Easy Teriyaki Chicken Recipe

Imagine tender, juicy chicken pieces glazed in a sweet and savory sauce that’s perfectly caramelized and glistening. That’s exactly what you’ll get with this Easy Teriyaki Chicken Recipe. This Japanese-inspired dish combines the perfect balance of umami flavors with a touch of sweetness that makes it absolutely irresistible. Whether you’re looking for a quick weeknight dinner or an impressive meal that tastes like takeout but is made in your own kitchen, this Easy Teriyaki Chicken Recipe has you covered. You’ll learn how to create that authentic teriyaki flavor using simple ingredients and foolproof techniques that guarantee perfect results every time.

Why You’ll Love This Recipe

This Easy Teriyaki Chicken Recipe will quickly become a family favorite for multiple reasons. First, it delivers restaurant-quality flavor with minimal effort—the sauce achieves that perfect balance of sweet, savory, and tangy notes that coat each piece of chicken beautifully. The contrast between the caramelized exterior and the juicy, tender interior creates an irresistible texture experience that keeps you coming back for more.

Unlike many teriyaki recipes that require hard-to-find ingredients, this version uses pantry staples while maintaining authentic flavor. The entire dish comes together in under 30 minutes, making it perfect for busy weeknights when you need something delicious but don’t have hours to spend in the kitchen.

What truly sets this homemade teriyaki chicken apart is how customizable it is—adjust the sweetness, spice level, or thickness of the sauce to suit your preferences. Plus, serving it over fluffy rice creates the perfect vehicle for soaking up every last drop of that magnificent teriyaki sauce.

Ingredients

For this Easy Teriyaki Chicken Recipe, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons (30ml) vegetable oil
• ¼ cup (60ml) soy sauce (low-sodium preferred)
• ¼ cup (60ml) mirin (Japanese sweet rice wine)
• 3 tablespoons (45g) brown sugar, packed
• 1 tablespoon (15ml) honey
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon fresh ginger, grated
• 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (8g) cornstarch
• 2 tablespoons (30ml) water
• 2 green onions, thinly sliced for garnish
• 1 tablespoon sesame seeds, for garnish

The soy sauce provides the salty base for our homemade teriyaki sauce, while mirin adds authentic sweetness. Fresh ginger and garlic are essential for that characteristic aroma and depth of flavor that makes teriyaki chicken so delicious.

Pro Tips

Use Chicken Thighs: For the juiciest teriyaki chicken, always opt for boneless, skinless chicken thighs over breast meat. Thighs contain more fat, which means they’re more forgiving if slightly overcooked and will remain tender and flavorful. If you must use chicken breast, be extra careful not to overcook it.

Perfect Sauce Consistency: The secret to a restaurant-quality teriyaki glaze is achieving the right thickness. The cornstarch slurry is crucial here—mix it thoroughly with cold water before adding to ensure no lumps form. Add it gradually to your simmering sauce while stirring constantly. The sauce should coat the back of a spoon but still flow smoothly. If it gets too thick, thin with a little water; if too thin, simmer longer.

Caramelization is Key: To develop those irresistible sticky, caramelized edges on your chicken that make homemade teriyaki chicken special, don’t overcrowd your pan. Cook the chicken in batches if necessary, allowing space between pieces. This ensures proper browning rather than steaming, creating those flavorful caramelized bits that make the dish exceptional.

Instructions

Step 1: Prepare the Chicken
Pat the chicken thigh pieces dry with paper towels to remove excess moisture—this is crucial for achieving good browning. Season lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. When the oil is hot, add half the chicken pieces, making sure not to overcrowd the pan. Leave space between each piece to ensure proper browning.

Step 2: Brown the Chicken
Cook the first batch of chicken for 4-5 minutes, turning occasionally, until golden brown on multiple sides but not necessarily cooked through yet. Transfer to a plate and repeat with the remaining oil and chicken pieces. The goal here is to develop flavor through caramelization, not to fully cook the chicken, as it will finish cooking in the sauce later.

Step 3: Prepare the Teriyaki Sauce
In the same pan (no need to clean it—those browned bits add flavor!), add soy sauce, mirin, brown sugar, honey, minced garlic, and grated ginger. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer over medium heat and cook for about 2 minutes, allowing the flavors to meld and the sugar to dissolve completely.

Step 4: Thicken the Sauce
In a small bowl, whisk together cornstarch and cold water until completely smooth to create a slurry. While stirring the simmering sauce constantly, slowly pour in the cornstarch slurry. Continue stirring as the sauce thickens, which should take about 1-2 minutes. Add the rice vinegar and stir to incorporate.

Step 5: Finish Cooking the Chicken
Return all the chicken to the pan, along with any accumulated juices. Gently toss to coat each piece thoroughly in the teriyaki sauce. Simmer for 3-4 minutes until the chicken is completely cooked through (internal temperature of 165°F/74°C) and the sauce has thickened to a beautiful glaze that coats the meat.

Step 6: Serve
Transfer your Easy Teriyaki Chicken to a serving plate and sprinkle with sliced green onions and sesame seeds. Serve hot over steamed rice, with extra sauce drizzled on top. Enjoy the perfect balance of sweet, savory, and umami flavors in every bite!

Variations

Spicy Teriyaki Chicken: Add a kick to your Easy Teriyaki Chicken Recipe by incorporating 1-2 teaspoons of sriracha or 1/4 teaspoon of red pepper flakes to the sauce. The heat balances beautifully with the sweetness of traditional teriyaki, creating a more complex flavor profile that spice lovers will appreciate.

Teriyaki Chicken Stir-Fry: Transform this dish into a complete one-pan meal by adding vegetables. After browning the chicken (but before it’s fully cooked), remove it from the pan and quickly stir-fry sliced bell peppers, broccoli florets, snap peas, and carrots until crisp-tender. Then proceed with the sauce preparation, returning both chicken and vegetables to the pan to finish cooking together.

Pineapple Teriyaki Chicken: For a tropical twist, add 1/2 cup of fresh pineapple chunks to the pan when you return the chicken to the sauce. The natural sweetness and acidity of pineapple complement the teriyaki flavors perfectly while adding a juicy texture contrast. This variation works wonderfully for summer gatherings or when you’re craving something bright and fresh.

Storage and Serving

This Easy Teriyaki Chicken Recipe stores beautifully, making it perfect for meal prep. Once cooled, transfer leftovers to airtight containers and refrigerate for up to 3 days. The flavor actually improves overnight as the chicken absorbs more of the sauce. Reheat gently in a skillet with a splash of water to prevent drying out, or microwave on 70% power, stirring halfway through.

For freezing, place portions in freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serve this teriyaki chicken traditionally over steamed short-grain rice, which provides the perfect neutral base to soak up the delicious sauce. For a lower-carb option, cauliflower rice works wonderfully. Create a complete meal by adding a simple cucumber salad dressed with rice vinegar and sesame oil, or serve with steamed edamame for an authentic Japanese-inspired experience. For an impressive presentation, sprinkle with additional sesame seeds and green onions just before serving.

FAQs

Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs in this Easy Teriyaki Chicken Recipe. Cut into similar-sized pieces but reduce the cooking time slightly, as breast meat cooks faster and can dry out more easily than thighs.

What can I use if I don’t have mirin?
If mirin isn’t available, substitute with 3 tablespoons of dry sherry or rice wine vinegar mixed with 1 tablespoon of sugar. In a pinch, you can also use 1/4 cup of sweet white wine with a teaspoon of sugar.

Is this teriyaki sauce gluten-free?
Traditional teriyaki sauce contains soy sauce, which has wheat. For a gluten-free version, simply substitute with tamari or certified gluten-free soy sauce in equal amounts.

Can I make the teriyaki sauce ahead of time?
Absolutely! The sauce can be prepared up to a week in advance and stored in an airtight container in the refrigerator. This makes weeknight cooking even faster.

What other proteins work well with this teriyaki sauce?
This versatile sauce works beautifully with salmon, shrimp, firm tofu, or beef. Adjust cooking times accordingly based on your protein choice—salmon and shrimp will need less time, while beef might need more depending on the cut.

Conclusion

This Easy Teriyaki Chicken Recipe is comfort food at its finest — a perfect balance of sweet, savory, and umami flavors that coat each tender piece of chicken with glossy perfection. It’s the kind of dish that transforms an ordinary weeknight into something special, while still being simple enough for beginner cooks to master. Whether you’re serving it to picky eaters or culinary enthusiasts, this homemade teriyaki chicken delivers restaurant-quality results with pantry staples and minimal effort. Make it once, and it’s sure to become a regular in your dinner rotation.

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