BEST TERIYAKI CHICKEN RECIPE

Imagine tender, juicy chicken glistening with a sweet and savory sauce, served over a bed of fluffy rice – that’s Teriyaki Chicken perfection! This recipe isn’t just delicious; it’s unbelievably simple to make at home, promising a restaurant-quality meal without the restaurant price tag. Get ready to impress your family and friends with this foolproof dish that’s sure to become a new favorite!

The Ingredients You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 1 tbsp olive oil
• Salt and pepper to taste

For the Teriyaki Sauce:

• 1/2 cup soy sauce (low sodium recommended)
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup sake (optional, can substitute with chicken broth)
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water

Optional Garnishes:

• Sesame seeds
• Chopped green onions
• Red pepper flakes

Step-by-Step Instructions to Teriyaki Chicken Bliss

Getting Started: Preparing the Chicken

1. Prep the Chicken: Cut the chicken into bite-sized pieces, about 1-inch in size. Pat them dry with paper towels to ensure a good sear. Season with salt and pepper.
2. Sear the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, or until browned on all sides and cooked through. Set aside.

Making the Teriyaki Sauce: The Heart of the Dish

1. Combine the Sauce Ingredients: In a medium saucepan, whisk together soy sauce, mirin, sake (or chicken broth), brown sugar, honey, ginger, garlic, and sesame oil.
2. Simmer and Thicken: Bring the sauce to a simmer over medium heat. In a small bowl, whisk together cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce, whisking constantly to prevent lumps.
3. Cook Until Thickened: Continue to simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. Remember, it will thicken slightly more as it cools.

Bringing It All Together: The Grand Finale

1. Combine Chicken and Sauce: Add the cooked chicken back into the skillet with the teriyaki sauce. Toss to coat the chicken evenly.
2. Simmer and Glaze: Let the chicken simmer in the sauce for another 2-3 minutes, allowing the sauce to further glaze the chicken.
3. Serve and Garnish: Serve the Teriyaki Chicken hot over rice, Vegetable Quinoa, or your favorite side dish. Garnish with sesame seeds, chopped green onions, and red pepper flakes, if desired.

Tips and Tricks for the Best Teriyaki Chicken Recipe Ever!

Want to elevate your Teriyaki Chicken game? Here are a few tips and tricks I’ve learned over the years to make this dish absolutely phenomenal:

• Marinate for Extra Flavor: For an even more intense flavor, marinate the chicken in half of the teriyaki sauce for at least 30 minutes (or up to overnight) before cooking. This allows the chicken to soak up all those delicious flavors.
• Don’t Overcrowd the Pan: When searing the chicken, avoid overcrowding the pan. Overcrowding lowers the temperature and steams the chicken instead of browning it properly. Work in batches if necessary.
• Adjust the Sweetness: Feel free to adjust the amount of brown sugar and honey in the sauce to suit your taste preferences. If you prefer a less sweet sauce, reduce the amount of sugar and honey.
• Fresh Ginger and Garlic are Key: Using fresh ginger and garlic makes a world of difference in the flavor of the teriyaki sauce. Avoid using powdered versions if possible.
• Cornstarch Slurry is Your Friend: The cornstarch slurry is essential for thickening the teriyaki sauce. Make sure to whisk it thoroughly before adding it to the sauce to prevent lumps.
• Broil for Extra Glaze: For an even more glossy and caramelized finish, transfer the cooked chicken to a baking sheet and broil for 1-2 minutes, watching carefully to prevent burning.

Serving Suggestions: What to Serve with Your Teriyaki Chicken

Teriyaki Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are some of my favorite serving suggestions:

• Rice: Classic steamed rice, brown rice, or even coconut rice are all excellent choices.
• Vegetables: Steamed broccoli, green beans, asparagus, or a simple side salad are all great ways to add some greens to your meal.
• Noodles: Udon noodles, soba noodles, or even stir-fried noodles are a delicious alternative to rice.
• Vegetable Quinoa: For a more complete and healthy meal, serve your teriyaki chicken over Vegetable Quinoa.
• Asian-Inspired Slaw: A crunchy and refreshing Asian-inspired slaw is a perfect complement to the richness of the teriyaki chicken.

Making it Your Own: Variations and Substitutions

One of the best things about this Teriyaki Chicken recipe is how easily it can be adapted to suit your preferences and dietary needs. Here are a few variations and substitutions you can try:

Vegetarian Substitutes:

Want to enjoy the flavors of teriyaki without the chicken? No problem! You can easily substitute the chicken with tofu, tempeh, or even large portobello mushroom caps. Simply pan-fry or bake your chosen substitute and then toss it in the teriyaki sauce.

• Tofu: Press the tofu to remove excess water before cubing and pan-frying.
• Tempeh: Steam the tempeh for about 10 minutes to soften it before cubing and pan-frying.
• Portobello Mushrooms: Grill or bake large portobello mushroom caps and then slice them before tossing them in the teriyaki sauce.

Spice it Up:

If you like a little heat, add a pinch of red pepper flakes to the teriyaki sauce or serve the finished dish with a side of sriracha.

Make it Gluten-Free:

To make this recipe gluten-free, simply use tamari instead of soy sauce.

Sweetness Variation:

For an extra touch of sweetness and tropical flavor, consider adding a can of pineapple chunks! Some people even like to add chunks to their Pineapple Teriyaki Chicken Meatballs.

Why This is the Best Teriyaki Chicken Recipe

What sets this recipe apart and makes it the Best Teriyaki Chicken Recipe, in my humble opinion? It’s the perfect balance of sweet and savory, the incredibly tender chicken, and the ease of preparation. It’s a recipe that’s consistently delicious and always a crowd-pleaser. Plus, it’s a fantastic option for Crockpot Teriyaki Chicken making it a hands-off, set-it-and-forget-it kind of meal. And let’s not forget, it’s a winner for Sweet Hawaiian Crockpot Chicken too!

Teriyaki Chicken and Budget Family Meals

Let’s face it, feeding a family can be expensive. That’s why I love this Teriyaki Chicken recipe – it’s a great way to create delicious and satisfying Budget Family Meals without breaking the bank. Chicken thighs are often more affordable than chicken breasts, and the ingredients for the teriyaki sauce are pantry staples that most people already have on hand. Serve it with rice and a simple side of steamed broccoli for a complete and affordable meal.

If you’re looking for more budget-friendly options, consider making Teriyaki Ground Chicken Bowls, which uses ground chicken (typically less expensive) or try Pineapple Chicken Rice Bake for a comforting and complete one-dish meal.

Don’t Forget These Delicious Teriyaki Variations!

Once you’ve mastered this basic Teriyaki Chicken recipe, why not branch out and try some other delicious variations? Pineapple-teriyaki Chicken Wings are perfect for game day or a casual get-together. These are always a hit!

So, there you have it – my go-to Teriyaki Chicken recipe that’s sure to become a staple in your kitchen. It’s easy, delicious, and endlessly customizable. Happy cooking!

Best Teriyaki Chicken Recipe

Alice Yowell

This Teriyaki Chicken recipe delivers tender, juicy chicken coated in a sweet and savory homemade teriyaki sauce. It’s a simple and foolproof dish that brings restaurant-quality flavor to your home kitchen, perfect for a quick and satisfying weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Japanese

Servings 4

Calories 450 kcal

Equipment

• Large Skillet or Wok
• Medium saucepan
• Small bowl
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Paper towels

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 tbsp olive oil
• Salt to taste
• Pepper to taste
• ½ cup soy sauce low sodium recommended
• ¼ cup mirin sweet rice wine
• ¼ cup sake optional, can substitute with chicken broth
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• Sesame seeds optional garnish
• Chopped green onions optional garnish
• Red pepper flakes optional garnish

Instructions

 

• Cut the chicken into bite-sized pieces, about 1-inch in size. Pat them dry with paper towels to ensure a good sear. Season with salt and pepper.
• Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, or until browned on all sides and cooked through. Set aside.
• In a medium saucepan, whisk together soy sauce, mirin, sake (or chicken broth), brown sugar, honey, ginger, garlic, and sesame oil.
• Bring the sauce to a simmer over medium heat. In a small bowl, whisk together cornstarch and water to create a slurry.
• Slowly pour the slurry into the simmering sauce, whisking constantly to prevent lumps.
• Continue to simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. Remember, it will thicken slightly more as it cools.
• Add the cooked chicken back into the skillet with the teriyaki sauce. Toss to coat the chicken evenly.
• Let the chicken simmer in the sauce for another 2-3 minutes, allowing the sauce to further glaze the chicken.
• Serve the Teriyaki Chicken hot over rice, Vegetable Quinoa, or your favorite side dish. Garnish with sesame seeds, chopped green onions, and red pepper flakes, if desired.

Notes

For an even more intense flavor, marinate the chicken in half of the teriyaki sauce for at least 30 minutes (or up to overnight) before cooking. When searing the chicken, avoid overcrowding the pan to ensure proper browning. Adjust the amount of brown sugar and honey in the sauce to suit your taste preferences. Using fresh ginger and garlic makes a world of difference in the flavor. To make this recipe gluten-free, simply use tamari instead of soy sauce. For an extra glossy finish, broil the cooked chicken for 1-2 minutes, watching carefully to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 3 days.