If you are craving a dish that perfectly balances sweet and savory flavors with tender, juicy chicken, this Teriyaki Chicken Recipe is exactly what you need in your life. It brings together simple pantry staples to create an unforgettable sauce that clings beautifully to every bite of chicken, making it a go-to weeknight dinner or a crowd-pleaser for guests. With its glossy, flavorful glaze and fragrant hints of garlic and ginger, you’ll find yourself reaching for seconds before you know it.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients is the first step towards mastering this Teriyaki Chicken Recipe. Each component plays a vital role—from the salty depth of soy sauce to the bright zing of rice vinegar and the subtle sweetness of honey, all working in harmony to create that signature teriyaki taste.
- Chicken thighs or breasts (1 1/2 pounds): Choose boneless, skinless cuts and chop into bite-sized pieces for quick cooking and tender bites.
- Olive oil (2 tablespoons): Provides a light, clean flavor and helps brown the chicken beautifully without overpowering the sauce.
- Salt and pepper to taste: Essential for seasoning the chicken and enhancing the overall flavors.
- Soy sauce (1/2 cup): The backbone of the sauce, giving it that bold umami flavor that defines teriyaki.
- Water (1/4 cup plus 2 tablespoons): Used both to balance the sauce’s consistency and to make the cornstarch slurry for thickening.
- Honey (1/4 cup): Adds just the right amount of natural sweetness to balance the salty soy.
- Brown sugar (2 tablespoons): Deepens the sweetness with a hint of molasses richness.
- Rice vinegar (1 tablespoon): Brings a subtle acidity that brightens the sauce perfectly.
- Minced garlic (1 tablespoon): Infuses the sauce with a warm, aromatic punch.
- Minced ginger (1 tablespoon): Adds a lively, spicy freshness that is crucial to authentic teriyaki flavor.
- Cornstarch (1 tablespoon): Mixed with water to create a slurry that thickens the sauce to a luscious glaze.
- Sliced green onions: For a fresh, crisp garnish that adds color and mild onion flavor.
- Sesame seeds: Toasted or plain, these add a delightful nutty crunch and visual appeal.
How to Make Teriyaki Chicken Recipe
Step 1: Brown the chicken
Start by heating olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the hot pan. Let them cook undisturbed for a couple of minutes to develop a nice golden crust, then stir occasionally until all pieces are cooked through and beautifully browned. This step is crucial since the caramelized chicken base will deepen the final flavor of the dish.
Step 2: Prepare the teriyaki sauce
While the chicken cooks, whisk together soy sauce, water, honey, brown sugar, rice vinegar, minced garlic, and ginger in a separate bowl. This simple mixture embodies the perfect balance of salty, sweet, and tangy notes that define the sauce. Setting this mix aside lets the flavors meld while you finish cooking the chicken.
Step 3: Make the thickening slurry
In a small bowl, combine cornstarch with two tablespoons of water to form a smooth slurry. This will be the magic ingredient that transforms your sauce from thin to thick and glossy, helping it cling to the chicken rather than pool at the bottom of the skillet.
Step 4: Combine sauce and chicken
Pour the prepared teriyaki sauce into the skillet with the browned chicken. Stir well to coat every piece in the flavorful sauce. Immediately add the cornstarch slurry while stirring continuously to prevent lumps. Turn the heat down to low and let the sauce simmer gently for 2 to 3 minutes. You’ll notice it thickening and becoming irresistibly sticky.
Step 5: Finish and garnish
Once the sauce is luxuriously thick, remove the pan from heat. Transfer the chicken to a serving dish and sprinkle generously with sliced green onions and sesame seeds. These final touches add freshness and texture that bring the Teriyaki Chicken Recipe to life on your plate.
How to Serve Teriyaki Chicken Recipe
Garnishes
Fresh sliced green onions and sesame seeds are classic choices, but feel free to amp it up with thinly sliced red chili for heat or a sprinkle of toasted nori flakes for a sea-inspired twist. Garnishes not only add visual appeal but also layers of flavor and texture you’ll love.
Side Dishes
This teriyaki chicken shines when paired with steamed jasmine rice or fragrant basmati, which soak up all the delicious sauce. Roasted or stir-fried vegetables like broccoli, snap peas, or bell peppers complement the dish beautifully with their crispness and color.
Creative Ways to Present
Want to get a little fancy? Serve the chicken over a bed of fluffy cauliflower rice for a low-carb spin or pile it atop a fresh Asian-style salad with crunchy cabbage and a sesame dressing. You can even turn it into a wrap using lettuce leaves or tortillas, making it perfect for lunchboxes or casual dinners.
Make Ahead and Storage
Storing Leftovers
Let your teriyaki chicken cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, making it a convenient option for quick lunches or easy dinners during the week.
Freezing
If you want to keep this dish longer, freeze the chicken and sauce in a sturdy, freezer-safe container. It can last up to 3 months, allowing you to enjoy this Teriyaki Chicken Recipe anytime you need a comforting meal in a pinch.
Reheating
When ready to eat, thaw frozen portions overnight in the fridge. Reheat gently in a skillet over medium-low heat or microwave with a splash of water to keep the chicken moist. Stir occasionally until warmed through and the sauce is re-glazed to perfection.
FAQs
Can I use chicken breasts instead of thighs for this Teriyaki Chicken Recipe?
Absolutely! Both chicken breasts and thighs work well, although thighs tend to be juicier and more forgiving during cooking. Just adjust cooking time if using thicker breast pieces to avoid drying out.
Is there a way to make the sauce less sweet?
Yes, you can simply reduce the amount of honey and brown sugar. Taste as you go and adjust the sweetness level to suit your preference without losing that classic teriyaki balance.
Can this recipe be made gluten-free?
Definitely. Just substitute the soy sauce with tamari or a gluten-free soy sauce alternative, and ensure your other ingredients like brown sugar and rice vinegar are also gluten-free certified.
What is the purpose of the cornstarch slurry in this recipe?
The cornstarch slurry acts as a thickening agent, transforming the teriyaki sauce into a luscious glaze that clings beautifully to the chicken. Without it, the sauce would be much thinner and less coating.
Can I prepare the sauce ahead of time?
Yes, the sauce can be whisked together and stored in the fridge for up to 2 days. Just give it a good stir or gentle warm-up before adding it to the cooked chicken to ensure the flavors are well combined.
Final Thoughts
There’s something truly comforting about this Teriyaki Chicken Recipe that makes it a staple in my kitchen and hopefully will in yours too. It’s approachable, full of vibrant flavors, and perfect for any night when you want a delicious meal without fuss. Give it a try—you might just find your new favorite go-to dish!
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Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
This quick and flavorful Teriyaki Chicken recipe features tender bite-sized chicken pieces cooked in a savory and sweet homemade teriyaki sauce. Ready in just 25 minutes, it’s perfect for a weeknight dinner served over rice or vegetables, garnished with fresh green onions and sesame seeds for an authentic touch.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Heat the skillet: In a large skillet, heat olive oil over medium-high heat to prepare for cooking the chicken evenly.
- Cook the chicken: Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
- Prepare the sauce: While the chicken cooks, whisk together soy sauce, 1/4 cup water, honey, brown sugar, rice vinegar, minced garlic, and minced ginger in a medium bowl to create the teriyaki sauce base.
- Create the slurry: In a small bowl, combine cornstarch with 2 tablespoons of water to form a slurry. Stir this mixture into the teriyaki sauce thoroughly.
- Add sauce to chicken: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir well to coat all pieces evenly.
- Simmer: Reduce heat to low and let the chicken and sauce simmer for 2-3 minutes until the sauce thickens and glazes the chicken beautifully.
- Garnish and serve: Remove the skillet from heat, transfer the chicken to a serving dish, and garnish with sliced green onions and sesame seeds.
- Enjoy: Serve your teriyaki chicken hot alongside steamed rice or your favorite vegetables for a complete meal.
Notes
- Using chicken thighs results in juicier meat, but chicken breasts work well too.
- If you prefer a thicker sauce, simmer a little longer or add an extra tablespoon of cornstarch slurry.
- For a gluten-free option, substitute soy sauce with tamari.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
