chicken teriyaki
There are certain flavors that just instantly transport me back to my childhood, and the sweet, savory, slightly sticky goodness of chicken teriyaki is definitely one of them. You know that feeling when a familiar scent wafts from the kitchen and you just *know* something amazing is about to happen? That’s what this chicken teriyaki does for my family. It’s not just dinner; it’s a memory maker. I’ve tried countless versions over the years, from quick weeknight hacks to more elaborate marinades, but this particular recipe? Oh, this one is special. It hits that perfect balance of authentic flavor without being intimidating, and honestly, it’s so good that even my pickiest eaters gobble it up without a fuss. Forget those bottled sauces that can sometimes taste a bit… well, artificial. This Homemade Chicken teriyaki is the real deal, and I’m so excited to share it with you.
What is chicken teriyaki?
So, what exactly *is* chicken teriyaki, at its heart? At its core, it’s a Japanese-inspired dish where chicken is glazed with a sweet and savory sauce, typically made from soy sauce, mirin (a type of sweet rice wine), sake, and sugar. The name “teriyaki” actually refers to the cooking technique itself, which involves broiling or grilling the food while brushing it with the teriyaki sauce, giving it a glossy sheen. Think of it as a beautiful marriage of flavors – the umami from the soy sauce, the subtle sweetness from the mirin and sugar, and often a hint of something richer from sake. It’s that irresistible glaze that makes the chicken so incredibly tender and flavorful. It’s humble yet elegant, approachable for beginners but satisfying for even the most seasoned home cooks.
Why you’ll love this recipe?
There are so many reasons why this chicken teriyaki recipe has become a staple in my kitchen, and I have a feeling it will quickly become one of yours too! First and foremost, the FLAVOR is out of this world. We’re talking a deep, complex sweetness that’s perfectly balanced by that salty, savory soy sauce punch. It’s the kind of flavor that coats your mouth in the best way possible and leaves you wanting more. What I love most about this is how surprisingly SIMPLE it is. You might think making a homemade teriyaki sauce would be complicated, but trust me, it’s not! The ingredients are all readily available, and you probably already have most of them in your pantry. This means you can whip up this incredible dish even on a busy weeknight. Plus, it’s incredibly COST-EFFICIENT. Chicken thighs are usually pretty budget-friendly, and the sauce ingredients are pantry staples, making this a fantastic option for feeding a family without breaking the bank. And the VERSATILITY! You can serve this over fluffy white rice, with stir-fried veggies, tucked into lettuce wraps, or even sliced cold on a salad the next day. It’s a dish that truly shines in so many ways. If you love my Sticky Honey Garlic Chicken, you’ll definitely adore this chicken teriyaki for its similar comforting, craveable qualities.
How do I make chicken teriyaki?
Quick Overview
This chicken teriyaki is all about building layers of flavor and achieving that perfect, glossy glaze. We’ll start by making a simple, yet incredibly effective teriyaki sauce that’s miles better than anything from a bottle. Then, we’ll coat tender pieces of chicken thigh in this magic sauce and cook them until they’re beautifully caramelized and irresistible. The whole process is surprisingly straightforward and rewarding. You’ll end up with incredibly juicy chicken and a sauce that you’ll want to drizzle on everything!
Ingredients
For the Chicken:
1.5 lbs boneless, skinless Chicken Thighs, cut into bite-sized pieces. I always go for thighs because they stay incredibly moist and tender, even if you accidentally overcook them a tad. Breasts work too, but you’ll need to be more careful with timing to avoid dryness.
1 tablespoon vegetable oil (or other neutral oil like canola or grapeseed). This is just to get things started in the pan before the sauce takes over.
For the Teriyaki Sauce:
1 cup low-sodium soy sauce. Using low-sodium gives you more control over the saltiness, which is key to a balanced sauce.
1/2 cup mirin. This is crucial for that authentic sweetness and glossy finish. If you can’t find it, you can substitute with sake plus a teaspoon of sugar, but mirin is really worth seeking out!
1/4 cup sake. This adds a subtle depth of flavor. If you prefer not to use alcohol, you can omit it and add a little extra water or chicken broth.
1/4 cup packed Brown Sugar. This contributes to the caramelized, sticky texture. You can adjust this based on your sweetness preference.
1 tablespoon grated fresh ginger. The fresh stuff makes all the difference, giving it a lovely warmth and zing.
2 cloves garlic, minced. Because garlic just makes everything better, right?
1 teaspoon cornstarch, mixed with 2 tablespoons cold water to make a slurry. This little trick will help thicken the sauce to that perfect coating consistency.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our pan ready. You want a good-sized skillet or wok that can handle a bit of heat. Place it over medium-high heat. We’re not adding oil just yet; we want the pan to get nice and hot. This initial heat helps to sear the chicken slightly before we add the sauce, giving us a better texture.
Step 2: Mix Dry Ingredients
This step is actually part of making the sauce, which we’ll get to in a moment. But when we make the sauce, it’s important to have the cornstarch slurry ready to go. In a small bowl, whisk together the cornstarch and cold water until there are no lumps. This slurry is what will give our teriyaki sauce that lovely, thick, glossy consistency that clings beautifully to the chicken.
Step 3: Mix Wet Ingredients
Now for the magic sauce! In a medium bowl, whisk together the soy sauce, mirin, sake, and Brown Sugar. Make sure the brown sugar is fully dissolved. Then, stir in the grated ginger and minced garlic. Give it a good mix. This is your basic teriyaki sauce base. Smell that? It’s already smelling amazing!
Step 4: Combine
Pat your chicken pieces dry with paper towels. This is a small but important step that helps the chicken brown better. Add the vegetable oil to your preheated skillet. Once the oil is shimmering, add the chicken pieces in a single layer. Don’t crowd the pan; cook in batches if necessary. Let the chicken sear for a few minutes on each side until it’s lightly browned. It doesn’t need to be cooked through at this stage.
Step 5: Prepare Filling
In this particular recipe, the chicken *is* the filling, in a way! We’re not adding a separate filling. The focus is on getting the chicken perfectly cooked and coated in that glorious teriyaki sauce.
Step 6: Layer & Swirl
Once the chicken is lightly browned and mostly cooked, pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring the sauce to a simmer. Let it bubble for about 2-3 minutes, stirring occasionally, allowing the flavors to meld and the chicken to cook through in the sauce.
Step 7: Bake
We’re actually not baking this recipe; we’re cooking it all on the stovetop! Once the sauce has simmered with the chicken for a few minutes, slowly drizzle in the cornstarch slurry while stirring constantly. Continue to simmer and stir for another 1-2 minutes, or until the sauce has thickened to your desired consistency. You’re looking for a beautiful, glossy glaze that coats the chicken.
Step 8: Cool & Glaze
The glaze is already happening as the sauce thickens! You don’t need to cool the chicken before glazing; the thickening process *is* the glazing. Once it’s reached that perfect sticky consistency, remove the pan from the heat. The residual heat will continue to cook the chicken slightly and set the glaze.
Step 9: Slice & Serve
Serve this delicious chicken teriyaki immediately. It’s absolutely divine spooned over steamed white rice, with some sautéed broccoli or snap peas on the side. Garnish with sesame seeds and thinly sliced green onions for an extra pop of flavor and color. The chicken should be tender, juicy, and coated in that irresistible sticky teriyaki glaze.
What to Serve It With
This chicken teriyaki is so versatile, it’s practically a culinary chameleon! For a classic, comforting meal, it’s absolutely divine spooned over a bed of fluffy steamed white rice. The rice soaks up all those delicious juices, and it’s just pure comfort food. Add some vibrant green veggies on the side – think steamed broccoli florets, crisp snap peas, or sautéed bok choy – and you’ve got a perfectly balanced meal. For something a little lighter, try serving it over brown rice or even quinoa. My kids also absolutely love it tucked into warm tortillas or lettuce wraps for a fun, deconstructed taco night. If you’re feeling adventurous, try it as a filling for homemade spring rolls! I’ve even experimented with serving it cold on a salad the next day, and it was surprisingly delicious. You can also add a side of pickled ginger or a simple cucumber salad to cut through the richness.
Top Tips for Perfecting Your Chicken Teriyaki
Over the years, I’ve learned a few little tricks that help make this chicken teriyaki absolutely sing. First, about the chicken itself: don’t be tempted to use chicken breasts if you’re looking for the absolute juiciest result. Chicken thighs have more fat, which means they stay incredibly tender and moist. When you’re cutting them, try to make the pieces relatively uniform in size so they cook evenly. When it comes to the sauce, the quality of your soy sauce really does make a difference. I prefer to use a good quality low-sodium soy sauce so I have more control over the saltiness. And don’t skip the fresh ginger and garlic – they add so much more depth than powders ever could. I learned this lesson the hard way after a failed attempt using dried spices once! For the best texture and shine on your glaze, make sure your cornstarch slurry is smooth with no lumps. And when you add it to the simmering sauce, stir constantly. This ensures it thickens evenly and doesn’t clump. I’ve found that a medium-high heat is best for cooking the chicken and then simmering the sauce; too low and it will steam instead of sear, too high and it might burn before it cooks through. If you want to add a little extra something, a tiny dash of sesame oil at the very end, just before serving, adds a wonderful nutty aroma. Some people like to add a pinch of red pepper flakes to the sauce for a little heat, which is a great variation if you enjoy a bit of spice.
Storing and Reheating Tips
This chicken teriyaki is so good, you might actually have leftovers – a rare occurrence in my house! If you do, storing it is super simple. For the best quality, let the cooked chicken cool down completely. Then, transfer it to an airtight container. It will keep nicely in the refrigerator for up to 3-4 days. I find that storing it with any leftover sauce helps keep the chicken extra moist. Reheating is just as easy. The best way is often to gently warm it up on the stovetop in a skillet over low heat, perhaps with a tablespoon of water or chicken broth if it seems a little dry. You can also microwave it, covered, in short intervals, stirring halfway through, until heated through. Be careful not to overcook it when reheating, as chicken thighs can become a little tougher if overheated. If you’re planning to freeze it, make sure it’s completely cooled. Wrap portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It should keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating. For the glaze, it’s best to add it *after* reheating if you’re reheating from frozen, just to ensure it retains its best texture and shine. Sometimes, if the sauce has separated a bit after storing, a quick whisk while it’s warming up can bring it back together beautifully.
Frequently Asked Questions
Final Thoughts
Honestly, making this chicken teriyaki at home has been such a game-changer for me. It’s proof that you don’t need to be a master chef or spend a fortune to get incredible, restaurant-quality flavor right in your own kitchen. It’s the kind of dish that feels both comforting and a little bit special, perfect for a weeknight dinner when you want something satisfying, or even for a casual get-together with friends. If you’re a fan of deeply flavorful, savory-sweet dishes, you absolutely have to give this a try. I promise, you won’t miss the takeout version one bit. Now that you’ve mastered this, why not try my equally delicious Honey Sriracha Chicken for another flavor adventure? I can’t wait to hear how yours turns out! Please leave a comment below and let me know your thoughts, or share any delicious variations you’ve come up with. Happy cooking!
Simple Chicken Teriyaki Our Way
Ingredients
Main Ingredients
- 1.25 lbs Boneless, skinless chicken breasts diced into 1-inch cubes
- 1 tbsp Olive oil
- 0.25 cup Low-sodium soy sauce
- 0.25 cup Water
- 2 tbsp Honey
- 1.5 tbsp Packed light brown sugar
- 1 tbsp Rice vinegar
- 0.25 tsp Toasted sesame oil
- 2 tsp Fresh ginger minced
- 2 tsp Fresh garlic minced (about 2 cloves)
- 2 tsp Cornstarch
- optional Sesame seeds for garnish
- optional Chopped green onions for garnish
Instructions
Preparation Steps
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add chicken and cook, browning on the bottom for 3-4 minutes. Flip and continue cooking until chicken reaches 160 degrees F (about 3 minutes).
- In a small bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
- Pour sauce over chicken and cook, stirring until sauce thickens (about 30-60 seconds).
- Serve warm, garnished with sesame seeds and green onions, if desired.
