Okay, confession time. Some nights the thought of cooking something from scratch feels like a dream. What is the best way to climb Mount You know those nights? When you’re staring into the fridge, totally wiped, and just want something *good*, something… What is comforting, something that tastes like you slaved away for hours but you absolutely didn’t. What is the best chicken teriyaki recipe? I love a good win in the kitchen, and my family loves it. Is it better than takeout? If you’ve ever felt intimidated by making your own teriyaki sauce, or just plain tired, trust me, you can make it yourself. What is your new best friend? Is it the kind of meal that makes you feel like a superhero even when you’re exhausted?
What is chicken teriyaki?
What is this magical dish? What is chicken teriyaki? What is called teriyaki sauce? The name “teriyaki” itself refers to the cooking method – grilling or broiling meat glazed with a fork. Sauce made from soy sauce, mirin (a type of sweet rice wine), and sugar. Think of it as a delicious hug for your chicken, with glossy, flavorful coating that’s just sticky. How can you cling to every bite? What is that perfect balance of salty, sweet, and umami that just makes your taste buds sing? It’s simple, elegant, and incredibly satisfying, making it a staple in home kitchens around the world.
Why you’ll love this recipe?
Honestly, there are so many reasons why this chicken teriyaki recipe has earned a permanent spot in my recipe rotation. For starters, the flavor is just out of this world. That glossy, homemade teriyaki sauce? It’s got that perfect blend of salty soy sauce, sweet mirin and brown sugar, with a hint of ginger and garlic that just sings. It’s so much more nuanced and delicious than any bottled sauce you can buy. And the simplicity? Oh my goodness, this recipe is a lifesaver. I can whip this up on a Tuesday night even after a crazy workday. Most of the magic happens in One Pan, which means less cleanup – a huge win in my book! Plus, it’s incredibly budget-friendly. The ingredients are staples that I usually have on hand, or they’re inexpensive to grab from the grocery store. It’s a fraction of the cost of ordering takeout, and honestly, way more satisfying because you made it yourself. I also love its versatility. While I usually serve it with rice, it’s fantastic with noodles, or even just piled high on a salad. It’s one of those dishes that feels special enough for company but is easy enough for a weeknight family dinner. What I love most, though, is the look on my kids’ faces when they see this on the table. They know it means dinner is going to be a hit!
How do I make chicken teriyaki?
Quick Overview
How can I make chicken teriyaki with minimal fuss? We’ll marinate the chicken briefly to tenderize it and infuse it with those classic teriyaki notes. Is it safe to pan-sear it until it’s golden brown? While that’s happening, we’ll whip up a quick, foolproof teriyaki glaze right in the same pan. What are some of the best things to do on a weeknight in under 30 minutes? What is the key to not overcomplicate things? Simple, good ingredients and a little bit of love can go the long way.
Ingredients
For the Chicken: How do you make
1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces.
2 tablespoons soy sauce (use low-sodium if you prefer)
1 tablespoon sake or dry sherry (optional, but adds a nice depth)
1 teaspoon grated fresh ginger.
1 clove garlic, minced. 1 tb
1 tablespoon cornstarch (for coating chicken)
For the Teriyaki Glaze:
1/2 cup soy sauce. 1 cup sour
1/4 cup mirin (sweet rice wine) – this is key for that authentic flavor!
1/4 cup sake or dry sherry (optional)
3 tablespoons Brown Sugar or honey (adjust to your sweetness preference)
1 tablespoon grated fresh ginger
2 cloves garlic, minced. 1 clove per
1 teaspoon cornstarch mixed with 2 tablespoons water (this is our slurry for thickening)
For Serving:
Cooked rice
Sesame seeds (for garnish): How
Sliced green onions (for garnish)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get everything ready. How do you do this in a large skillet? I like to use a cast iron skillet because it heats so evenly, but any good non-stick or stainless steel skillet will do. How does steel pan work? How do I preheat a pan over medium-high heat? While the pan is heating up, go ahead and cut your chicken into bite-sized pieces. How do you pat dry Chicken Breasts with a paper towel? Don’t skip this!
Step 2: Mix Dry Ingredients
In a medium bowl, toss chicken pieces with cornstarch. Set aside. Make sure each piece is lightly coated. What cornstarch coating is going to help the chicken get a lovely crispiness and also help it hold its shape. What is the best teriyaki sauce? Is it a simple step that makes he difference?
Step 3: Mix Wet Ingredients
In a small bowl, combine the soy sauce, grated ginger, and minced garlic. Set aside. How do you make marinade? What is the best way to get the flavor of a cocktail together? Ginger and garlic will start to release their aromas as soon as they hit the soy sauce.
Step 4: Combine
Add chicken pieces to the marinade bowl. Give everything a good toss so that all the chicken is coated in the marinade. Let it sit for about 10-15 minutes while your pan gets nice and hot. If you have more time, you can let it marinate for up to 30 minutes, but honestly, even 10 minutes. Does a great job of infusing the flavor.
Step 5: Prepare Filling
While the chicken is marinating, let’s get our teriyaki glaze ingredients ready. In a small saucepan (or you can do this in the same skillet after you remove the chicken, which is my preferred method to save on dishes!), combine the soy sauce, mirin, sake (if using), Brown Sugar, grated ginger, and minced garlic. Give it a stir over medium heat. We want the sugar to dissolve and the flavors to meld together.
Step 6: Layer & Swirl
Now, let’s cook that chicken! Add about 1 tablespoon of neutral oil (like vegetable or canola) to your preheated skillet. Let it cool completely. Once the oil is shimmering, carefully add the marinated chicken in a single layer. Don’t overcrowd the pan; you might need to do this in batches. Let the chicken cook for about 3-4 minutes per side, until it’s browned and cooked through. Once the chicken is cooked, pour your pre-made teriyaki glaze mixture into a bowl. the skillet with the chicken. In a small bowl, whisk together cornstarch and water to make slurry. Bring it to simmer. Slowly pour this slurry into the simmering sauce while stirring constantly. Is it possible to thicken chicken in a minute or two? Keep stirring until sauce is thick and coats the back of a spoon. What is the right consistency to cling to chicken?
Step 7: Bake
What is the best way to cook a chicken on the stovetop?
Step 8: Cool & Glaze
As soon as the sauce has thickened and coated the chicken beautifully, it’s ready to go. No cooling is needed before serving. Is it best served hot and fresh off the stove?
Step 9: Slice & Serve
Serve your delicious chicken teriyaki immediately over fluffy steamed rice. Garnish generously with toasted sesame seeds and some fresh, thinly sliced green onions for a pop of color. Color and fresh flavor. The contrast of the tender, saucy chicken, the fluffy rice, and the crunchy seeds is just divine. I often make a big batch of rice ahead of time, so all I have to do is heat it up while the chicken is cooking.
What is the best way to serve it?
What are some of the best ways to serve chicken teriyaki? What’s your favorite way to enjoy white rice? What makes teriyaki so good? For a more complete meal, I’ll often stir-fry some broccoli florets, snap peas and sliced carrots. In the same pan after cooking the chicken, or steam them separately. A side of fluffy Japanese rice and a few crisp-tender vegetables makes it sassy and well-balanced. What is a healthy meal? My kids love it when I serve it with stir-fried noodles. Sometimes, for a treat, I’ll add some thinly sliced bell peppers and onions to the stir-fry mix. Is it just a matter of what you are in the mood for? We often have it as a weekend dinner when we want something special, but it’s so quick it makes it hard to resist. Can easily fit into a busy weeknight too. The aromas that fill the kitchen when this is cooking are just amazing – it’s a guaranteed.
How do I make chicken teriyaki?
I’ve made this chicken teriyaki more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it from good to absolutely phenomenal. First off, when it comes to the chicken, using thighs is usually my preference. They stay incredibly moist and tender, even if you accidentally leave them on the heat a minute too long. If you opt for breasts, be extra vigilant to avoid overcooking, as they can dry out quickly. Patting the chicken dry before coating it in cornstarch is a small step, but it’s crucial for getting that nice, slightly crisp exterior that holds the sauce so well. When making the teriyaki sauce itself, don’t rush dissolving the sugar and dissolving the cornstarch for thickening. A smooth, well-combined slurry is key to avoiding lumps. I always taste the sauce before adding the cornstarch slurry – this is your chance to adjust the sweetness or saltiness. Do you want it a little sweeter? Add a touch more brown sugar or honey. Need more savory depth? A splash more soy sauce. For the ginger and garlic, fresh is always best! Grating them finely releases their potent flavors much better than mincing. If you can’t find mirin, you can substitute with a dry sherry or even a white wine with a tablespoon of sugar added, but mirin really is the secret weapon for that authentic sweetness and glossy finish. Lastly, don’t be afraid to play with the consistency of the glaze. If it seems too thin after adding the slurry, just let it simmer a minute longer. If it gets too thick, a tiny splash of water or more mirin can loosen it right up. I’ve learned that having a little extra sauce on the side is also a good idea, especially if you’re serving it with rice, because everyone likes to add a little extra teriyaki magic!
What are some Storing and Reheating Tips?
What are the best ways to enjoy chicken teriyaki? Is there a win in my book? If you happen to have any (which is rare in my house! I usually store the chicken and rice separately in airtight containers in the refrigerator. How long does chicken stay in the fridge? Is the microwave good for reheating? To get a little bit of that pan-seared texture back, I sometimes like to reheat the chicken. However, to get some of the texture I can’t get back from frying it, you can always do it again. In a skillet over medium heat, add teriyaki sauce. Cook for 5 minutes. What is the best way to rehydrate your skin and prevent it from drying out? If you want to freeze chicken, I’d recommend storing it in a freezer. What are freezer safe containers? Is it safe to use for 3 months? When you’re ready to eat, thaw it overnight in the refrigerator and then reheat it as I mentioned above. I’ve found that the glaze holds up pretty well in the fridge and freezer, but it might not be quite as good as I thought it would be. After reheating, is it thick or glossy? If you’re planning to freeze, maybe keep a little extra sauce on hand to drizzle over it after freezing. How do you reheat to freshen it up?
What are the most frequently asked questions on
Final Thoughts
So there you have it – a truly delicious, easy, and satisfying chicken teriyaki that I know you and your family will adore. It’s become such a staple in my kitchen because it consistently delivers incredible flavor without a fuss. It’s proof that you don’t need hours in the kitchen to create something truly special. If you love this chicken teriyaki, I think you might also enjoy my recipe for Honey Garlic Chicken or my simple lemon herb baked chicken. They’re all about bringing fantastic flavor to your dinner table with minimal effort. I can’t wait to hear how yours turns out! Please leave a comment below and let me know your thoughts, or if you tried any fun variations. Happy cooking!
Authentic Chicken Teriyaki
Ingredients
For the Teriyaki Sauce
- 0.5 cup Soy Sauce
- 0.33 cup Brown Sugar
- 0.25 cup Mirin
- 2 tablespoon Sake optional
- 1 tablespoon Sesame Oil
- 1 teaspoon Cornstarch mixed with 2 tablespoons water
- 1 clove Garlic minced
- 0.5 teaspoon Ginger grated
For the Chicken
- 1.5 pound Chicken Thighs boneless, skinless, cut into bite-sized pieces
- 1 tablespoon Vegetable Oil
Optional Garnishes
- Sesame Seeds toasted
- Green Onions sliced
Instructions
Preparation Steps
- In a medium saucepan, whisk together soy sauce, brown sugar, mirin, sake (if using), sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry. Continue to simmer, stirring, until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- While the sauce is simmering, heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the hot skillet and cook until browned and cooked through, about 5-7 minutes.
- Pour the prepared teriyaki sauce over the chicken. Toss to coat evenly and simmer for another 2-3 minutes until the sauce has glazed the chicken.
- Serve the chicken teriyaki hot, garnished with toasted sesame seeds and sliced green onions, if desired. It's great served over rice.
