If you’re looking for a dish that delivers sweet and savory flavor with a gorgeous glossy finish, Teriyaki Chicken is the answer you’ve been searching for. This Japanese favorite combines tender chicken thighs with a homemade teriyaki sauce that clings to each bite in the most irresistible way. In just about 30 minutes, you can create a restaurant-quality meal in your own kitchen—no reservations required! Whether you’re feeding the family or hosting friends, this Teriyaki Chicken is sure to become a beloved staple at your table.
Ingredients You’ll Need
The magic of Teriyaki Chicken comes from a handful of pantry staples that transform into something unforgettable. Each ingredient has a purpose, whether it’s boosting flavor, adding a hint of sweetness, or giving the dish its signature shine.
- 1 ½ lbs boneless, skinless chicken thighs: Thighs are especially juicy and flavorful, holding up beautifully to the sauce and remaining tender.
- ¼ cup soy sauce: This is the backbone of the teriyaki flavor, infusing the sauce with rich umami and saltiness.
- 3 tbsp brown sugar: Brown sugar gives a deep, caramelized sweetness that balances out the savory notes.
- 2 tbsp rice vinegar: This adds just the right amount of tang to brighten up every bite.
- 2 tbsp mirin (or dry sherry): Mirin injects sweetness and a subtle depth; if you don’t have it, dry sherry works in a pinch.
- 1 tbsp honey: Honey creates beautiful gloss and brings extra stickiness to the sauce.
- 1 tsp sesame oil: Just a touch infuses the dish with an unmistakable nutty aroma.
- 2 cloves garlic (minced): Garlic gives a punchy flavor base that ties things together.
- 1 tsp fresh ginger (grated): Fresh ginger brightens the sauce and adds gentle heat.
- 1 tbsp cornstarch: Cornstarch thickens the sauce, ensuring it hugs every piece of chicken.
- 2 tbsp water: Helps dissolve the cornstarch for lump-free thickening power.
- 1 tbsp vegetable oil: Used for searing the chicken, giving it a golden, slightly crispy exterior.
- Sesame seeds and chopped green onions (for garnish): They finish the Teriyaki Chicken with crunch, color, and a burst of freshness.
How to Make Teriyaki Chicken
Step 1: Make the Teriyaki Sauce
Start by combining soy sauce, brown sugar, rice vinegar, mirin, honey, sesame oil, garlic, and ginger in a small saucepan on medium heat. Stir as it gently simmers, letting the sugar fully dissolve and all those heady aromas fill your kitchen. This glossy, fragrant sauce will soon become the crave-worthy coating for your juicy chicken.
Step 2: Thicken the Sauce
While your sauce simmers, whisk together cornstarch and water in a tiny bowl until smooth. Pour this mixture into your saucepan, and keep stirring as the sauce thickens up in just a couple minutes. You want a consistency that’s glossy and pourable—thick enough to coat a spoon, but not gloopy.
Step 3: Sear the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Lay the chicken thighs in the hot pan and listen for that satisfying sizzle. Let them cook for about five to six minutes on each side, undisturbed, so they get that golden color and crisp edge. You want the chicken cooked through and juicy.
Step 4: Coat Chicken with Teriyaki Sauce
Once the chicken is beautifully browned, lower the heat and pour that luscious homemade teriyaki sauce over the top. Let everything simmer together for a couple more minutes until the chicken is coated in all that sticky, sweet-savory goodness. As the sauce clings and bubbles, it’s pure anticipation.
Step 5: Slice and Serve
Transfer the chicken to a cutting board and slice it into strips, then scoop it over rice or your favorite base. Don’t forget to spoon extra sauce over the top, and finish with a generous sprinkle of sesame seeds and green onions for the perfect Teriyaki Chicken finish.
How to Serve Teriyaki Chicken
Garnishes
A final scatter of sesame seeds and sliced green onions is more than just a garnish—they add crunch, color, and an herby pop to every forkful of Teriyaki Chicken. If you want to get fancy, a few curls of pickled ginger bring a zingy contrast.
Side Dishes
This dish truly shines with simple sides: serve Teriyaki Chicken over fluffy steamed white rice, or alongside a pile of stir-fried vegetables to soak up all that beautiful sauce. For a lighter touch, try with cauliflower rice or a fresh cucumber salad.
Creative Ways to Present
For parties, slice the chicken and skewer it for easy Teriyaki Chicken bites. Or stuff it into lettuce cups for a fun, hand-held twist. Leftovers are fantastic on a sandwich with a little slaw, or diced into an Asian-inspired grain bowl.
Make Ahead and Storage
Storing Leftovers
Got extras? Simply let the Teriyaki Chicken cool completely, then tuck it into an airtight container. Refrigerated, it’ll stay deliciously fresh for up to three days. The sauce continues to soak into the chicken, making the flavors even better the next day.
Freezing
If you want to keep Teriyaki Chicken on hand for future cravings, freeze sliced chicken and any extra sauce in a freezer-safe bag. It’ll keep well for up to two months. When hunger calls, just thaw overnight in the fridge.
Reheating
To bring leftovers back to life, warm gently in a skillet or microwave. If the sauce thickens too much after chilling, add a splash of water to restore its silky texture. Be careful not to overheat, so your chicken stays tender and juicy.
FAQs
Can I use chicken breast instead of thighs for Teriyaki Chicken?
Absolutely! Chicken breast is a leaner option and still tastes great. Just be careful not to overcook, as breast meat can dry out more quickly than thighs. You may want to reduce the cooking time just a bit.
What can I substitute for mirin?
If you don’t have mirin, dry sherry is a great alternative, or you can use sweet marsala wine. In a pinch, a splash of extra rice vinegar and a bit more honey will still give you a lovely, balanced Teriyaki Chicken sauce.
How do I make this recipe gluten-free?
To keep Teriyaki Chicken gluten-free, simply swap regular soy sauce for tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free, so you’re good to go!
Can I grill the chicken instead of using a skillet?
Yes! For a smoky, summery twist, marinate the chicken in half the sauce, grill until cooked through, then brush with the remaining sauce just before serving. You’ll love the caramelized bits you get from the grill.
Is it possible to make the sauce in advance?
Definitely. The teriyaki sauce can be prepared a couple days in advance and stored in the fridge. When ready to use, simply reheat it and pour over your cooked chicken. This tip is especially handy for meal prep and busy nights.
Final Thoughts
Trust me—once you’ve tried this homemade Teriyaki Chicken, takeout will never measure up! It’s quick, satisfying, and packed with flavors that always please a crowd. Go ahead, grab those simple ingredients, and treat yourself to a meal that’s destined to land in your regular dinner rotation.
Print
Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Non-Vegetarian
Description
This Teriyaki Chicken recipe is a flavorful and easy-to-make dish that combines tender chicken thighs with a sweet and savory homemade teriyaki sauce. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients
Chicken:
- 1 ½ lbs boneless, skinless chicken thighs
Teriyaki Sauce:
- ¼ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tbsp mirin (or dry sherry)
- 1 tbsp honey
- 1 tsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tbsp cornstarch
- 2 tbsp water
Others:
- 1 tbsp vegetable oil
- sesame seeds and chopped green onions (for garnish)
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, brown sugar, rice vinegar, mirin, honey, sesame oil, garlic, and ginger. Simmer until sugar is dissolved. Mix cornstarch and water, then whisk into the sauce and cook until thickened.
- Cook the Chicken: Heat vegetable oil in a skillet. Cook chicken thighs until golden brown and cooked through. Pour the teriyaki sauce over the chicken, simmer until coated and heated through.
- Serve: Slice the chicken and serve with sauce spooned over the top. Garnish with sesame seeds and green onions.
Notes
- Serve with steamed white rice and stir-fried vegetables for a complete meal.
- For a grilled version, marinate the chicken in half the sauce, grill, then brush with the remaining sauce before serving.
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