If you’re craving something sweet, savory, healthy, and better than takeout, this easy teriyaki chicken recipe is for you! These juicy, tender chicken thighs are pan-seared and then coated in a rich, glossy, homemade teriyaki sauce made with only a handful of ingredients.
This easy Japanese recipe is ready in under 30 minutes and perfect for meal prepping on busy weekdays. This chicken teriyaki is perfect served over steamed rice, noodles, or steamed vegetables for a quick and easy dinner.
Teriyaki chicken is a Japanese dish made with chicken and glazed with a sweet, savory, umami-rich sauce of soy sauce, sugar, mirin, and sake. The word “teri” means shine, and “yaki” means grilled. In this recipe, I added garlic, ginger, and a cornstarch slurry for added flavor and a glossy, thick glaze.
You can find all the ingredients for this teriyaki chicken recipe at your local grocery store or an Asian grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.
Chicken Thighs: I used boneless, skinless chicken thighs for the juiciest results.
Ginger and Garlic: are the main aromatics.
Soy Sauce: is the base of the sauce that adds a salty, umami flavor.
Mirin: a Japanese rice wine that adds sweet, tangy, complex flavors.
Sake: Be sure to use cooking sake for a lower alcohol content. It adds sweet umami flavor that also tenderizes the chicken.
Brown Sugar: adds sweetness and warm caramel notes.
Cornstarch and water: are the main thickening agent that creates a thick, glossy glaze.
Sesame Oil: adds a nutty silky finish.
Substitutions and Additions
Substitutions
Chicken: chicken breast, tenders, drumsticks, or any cut of chicken.
Protein: beef, shrimp, salmon, tofu, etc.
Honey: an alternative to brown sugar.
Soy Sauce Alternatives: tamari or coconut aminos
Additions
Spice: chili oil, chili flakes, red peppers for added heat.
Pineapple juice: for a sweet Hawaiian-style teriyaki.
How to Make
Here are the step-by-step instructions for how to make this teriyaki chicken recipe.
In a small pot over medium heat, combine soy sauce, mirin, sake, garlic, ginger, and sugar, then bring to a simmer. Lower the heat and simmer for at least 5 minutes. Cool to room temperature.
Pound the chicken with a meat tenderizer to an even thickness. Marinate the chicken in 2-3 tablespoons of cooled teriyaki sauce for 15 minutes.
Heat cooking oil in a medium pan over medium-high heat until hot. Add the chicken and cook for 3 minutes on each side, or until the internal temperature reaches 165 F (74 C). Remove and set aside.
In a new pan, bring the sauce to a simmer over medium heat. Add the cornstarch slurry and mix until the sauce thickens. Add the chicken and sesame oil, then toss to coat for 1 minute.
Slice the chicken teriyaki, drizzle with more teriyaki sauce, and garnish with sesame seeds and green onions.
Expert Tips
Use chicken thighs for juicy results. You can use any cut of chicken you’d like but opt for chicken thighs for the juiciest option.
Cook the chicken at room temperature. Bring the chicken to room temperature before cooking so it cooks quickly and evenly.
Don’t overcrowd the pan. Sear the chicken with at least 1 inch of space between each piece for even cooking. Sear in batches if needed.
Gently simmer the sauce. Heat the teriyaki sauce over medium to medium-low heat, stirring frequently to prevent burning.
Storage Instructions
You can store any leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days.
Reheat: heat the chicken in a skillet over medium-high heat until warmed, or microwave it, covered with a wet paper towel, in 30-second intervals until warm.
Freeze: you can freeze the chicken teriyaki, whether cooked or raw, and marinate it in the freezer for up to 3 months. To cook or reheat, defrost in the refrigerator overnight before cooking or reheating.
Pairing Suggestions
Serve your teriyaki chicken for lunch or dinner with a side of steamed rice and broccoli, or with one of the following pairing suggestions.
Traditional Japanese teriyaki uses only soy sauce, mirin, sugar, and sake. This American-style fusion version uses brown sugar, garlic, ginger, and cornstarch for thickening.
Can I grill the chicken?
Yes of course! Instead of cooking the chicken on a skillet, you can grill the chicken and then brush with the teriyaki sauce after it is cooked.
Can I make teriyaki sauce in advance?
Yes! You can make the teriyaki sauce up to at least 1 week in advance. You can find my full guide to making teriyaki sauce here.
Make the teriyaki sauce. In a small pot over medium heat, whisk together the soy sauce, mirin, sake, garlic, ginger, and sugar until the sugar dissolves. Lower the heat to medium-low and simmer for at least 5 minutes. Set aside to cool to room temperature.
Prepare the chicken. Cover the chicken with plastic wrap on a cutting board. Then pound the chicken with the flat side of a meat tenderizer to achieve even thickness. Marinate the chicken with 2-3 tablespoons of the cooled teriyaki sauce for at least 15 minutes.
Cook the chicken. Heat 1 tablespoon of cooking oil in a medium pan over medium-high heat until hot. Cook the chicken for 3 minutes on each side, until the internal temperature reaches 165 F (74 C). Remove and set aside.
Thicken the remaining sauce. In a new pan, add the sauce over medium-low heat and bring to a gentle simmer. In a small bowl, mix together the cornstarch and water until dissolved. Add the cornstarch slurry and stir until the sauce has thickened. Add the chicken back and the sesame oil, then toss to coat for 1 minute.
Serve. Slice the chicken, drizzle with more teriyaki sauce, garnish with sesame seeds and green onions, and serve with white rice. Enjoy!
Rate & Review What did you think of this recipe?