japanese teriyaki chicken recipe
The Best japanese teriyaki chicken recipe
I’ve been making this Japanese teriyaki chicken recipe for years, and it’s one of those dishes that never gets old. It’s simple, flavorful, and always a hit with my family—especially my kids, who ask for it at least once a week. The best part is how quick it comes together, making it perfect for busy weeknights when you need something delicious but don’t want to spend hours in the kitchen. The sweet and savory glaze is just irresistible, and it pairs so well with steamed rice and veggies, turning an ordinary meal into something special.
What I love most about this recipe is how balanced it is. The chicken is lean and packed with protein, while the homemade teriyaki sauce keeps things light without all the added preservatives you find in store-bought versions. I use a little honey or brown sugar for sweetness, but you can easily adjust it to your taste. Plus, it’s versatile—serve it over rice for a hearty dinner, toss it into a wrap for lunch, or even slice it up for a quick salad topping. It’s one of those recipes that works just as well for a casual family meal as it does for a potluck or gathering.
My kids love helping with this one, too. They’re always eager to stir the sauce or watch the chicken caramelize in the pan, and it’s a great way to get them involved in cooking. The leftovers reheat beautifully, so I often make extra for lunches the next day. If you’re looking for a go-to recipe that’s easy, healthy, and always satisfying, this teriyaki chicken is a winner.
Classic Japanese Teriyaki Chicken
A savory and sweet Japanese classic featuring tender chicken glazed in a homemade teriyaki sauce. This dish is quick to prepare and perfect for a weeknight dinner with steamed rice and vegetables.
🥘Ingredients
- 4 boneless, skinless chicken thighs (or breasts), about 1.5 lbs (700g)
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup mirin (or 2 tbsp honey + 2 tbsp water)
- 2 tbsp sake (or dry white wine)
- 2 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
👨🍳Directions
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1 Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
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2 Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken from the skillet and set aside.
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3 In the same skillet, reduce the heat to medium. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
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4 Pour in the soy sauce, mirin, sake, and brown sugar. Stir well and bring the mixture to a gentle simmer.
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5 Whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring continuously. Cook for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency.
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6 Return the chicken to the skillet, coating it evenly with the teriyaki sauce. Simmer for an additional 2-3 minutes, turning the chicken occasionally.
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7 Remove the skillet from heat. Garnish the chicken with sesame seeds and sliced green onions.
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8 Serve the teriyaki chicken hot with steamed rice and steamed or stir-fried vegetables.
🔧Equipment
- Large skillet or frying pan
- Mixing bowl
- Whisk
- Tongs or spatula
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Japanese Teriyaki Chicken Works
This Japanese teriyaki chicken recipe is one of those foolproof dishes I always reach for when I need something quick, flavorful, and universally loved. The sweet-savory glaze caramelizes perfectly, making it just as at home on a busy weeknight as it is at a weekend cookout or holiday potluck. Plus, it’s simple enough for the kids to help prep, but still feels special enough to impress guests—no matter the occasion.
❓ Frequently Asked Questions About Japanese Teriyaki Chicken
1. What is teriyaki sauce made of?
Teriyaki sauce is typically made from a combination of soy sauce, mirin (a sweet Japanese rice wine), sake (or dry white wine as a substitute), sugar (or honey), and sometimes garlic and ginger. The ingredients are simmered together until thickened into a glossy, sweet-savory glaze.
2. Can I make teriyaki chicken without mirin?
Yes! If you don’t have mirin, you can substitute it with a mix of dry sherry or rice vinegar and a little extra sugar (about 1 tsp sugar per 1 tbsp mirin). For a non-alcoholic option, use 1 tbsp of honey or brown sugar dissolved in 1 tbsp of water per 1 tbsp of mirin.
3. How do I prevent teriyaki chicken from being too dry?
To keep teriyaki chicken juicy, avoid overcooking it. Cook the chicken just until it reaches an internal temperature of 165°F (74°C), then let it rest for a few minutes before slicing. Basting the chicken with the teriyaki glaze while cooking also helps lock in moisture. Using boneless, skinless thighs instead of breasts can also yield more tender results.
4. Can I use store-bought teriyaki sauce instead of making it from scratch?
Absolutely! Store-bought teriyaki sauce works well for convenience. However, homemade sauce often has a fresher, more balanced flavor. If using store-bought, check the label for added sugars or preservatives, and adjust seasoning (e.g., add a splash of mirin or garlic) to suit your taste.
5. What sides pair well with teriyaki chicken?
Teriyaki chicken pairs beautifully with steamed white or brown rice, fried rice, or noodles like udon or soba. For a balanced meal, serve it with stir-fried or steamed vegetables (e.g., broccoli, bell peppers, or snap peas) and a side of miso soup or a simple cucumber salad. Pickled ginger or sesame seeds make great garnishes!
