Best Teriyaki Chicken Recipe
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.
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.