Easy Teriyaki Chicken Recipe
This popular Japanese favorite doesn’t need a lengthy introduction! Made with succulent chicken thighs perfectly seared and then slathered in a thick soy-based sauce bursting with layers of garlicky, gingery goodness, Teriyaki Chicken is irresistibly tasty. However, it’s also incredibly simple to make in under 30 minutes! But don’t let the short preparation time of this recipe fool you! Forget about using store-bought teriyaki sauce. This recipe features a delicious homemade sauce that’s loaded with flavor and requires no pre-cooking or fancy ingredients. So, the next time you need a delicious quick and easy meal, I invite you to give this Asian classic a try!
Chicken – I use boneless skinless chicken thighs. You can also use boneless skinless chicken breasts if you prefer. Seasonings – Salt and black pepper bring out the natural flavor of the chicken. Vegetable Oil – Ensures proper browning of the chicken. Cooked Rice – Makes the perfect accompaniment to Teriyaki Chicken. Feel free to serve it with a dish like sesame noodles instead if you like.
Soy Sauce – Gives the sauce the perfect touch of umami flavor. I always use low-sodium soy sauce to control the saltiness. You can use tamari to make the dish gluten-free. Mirin – It’s a type of Japanese sweet rice wine that adds a touch of sweetness and depth to the teriyaki sauce. Sake – Adds a subtle tang and layer of complexity. You can use dry white wine as a substitute. Brown sugar – Provides a caramel-like sweetness that rounds out the saltiness. Honey – Complements the brown sugar with natural sweetness. Garlic – Adds a pungent and aromatic element. Always use fresh garlic cloves when possible. Ginger – Freshly grated fresh ginger adds a zesty and slightly spicy kick. Cornstarch – Acts as a thickening agent, giving the sauce the proper. Water – Used to help create a slurry with the cornstarch.
This dish is super easy! You don’t even need to pre-cook the sauce. With a few simple steps, you can create a tasty Japanese favorite that’s bursting with flavor. To begin, you need to create the base of the sauce. Whisk together the soy sauce, mirin, sake, brown sugar, honey, minced garlic, grated ginger, cornstarch, and water in a small bowl. When you’re done mixing the brown sugar and cornstarch should be fully dissolved. Then set the mixture aside for a later step. Next, cut the boneless and skinless chicken thighs into equally sized bite-sized pieces. Then sprinkle them with salt and black pepper to season. Now, heat the vegetable oil over medium-high heat in a large skillet. Then add the chicken to the hot pan and sauté it for 6 to 8 minutes or until it’s browned and fully cooked. Be sure to move the pieces around the pan as they cook to achieve the perfect sear. After cooking the chicken, pour the teriyaki sauce into the pan. Then stir and allow the chicken to cook for another 1 to 2 minutes until the sauce thickens up a bit. The recipe is now complete! To enjoy, serve the Teriyaki Chicken over steamed rice and garnish it with sesame seeds or chopped green onions if you like!
Storage
You can store leftover Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Then simply reheat it in a skillet on the stovetop or in the microwave on medium heat. However, if frozen, you will need to let it thaw out before reheating.
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title: “Teriyaki Chicken” ShowToc: true date: “2024-10-01” author: “Victor Chesnutt”
Be sure to try my Beef Fried Rice recipe next!
Teriyaki Chicken
Replicating takeout recipes at home is one of my favorite ways to make dinner more fun, and it doesn’t get much better than Chicken Teriyaki! The combination of flavors in this sauce is spot on (or perhaps even better), than what you’d get at a restaurant. Best of all, you won’t believe how quickly this 30-minute meal comes together! You’ll find yourself making this all the time. I love serving it with rice or even in lettuce wraps! Don’t miss my pro tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Heat olive or peanut oil in a large skillet. Add the chicken and broccoli and sauté until cooked through, then set aside. Add teriyaki sauce mixture.
Bring to a boil to thicken, then reduce to a simmer.
Add the chicken/broccoli back and toss to coat in the sauce. Garnish with toasted sesame seeds, green onions, and red pepper flakes. Serve with rice!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well, though the sauce is thickest if served right away.
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12-inch skillet– Same one pictured in this recipe. Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
