A simple Teriyaki Chicken recipe that is ridiculously easy to make and hits all the right notes of sweet and salty. Quicker and healthier than ordering take-out, it pairs perfectly with fluffy rice and a green vegetable to make a fabulous weeknight meal the whole family will love!
This Teriyaki Chicken Will Become Your New Weeknight Staple
When you need a speedy weeknight dinner that is also full of flavor, not much will beat this teriyaki chicken. Here, a classic homemade teriyaki sauce is punched up with garlic, ginger, and sugar to give golden-brown morsels of seared chicken an extraordinary depth of flavor.
Don’t let the homemade teriyaki sauce put you off. It requires mostly pantry ingredients and takes no time make. Bold, flavorful and next-level-good, you will want to pour it over everything.
- This Teriyaki Chicken Will Become Your New Weeknight Staple
- About Teriyaki Sauce
- Key Ingredients And Notes
- Variations And Substitutions
- How To Make Teriyaki Chicken
- Helpful Recipe Tips
- Frequently Asked Questions
- What To Serve With Teriyaki Chicken
- Storage and Reheating
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- Teriyaki Chicken
We love this healthy teriyaki chicken with fluffy white rice and quickly-steamed broccoli but there’s plenty more suggestions I list below. This is a nearly effortless meal that never fails to delight everyone that tries it.
About Teriyaki Sauce
Teriyaki is actually not a sauce but a Japanese term that refers to the cooking method of grilling with a soy-based sauce. Teri – meaning glazed, yaki – meaning grilled or fried. I love teriyaki flavors but I have never been a huge fan of bottled teriyaki sauce. Most are too sweet or full of not-so-great ingredients.
Making your own sauce could not be easier and requires only 4 ingredients – soy sauce, mirin, sake, and sugar. With the exception of sake, a Japanese alcohol made from fermented rice, you can find all the ingredients at most well-stocked grocery stores. Cooking sake, however, you will likely only find at an Asian store.
Because it is harder to find, and I wanted to make this a very easy teriyaki chicken recipe, I have opted to leave the sake out. But I guarantee you this teriyaki sauce is still wonderfully complex and delicious without it. However, if this is something you stock in your pantry, or you wish to seek it out, feel free to add two tablespoons to the sauce.
Key Ingredients And Notes
Here’s what you’ll need to make this teriyaki chicken recipe:
- Chicken: Here I like to use boneless, skinless chicken breast, but it would also be great with boneless, skinless chicken thighs.
- Tamari or low sodium soy sauce: I like to use Tamari here because it tastes more balanced and less salty than regular soy sauce. If using regular soy sauce, make sure it is low-sodium or the dish will be too salty. If all you have is regular soy sauce, add a little more sugar.
- Brown or coconut sugar: Sugar will help brown the meat, as well as balance all the flavours in the dish. I typically use coconut sugar because I love the flavor but brown sugar, white sugar, or cane sugar will also work.
- Honey: Just a bit of honey helps make the teriyaki sauce a little stickier and glossier.
- Sesame oil: The distinct nutty flavor and aroma of sesame oil is pretty essential to this dish so try not to leave it out. If possible, use toasted sesame oil which has an even more pronounced nutty flavor.
- Mirin: Mirin, a subtly sweet Japanese rice wine, is similar to sake but it is a little sweeter and contains less alcohol. It is a key ingredient in a traditional teriyaki sauce and you can find it at any Asian store or most well-stocked grocery stores. If you can’t find it, or prefer not to use it, see my substitution suggestions below.
- Corn starch: This will help thicken the sauce and give it a velvety texture. You can also use arrowroot powder or tapioca flour. Note: Traditional Japanese teriyaki sauce does not include any thickener because it thickens naturally when reduced on the stove. However, for this recipe the sauce will need the help of a thickener so it thickens quickly when added to the chicken.
- Ginger: The invigorating aroma of fresh ginger makes this sauce more complex and flavorful. In a pinch, you can use ground ginger, instead.
- Garlic: A good amount of fresh garlic is essential for adding some delicious pungent flavour.
- Broccoli: Optional, for serving.
- Sesame seeds: Optional, to garnish the finished dish.
Note:This is just an overview of the ingredients. Find the exact measurements in the printable recipe card below.
Variations And Substitutions
Chicken – This recipe will work with any protein. Try beef, shrimp, salmon. For a plant-based option, cubed tofu would be wonderful.
Honey – If making a plant-based teriyaki dish, use agave. Maple syrup can be used in a pinch but it may have too much flavor for this dish.
Mirin – You can use Sherry (not vinegar) with an additional 1 teaspoon of honey. Or, use 2 tablespoons of rice wine vinegar and 1 more teaspoon honey.
Add more vegetables: This teriyaki chicken would be great with more veggies. Make sure you use quick-cooking vegetables that can be sautéed with the chicken such as edamame, chopped bell peppers, snow peas, or snap peas.
Make it spicy – If you’d like to add some heat, add 1/2 teaspoon of red pepper flakes, or a teaspoon of sambal oelek, to the teriyaki sauce.
How To Make Teriyaki Chicken
This is an easy dinner recipe that the entire family will love. Once your chicken and aromatics are chopped, this dish comes together in a flash. If serving with sides such as rice or broccoli, make sure to have those ready beforehand. Note: This is just an overview on how to make the recipe with step-by-step photos. You can find the detailed instructions in the printable recipe card below.
Make the teriyaki sauce. In a measuring cup, or medium sized bowl, whisk together all of the sauce ingredients until well combined. Set aside.
Prep and cook the chicken. Cut the chicken into bite size pieces. In a large skillet, heat the oil over medium-high heat. Once oil is shimmering, add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. (Cooking time will be a little longer if using chicken thighs.)
Add the sauce. Lower heat to medium low, wait a minute or so, then pour the sauce over the chicken. Continue cooking, stirring often, for about 2-3 minutes, or until the sauce has thickened and the chicken pieces look glossy.
Serve. Serve over fluffy rice and steamed broccoli, garnished with diced green onions and sesame seeds, if desired.
Helpful Recipe Tips
Avoid a store-bought teriyaki sauce. Not surprisingly, a great chicken teriyaki recipe relies on a really good teriyaki sauce. A homemade sauce will have the perfect balance of salty and sweet as opposed to most bottled sauces which are typically too sweet. If there is a store-bought brand you love, go ahead and use it but make sure you still add the fresh ginger and garlic for more fresh flavor.
Don’t overcook the chicken. We want really tender juicy chicken and the small pieces will not take long to cook. Especially if using chicken breast, try not to overcook it so it doesn’t dry out. Chicken thighs will be more forgiving and will need a little more time but not much so keep an eye on them too.
Don’t add the sauce when the pan is smoking hot. When you add the sauce to the hot pan, you want the liquid to bubble slightly so it thickens and coats everything. But if it’s too-too hot, the sauce will burn, or dry up too quickly before it has a chance to glaze the chicken. Make sure you lower the heat and wait for the pan to cool slightly before adding the sauce. You can always bring up the heat a little more, if necessary.
Frequently Asked Questions
CAN I MAKE THIS AHEAD? This dish comes together really fast but if you’d like to get some of the prep work done in advance, here’s what to do:
- Chicken and veggies: Cut the chicken and veggies early in the morning or even the day before and then store them separately in little dishes, covered in the fridge. If you’d like, you can even cook the cut-up chicken a day ahead, then refrigerate until ready to use.
- Sauce: The sauce can be whisked together up to 2 days advance. Cover tightly and refrigerate until usin
IS THIS RECIPE GLUTEN-FREE? As written, this recipe is gluten-free. Just make sure you are using Tamari which is a gluten-free soy sauce or another soy sauce that is labeled gluten-free.
DO I HAVE TO MARINATE THE CHICKEN? No, for this recipe there is no need to marinate the chicken —yay! The chicken gets plenty of flavor from the bold teriyaki sauce.
What To Serve With Teriyaki Chicken
Rice and briccoli: As I suggest in the recipe card, my favourite way to serve this teriyaki chicken is over fluffy white rice with steamed broccoli. Easy and delicious!
Brown rice or noodles: Also delicious with brown rice or noodles of any kind.
Chopped lettuce or coleslaw: For a low-carb option, enjoy your chicken teriyaki over a mound of chopped lettuce or coleslaw — yum!
Sautéed mixed vegetables: Before cooking the chicken, stir-fry a mound of mixed veggies. Try thinly sliced carrots, chopped green beans, onions, bok choy, snap peas, etc.
Storage and Reheating
Leftover teriyaki chicken is delicious the next day. The sauce may dry out a little so you may want to make a little more sauce when reheating it.
- Storage: Store leftovers in an airtight container and refrigerate for up to 4 days.
- To reheat: For best relates, heat a few tablespoons of water with a drizzle of oil in a saucepan over medium heat. Add the chicken and cook until warmed through, 2 to 3 minutes.
- To freeze: Cool leftovers completely then transfer to a freezer-safe container for up to 2 months. When ready to use, thaw overnight in the fridge, then follow reheating instructions.
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I hope you love this Teriyaki Chicken recipe. If you make it, please leave a comment and star rating at the bottom of the page so I know how you liked it. Thank you!
Teriyaki Chicken
Ingredients
For The Teriyaki Sauce
- 1/3 cup tamari (or use low-sodium soy sauce or coconut aminos)
- 2 Tablespoons coconut sugar (or brown sugar)
- 1 1/2 Tablespoons honey
- 1 Tablespoon toasted sesame oil (un-toasted is fine)
- 2 Tablespoons mirin (see notes)
- 1 (1-inch) piece ginger, grated or minced
- 2 garlic cloves, minced
- 1/2 cup water
- 2 teaspoons cornstarch
For The Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 Tablespoon avocado oil or olive oil
Optional For Garnish
- 1 teaspoon sesame seeds
- sliced green onions
Optional For Serving
- cooked white rice
- 3 cups steamed broccoli florets
Instructions
- Start by making the sauce: In a glass measuring jar, or medium sized bowl, whisk together soy sauce, sugar, honey, sesame oil, mirin (or substitute), ginger, garlic water and cornstarch. Set aside.
- In a large skillet, heat the oil over medium-high heat. Once oil is shimmering, add the chicken and cook, stirring occasionally, until golden brown and almost cooked through, about 5 to 7 minutes. (Cooking time will be a little longer if using chicken thighs.)
- Lower heat to medium low, wait a minute or so, then pour the sauce over the chicken. Continue cooking, stirring often, for about 3 to 4 minutes, or until the sauce has thickened and the chicken pieces look glossy and cooked through.
- Garnish with diced green onions and sesame seeds, if using. Serve over fluffy rice and steamed broccoli, if desired.
Notes
-
- Mirin: Mirin is a subtly sweet Japanese rice wine similar to sake but a little sweeter and contains less alcohol. It is a key ingredient in a traditional teriyaki sauce and you can find it at any Asian store or most well-stocked grocery stores. If you can’t find it, or prefer not to use it, you can use Sherry (not vinegar) with an additional 1 teaspoon of honey. Or, use 2 tablespoons of rice wine vinegar and 1 more teaspoon honey.
- Storage: Store leftovers in an airtight container and refrigerate for up to 4 days.
-
- To reheat: For best relates, heat a few tablespoons of water with a drizzle of oil in a saucepan over medium heat. Add the chicken and cook until warmed through, 2 to 3 minutes.
-
- To freeze: Cool leftovers completely then transfer to a freezer-safe container for up to 2 months. When ready to use, thaw overnight in the fridge, then follow reheating instructions.
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