You want dinner ready in 20 minutes. You want flavor so good it makes you question why you ever ordered takeout. Chicken Teriyaki delivers—no fancy skills, no obscure ingredients, just juicy chicken glazed in that sweet-savory sauce we all crave.
This isn’t some “gourmet” recipe with 15 steps; it’s weeknight hero material. And if you’ve ever burned soy sauce into a pan (we’ve all been there), don’t worry—this recipe forgives you. Ready to make your taste buds do a happy dance?
Table of Contents
Why This Recipe Works
Chicken Teriyaki is the MVP of quick meals because it’s foolproof and flexible.
The sauce? Three pantry staples you already own. The cooking method?
Sear, simmer, devour. It’s also a master of disguise: serve it over rice, stuff it in a wrap, or eat it straight from the pan (no judgment). Plus, that glossy, sticky glaze isn’t just pretty—it’s flavor-packed thanks to a balance of sweet, salty, and umami.
Pro tip: The leftovers might taste even better. Fight me.
Ingredients You’ll Need
- Chicken: 1 lb boneless, skinless thighs (breasts work, but thighs won’t dry out).
- Soy sauce: ¼ cup (low-sodium if you’re watching salt).
- Brown sugar: 2 tbsp (honey or maple syrup for a twist).
- Mirin: 2 tbsp (or sub with 1 tbsp rice vinegar + 1 tsp sugar).
- Garlic: 2 cloves, minced (or ½ tsp garlic powder in a pinch).
- Ginger: 1 tsp grated (jarred ginger works, but fresh is elite).
- Cornstarch: 1 tsp (for that perfect clingy glaze).
- Green onions/sesame seeds: Optional, but they make it Insta-worthy.
How to Make Chicken Teriyaki (Step-by-Step)
- Prep the chicken: Cut thighs into bite-sized pieces. Pat them dry—this avoids a sad, steamed chicken situation.
- Make the sauce: Whisk soy sauce, brown sugar, mirin, garlic, ginger, and cornstarch in a bowl.
Taste it. Try not to drink it.
- Sear the chicken: Heat oil in a pan over medium-high. Cook chicken until golden (5–6 mins).
No stirring every 2 seconds—let it caramelize.
- Glaze it: Pour in the sauce. Stir until it thickens and coats the chicken (2–3 mins). Congrats, you’ve just outdid your local sushi spot.
- Garnish & serve: Sprinkle with green onions and sesame seeds.
Or don’t. It’ll still taste amazing.
How to Store Leftovers
Let the chicken cool, then stash it in an airtight container for up to 4 days in the fridge. Reheat in a pan with a splash of water to revive the glaze.
Freezing? It works for 2 months, but the texture might get a bit softer. FYI, teriyaki chicken cold from the fridge at 2 a.m. hits different.
Why You Should Make This Regularly
Beyond being delicious, this dish is protein-packed, budget-friendly, and customizable.
Swap the sugar for a sugar-free alternative, add veggies, or go gluten-free with tamari. It’s also faster than waiting for delivery—and cheaper than that $18 “gourmet” bento box. IMO, it’s the ultimate meal-prep champ.
Common Mistakes to Avoid
- Overcrowding the pan: Steam isn’t a flavor.
Cook in batches if needed.
- Using bottled teriyaki sauce: It’s usually cloyingly sweet. Homemade takes 2 minutes.
- Skipping cornstarch: Without it, your sauce will be a sad, watery puddle.
- Overcooking the chicken: Thighs are forgiving, but even they have limits.
Swaps and Alternatives
No mirin? Use a splash of orange juice.
Vegetarian? Swap chicken for tofu or mushrooms. Need heat?
Add sriracha to the sauce. For a keto version, use sugar-free sweetener and coconut aminos. Teriyaki purists might side-eye you, but taste buds don’t lie.
FAQs
Can I make chicken teriyaki without sugar?
Yes! You can use honey, maple syrup, or a low-sugar substitute to keep the classic flavor while cutting back on refined sugar.
What’s the best cut of chicken for teriyaki?
Boneless chicken thighs are most popular for chicken teriyaki because they stay juicy and flavorful, but chicken breasts work too.
How do I thicken teriyaki sauce for chicken teriyaki?
Add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to your sauce and simmer until it thickens to your liking.
Final Thoughts
Chicken Teriyaki isn’t just a recipe—it’s a life hack. Minimal effort, maximum flavor, and endless versatility. Whether you’re feeding picky kids, impressing a date, or just surviving adulthood, this dish has your back.
Now go forth and glaze something.
