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Teriyaki chicken is one of those recipes that feels special but comes together with simple ingredients. It’s glossy, sticky, and full of flavor, with a balance of sweet and salty that keeps you coming back for more. You can make it on the stove in under 30 minutes and pair it with rice, noodles, or steamed veggies.
This version uses pantry staples and a quick method that gives you tender chicken and a sauce that clings beautifully. Whether you’re cooking for yourself or feeding a busy family, this is a reliable go-to.
What Makes This Recipe So Good
- Quick and approachable: The sauce uses simple ingredients you likely already have—soy sauce, sugar, and aromatics.
- Balanced flavor: It’s sweet, savory, and slightly tangy, with optional heat if you like a little kick.
- Great texture: Searing the chicken first gives you caramelized edges and juicy bites.
- Make-ahead friendly: The sauce can be mixed in advance, and leftovers reheat well.
- Versatile: Use thighs, breasts, or even tofu. Serve with rice, greens, or a simple salad.
Shopping List
- Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts, thinly sliced)
- Soy sauce: Low-sodium is best for control
- Mirin: Sweet rice wine; use extra sugar and a splash of rice vinegar if substituting
- Sake (optional): Adds depth; can substitute water or chicken broth
- Brown sugar: Light or dark; honey works too
- Garlic: 2–3 cloves, minced
- Ginger: 1–2 teaspoons fresh, grated
- Cornstarch: For thickening the sauce (optional but helpful)
- Neutral oil: Canola, avocado, or vegetable oil
- Sesame oil: For finishing (optional)
- Green onions: For garnish
- Sesame seeds: Toasted, for garnish
- Rice or noodles: To serve
- Vegetables (optional): Broccoli, snap peas, or carrots
Step-by-Step Instructions
- Prep the chicken: Pat chicken dry and cut into bite-size pieces or keep thighs whole for a more traditional style.
Season lightly with salt and pepper.
- Mix the sauce: In a small bowl, whisk 1/3 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake (or water), 2–3 tablespoons brown sugar, 1 teaspoon grated ginger, and 1 minced garlic clove. Taste and adjust sweetness or saltiness. Set aside.
- Optional cornstarch slurry: For a thicker glaze, mix 1 teaspoon cornstarch with 1 teaspoon water.
Don’t add it yet—save it for later.
- Heat the pan: Place a large skillet over medium-high heat. Add 1 tablespoon neutral oil once hot.
- Sear the chicken: Add chicken in a single layer. Cook without moving for 3–4 minutes to brown.
Flip and cook another 3–4 minutes until nearly cooked through. Remove excess fat if needed.
- Add aromatics: Add remaining garlic and a bit more ginger to the pan. Stir for 20–30 seconds until fragrant.
- Glaze with teriyaki sauce: Pour the sauce into the pan.
Reduce heat to medium. Let it bubble and thicken for 2–3 minutes, turning the chicken to coat.
- Thicken if needed: If the sauce is thin, add the cornstarch slurry and simmer 30–60 seconds until glossy and clingy.
- Finish: Drizzle in 1/2 teaspoon sesame oil for aroma. Taste and adjust with a splash of water if the sauce is too intense.
- Serve: Top with sliced green onions and sesame seeds.
Serve over hot rice with steamed broccoli or your favorite greens.
How to Store
- Fridge: Store in an airtight container for up to 4 days. Keep the rice separate so it doesn’t soak up all the sauce.
- Freezer: Freeze portions in freezer-safe bags for up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm gently on the stove with a splash of water to loosen the sauce.
Microwave in short bursts, stirring halfway.
- Meal prep tip: Pack chicken, rice, and veggies in containers. Add a wedge of lime or extra scallions to brighten when reheating.
Why This is Good for You
- Lean protein: Chicken provides protein that helps keep you full and supports muscle maintenance.
- Balanced meal: Pairing with rice and vegetables gives you carbs for energy and fiber for digestion.
- Smarter sodium: Using low-sodium soy sauce and controlling the seasoning keeps salt levels in check.
- Customizable sweetness: You control the sugar. Use less if you prefer, or swap in honey for a natural option.
- Healthy cooking method: Quick stovetop cooking minimizes oil and keeps the chicken tender.
Common Mistakes to Avoid
- Overcrowding the pan: This steams the chicken and prevents browning.
Cook in batches if needed.
- Skipping the dry pat: Wet chicken won’t sear well. Pat it dry first for better caramelization.
- Too much heat with sugar: High heat can burn the sauce. Lower to medium once the sauce is added.
- Over-reducing the sauce: If it thickens too much, add a splash of water to keep it glossy, not sticky.
- Using only regular soy sauce: It can make the dish too salty.
Low-sodium gives you more control.
Alternatives
- Protein swaps: Use tofu, tempeh, shrimp, or salmon. For tofu, press it well and pan-sear until golden before adding the sauce.
- Gluten-free: Use tamari or a certified gluten-free soy sauce. Check your mirin if sensitive.
- No mirin? Mix 1 tablespoon sugar with 2 tablespoons rice vinegar and 2 tablespoons water as a simple stand-in.
- Sugar options: Honey or maple syrup both work.
Start with less and adjust to taste.
- Veggie add-ins: Add bell peppers, mushrooms, or snap peas during the last few minutes of cooking.
- Spicy kick: Stir in a pinch of red pepper flakes or a dab of chili paste.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Slice breasts into thin strips or cutlets so they cook evenly. Be careful not to overcook; breasts dry out faster than thighs.
What if I don’t have mirin?
Use a mix of rice vinegar, water, and a little sugar to mimic the sweetness and acidity.
It won’t be identical, but the flavor will still be balanced and delicious.
How do I make the sauce glossy without cornstarch?
Let the sauce reduce gently over medium heat while tossing the chicken. The natural sugars will thicken and glaze the meat as the liquid evaporates.
Can I bake teriyaki chicken instead?
Yes. Bake thighs at 400°F (200°C) for about 20–25 minutes, brushing with sauce halfway and again at the end.
Simmer remaining sauce on the stove to thicken before glazing.
Is teriyaki sauce the same as soy sauce?
No. Teriyaki sauce is a seasoned mixture that includes soy sauce, sugar, and often mirin and sake. It’s thicker, sweeter, and designed to glaze and coat.
How do I prevent the sauce from burning?
Lower the heat once the sauce goes in and stir often.
Use a pan with a heavy bottom and avoid reducing the sauce too far.
Can I make it ahead?
You can mix the sauce up to 3 days in advance and store it in the fridge. Cook the chicken fresh, then add the premade sauce to finish.
What should I serve with it?
Steamed rice, brown rice, or soba noodles are great. Add a side of broccoli, bok choy, or a crisp cucumber salad for freshness.
Wrapping Up
Teriyaki chicken is the kind of recipe you’ll lean on again and again.
It’s quick, satisfying, and flexible enough to suit whatever you have on hand. With a few pantry staples and a hot pan, you can turn out a glossy, flavorful dinner any night of the week. Keep the sauce balanced, don’t overcrowd the pan, and finish with fresh scallions.
You’ll have a comforting meal that tastes like takeout, but better.
Teriyaki Chicken - Sweet, Savory, and Perfect for Weeknights
Ingredients
- Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts, thinly sliced)
- Soy sauce: Low-sodium is best for control
- Mirin: Sweet rice wine; use extra sugar and a splash of rice vinegar if substituting
- Sake (optional): Adds depth; can substitute water or chicken broth
- Brown sugar: Light or dark; honey works too
- Garlic: 2–3 cloves, minced
- Ginger: 1–2 teaspoons fresh, grated
- Cornstarch: For thickening the sauce (optional but helpful)
- Neutral oil: Canola, avocado, or vegetable oil
- Sesame oil: For finishing (optional)
- Green onions: For garnish
- Sesame seeds: Toasted, for garnish
- Rice or noodles: To serve
- Vegetables (optional): Broccoli, snap peas, or carrots
Instructions
- Prep the chicken: Pat chicken dry and cut into bite-size pieces or keep thighs whole for a more traditional style. Season lightly with salt and pepper.
- Mix the sauce: In a small bowl, whisk 1/3 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake (or water), 2–3 tablespoons brown sugar, 1 teaspoon grated ginger, and 1 minced garlic clove. Taste and adjust sweetness or saltiness. Set aside.
- Optional cornstarch slurry: For a thicker glaze, mix 1 teaspoon cornstarch with 1 teaspoon water. Don’t add it yet—save it for later.
- Heat the pan: Place a large skillet over medium-high heat. Add 1 tablespoon neutral oil once hot.
- Sear the chicken: Add chicken in a single layer. Cook without moving for 3–4 minutes to brown. Flip and cook another 3–4 minutes until nearly cooked through. Remove excess fat if needed.
- Add aromatics: Add remaining garlic and a bit more ginger to the pan. Stir for 20–30 seconds until fragrant.
- Glaze with teriyaki sauce: Pour the sauce into the pan. Reduce heat to medium. Let it bubble and thicken for 2–3 minutes, turning the chicken to coat.
- Thicken if needed: If the sauce is thin, add the cornstarch slurry and simmer 30–60 seconds until glossy and clingy.
- Finish: Drizzle in 1/2 teaspoon sesame oil for aroma. Taste and adjust with a splash of water if the sauce is too intense.
- Serve: Top with sliced green onions and sesame seeds. Serve over hot rice with steamed broccoli or your favorite greens.
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