There’s something undeniably satisfying about a plate of Chicken Teriyaki. The way the tender chicken pieces soak up the rich, sweet, and slightly tangy sauce makes it a favorite for weeknight dinners and special occasions alike. With a bit of prep, this dish comes together quickly, bringing the vibrant flavors of Japanese cuisine right to your kitchen. Plus, it’s incredibly versatile—you can serve it over rice, alongside steamed vegetables, or even toss it in a stir-fry for a fun twist.
Why I Love This Recipe
This Chicken Teriyaki recipe is one of my go-to dishes. Not only is it bursting with flavor, but it also requires minimal ingredients that you probably already have in your pantry. The combination of honey, soy sauce, and fresh ginger creates a sauce that’s finger-licking good. Plus, it’s a dish that can be enjoyed by the whole family, making it perfect for those busy weeknights when you need something quick yet delicious.
Ingredients at a Glance
- 1.5 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plus 1 tablespoon low sodium soy sauce, divided
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 teaspoons cornstarch, divided
- 1/2 cup water
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon minced fresh ginger (from about a 1-inch piece)
- 1/2 teaspoon red pepper flakes (plus additional to taste, optional)
- 1 tablespoon canola oil or similar neutral cooking oil (such as grapeseed oil)
- 3 chopped green onions (1/2 cup, divided)
- Steam-in bag stir fry vegetables for serving (if desired)
- Cooked brown rice for serving (see Instant Pot Brown Rice)
Recommended Tools
- Large skillet or wok: Perfect for sautéing the chicken and sauce.
- Mixing bowls: For combining your sauce ingredients.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Wooden spoon or spatula: Great for stirring and flipping the chicken.
Chicken Teriyaki Made Stepwise
Step 1: Prepare the Chicken
Start by cutting your chicken thighs or breasts into bite-sized pieces. This ensures even cooking and allows the chicken to soak up the sauce beautifully.
Step 2: Season the Chicken
In a bowl, combine 1 tablespoon of soy sauce, kosher salt, black pepper, and 1 teaspoon of cornstarch. Add the chicken pieces to the bowl and toss until they are well-coated.
Step 3: Make the Sauce
In another bowl, whisk together the remaining soy sauce, water, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. This is your delicious teriyaki sauce.
Step 4: Cook the Chicken
Heat the canola oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 5: Thicken the Sauce
In the same skillet, pour in the teriyaki sauce. Bring it to a simmer, then mix the remaining 2 teaspoons of cornstarch with a tablespoon of water to create a slurry. Whisk this into the simmering sauce to thicken it up.
Step 6: Combine Chicken and Sauce
Return the cooked chicken to the skillet and stir to coat it in the thickened sauce. Let it simmer for an additional 2-3 minutes to ensure everything is heated through and well combined.
Step 7: Serve
Serve your Chicken Teriyaki over cooked brown rice and top with chopped green onions. If you’re feeling extra fancy, you can add a side of steam-in bag stir fry vegetables for some added color and nutrition.
Allergy-Friendly Swaps
- Gluten-free: Use tamari instead of soy sauce to make this dish gluten-free.
- Low-sugar: Substitute honey with a sugar-free sweetener like stevia or erythritol.
- Vegetarian: Replace chicken with tofu or seitan for a plant-based version.
Troubles You Can Avoid
Here are a few tips to ensure your Chicken Teriyaki turns out perfectly:
- Don’t overcrowd the pan when cooking the chicken. This can cause steaming instead of browning.
- Make sure to whisk the cornstarch slurry well to avoid lumps in your sauce.
- If you prefer a thicker sauce, feel free to add more cornstarch slurry gradually until you reach your desired consistency.
Cooling, Storing & Rewarming
Leftover Chicken Teriyaki can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through. You may need to add a splash of water or additional soy sauce to revive the sauce’s consistency.
Top Questions & Answers
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are a leaner option and will work just as well in this recipe. Just be mindful not to overcook them to maintain their juiciness.
What can I serve with Chicken Teriyaki?
This dish pairs wonderfully with cooked brown rice, steamed vegetables, or even in a stir-fry. You could also try it with Sweet Teriyaki Chicken Meatballs With Pineapple Rice for a delightful twist.
Can I freeze Chicken Teriyaki?
Yes! You can freeze the cooked Chicken Teriyaki in an airtight container for up to 3 months. Just be sure to thaw it in the refrigerator before reheating.
How can I adjust the sweetness of the sauce?
If you prefer a sweeter sauce, simply add more honey to taste. Conversely, if you want a less sweet flavor, reduce the amount of honey or use a sugar substitute.
In Closing
If you’re looking for a quick, easy, and flavorful dinner recipe, Chicken Teriyaki is it! With its delightful balance of sweet and savory flavors, you’ll find yourself coming back for more. Whether it’s a family dinner or meal prep for the week, this dish is sure to satisfy. So grab your ingredients, fire up that skillet, and enjoy the deliciousness of homemade Chicken Teriyaki!
Chicken Teriyaki
Ingredients
Equipment
Method
- Start by cutting your chicken thighs or breasts into bite-sized pieces. This ensures even cooking and allows the chicken to soak up the sauce beautifully.
- In a bowl, combine 1 tablespoon of soy sauce, kosher salt, black pepper, and 1 teaspoon of cornstarch. Add the chicken pieces to the bowl and toss until they are well-coated.
- In another bowl, whisk together the remaining soy sauce, water, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes. This is your delicious teriyaki sauce.
- Heat the canola oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, pour in the teriyaki sauce. Bring it to a simmer, then mix the remaining 2 teaspoons of cornstarch with a tablespoon of water to create a slurry. Whisk this into the simmering sauce to thicken it up.
- Return the cooked chicken to the skillet and stir to coat it in the thickened sauce. Let it simmer for an additional 2-3 minutes to ensure everything is heated through and well combined.
- Serve your Chicken Teriyaki over cooked brown rice and top with chopped green onions. If you’re feeling extra fancy, you can add a side of steam-in bag stir fry vegetables for some added color and nutrition.
Notes
- Don’t overcrowd the pan when cooking the chicken to ensure browning.
- Whisk the cornstarch slurry well to avoid lumps in your sauce.
- Add more cornstarch slurry gradually for a thicker sauce if desired.
