Looking for an easy and delicious Teriyaki Chicken recipe that tastes just like your favorite Japanese restaurant? This homemade Teriyaki Chicken is made with tender chicken coated in a rich, sweet, and savory teriyaki sauce that caramelizes beautifully. It is perfect for busy weeknights and can be served with steamed rice, noodles, or vegetables.
This Teriyaki Chicken recipe uses simple pantry ingredients and requires minimal preparation while delivering restaurant-quality flavour. Whether you're cooking for family dinners or meal prep, this recipe is guaranteed to become a favourite.
| Details | Information |
|---|---|
| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Total Time | 35 Minutes |
| Cooking Temperature | Medium-High Heat (375°F / 190°C skillet temperature approximately) |
| Cuisine | Japanese-Inspired Asian |
| Course | Main Course |
| Servings | 4 |
| Calories | Approximately 380 kcal per serving |
Pat the chicken dry using paper towels. Season both sides with salt and black pepper.
In a bowl combine:
Mix well until the sugar dissolves.
In another small bowl, mix cornstarch and water to make a slurry.
Heat vegetable oil in a large skillet over medium-high heat.
Cook the chicken for approximately:
Cook until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
Reduce heat to medium.
Pour the prepared teriyaki sauce into the skillet.
Allow it to simmer for 3-4 minutes.
Add the cornstarch slurry while stirring continuously.
Cook another 2 minutes until the sauce becomes thick and glossy.
Turn the chicken several times until fully coated.
Allow the sauce to caramelize slightly without burning.
Slice the chicken.
Sprinkle with:
Serve immediately over steamed rice or noodles.
Chicken thighs remain juicy and absorb the sauce better than breasts.
Overcooked chicken becomes dry. Use a meat thermometer and cook to 165°F (74°C).
Freshly grated ginger provides a brighter flavor than powdered ginger.
Using low-sodium soy sauce helps balance the sweetness and prevents the dish from becoming too salty.
Allow the sauce to simmer until thick and glossy for the best texture.
Teriyaki Chicken pairs perfectly with:
| Original Ingredient | Substitute |
|---|---|
| Mirin | Rice vinegar + 1 tsp sugar |
| Sesame oil | Olive oil (small amount) |
| Brown sugar | Maple syrup or white sugar |
| Honey | Agave syrup |
| Chicken thighs | Chicken breast |
| Soy sauce | Tamari (gluten-free) |
| Cornstarch | Potato starch |
| Green onions | Chives |
This Teriyaki Chicken recipe is an easy, flavorful, and restaurant-style dish that you can prepare in just 35 minutes. The combination of juicy chicken and a glossy homemade teriyaki sauce creates a satisfying meal that pairs beautifully with rice, noodles, or vegetables. Whether you're cooking for a quick weeknight dinner or preparing meals for the week, this recipe delivers delicious results every time
This Teriyaki Chicken recipe is a quick and delicious Asian-inspired dish made with tender, juicy chicken coated in a rich homemade teriyaki sauce. The perfect balance of soy sauce, honey, garlic, ginger, and sesame oil creates a sweet and savory glaze that tastes better than takeout. Ready in just 35 minutes, this easy recipe is perfect for busy weeknight dinners, meal prep, or serving with steamed rice, noodles, and vegetables for a complete family-friendly meal.
Use chicken thighs for the juiciest results, but boneless, skinless chicken breasts also work well.
Do not overcook the chicken; cook until the internal temperature reaches 165°F (74°C) for tender and safe-to-eat meat.
Low-sodium soy sauce is recommended to keep the teriyaki sauce balanced and not overly salty. For the best flavor, use fresh garlic and freshly grated ginger instead of powdered versions.
Allow the teriyaki sauce to simmer until thick and glossy before coating the chicken for an authentic restaurant-style glaze.
