Forget ordering takeout! This easy teriyaki chicken recipe delivers that irresistible sweet, savory, and sticky glaze you love, all in under 30 minutes. We’re making the sauce from scratch with simple ingredients, ensuring a flavor that’s miles ahead of any store-bought bottle. It’s the perfect weeknight dinner hero.
This recipe focuses on creating a truly addictive, glossy sauce that perfectly coats tender, juicy pieces of chicken. It’s simple enough for a beginner but delivers a result that tastes like it came from your favorite Japanese restaurant. Get ready for this to become a staple in your meal rotation.
Why This is the Best Teriyaki Chicken Recipe
You’ll fall in love with this recipe for a few key reasons. First, the homemade teriyaki sauce is the star. It strikes the perfect balance between sweet and savory, with a depth of flavor you just can’t get from a jar. Second, it’s incredibly fast! From start to finish, you can have a stunning meal on the table in less than 30 minutes. Finally, it’s versatile. You can easily customize it to your liking, whether you prefer chicken thighs or breasts, or need a gluten-free option.
Key Ingredients for Perfect Teriyaki Chicken
The magic of this dish comes from a few simple, high-quality ingredients. No long, complicated list here—just the essentials for authentic flavor.
Simple, fresh ingredients are the key to the best teriyaki sauce.
For the Chicken
Boneless, Skinless Chicken Thighs: Thighs are my top recommendation for this recipe. They stay incredibly moist and tender, and their richer flavor is a perfect match for the bold sauce. You can also use boneless, skinless chicken breasts if you prefer.
Avocado Oil or Neutral Oil: For searing the chicken. You want an oil with a high smoke point.
Salt and Black Pepper: To season the chicken before cooking.
For the Homemade Teriyaki Sauce
Soy Sauce: The savory, umami backbone of the sauce. Use a low-sodium version to better control the saltiness.
Mirin: A sweet Japanese rice wine that adds a beautiful gloss and mild sweetness. It’s a key ingredient for authentic flavor.
Sake: Adds depth and complexity. If you don’t have it, you can substitute with a dry sherry or simply omit it.
Sugar: Provides the classic sweetness that balances the salty soy sauce. Brown sugar can also be used for a deeper, molasses-like flavor.
Fresh Ginger & Garlic: These aromatics provide a warm, zesty kick that elevates the sauce. Fresh is always best!
Cornstarch: Mixed with water to create a slurry, this is the secret to getting that perfectly thick, clingy sauce.
How to Make Teriyaki Chicken Step-by-Step
This simple, four-step process makes cooking a breeze. Follow along for foolproof results every time.
Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, mirin, sake, sugar, minced garlic, and grated ginger until the sugar is dissolved. Set it aside.
Prepare and Cook the Chicken: Cut the chicken thighs into bite-sized 1-inch pieces and pat them dry with a paper towel. Season lightly with salt and pepper. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes, until browned on one side, then flip and cook for another 3-4 minutes until cooked through.
Combine and Simmer: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce.
Thicken the Sauce: In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce while stirring constantly. Continue to cook for 1-2 minutes, until the sauce thickens to a beautiful, glossy glaze that coats the chicken.
Remove from the heat and garnish generously with toasted sesame seeds and sliced green onions before serving.
The perfect glossy glaze on our homemade teriyaki chicken.
Tips for Restaurant-Quality Results
A few pro tips will take your homemade teriyaki chicken from great to absolutely exceptional.
Don’t Crowd the Pan: For the best browning, cook the chicken in a single layer. If your skillet isn’t large enough, cook it in two batches. This ensures the chicken sears rather than steams.
Watch the Heat: Once you add the sauce, which contains sugar, be sure to lower the heat to a simmer. A high heat can cause the sugar to burn and become bitter.
Use Fresh Aromatics: The vibrant flavor of fresh ginger and garlic makes a huge difference compared to powdered versions.
Pat the Chicken Dry: Removing excess moisture from the chicken with a paper towel is crucial for achieving a good, golden-brown sear.
Variations and Substitutions
One of the best things about this recipe is how easy it is to adapt. Here are a few common variations:
Component
Substitution or Variation
Notes
Protein
Chicken Breast, Salmon, Tofu, or Shrimp
Adjust cooking times accordingly. For example, shrimp will cook much faster.
Soy Sauce
Tamari or Coconut Aminos
Use a 1:1 ratio for an easy gluten-free version.
Sugar
Honey or Maple Syrup
This will slightly alter the flavor profile but works wonderfully. Start with a little less and adjust to your taste.
Cooking Method
Grilling or Baking
You can marinate the chicken in the sauce (reserve some for basting) and then grill or bake it. Thicken the reserved sauce on the stovetop to pour over at the end. For a similar dish try this amazing oven baked chicken recipe.
What to Serve with Teriyaki Chicken
Teriyaki chicken is fantastic on its own, but it truly shines as part of a complete meal. The classic pairing is a bed of fluffy steamed white or brown rice to soak up all that delicious sauce. Add a side of steamed or roasted vegetables like broccoli, bok choy, or bell peppers for color and nutrition. For another Asian-inspired favorite, consider our easy orange chicken recipe (coming soon).
Storing and Reheating Leftovers
This recipe is great for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 4 days.
For best results when reheating, gently warm the chicken and sauce in a skillet over low heat until heated through. You can add a splash of water if the sauce has become too thick. You can also reheat it in the microwave in 30-second intervals.
You can also freeze the cooked teriyaki chicken for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Easy Teriyaki Chicken Recipe
FL Recipes
Teriyaki Chicken Recipe (Better Than Takeout!)
This easy teriyaki chicken recipe features tender, juicy chicken in a glossy, sweet, and savory homemade teriyaki sauce. Ready in under 30 minutes, it's the perfect weeknight dinner that's better and faster than takeout.
In a small bowl, whisk together the soy sauce, mirin, sake (if using), sugar, minced garlic, and grated ginger until the sugar has dissolved. Set aside.
Pat the chicken pieces dry with a paper towel and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side, until golden brown and cooked through.
Pour the prepared teriyaki sauce over the chicken in the skillet. Bring to a simmer and cook for 2-3 minutes, stirring to coat the chicken.
In a separate small bowl, whisk together the cornstarch and cold water to make a slurry. Pour the slurry into the skillet while stirring. Continue to simmer for 1-2 minutes, until the sauce thickens into a glossy glaze.
Remove from heat. Garnish with toasted sesame seeds and sliced green onions. Serve immediately over rice.
Nutrition
Calories: 385kcalProtein: 35gFat: 18gFiber: 1g
Notes
Pro Tip: Don't overcrowd the pan when searing the chicken. Cook in batches if necessary to ensure a beautiful golden-brown crust. Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Boneless, skinless chicken thighs are highly recommended because they are more flavorful and stay juicier after cooking. However, boneless, skinless chicken breasts also work well; just be careful not to overcook them.
A traditional Japanese teriyaki sauce is made from a simple base of four ingredients: soy sauce, sake, mirin (a sweet rice wine), and sugar. Our recipe also includes garlic and ginger for extra aromatic flavor.
The key to a smooth, thick sauce is using a cornstarch slurry. Always mix the cornstarch with a small amount of cold water in a separate bowl until it’s completely smooth before adding it to the hot, simmering sauce. This prevents lumps from forming.
Yes, absolutely! To make this recipe gluten-free, simply substitute the regular soy sauce with an equal amount of gluten-free tamari or coconut aminos.
You can store leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days. It reheats wonderfully on the stovetop or in the microwave.
More Delicious Chicken Dinners To Try
If you loved this easy teriyaki chicken, you’re in the right place! We believe that a great chicken dinner can solve almost anything. Whether you’re craving the comforting classic chicken parmesan or something with a little more spice, we have a recipe for you.
We hope you enjoy this simple and delicious teriyaki chicken. If you make it, please leave a comment below to let us know how it turned out! We’d also love for you to share it on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
