This Chicken Teriyaki is quick to make, full of bold flavor, and requires just a handful of pantry staples. The sauce caramelizes beautifully over the chicken, creating a rich, sticky glaze that’s perfect served over rice or vegetables. It’s also highly customizable—great for weeknights, meal prep, or special dinners. Best of all, you can make it in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Soy sauce
Mirin (sweet rice wine)
Sugar
Sake (optional)
Garlic (optional)
Ginger (optional)
Oil for cooking (such as vegetable or sesame oil)
Green onions and sesame seeds for garnish (optional)
Directions
In a small bowl, whisk together soy sauce, mirin, sugar, and sake (if using). Add grated garlic and ginger for extra flavor if desired.
Heat oil in a skillet over medium heat.
Add chicken and cook until browned on one side, then flip and cook until nearly cooked through.
Pour the teriyaki sauce over the chicken in the skillet.
Let the sauce simmer and reduce, turning the chicken to coat, until the sauce thickens and glazes the meat.
Remove from heat. Slice the chicken and drizzle with extra sauce from the pan.
Garnish with chopped green onions and sesame seeds if desired.
Servings and timing
This recipe serves 4. Preparation time: 10 minutes Cook time: 15–20 minutes Total time: 25–30 minutes
Variations
Use chicken breast for a leaner option or chicken thighs for extra tenderness and flavor.
Swap chicken for tofu, salmon, or shrimp for a different protein.
Add steamed broccoli, snap peas, or carrots for a full one-pan meal.
Make it spicy by adding a pinch of chili flakes or sriracha to the sauce.
Use honey or brown sugar instead of white sugar for a different sweetness profile.
Storage/Reheating
Store leftover Chicken Teriyaki in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. The dish is also freezer-friendly—freeze in portioned containers for up to 2 months and thaw before reheating.
FAQs
What is teriyaki sauce made of?
Traditional teriyaki sauce is made from soy sauce, mirin, sugar, and sometimes sake. Garlic and ginger are often added for extra depth.
Can I use store-bought teriyaki sauce?
Yes, but homemade sauce usually tastes fresher and allows you to control the sweetness and saltiness.
Is Chicken Teriyaki gluten-free?
It can be made gluten-free by using tamari or a gluten-free soy sauce.
Can I grill the chicken instead of pan-searing?
Yes, grilling works great and adds a smoky flavor. Just brush on the sauce during the last few minutes of grilling.
What’s the best cut of chicken to use?
Boneless, skinless thighs are the most flavorful and juicy, but breasts work well too if not overcooked.
Can I make this ahead of time?
Yes, the chicken and sauce can be made ahead and stored separately or together for easy reheating.
How do I thicken the sauce?
Simmering the sauce naturally thickens it. You can also add a cornstarch slurry if you want a quicker, thicker glaze.
What can I serve with Chicken Teriyaki?
It’s perfect with steamed rice, noodles, stir-fried vegetables, or a simple cucumber salad.
Can I make this recipe without mirin?
Yes, substitute with a mix of rice vinegar and a little extra sugar if you don’t have mirin.
How do I avoid overcooking the chicken?
Cook on medium heat and remove the chicken once it reaches an internal temperature of 165°F (75°C). Let it rest a few minutes before slicing.
Conclusion
Chicken Teriyaki is a satisfying, flavor-packed dish that’s easy to master at home. Whether you’re cooking for yourself or feeding a crowd, this recipe delivers big flavor with minimal effort. It’s a go-to option for busy nights, customizable for different diets, and always a crowd-pleaser with its glossy, savory-sweet finish.
Chicken Teriyaki is a classic Japanese dish featuring juicy chicken glazed in a savory-sweet teriyaki sauce made from soy sauce, mirin, sugar, and optional aromatics. It’s quick, flavorful, and perfect for serving with rice or vegetables.
Author:Catherine
Prep Time:10 minutes
Cook Time:15–20 minutes
Total Time:25–30 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Japanese
Diet:Halal
Ingredients
1.5 pounds boneless, skinless chicken thighs or breasts
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
1 tablespoon sake (optional)
1 teaspoon grated garlic (optional)
1 teaspoon grated ginger (optional)
1 tablespoon vegetable or sesame oil
Chopped green onions, for garnish (optional)
Toasted sesame seeds, for garnish (optional)
Instructions
In a small bowl, whisk together soy sauce, mirin, sugar, and sake (if using). Add grated garlic and ginger for extra flavor, if desired.
Heat oil in a skillet over medium heat.
Add the chicken and cook until browned on one side, about 4–5 minutes. Flip and cook the other side until nearly cooked through, about 3–4 more minutes.
Pour the teriyaki sauce over the chicken in the skillet.
Simmer and turn the chicken occasionally to coat, allowing the sauce to reduce and thicken into a glaze (about 5–7 minutes).
Remove from heat. Slice the chicken and drizzle with extra sauce from the pan.
Garnish with chopped green onions and sesame seeds if desired. Serve hot over rice or vegetables.
Notes
Use thighs for juicier results, or breasts for a leaner option.Simmering the sauce thickens it naturally—no cornstarch needed.Make the sauce ahead and store in the fridge for up to 1 week.Grill the chicken for a smoky flavor variation.Serve with rice, noodles, or stir-fried vegetables.
