teriyaki chicken recipe with teriyaki sauce

The Best teriyaki chicken recipe with teriyaki sauce

I’ve been making teriyaki chicken for years, and it’s one of those dishes that feels like a warm hug for my family—simple enough to whip up in under an hour but so flavorful it makes everything else taste better. There’s something about that caramelized glaze clinging to the chicken, sweet yet tangy, that makes it feel special, whether it’s for a casual weeknight dinner or a little celebration. My kids love it because it’s not too spicy, not too greasy—just the right balance of sweet and savory that makes them want to eat their plates clean. It’s that kind of dish that doesn’t require fancy ingredients or complicated steps, but somehow, it always feels like a treat. Plus, it’s versatile—you can serve it over rice, in wraps, or even as a side with steamed veggies. That means it’s not just a meal, but a way to keep things interesting without the stress.

The teriyaki sauce itself is where the magic happens. It’s not just sweet, though—it’s got that umami depth from soy sauce and a touch of garlic and ginger that makes the chicken taste like it’s been slow-cooked in a restaurant. My family loves it because it’s something we can make ahead and reheat, so there’s never a night where we’re stuck with leftovers that taste like they were sitting around too long. And honestly, it’s not too bad for you either. The sauce is packed with flavor, but you can control the sugar and add some extra veggies to the sides—like steamed broccoli or a simple green salad—to make it a balanced meal. It’s that kind of recipe that feels indulgent but isn’t, which is why it’s always a hit, whether we’re serving it for a family dinner or just grabbing a bite on the go. Plus, the kids always ask for seconds, so it’s a win for everyone.

Classic Teriyaki Chicken with Glazed Sauce

4.6 from 1611 votes

A flavorful and tender teriyaki chicken dish featuring succulent chicken pieces coated in a rich, sweet-savory teriyaki sauce. Perfect for a quick weeknight meal or a festive dinner.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 tbsp olive oil

For the Teriyaki Sauce

• 3/4 cup soy sauce (or tamari for gluten-free)
• 1/3 cup honey or brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)

For Garnish (Optional)

• 1/4 cup sliced green onions
• 1 tbsp toasted sesame seeds
• 1/2 cup sliced red bell pepper

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat. Pat the chicken dry with paper towels and season lightly with salt and pepper.
2. 2 In a mixing bowl, combine soy sauce, honey/brown sugar, rice vinegar, minced garlic, grated ginger, cornstarch, water, sesame oil, and red pepper flakes (if using). Mix well.
3. 3 Heat olive oil in the skillet or baking dish. Add chicken pieces and cook for 5-6 minutes per side until golden brown and cooked through (165°F internal temp). Remove chicken and set aside.
4. 4 In the same skillet, reduce heat to medium and pour in the teriyaki sauce. Stir and cook for 3-4 minutes until slightly thickened. If needed, add a splash of water to thin the sauce.
5. 5 Return chicken to the skillet, spooning sauce over the top. Cook for an additional 2-3 minutes to ensure everything is well-coated and heated through.
6. 6 Transfer chicken to a serving platter. Garnish with sliced green onions, sesame seeds, and sliced red bell pepper if using.

🔧Equipment

• Large skillet or baking dish
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Grater (for ginger)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 95🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 2🍬Sugars: 25🥩Protein: 40

📝Notes

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This teriyaki chicken recipe is always a crowd-pleaser because it’s simple yet flavorful, making it perfect for quick dinners or when you need something hearty for family gatherings. The sweet and savory sauce clings to the chicken beautifully, and it cooks up evenly, so there’s no fuss no matter how many people you’re feeding. Plus, it’s versatile—great over rice, in wraps, or even as a side dish—so you can adjust it to fit whatever you’re serving.

❓ Frequently Asked Questions About Teriyaki Chicken with Glazed Sauce

What is the best way to prepare teriyaki chicken for optimal flavor and texture?

The best way to prepare teriyaki chicken is to marinate the chicken pieces in a mixture of store-bought or homemade teriyaki sauce, along with ingredients like garlic, ginger, and a touch of honey or brown sugar. Marinate the chicken for at least 30 minutes, preferably overnight, to allow the flavors to penetrate deeply. After marinating, cook the chicken in a hot pan with a bit of oil, or bake it at 375°F (190°C) for about 20-25 minutes, basting it with extra sauce halfway through for a glossy finish.

Can I use any type of chicken for teriyaki chicken, or are there specific cuts that work best?

While you can use various chicken cuts, bone-in, skin-on pieces like thighs and drumsticks tend to work best because they stay juicier and absorb more flavor. Boneless, skinless breasts can also be used, but they may dry out faster. For extra tenderness, consider cutting larger pieces into bite-sized chunks before cooking.

How do I make a homemade teriyaki sauce that’s richer and more flavorful than store-bought versions?

A great homemade teriyaki sauce starts with a base of soy sauce (preferably dark or tamari), brown sugar, minced garlic, grated ginger, and a splash of rice vinegar. Add 1–2 tbsp of honey or maple syrup for sweetness, 1 tbsp of sesame oil for depth, and a pinch of red pepper flakes for heat. Simmer these ingredients in a saucepan for 5–10 minutes until slightly thickened. For extra richness, stir in 1 tbsp of coconut aminos or a splash of fish sauce. Adjust sweetness or saltiness to taste.

What’s the best cooking method for achieving a perfectly glazed and tender teriyaki chicken?

For the best results, sear the chicken in a hot pan with oil (like vegetable or sesame oil) for 3–4 minutes per side until golden. Remove and set aside. In the same pan, reduce heat and add a bit of teriyaki sauce, scraping up any browned bits for extra flavor. Return the chicken to the pan, spooning sauce over it, and cook for another 2–3 minutes until fully glazed. Alternatively, bake at 375°F (190°C) for 20–25 minutes, basting with sauce halfway through, for a hands-off method.

How do I prevent my teriyaki chicken from becoming dry or rubbery?

To keep teriyaki chicken moist, avoid overcooking—chicken is done when it reaches an internal temperature of 165°F (74°C). For extra tenderness, marinate the chicken in the sauce for at least 30 minutes before cooking. If using breasts, consider brining them in a mixture of water, soy sauce, and a pinch of salt for 30 minutes before cooking. Basting with sauce during cooking also helps retain moisture. Avoid cutting into the meat too soon, as this releases juices.