Go Back
–+ servings
teriyaki chicken in a white bowl with some cooked rice and steamed broccoli.
Print Recipe Add to Collection
5 from 2 votes

Teriyaki Chicken

This easy Teriyaki Chicken is saucy, garlicky, and done in 20 minutes. No bottled sauce, no takeout, just juicy chicken in a glossy homemade glaze that hits all the sweet-savory notes. Serve it over rice, noodles, or whatever’s in the fridge.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Japanese
Keyword: teriyaki chicken
Servings: 4
Calories: 498kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1½ pounds chicken thighs boneless and skinless
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 cups cooked rice

Teriyaki sauce

  • ¼ cup soy sauce low sodium
  • ¼ cup mirin
  • ¼ cup sake or dry white wine
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch
  • ¼ cup water
US Customary - Metric

Instructions

  • In a small bowl, whisk together the soy sauce, mirin, sake or white wine, brown sugar, honey, minced garlic, grated ginger, cornstarch, and water to make the Teriyaki Sauce.
    process shots showing how to make teriyaki chicken.
  • Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
    process shots showing how to make teriyaki chicken.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes until browned and cooked through.
    process shots showing how to make teriyaki chicken.
  • Pour the Teriyaki Sauce into the skillet and stir to coat the chicken. Cook for another 1 to 2 minutes until sauce thickens.
    process shots showing how to make teriyaki chicken.
  • Serve the chicken teriyaki with cooked rice and garnish with sesame seeds or sliced green onions if desired.
    process shots showing how to make teriyaki chicken.

Video

Notes

  1. Thighs are best: They stay juicy and soak up the sauce like champs. Breasts work too, just don’t overcook them.
  2. Mirin and sake give the sauce real depth. Sub with rice vinegar + sugar or dry white wine if needed.
  3. Don’t skip drying the chicken. Helps with browning and stops it from steaming.
  4. Sauce thickening tip: Always whisk the cornstarch into cold liquid before adding to the pan. No one wants gluey clumps.
  5. Spice it up: Add red pepper flakes or sriracha for a kick.
  6. Storage: Fridge for 4 days, freezer for 3 months. Reheat gently on the stove or in the microwave.

Nutrition

Serving: 1serving | Calories: 498kcal | Carbohydrates: 50g | Protein: 38g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 849mg | Potassium: 810mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1083IU | Vitamin C: 63mg | Calcium: 44mg | Iron: 2mg
QR Code linking back to recipe