Teriyaki Chicken Recipe 🍗
Sweet, savory, and glossy—this easy homemade teriyaki chicken is better than takeout and ready in about 30 minutes.
🍗 Ingredients (Serves 4)
For the Chicken:
- 1 ½ lbs (700g) boneless skinless chicken thighs (or breasts)
- Salt and pepper to taste
- 1 tbsp oil (vegetable or sesame oil)
For the Teriyaki Sauce:
- ½ cup soy sauce (low sodium preferred)
- ¼ cup brown sugar (or honey)
- 2 tbsp mirin (or substitute with 1 tbsp rice vinegar + 1 tbsp water)
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp water (to mix with cornstarch)
Optional Garnish:
- Sesame seeds
- Sliced green onions
🔥 Instructions
- Prepare the sauce
In a bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, garlic, and ginger. - Cook the chicken
Season chicken lightly with salt and pepper.
Heat oil in a large skillet over medium heat.
Cook chicken 5–7 minutes per side until golden and fully cooked (internal temp 165°F / 75°C).
Remove and set aside. - Make the glaze
Pour sauce into the same pan. Bring to a gentle simmer.
Mix cornstarch with water and stir into the sauce.
Cook 2–3 minutes until thick and glossy. - Combine
Return chicken to the pan. Spoon sauce over the chicken and simmer 2–3 minutes until coated. - Serve
Slice and serve over rice. Sprinkle with sesame seeds and green onions.
🍚 Serving Ideas
- Steamed white or jasmine rice
- Fried rice
- Stir-fried vegetables
- Noodles
🌟 Tips
- Chicken thighs stay juicier than breasts.
- Don’t skip ginger—it adds authentic flavor.
- If sauce gets too thick, add a splash of water.
If you’d like, I can give you:
- A baked teriyaki chicken version
- Slow cooker version
- Pineapple teriyaki version
- Or a healthier, low-sugar version 😊
