Chicken Teriyaki

Short Description

Chicken Teriyaki is a classic Japanese-inspired dish featuring tender, juicy chicken pieces glazed in a savory‑sweet teriyaki sauce. Fast to prepare and delightfully flavorful, it’s perfect for weeknight dinners or when you want something comforting yet elegant.

Why You’ll Love This Recipe

• Balanced flavor: The harmony of soy sauce’s umami, the sweetness of sugar or honey, and the bright zing of ginger and garlic makes this glaze irresistible.

• Quick and easy: With minimal ingredients and simple steps, it’s ready in under 30 minutes.

• Versatile: Serve it over steamed rice, noodles, or alongside stir‑fried veggies. The leftovers reheat beautifully, making it great for meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken (thighs or breasts, boneless and skinless)

• Soy sauce

• Mirin or rice wine (if available; if not, substitute with a bit of extra sugar and water)

• Sugar or honey

• Garlic, minced

• Fresh ginger, grated

• Vegetable oil (for cooking)

• Cornstarch (optional, for thickening)

• Water (if making a thicker sauce)

Directions

1. Prepare the chicken: Pat the chicken dry, then optionally cut into bite‑sized pieces or leave whole depending on preference.

2. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, mirin (or substitute), sugar (or honey), minced garlic, and grated ginger.

3. Cook the chicken: Heat a small amount of vegetable oil in a skillet over medium‑high heat. Add the chicken, cooking until browned on both sides and cooked through—about 5–7 minutes per side for whole pieces, or 4–5 minutes total for bite‑sized pieces. Remove from the pan and set aside.

4. Glaze the chicken: In the same pan, pour in the teriyaki sauce mixture. Bring to a simmer, stirring. If you like a thicker sauce, mix a small amount of cornstarch with water to form a slurry and stir it in. Let the sauce bubble and thicken to your desired consistency—usually about 1–2 minutes.

5. Combine: Return the chicken to the pan and toss it in the glaze until every piece is nicely coated.

6. Finish and serve: Plate the glazed chicken over rice or vegetables, spoon remaining teriyaki sauce over the top, and optionally garnish with sesame seeds or sliced scallions.

Servings and Timing

• Servings: Serves 4 (based on approximately 1 lb / 450 g of chicken, adjusted easily)

• Prep time: 10 minutes

• Cook time: 15–20 minutes

• Total time: 25–30 minutes

Variations

• Protein alternatives: Swap chicken for salmon, tofu, shrimp, or beef strips. Adjust cooking time accordingly.

• Healthier swap: Use low‑sodium soy sauce, reduce sugar, or substitute honey; swap mirin with a splash of rice vinegar and a pinch of sugar.

• Spicy teriyaki: Add a dash of sriracha, gochujang, or crushed red pepper flakes to the sauce.

• Citrusy twist: Stir in a squeeze of fresh orange or lime juice to brighten the glaze.

• Smoky flavor: Finish with a light sprinkle of smoked paprika or cook chicken on the grill for charred notes.

Storage/Reheating

• Storage: Allow chicken to cool, then store in an airtight container in the refrigerator for up to 3–4 days.

• Freezing: You can freeze the glazed chicken (without rice or fresh garnishes) in a freezer‑safe container for up to 2 months. Thaw in the refrigerator before reheating.

• Reheating: Warm gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Alternatively, reheat in the microwave, uncovered, in 30‑second intervals, stirring in between, until heated through.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes—chicken breasts work fine. They are leaner and cook slightly faster, so monitor closely to avoid overcooking, which can make them dry.

2. What’s the difference between mirin and sake?

Mirin is a sweet rice wine, often with lower alcohol and higher sugar content than sake. If you don’t have mirin, a mix of sake (or dry white wine) plus a bit of sugar works well as a substitute.

3. How can I make the sauce thicker?

Mix 1 teaspoon of cornstarch with 1–2 tablespoons of water to make a slurry. Stir it into the simmering sauce and cook until it thickens to your preference.

4. Is this recipe gluten-free?

To make it gluten‑free, use tamari or a certified gluten‑free soy sauce, and ensure any mirin substitute is also gluten‑free.

5. Can I make the sauce ahead of time?

Absolutely. You can prepare the teriyaki sauce in advance and refrigerate it for up to 2 days. Bring it to a simmer before glazing the chicken.

6. How do I avoid burning the garlic or ginger?

Add garlic and ginger to the sauce, not directly into hot oil. Also, keep the heat at medium‑high and stir frequently to prevent burning.

7. Can I grill the chicken instead of pan‑frying?

Yes, grilling adds lovely char and smoky flavor. Just brush the chicken with the sauce during the last few minutes of cooking, and reserve some glaze for serving.

8. What sides pair well with Chicken Teriyaki?

Common choices include steamed white or brown rice, fluffy jasmine rice, stir‑fried or steamed vegetables, pickled vegetables, or a crisp green salad.

9. Is there a vegetarian version of this?

Yes—substitute tofu (firm or extra‑firm) or tempeh for the chicken. Press tofu well to remove excess moisture, then marinate briefly before cooking for optimal flavor and texture.

10. How do I avoid overly sweet sauce?

Adjust sweetness to taste by reducing sugar or honey. Taste the sauce before adding it to the chicken and modify—add more soy sauce for saltiness, a splash of vinegar for tang, or ginger for warmth.

Conclusion

This Chicken Teriyaki recipe delivers balanced Asian flavors, minimal fuss, and satisfying results—or even better, delicious leftovers. Whether you’re cooking for yourself, your family, or hosting, it’s a versatile dish sure to please. Enjoy exploring the variations and making this recipe your own!