster than you think and truly delivers on both comfort and big flavor. Let’s dive into how you can recreate this restaurant classic in your own kitchen!
Ingredients You’ll Need
The beauty of Teriyaki Chicken is in its simplicity: each ingredient is carefully chosen to build layers of umami, sweetness, and fresh zing. You probably have most of these on hand already, but together they make magic!
- Chicken Thighs: Boneless, skinless thighs stay juicy and are perfect for soaking up all the delicious sauce.
- Vegetable Oil: Just a splash ensures a beautiful sear and golden edges on the chicken.
- Low-Sodium Soy Sauce: The backbone of the teriyaki flavor; opt for low-sodium to keep things balanced.
- Brown Sugar: Adds caramel notes and a deep richness while helping the sauce thicken beautifully.
- Honey: For natural sweetness and that signature sticky shine.
- Rice Vinegar: A little acidity brings everything to life and keeps the sauce from being too heavy.
- Sesame Oil: Just a drizzle infuses incredible nutty aroma.
- Garlic: Fresh minced garlic gives depth and a savory backbone.
- Fresh Ginger: Don’t skip it—grated ginger adds a warm, zesty punch that’s key to great Teriyaki Chicken.
- Cornstarch Slurry: This thickens the sauce, so it clings perfectly to each bite of chicken.
- Sesame Seeds and Green Onions (Optional): Classic garnishes that add color, crunch, and a snappy finish.
How to Make Teriyaki Chicken
Step 1: Whisk Together the Teriyaki Sauce
Start by creating the heart of this dish: the sauce! In a small bowl, whisk the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger together until everything is dissolved and beautifully combined. This vibrant mixture is about to infuse the chicken with tons of umami flavor!
Step 2: Sear the Chicken Thighs
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer, letting them sizzle undisturbed to build a flavorful golden crust. Cook for 5–6 minutes per side until the chicken is cooked through and both sides are a gorgeous caramel color.
Step 3: Slice the Chicken
Remove the chicken from the pan and let it rest for a moment. Then slice it into strips—this step helps all those juicy pieces soak up every bit of the teriyaki glaze you’re about to make.
Step 4: Simmer and Thicken the Teriyaki Sauce
Lower your skillet’s heat to medium and pour your prepared sauce straight into the same pan (no need to wash it; those stuck-on chicken bits add flavor!). Let the sauce come to a gentle simmer, then stir in the cornstarch slurry. Watch as the sauce thickens into a glossy glaze—this takes just 2–3 minutes.
Step 5: Toss the Chicken With Sauce
Return your sliced chicken to the skillet and gently toss it to coat each piece thoroughly in the thickened teriyaki sauce. Continue to cook for another 2–3 minutes, letting the flavors meld and the chicken soak up that luscious glaze.
How to Serve Teriyaki Chicken
Garnishes
No Teriyaki Chicken is complete without a little flourish. Sprinkle sesame seeds and thinly sliced green onions over the top; they add color, subtle crunch, and a layer of irresistible aroma that takes your dish to the next level.
Side Dishes
This dish shines over a bed of fluffy steamed rice, but you can get creative. Jasmine or short-grain sticky rice are classics, but try brown rice for a hearty twist or cauliflower rice for something lighter. Sautéed broccoli, steamed edamame, or a quick cucumber salad on the side bring freshness and crunch to complement the rich sauce.
Creative Ways to Present
For a fun, modern spin, serve Teriyaki Chicken in lettuce wraps for a crisp, handheld treat. Or build a beautiful rice bowl with chicken, pickled veggies, and a soft-boiled egg. If you have leftovers, try slicing the chicken for topping sushi rolls or making a fusion-inspired wrap for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Have extra Teriyaki Chicken? Lucky you! Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and get even better after a day or two.
Freezing
You can freeze Teriyaki Chicken for handy future meals. For best results, portion cooled chicken into freezer-safe bags or containers, making sure to include some sauce with each. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave. If the sauce is too thick after refrigeration or freezing, add a splash of water and stir well while reheating so the chicken stays juicy and the sauce returns to its silky texture.
FAQs
Can I make Teriyaki Chicken with chicken breasts instead of thighs?
Absolutely! Chicken breasts work well if you prefer a leaner cut. Just be mindful not to overcook, as they dry out more quickly than thighs. Slice them thinly so they soak up all the sauce.
How do I make the dish gluten-free?
Simply swap in tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free, so it’s easy to adapt Teriyaki Chicken for all eaters.
Can I grill the chicken instead of pan-searing?
Yes! Marinate the chicken in the teriyaki sauce for at least 30 minutes, then grill over medium heat until cooked through. Simmer the leftover marinade separately to thicken and use as your glaze.
Is there a way to make the sauce less sweet?
You can absolutely adjust the sweetness to your taste. Reduce the brown sugar or honey, or increase the rice vinegar a touch for more tang. Taste as you go until it’s just right for you.
What should I do if my sauce gets too thick?
If your teriyaki sauce thickens too much, simply stir in a tablespoon or two of water until it loosens up to your liking. Gently reheat, and you’ll have that perfect glossy pour-over again.
Final Thoughts
Teriyaki Chicken brings joy to any table, and it’s truly rewarding to make from scratch. With crisp-tender chicken and a sticky, homemade sauce you’ll crave again and again, there’s no reason not to try it yourself. Give it a go—you might just find this becomes your go-to family favorite!
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Teriyaki Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This delicious Teriyaki Chicken recipe features juicy chicken thighs coated in a flavorful homemade teriyaki sauce. It’s a quick and easy dish perfect for a weeknight dinner.
Ingredients
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar (packed)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5–6 minutes per side until cooked through and golden brown. Remove chicken from skillet and slice into strips.
- Make the Dish: Lower heat to medium, pour the prepared teriyaki sauce into the skillet. Bring to a simmer, then stir in the cornstarch slurry. Continue cooking until sauce thickens, about 2–3 minutes. Return sliced chicken to the pan, toss to coat with sauce, and cook for another 2–3 minutes to blend flavors.
- Serve: Serve hot over steamed rice, garnished with sesame seeds and green onions if desired.
Notes
- You can use chicken breasts instead of thighs if preferred.
- For a grilled version, marinate chicken in the sauce and grill instead of pan-cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 310
- Sugar: 11g
- Sodium: 810mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 125mg
