Perfectly Glazed Teriyaki Chicken

This Teriyaki Chicken Recipe masterfully combines succulent pieces of chicken with a rich, homemade teriyaki sauce, delivering an irresistibly savory and flavorful experience. Perfect for a satisfying weeknight meal or a special occasion, this dish rivals your favorite takeout but is made right in your kitchen. Serve it alongside fluffy white rice and crisp steamed broccoli for a complete and utterly delicious dinner that the whole family will adore.

If you’re looking to expand your chicken dinner repertoire, consider exploring other fantastic options. My Szechuan chicken offers a delightful fusion of spicy and sweet flavors with an exciting kick. For those days when you prefer a more hands-off approach to cooking, my slow cooker glazed chicken drumsticks provide a wonderfully tender and flavorful alternative that practically cooks itself.

Craving the vibrant flavors of Asian cuisine but prefer the comfort and convenience of a home-cooked meal? You’re in the right place! While we absolutely love Chinese takeout, sometimes staying in and preparing something fresh is just what we need. That’s when I turn to favorites like an easy chicken stir-fry or this incredibly simple teriyaki chicken recipe. It captures all the savory, sweet, and umami-rich notes we expect from our favorite restaurants, but with the undeniable freshness and quality of a homemade dish. Tender pieces of chicken are generously coated in a luscious, thick, and perfectly balanced sweet-savory sauce, creating a truly satisfying dinner. Just add your preferred side of vegetables and a comforting bed of noodles or rice, and a gourmet-level meal is ready to enjoy.

Why You’ll Love This Easy Homemade Teriyaki Chicken

This teriyaki chicken isn’t just another dinner recipe; it’s a game-changer for your weeknight meal rotation. Here’s why it’s destined to become a family favorite:

• Unbelievably Quick: From start to finish, this dish comes together in just 25 minutes, with only about 15 minutes of active cooking time. It’s faster than ordering takeout and infinitely more rewarding. Pro tip: Get your rice cooking before you even start the chicken, so everything finishes at the same time for seamless serving.
• Bursting with Flavor: The secret lies in our easy homemade teriyaki sauce. Crafted from a harmonious blend of rich soy sauce, tangy rice vinegar, sweet brown sugar and honey, aromatic toasted sesame oil, and the fresh zing of grated ginger and minced garlic, it infuses the chicken with an incredible depth of flavor that’s both complex and comforting. Forget bland, store-bought sauces – this one is a true highlight!
• A Delicious Twist on Chicken: If chicken is a frequent guest at your dinner table, you’re always on the hunt for new ways to prepare it. This teriyaki chicken offers a delightful departure from the usual, bringing vibrant Asian-inspired flavors to your weekly meal plan. It’s a wonderful way to keep your healthy protein intake exciting and flavorful.
• Simple Ingredients, Incredible Results: You’ll appreciate that this recipe uses readily available ingredients that are likely already in your pantry or easy to find at any grocery store. No exotic items required for this extraordinary flavor!
• Family-Friendly & Adaptable: The sweet and savory profile of teriyaki chicken is universally loved by both adults and children. Plus, it’s incredibly versatile – easily adaptable with different vegetables or even other proteins to suit everyone’s preferences.

Essential Ingredients for Perfect Teriyaki Chicken

Crafting this delightful teriyaki chicken involves a blend of fresh ingredients for the main dish and pantry staples for the glorious homemade sauce. Each component plays a crucial role in achieving that signature sweet and savory balance. Here’s a detailed look at what you’ll need, along with some helpful tips:

• Chicken: For the best results, I recommend using 1½ pounds of boneless, skinless chicken breasts or thighs. Chicken breasts offer a leaner option, while thighs provide a juicier, richer flavor that holds up wonderfully to the sauce. Whichever you choose, ensure they are cut into ¾-inch bite-sized pieces for even cooking.
• Salt and Pepper: Simple seasonings are all you need to enhance the natural flavor of the chicken before searing. I prefer sea salt and freshly ground black pepper for their superior taste.
• Olive Oil: Used for searing the chicken, a tablespoon of olive oil provides a lovely golden crust and helps prevent sticking. Avocado oil is an excellent alternative due to its high smoke point and neutral flavor.
• Low-Sodium Soy Sauce: This is the backbone of our teriyaki sauce, providing the essential umami and savory depth. Opting for low-sodium soy sauce gives you more control over the saltiness of the final dish, allowing the other flavors to shine without being overwhelmed.
• Rice Vinegar: A touch of rice vinegar adds a crucial tangy brightness that cuts through the richness of the sauce, balancing the sweetness. If you don’t have rice vinegar on hand, sherry vinegar or white wine vinegar can be used as a substitute, though the flavor profile will be slightly different.
• Brown Sugar: Light brown sugar brings a mellow sweetness and a hint of molasses that’s characteristic of authentic teriyaki. You can use either light or dark brown sugar; dark brown sugar will offer a deeper, more caramel-like note.
• Honey: Complementing the brown sugar, a couple of tablespoons of honey contribute a natural, floral sweetness and a desirable glossiness to the sauce, enhancing its richness and texture.
• Toasted Sesame Oil: This ingredient is a flavor powerhouse! Toasted sesame oil provides an unmistakable nutty, aromatic depth that is fundamental to Asian cuisine. While regular sesame oil will work, toasted sesame oil offers a significantly deeper, more complex flavor.
• Fresh Garlic: Minced fresh garlic is indispensable for its pungent aroma and savory kick. Always opt for fresh over pre-minced garlic for the most vibrant flavor.
• Fresh Ginger: Similarly, minced fresh ginger adds a warm, spicy, and zesty note that brightens the entire dish. Using fresh ginger makes a noticeable difference in the overall freshness and authenticity of the sauce.
• Cornstarch: A small amount of cornstarch is vital for thickening the teriyaki sauce, giving it that luxurious, glossy consistency that perfectly coats every piece of chicken.
• Water: Used to create a cornstarch slurry, ensuring it blends smoothly into the sauce without clumping.
• Garnish (Optional): A sprinkle of toasted sesame seeds before serving adds a beautiful visual appeal and a subtle nutty crunch.
• For Serving (Optional): Fluffy white rice and steamed broccoli are classic accompaniments, completing this takeout-worthy meal.

Note: For precise measurements and step-by-step instructions, please refer to the comprehensive recipe card located at the end of this post.

Step-by-Step Guide to Making Teriyaki Chicken

Preparing this irresistible teriyaki chicken is straightforward and rewarding. Follow these simple steps, accompanied by visual aids, to create a dish that’s sure to impress.

1. Prepare the Chicken

1. Season the Chicken: Begin by patting your ¾-inch chicken pieces dry with paper towels. Season them generously with sea salt and freshly ground black pepper. This initial seasoning is crucial for building layers of flavor.
2. Cook the Chicken: Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally, until the chicken is beautifully browned on all sides and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate; it will be added back later.

2. Craft the Homemade Teriyaki Sauce

3. Combine Sauce Ingredients: In the same skillet (no need to clean it – those browned bits add extra flavor!), add the soy sauce, rice vinegar, light brown sugar, honey, toasted sesame oil, minced garlic, and minced ginger.
4. Simmer the Sauce: Stir all the ingredients together until well combined. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld and the sugars to dissolve.
5. Thicken with Cornstarch Slurry: In a small separate bowl, whisk together the cornstarch and water until you have a smooth slurry (a thick, uniform liquid). Slowly pour this cornstarch slurry into the simmering sauce in the skillet, stirring continuously. Continue to cook for another 2-3 minutes, stirring, until the sauce visibly thickens and achieves a glossy, luscious consistency. If the sauce becomes too thick, you can add a tablespoon or two of water to thin it to your desired consistency.

3. Combine and Serve

6. Reintroduce Chicken: Carefully return the cooked chicken pieces to the skillet with the thickened teriyaki sauce. Toss the chicken gently to ensure every piece is thoroughly coated in the rich, glossy sauce.
7. Final Simmer: Allow the chicken to simmer in the sauce for an additional 2 minutes. This brief simmer allows the chicken to absorb the incredible flavors of the teriyaki sauce, making it even more delicious.
8. Serve Immediately: Your homemade teriyaki chicken is now ready to be enjoyed! Serve it piping hot over a bed of fluffy white rice and with a side of steamed broccoli. Garnish with a sprinkle of sesame seeds for an extra touch of elegance and crunch.

Expert Tips for the Best Teriyaki Chicken

To elevate your teriyaki chicken from great to absolutely unforgettable, keep these helpful tips and tricks in mind:

• Chicken Thighs for Juicier Results: While chicken breasts work beautifully, boneless, skinless chicken thighs often cook up even juicier and more flavorful due to their higher fat content. If you choose this route, make sure to use boneless chicken thighs for easier preparation and eating.
• Customize Your Sweetness: The amount of brown sugar and honey in the recipe creates a perfectly balanced sweet and savory sauce for most palates. However, feel free to adjust to your preference. For a sweeter sauce, add an extra teaspoon of brown sugar or honey. For a less sweet version, reduce these quantities slightly.
• Control the Saltiness: Using low-sodium soy sauce is key to managing the overall saltiness. If you use regular soy sauce, you might want to reduce the added sea salt for the chicken or taste the sauce before adding more.
• Ensure Fresh Aromatics: Freshly minced garlic and ginger are non-negotiable for the best flavor. Pre-minced varieties simply don’t offer the same vibrant, aromatic punch. A microplane grater makes quick work of ginger and garlic.
• Perfect Sauce Consistency: The cornstarch slurry is crucial for thickening the sauce. Ensure it’s fully dissolved in cold water before adding to the hot sauce to prevent lumps. If your sauce is too thick, stir in a tablespoon of water or chicken broth at a time until you reach your desired consistency. If it’s too thin, whisk a little more cornstarch with cold water and add it gradually while simmering.
• Don’t Overcrowd the Skillet: When browning the chicken, cook it in batches if necessary. Overcrowding the pan will steam the chicken instead of searing it, preventing a beautiful golden-brown crust and impacting flavor.
• Don’t Overcook the Chicken: Chicken cooks quickly. Remove it from the skillet once it’s cooked through to prevent it from drying out. It will finish cooking in the sauce.
• Consider Marinating (Optional): For an even deeper flavor, you can marinate the raw chicken pieces in a small amount of soy sauce and ginger for 15-30 minutes before cooking. This isn’t strictly necessary for this quick recipe but can enhance tenderness and flavor.

Delightful Serving Suggestions for Teriyaki Chicken

Teriyaki chicken is incredibly versatile and pairs wonderfully with a variety of sides, allowing you to create a complete and satisfying meal. Here are some of my favorite ways to serve this delicious dish:

• Classic Rice Combination: My absolute favorite way to serve teriyaki chicken is with a generous scoop of fluffy white rice. The mildness of the rice perfectly complements the rich, savory sauce, and it’s excellent for soaking up every last drop. For a healthier alternative, opt for long or short-grain brown rice or even quinoa.
• Steamed Vegetables: Easy steamed broccoli is a natural and healthy choice, adding a vibrant green color and a pleasant crunch. Beyond broccoli, you can branch out into other greens. Try sautéed green beans or roasted asparagus. Other fantastic options include sautéed bell peppers, snap peas, or even a mixed vegetable medley.
• Savory Sides: Elevate your meal with other flavorful vegetable sides like garlic butter mushrooms or sweet and tender honey balsamic roasted carrots. These add extra dimensions of flavor and texture.
• Noodle Variations: If you’re looking to skip the rice, noodles are a fantastic accompaniment. Serve your teriyaki chicken with traditional lo mein noodles, delicate soba noodles, translucent glass noodles, or even thin rice noodles. You can toss the chicken and sauce with cooked noodles for a simplified version of Chicken Lo Mein.
• Appetizers and Soups: Start your meal with a light and comforting egg drop soup. For a refreshing crunch, serve a side of my vibrant and fresh Asian cabbage slaw.
• Garnishes: Don’t forget the finishing touches! A sprinkle of toasted sesame seeds adds a beautiful presentation and a subtle nutty flavor. Sliced green onions (scallions) also provide a fresh, mild oniony bite and a pop of color.

Storage & Reheating Teriyaki Chicken

One of the many benefits of this teriyaki chicken recipe is how well it keeps, making for fantastic leftovers that are perfect for meal prepping lunches or quick dinners later in the week.

• Storing: To store leftover teriyaki chicken, allow it to cool completely to room temperature (this prevents condensation and keeps the chicken from getting soggy). Transfer the cooled chicken and sauce into an airtight container. It can be safely stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  • Microwave: For a quick reheat, scoop the desired amount of chicken and sauce into a microwave-safe bowl. Heat in 1-minute increments, stirring in between, until the chicken is thoroughly hot. Be careful not to overheat, as this can dry out the chicken.
  • Stovetop: For best results and to maintain moisture, gently reheat the teriyaki chicken in a skillet over medium-low heat. Add a splash of water or chicken broth if the sauce has thickened too much in the fridge. Stir occasionally until heated through. This method helps the chicken retain its tenderness and prevents the sauce from separating.

Versatile Variations & Substitutions

This teriyaki chicken recipe is wonderfully adaptable, allowing you to easily customize it based on your preferences or what you have on hand. Don’t hesitate to experiment!

• Different Proteins: The homemade teriyaki sauce is so versatile that it pairs beautifully with other proteins.
  • Shrimp: For a lighter, quicker cooking option, substitute chicken with shrimp, like in this teriyaki shrimp stir-fry.
  • Tofu: For a delicious vegetarian version, use firm or extra-firm tofu cut into cubes. Press the tofu to remove excess water before pan-frying until golden, then toss with the sauce.
  • Beef: Sliced beef (like flank steak or sirloin) can also be used. Sear it quickly to your desired doneness before adding it to the sauce.
  • Pork: Thinly sliced pork tenderloin or pork loin would also be a delicious substitute.
• Add Extra Vegetables: To make this a more complete one-pot meal or to boost your vegetable intake, stir in your favorite vegetables when you’re simmering the sauce or shortly after adding the chicken back. Classic choices include matchstick carrots, snow peas, sliced bell peppers, green beans, or mushrooms. You can briefly sauté them before adding the sauce, or steam them separately and add at the end.
• Spicy Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes to the sauce or a drizzle of sriracha for a spicy teriyaki kick.
• Pre-Made Teriyaki Sauce (Time Saver): While our homemade sauce is highly recommended for its superior flavor, if you’re truly short on time, you can certainly use your favorite good-quality store-bought teriyaki sauce. Just keep in mind that bottled sauces can vary greatly in sweetness and saltiness, so you may need to adjust other seasonings.

More Easy Chicken Dinners to Explore

Chicken is a fantastic, lean protein that forms the base of countless easy and delicious meals. If you loved this teriyaki chicken, you’ll surely enjoy these other simple yet flavorful chicken dinners:

• Chicken and Sausage Jambalaya: A hearty, flavorful one-pot meal with a kick.
• Chicken Mac and Cheese: The ultimate comfort food elevated with tender chicken.
• Chicken Parmesan Casserole: All the flavors of classic chicken parm, simplified into a bake.
• Creamy Pesto Chicken: A rich and aromatic dish that comes together quickly.
• Chicken Fajita Pasta: A Tex-Mex inspired pasta dish bursting with flavor.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making teriyaki chicken at home:

• What kind of chicken is best for teriyaki?

  Boneless, skinless chicken breasts or thighs are both excellent choices. Chicken breasts are leaner, while thighs offer more moisture and flavor. Cut them into ¾-inch pieces for quick and even cooking.

• How do I make my teriyaki sauce thicker?

  The cornstarch slurry is key! Ensure you mix 1 tablespoon of cornstarch with ⅓ cup of cold water until smooth before adding it to the simmering sauce. If your sauce still isn’t thick enough, you can mix another ½ teaspoon of cornstarch with 1 tablespoon of cold water and slowly whisk it into the sauce, simmering for another minute or two, until desired consistency is reached.

• Can I make teriyaki chicken ahead of time?

  Yes, you can! The cooked teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully, making it perfect for meal prep.

• What can I use if I don’t have rice vinegar?

  While rice vinegar is preferred for its mild acidity, you can substitute it with sherry vinegar or white wine vinegar in a pinch. The flavor profile will be slightly different, but it will still provide the necessary tang.

• Is homemade teriyaki sauce healthier than store-bought?

  Generally, yes! Homemade teriyaki sauce allows you to control the quality of ingredients, reduce sodium, and minimize added preservatives and high-fructose corn syrup often found in commercial brands.

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Teriyaki Chicken Recipe

by Katerina | Easy Weeknight Recipes

This Teriyaki Chicken Recipe folds tender bites of chicken into a thick, homemade teriyaki sauce for a savory and flavorful dish. Serve it with white rice and broccoli for a takeout-worthy dinner.

Prep Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes

Servings:

4 servings

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• ¼ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon light brown sugar
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon cornstarch
• ⅓ cup water
• sesame seeds, for garnish
• rice and steamed broccoli, for serving

Instructions

Prepare the Chicken:

• Season the chicken pieces with sea salt and freshly ground black pepper.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the seasoned chicken to the skillet and cook until browned and fully cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.

Make the Teriyaki Sauce:

• In the same skillet, add the soy sauce, rice wine vinegar, light brown sugar, honey, toasted sesame oil, minced garlic, and minced ginger.
• Stir the mixture well and bring it to a simmer over medium heat.
• In a small bowl, mix the cornstarch and water until smooth.
• Slowly pour the cornstarch mixture into the simmering sauce, stirring constantly. Continue to cook the sauce until it thickens, about 2-3 minutes. If desired, add more water to achieve a thinner sauce consistency.

Combine and Serve:

• Return the cooked chicken to the skillet, tossing it in the thickened teriyaki sauce until well coated.
• Let the chicken simmer in the sauce for an additional 2 minutes to absorb the flavors.
• Serve the teriyaki chicken over rice and steamed broccoli.
• Garnish with sesame seeds. Enjoy!

Equipment

• Large Skillet
• Prep Bowls

Nutrition

Calories: 322kcal | Carbohydrates: 15g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1356mg | Potassium: 710mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.