Have you ever craved that perfect balance of sweet and savory flavors that only chicken teriyaki can deliver? Making this beloved Japanese-inspired dish at home not only saves money but also gives you complete control over ingredients, ensuring a healthier, fresher meal every time. This chicken teriyaki recipe brings restaurant-quality flavor straight to your kitchen with simple ingredients and foolproof techniques. Whether you're a seasoned cook or just starting out, this easy chicken teriyaki recipe will become your go-to weeknight dinner solution. The glossy teriyaki sauce, tender chicken, and aromatic flavors create a meal that rivals any takeout option while being fresher and more nutritious.

Ingredients List

    • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
    • 2 tablespoons vegetable oil
    • 1 tablespoon sesame seeds (for garnish)
    • 2 green onions, sliced (for garnish)
    • Optional: steamed broccoli or bell peppers for serving

For the Teriyaki Sauce:

    • 1/2 cup soy sauce (low-sodium preferred)
    • 1/4 cup mirin (Japanese sweet rice wine)
    • 1/4 cup water
    • 3 tablespoons brown sugar or honey
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

This recipe is faster than ordering takeout and delivers superior flavor. Perfect for busy weeknights when you need dinner on the table quickly without sacrificing taste.

Step-by-Step Instructions

Step 1: Prepare the Teriyaki Sauce Combine soy sauce, mirin, water, brown sugar, minced garlic, and grated ginger in a small bowl. Whisk until the sugar dissolves completely. This chicken teriyaki recipe relies on a perfectly balanced sauce, so taste and adjust sweetness or saltiness to your preference before cooking.

Step 2: Cook the Chicken Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer, ensuring they don't overlap. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Avoid overcrowding the pan—cook in batches if needed for the best sear.

Step 3: Add the Sauce Pour the teriyaki sauce mixture over the cooked chicken. Bring to a simmer and cook for 2-3 minutes, stirring occasionally. The sauce will begin to reduce and coat the chicken beautifully.

Step 4: Thicken the Sauce Stir the cornstarch slurry (cornstarch mixed with water) into the pan. Continue cooking for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency. This easy chicken teriyaki recipe transforms simple ingredients into a luxurious glaze that clings perfectly to each piece of chicken.

Step 5: Garnish and Serve Remove from heat and garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice, quinoa, or alongside your favorite vegetables.

Nutritional Information

Per serving (serves 4):

    • Calories: 320
    • Protein: 28g
    • Carbohydrates: 18g
    • Fat: 14g
    • Fiber: 1g
    • Vitamin C: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Protein Swaps: Substitute chicken with salmon, shrimp, tofu, or thinly sliced beef for variety.

Gluten-Free Option: Use tamari or coconut aminos instead of regular soy sauce.

Low-Sugar Version: Replace brown sugar with a sugar substitute like erythritol or stevia.

Vegetable Additions: Toss in snap peas, mushrooms, or carrots during the last few minutes of cooking for a complete one-pan meal.

Meal Prep Friendly: Double the recipe and portion into containers with rice and vegetables for ready-to-eat lunches throughout the week.

Marinade Tip: For even deeper flavor, marinate the chicken in half the teriyaki sauce for 30 minutes before cooking.

Common Mistakes to Avoid

Overcooking the Chicken: Dry, tough chicken ruins the dish. Use a meat thermometer and remove chicken at exactly 165°F.

Burning the Sauce: High heat can cause the sugar in teriyaki sauce to burn quickly. Keep heat at medium and stir frequently once sauce is added.

Skipping the Cornstarch: Without thickening, your sauce will be thin and watery. The cornstarch slurry creates that signature glossy coating.

Using Cold Chicken: Let chicken sit at room temperature for 10-15 minutes before cooking for more even cooking and better browning.

Not Reducing the Sauce Enough: Patience is key—let the sauce simmer until it coats the back of a spoon for optimal texture and concentrated flavor.

Storage / Leftovers Tips

Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making leftovers even more delicious. For freezing, portion into freezer-safe containers and store for up to 3 months. To reheat, warm gently in a skillet over medium heat with a splash of water to restore the sauce's consistency, or microwave in 30-second intervals, stirring between each. Avoid reheating at high temperatures, which can dry out the chicken. This chicken teriyaki recipe and easy chicken teriyaki recipe approach both store beautifully, making it perfect for meal planning. For best results, store the chicken and sauce together to keep the meat moist and flavorful.