Teriyaki Chicken Recipe​

Have you ever had a dish that brings your family alongside decade after decade? Because of how it smells when being prepared in the kitchen? Look no further because this teriyaki chicken recipe will do exactly that. It has the perfect hint of sweetness along with saltiness and a certain stickiness to it that causes every fork to plunge for another bite (who needs a napkin anyway?).

But the greatness of this meal does not stop there. Not only is it very irresistible, it’s unbelievably easy to prepare too. All you need is a few crystal-like ingredients and voila! You get comfort food that works wonders compared to take instructions. You can enjoy it with noodles, rice or even a fresh salad. What are you waiting for, let’s get cooking!

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Why This Teriyaki Chicken Recipe is a Keeper

There are a million ways to make teriyaki chicken, but this version? It’s foolproof. Here’s why it’s a go-to in my kitchen:

• It’s fast. You’ll have dinner on the table in under 30 minutes.
• It’s made with real ingredients. No bottled sauce full of preservatives—just fresh, simple pantry staples.
• It’s crazy flavorful. The perfect mix of sweet, savory, and umami, with just a hint of garlic and ginger.
• It’s versatile. Serve it over rice, toss it in a wrap, or even throw it on a salad.

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What Ingredients Are in Teriyaki Chicken?

You can prepare this dish anytime because most of the ingredients you need are usually already available in your fridge and pantry.

For the Chicken:

• 1 ½ lbs boneless, skinless chicken thighs or breasts (thighs stay juicier!)
• 2 tbsp vegetable oil

For the Teriyaki Sauce:

• ½ cup soy sauce (low sodium works best)
• ¼ cup honey or brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch + 2 tbsp water (to thicken)
• 1 tbsp mirin (optional, but adds great depth)
• 1 tsp toasted sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

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How to Make Teriyaki Chicken

Step 1: Prep the Chicken

Cut the chicken breasts into bite-sized pieces. If you have thighs instead, leave them whole or chop them up; it’s up to you.

Step 2: Sear the Chicken

Pour oil into a frying pan and heat it on medium high heat. Cook the chicken for about 5 minutes per side or until fully golden brown and done. Ensure that you do not overcrowd the pan because the chicken needs enough heat to crisp up.

Step 3: Make the Teriyaki Sauce

As the chicken cooks, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and mirin into one bowl.

Step 4: Thicken the Sauce

Combine the cornstarch with water to create a slurry in a separate cup. Pour the teriyaki sauce into the pan after cooking the chicken. Mix in the cornstarch slurry and let it all simmer for a few minutes. This will allow the sauce to thicken and cling to the chicken.

Step 5: Garnish and Serve

Sprinkle on some sesame seeds and green onions. Serve over rice or noodles, and dig in.

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Pro Tips for the Best Teriyaki Chicken

• Use chicken thighs. They’re way more flavorful and juicy than chicken breasts.
• Don’t skip the fresh garlic and ginger. That’s where all the magic happens.
• Taste your sauce. Want it sweeter? Add more honey. Need more tang? A splash of vinegar will fix that.
• For extra crispy chicken, dredge it lightly in cornstarch before cooking.

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Is There a Difference Between Teriyaki Marinade And Sauce?

Yep! There’s a difference between teriyaki marinade and teriyaki sauce, even though they have similar ingredients.

• Teriyaki Marinade is thinner and designed to soak into the meat before cooking. It usually has more acidic ingredients like vinegar or pineapple juice to help tenderize the meat. Since it’s meant to penetrate, it’s more watery and less sticky.
• Teriyaki Sauce is thicker and meant to be added during or after cooking. It often has cornstarch or another thickener to give it that glossy, sticky finish that clings to the chicken (or whatever you’re cooking).

In simpler terms, if your goal is to soak raw chicken, a marinade is the way to go. If you are looking for the rich, sticky coating, then sauce will do the job. You can use marinade as a sauce, but you’ll need to cook it down to thicken it first.

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What To Season Teriyaki Chicken With?

Teriyaki chicken already has tons of flavor from the sauce, but adding the right seasonings can take it to the next level. Here’s what I recommend:

Before Cooking:

• Salt & Pepper – A little seasoning before cooking helps bring out the natural flavors of the chicken.
• Garlic Powder & Onion Powder – Adds depth, especially if you love extra umami.
• Ginger Powder – If you’re not using fresh ginger in the sauce, a little powdered ginger works great.

In the Teriyaki Sauce:

• Soy Sauce – The salty, umami base of teriyaki flavor.
• Honey or Brown Sugar – Sweetens the sauce and helps with caramelization.
• Rice Vinegar – Adds a little tang to balance the sweetness.
• Sesame Oil – Gives it a rich, nutty aroma.
• Fresh Garlic & Ginger – These are non-negotiable for that bold teriyaki taste!

After Cooking (For Extra Flavor):

• Toasted Sesame Seeds – Adds a bit of crunch and nuttiness.
• Green Onions – Fresh and slightly spicy, perfect for garnish.
• Red Pepper Flakes or Sriracha – If you like a little heat, this is the way to go.

If you season your chicken before cooking and let that sauce soak in, you’ll get the most flavorful teriyaki chicken every time!

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What to Serve with Teriyaki Chicken

This dish is bursting with flavor on its own,So you want to look out for sides that go with it and give it the required balance. My top picks are:

Perfect Sides:

• Steamed white or brown rice – because that sauce needs something to soak into.
• Garlic butter noodles – a buttery, garlicky dream.
• Stir-fried veggies – bell peppers, broccoli, and snap peas are perfect.
• Cucumber salad – light and refreshing to balance the richness.

And for Dessert?

My Crab Brulée recipe is an offering that stands proudly below generous servings of delicious teriyaki chicken. As we all know, desserts tend to be the heaviest fillers among most cuisines, hence, my Crab Brulée recipe combines hints of crème brulee with rich, creamy custard complemented with seafood. Sounds fancy, right? Sleep easy because it’s extremely simple to prepare. As someone who dabbles in culinary creations, I am confident that this unique take on seafood desserts is plain irresistible. It never fails to impress guests during dinner parties and the best part is, you can devour them on a normal Tuesday night.

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Frequently Asked Questions About Teriyaki Chicken Recipe

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Reader Feedback

Sara L.“My family loved this teriyaki chicken recipe! The sauce was rewarding because it had a sweet and savory taste along with coating the chicken perfectly. I used chicken thighs and they were super juicy. I will surely add this to my list of weekly family dinners.”

Sean K.“This was so much better than takeout. I enjoyed making this dish from scratch, especially using fresh garlic and ginger. Adding a bit of sriracha gave it the perfect amount of spice. I will definitely be making this again!”

Your Comments Help Us! Have you tried this sweet and savory teriyaki chicken recipe? Let us know and leave a comment below! We’d love to hear how it turned out for you, and your feedback helps everyone who reads them. Don’t forget to follow us on Instagram, Pinterest, and Facebook for more delicious recipes and kitchen tips!

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This teriyaki chicken recipe gives a fast, easy, and unbelievably delicious dinner option. Whether you are meal prepping, feeding a hungry family, or just have a craving for some nice home-cooked meal, this recipe would suit all situations.

Ensure you grab all your ingredients and fire up the stove as this dish will surely make everyone ask for seconds. And let’s not forget the Crab Brulee for dessert because, let’s face it, there’s always space for something sweet.

Do you have questions? Did you try this recipe? Let me know in the comments so I can hear how it turned out.