Teriyaki Chicken Recipe – Easy, Flavorful & Authentic
When it comes to quick and flavorful weeknight dinners, Teriyaki Chicken always steals the spotlight. Originating from Japanese cuisine, “teriyaki” refers to a cooking technique where meat is grilled or pan-cooked with a glaze of soy sauce, mirin, and sugar. The result is a glossy, sweet-savory sauce that clings to juicy chicken pieces beautifully.
This recipe is easy to make at home with simple pantry staples. No need for bottled sauces—you’ll prepare a rich homemade teriyaki glaze in minutes. It’s the perfect balance of salty, sweet, and umami, making it a family favorite served over rice, noodles, or steamed veggies.
Ingredients (Serves 4)
For the Chicken:
- 1 ½ lbs (680 g) boneless, skinless chicken thighs (or breasts, cut into bite-size pieces)
- 1 tbsp vegetable oil (or sesame oil for deeper flavor)
- Pinch of salt & pepper
For the Teriyaki Sauce:
- ½ cup soy sauce (low-sodium recommended)
- ¼ cup mirin (Japanese sweet rice wine) – substitute with rice vinegar + 1 tbsp honey if needed
- 3 tbsp brown sugar (adjust to taste)
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
Optional Garnish:
- 1 tbsp toasted sesame seeds
- 2 stalks green onions, finely chopped
Step by Step Cooking Guide
- Prepare the chicken – Pat chicken dry, season lightly with salt and pepper.
- Heat the pan – Add oil to a large skillet over medium-high heat.
- Cook the chicken – Sear chicken pieces until golden brown and fully cooked (6–8 minutes). Remove and set aside.
- Make the sauce – In the same pan, combine soy sauce, mirin, brown sugar, honey, garlic, and ginger. Bring to a gentle simmer.
- Thicken – Stir in cornstarch slurry and cook until sauce thickens and becomes glossy (about 2 minutes).
- Coat chicken – Return chicken to the pan, tossing well so each piece is coated in teriyaki sauce.
- Finish & serve – Garnish with sesame seeds and green onions. Serve hot.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serving Size: 4 servings
Tips & Variations
- Use chicken thighs for extra juicy texture.
- Make it spicy by adding a pinch of red pepper flakes or Sriracha.
- Gluten-free option – use tamari or coconut aminos instead of soy sauce.
- One-pan meal – cook broccoli, bell peppers, or snap peas in the same pan before adding the sauce.
- Meal prep friendly – Teriyaki Chicken stores well and reheats perfectly for weekly lunches.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Carbohydrates | 22 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 15 g |
Healthy Alternatives
- Low-Oil: Use a non-stick pan and reduce oil to ½ tbsp.
- Sugar-Free: Replace brown sugar and honey with monk fruit or stevia.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Keto-Friendly: Use erythritol as a sweetener and serve with cauliflower rice instead of white rice.
- Dairy-Free & Paleo: This recipe is naturally dairy-free; just swap soy sauce with coconut aminos.
Serving Suggestions
This homemade Teriyaki Chicken pairs perfectly with:
- Steamed jasmine rice or sticky rice
- Stir-fried vegetables (broccoli, snow peas, carrots)
- Asian-style noodles
- Cauliflower rice or zucchini noodles for low-carb diets
It’s a versatile, family-friendly meal that’s both comforting and restaurant-quality, yet simple enough to make on a busy night.
FAQ’s
Q1: Can I use bottled teriyaki sauce instead?
Yes, but homemade sauce tastes fresher and lets you control sweetness and sodium.
Q2: Can I grill teriyaki chicken instead of pan-frying?
Absolutely! Grill chicken, then brush with teriyaki sauce during the last few minutes for a smoky flavor.
Q3: Can I make teriyaki chicken ahead of time?
Yes! Store cooked chicken with sauce in an airtight container in the fridge for up to 3 days or freeze for 2 months.
Q4: What vegetables go well with teriyaki chicken?
Broccoli, bell peppers, zucchini, mushrooms, and snap peas all pair wonderfully.
Q5: Can I use chicken breast instead of thighs?
Yes. Breast meat works too, but thighs stay juicier and more flavorful.
