There’s just something magical about homemade Chicken Teriyaki—a dish that dazzles with juicy, pan-seared chicken bathed in a sweet and savory sauce, all served over a steaming bowl of rice. Whether you’re new to the world of Japanese-American classics or looking for a foolproof, crowd-pleasing favorite, this recipe delivers huge flavor with surprisingly simple steps. The balance of soy, honey, ginger, and garlic creates a glossy glaze that will turn your kitchen into your new favorite takeout spot.
Ingredients You’ll Need
Let’s gather our essentials! Each ingredient plays a key role in perfecting the taste, texture, and color of this Chicken Teriyaki. With just a handful of pantry staples and a few aromatic touches, you’ll be amazed at how easy incredible homemade teriyaki can be.
- Chicken thighs: Boneless, skinless thighs give the dish its juicy, tender bite—perfect for soaking up all the saucy goodness.
- Vegetable oil: This neutral oil ensures a beautifully golden sear on your chicken without overwhelming the flavors.
- Low-sodium soy sauce: The backbone of the teriyaki sauce, supplying plenty of savory, umami depth without too much saltiness.
- Water: Loosens the sauce just enough to let it bubble and coat each chicken piece without being sticky.
- Honey: Adds natural sweetness and gives the sauce that rich, shiny glaze everyone loves.
- Brown sugar: Rounds out the sweetness and helps with caramelization.
- Rice vinegar: The tangy kick that balances all the bold sweet-savory flavors.
- Sesame oil: Brings a nutty, toasty aroma that elevates every bite.
- Garlic: A fresh hit of pungency, with two cloves minced for just the right flavor punch.
- Fresh ginger: Grated ginger wakes up the sauce with warmth and a gentle zing.
- Cornstarch + water slurry: This duo quickly thickens the sauce and gives it that lush, glossy finish.
- Optional garnishes: A sprinkle of sesame seeds and chopped green onions on top add crunch, color, and freshness.
How to Make Chicken Teriyaki
Step 1: Whisk Up the Teriyaki Sauce
The heart and soul of Chicken Teriyaki is its glossy sauce. In a medium bowl, whisk together the low-sodium soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. You’ll immediately catch those aromatic notes drifting up—proof you’re on the right track! This sauce should strike a balance between sweet, savory, tangy, and aromatic, so taste it and tweak if needed to suit your preferences.
Step 2: Sear the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add in your bite-sized pieces of chicken thighs. Let them sear undisturbed for a couple of minutes to develop those irresistible caramelized edges before stirring. Cook for about 6 to 8 minutes, until each piece is browned and cooked through. The key is juicy chicken with a slight golden crust, setting up the perfect stage for your teriyaki sauce.
Step 3: Simmer in the Sauce
Pour your prepared teriyaki sauce directly over the chicken in the skillet. Bring everything to a gentle simmer, stirring so the chicken is well coated. The kitchen is about to smell incredible, and you’ll notice the sauce bubbling up, clinging to every piece thanks to its lovely mix of sugars and aromatics.
Step 4: Thicken to Perfection
Stir in the cornstarch slurry (that’s your one tablespoon of cornstarch mixed with two tablespoons of water) into the simmering skillet. In just a couple of minutes, you’ll watch the sauce magically thicken and turn beautifully glossy, coating each bite perfectly. This is where your Chicken Teriyaki gets its classic texture and sticky-sweet sheen.
Step 5: Garnish and Serve
Once the sauce has thickened and the chicken is glistening, take the pan off the heat. Finish with a sprinkle of sesame seeds and a scatter of chopped green onions if you’re feeling fancy—just these simple touches make your dish pop with flavor and color. Your Chicken Teriyaki is now ready to take center stage at the dinner table!
How to Serve Chicken Teriyaki
Garnishes
A finishing sprinkle of sesame seeds adds a gentle crunch and a subtle toasty flavor, while fresh green onions bring a hint of color and bite. Don’t underestimate the power of a good garnish to elevate your Chicken Teriyaki from weeknight meal to dinner party showpiece!
Side Dishes
You can’t go wrong with the classic pairing of fluffy steamed rice to soak up every drop of the addictive sauce. For a lighter twist, try serving over stir-fried or steamed vegetables like broccoli, snap peas, or carrots. A simple miso soup or a crunchy cucumber salad would also round out the meal beautifully.
Creative Ways to Present
For a playful spin, pile Chicken Teriyaki into lettuce cups for a fresh, crunchy appetizer, or tuck it inside a warm steamed bun with a little cabbage slaw. Another crowd-pleaser is serving it atop noodles or spooned into a rice bowl with a soft-boiled egg. Let your imagination run wild—this dish is a blank canvas!
Make Ahead and Storage
Storing Leftovers
To keep your Chicken Teriyaki fresh, store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making those next-day lunches or dinners even more irresistible! Try to enjoy within three days for the best taste and texture.
Freezing
If you want to prep ahead, Chicken Teriyaki freezes quite well. Allow the chicken and sauce to cool completely, then transfer to a freezer-safe container or bag. It should keep beautifully in the freezer for up to two months. Just be sure to thaw in the refrigerator before reheating for the best results.
Reheating
Gently reheat leftovers on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much. You can also microwave individual portions, stirring halfway through. Avoid overcooking, so the chicken stays tender and juicy.
FAQs
Can I use chicken breast instead of thighs?
Definitely! Chicken breast works well if you prefer a leaner cut. Just keep an eye on the cooking time—breast meat cooks quickly and can dry out if left on the stove too long, so stop as soon as it’s just cooked through.
Is it possible to make the teriyaki sauce ahead?
Yes, you can whisk up the sauce a few days in advance and keep it sealed in the refrigerator. This not only saves time but also lets the flavors meld, making your next Chicken Teriyaki even more flavorful.
Can I double the recipe for a crowd?
Absolutely—just make sure to use a large enough skillet so the chicken isn’t crowded, which ensures browning rather than steaming. Double all your ingredients and follow the same steps for guaranteed success.
What other proteins can I use with this teriyaki sauce?
This versatile sauce is delicious with salmon, shrimp, tofu, or even thinly sliced beef. Just adjust the cooking time as needed depending on the protein—thinner or quicker-cooking ones like shrimp will need less time.
How do I make this dish gluten-free?
Swap out regular soy sauce for a gluten-free version or tamari, and ensure that all your other pantry ingredients are certified gluten-free. You’ll get the same delicious Chicken Teriyaki flavors without worry!
Final Thoughts
If you’re craving a dish that’s packed with flavor, surprisingly simple to pull off, and guaranteed to impress, make this Chicken Teriyaki your next kitchen adventure. There’s nothing quite like seeing smiles around the table as everyone digs in—so gather your ingredients and give it a try tonight!
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Chicken Teriyaki Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy recipe for homemade Chicken Teriyaki that is perfect for a quick weeknight dinner. Tender chicken pieces cooked in a flavorful teriyaki sauce, garnished with sesame seeds and green onions, served over steamed rice or vegetables.
Ingredients
Chicken Teriyaki:
- 1½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon vegetable oil
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Optional garnish: sesame seeds, chopped green onions
Instructions
- Create Teriyaki Sauce: In a medium bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Cook Chicken: Heat vegetable oil in a large skillet. Add chicken and cook until browned and cooked through, about 6–8 minutes.
- Add Sauce: Pour teriyaki sauce over chicken, bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens.
- Garnish and Serve: Remove from heat, garnish with sesame seeds and green onions. Serve over rice or vegetables.
Notes
- For a lighter version, use chicken breast instead of thighs.
- The teriyaki sauce can be made ahead and stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 14 g
- Sodium: 910 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
