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Teriyaki Chicken is an incredibly easy recipe cooked in just 10 minutes with no marinating needed.
Crispy skinless chicken thighs are stir-fried and bathed in a flavorful homemade teriyaki sauce, with a hint of garlic adding an addictive twist.
Why opt for Japanese takeout when you can make deliciously close-to-authentic Teriyaki Chicken at home? It’s better than any store-bought sauce, guaranteed.
Ever since I first cooked honey chicken, my kids have been obsessed with Asian-inspired recipes. So naturally, I had to stick to the classics. I found a way to create a classic chicken teriyaki without all the extra work it usually takes to get that authentic flavor. And, as always, I made it happen. Ready in under 20 minutes!
Why This Teriyaki Chicken Recipe Works?
With no need to debone the chicken thighs or worry about rendering fat from the skin, this chicken teriyaki recipe is designed to save you tons of time. It is simple, fast, and keeps the authentic taste and mouthwatering feel of the classic dish.
The best part about cooking chicken is how flexible it is. The first time I tried Chicken Teriyaki, I fell in love with the amazing teriyaki sauce. That’s why I started using it in dishes like beef meatballs, salmon, and my personal favorite: poached eggs cooked directly in the sauce. Oh. My. God.
That’s when I realized that even though I had shared a teriyaki stir-fry before, I never shared the easiest chicken teriyaki recipe, which was my usual Sunday family dinner for a while.
Teriyaki Chicken: Key Ingredients
- Skinless Boneless Chicken Thighs: I always use thighs for this. Thighs stay tender, hold their shape, and absorb the flavor so much better. Can you swap them? Sure, you can use breasts if that’s all you have. Just keep a very close eye on the pan so the meat doesn’t turn into rubber.
- Low-Sodium Soy Sauce: You really need to grab the low-sodium bottle. I tested this with regular soy sauce, and by the time the liquid reduces down in the pan, it becomes aggressively salty. If you need a gluten-free option, Tamari is a fantastic substitute, and I highly recommend it as a 1:1 swap. Just make sure it is low-sodium too.
- Light Brown Sugar: This is what balances the salt and gives the chicken that sticky finish. The molasses in brown sugar gives the sauce a much deeper flavor. If you want to substitute it, you can use honey. Keep in mind, it will taste more like a honey-soy chicken rather than a classic teriyaki.
- Cooking Sake: This Japanese rice wine is the secret to getting that authentic flavor. I tried skipping it once to see if it mattered, and the sauce just missed the mark completely. If you can’t find sake at your local store, dry sherry is a great replacement that I actually recommend. Some people swap it for rice wine vinegar, but I’d avoid that if possible because it adds a harsh acidity that ruins the balance.
Note: Please see the recipe card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
I know it is always easier to use what you already have in the fridge instead of making an extra trip to the store. Plus, I am a huge believer in making a recipe your own. Here are a few ways I like to mix things up.
- Protein Variations: I already mentioned that chicken breasts work if you watch them closely. If you want to step away from chicken entirely, beef strips or firm tofu are great swaps. Just remember to adjust your cooking times. Tofu cooks fast, while beef needs a quick, hot sear so it stays tender.
- Sauce Adjustments: If you prefer a sweeter glaze, just add an extra tablespoon of brown sugar or honey. If you want a deeper flavor, a splash of oyster sauce works wonders. I tried adding fish sauce once, but I found it way too overpowering for a traditional teriyaki, so I definitely recommend sticking to oyster sauce for that extra punch.
- Vegetable Add-ins: I love tossing vegetables directly into the pan to make this a complete one-skillet dinner. Sliced bell peppers, snap peas, and mushrooms hold up really well in the sticky sauce. Broccoli is another favorite of mine. Just chop the florets small so they cook evenly alongside the meat.
How To Make Perfect Teriyaki Chicken
Start by cooking the chicken thighs in a large pan over a medium heat. Stir-fry the chicken, stirring occasionally until the chicken turns brown and crisp. Then, start making the homemade teriyaki sauce. In a small jug or bowl, whisk together the soy sauce, sugar, sake/vinegar, mirin, and sesame oil to combine.
Once the chicken is cooked, add garlic to the center of the pan for 30 seconds, pour the homemade teriyaki, and cook. Stir until the sauce starts thickening with a shiny glaze, which should take around 2-3 minutes.
Add the veggies! Add steamed broccoli, ensuring it’s evenly mixed with the chicken and sauce. Garnish with green onion (or shallot) slices for a fresh, crisp touch. Serve over steamed rice.
Tips For The Best Chicken Teriyaki
- Skip the cornstarch: A lot of recipes tell you to thicken the sauce with a cornstarch slurry. I highly recommend skipping that step. Authentic teriyaki thickens naturally as the sugar and soy sauce reduce in the pan. If you just give it a couple of extra minutes to bubble, you get a beautiful, sticky glaze instead of a gloopy sauce.
- Grate your garlic: Instead of chopping the garlic with a knife, I always use a microplane to grate it directly into the pan. This helps the garlic melt completely into the liquid, giving you all the flavor without biting into harsh, raw chunks.
- Do not crowd the pan: If you want that nice brown color on the chicken, make sure the pieces have some space in the skillet. If you dump all the meat in at once, the temperature drops and the chicken will steam in its own juices instead of searing. I usually cook the meat in two batches if my pan is not big enough.
- Make a double batch of sauce: The liquid ingredients take less than a minute to whisk together, so I always double the measurements and keep a jar of the extra sauce in my fridge. It stays good for weeks, and you can use it to instantly upgrade a quick stir-fry on busy weeknights.
More Recipes
Since my kids request this meal all the time, I keep the rest of my weekly menu just as simple. I usually alternate between this chicken and a quick easy onion pasta on busy weeknights. When we want something with a bit of a kick, I make a spicy burrata pasta instead.
On the weekends, I love serving a big bowl of grits with shrimps alongside some simple buttermilk biscuits without filling fresh out of the oven to soak up all the sauce.
If you need ideas outside of dinner, I often make a quick egg bagel before heading out the door.
For snacks i like to cook mozzarella sticks made in the air fryer or some pan-fried dumplings.
Recipe FAQ’s
Teriyaki is actually a Japanese cooking method, but most of us know it as the sticky, sweet, and salty sauce. Traditional chicken teriyaki involves grilling or broiling the meat and glazing it with a mixture of soy sauce, sake, mirin, and sugar. In my kitchen, I recreate that restaurant flavor right in a skillet. It allows me to get dinner on the table fast without needing to fire up the grill outside.
I always serve this with steamed jasmine or basmati rice because it soaks up that extra sauce from the pan beautifully. If you want to switch things up, noodles are a fantastic option. For a side of greens, I like keeping it very simple. Steamed broccoli, bok choy, or a quick cucumber salad works great to cut through the sweetness of the glaze.
It definitely can be. Chicken gives you plenty of protein, and by making the sauce from scratch, I control exactly what goes into the pan. Store-bought sauces are usually packed with excess sugar and preservatives. Using low-sodium soy sauce keeps the salt levels down, and you can always double up on the vegetables to make the meal even lighter.
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Teriyaki Chicken
Ingredients
- 1.3 pounds skinless boneless chicken thighs cut into 1 1/2-inch pieces
- 1 tablespoon cooking oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar or white granulated sugar
- 3 tablespoons cooking Sake rice wine vinegar or apple cider vinegar
- 2 tablespoons Mirin optional – white wine or dry sherry can be substituted
- 1 tablespoon sesame oil optional, adds a wonderful flavour
- 2 teaspoons garlic minced, 2 cloves garlic
- 1 green onion sliced to garnish
- 4 cups broccoli florets lightly steamed
- 1 teaspoon cornstarch or corn flour mixed with 2 teaspoons water – if needed
Instructions
- Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
- Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
- Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.
Video
Notes
Storage, Reheating & Make Ahead
If you want to get a head start on dinner, you can mix the sauce ingredients together a few days in advance and keep it in a jar in the fridge. I also like prepping the chicken ahead of time so everything is ready to hit the pan right when I need it. For leftovers, I let the chicken cool down completely before putting it into an airtight container. It stays fresh in the fridge for up to four days. If I want to save a batch for later, it freezes really well. Just freeze the meat and the sauce together for up to three months, and let it thaw in the fridge overnight before you plan to eat it. When it comes to reheating, here is what I do to keep the meat tender:- Stovetop: Warm the chicken in a skillet over medium-low heat. Add a tiny splash of water so the glaze loosens up and does not burn to the bottom.
- Microwave: Heat it in short 30-second bursts, stirring in between, just until it is warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could this be made in a slow cooker?
Hi Lindsay, To get the best results, place the chicken thighs in the slow cooker and pour the whisked sauce ingredients over the top. Cook on Low for 4–5 hours or High for 2–3 hours. Since slow cookers retain more moisture, the sauce won’t reduce and thicken on its own like it does in a pan. To get that signature sticky glaze, whisk 1 tablespoon of cornstarch with 1 tablespoon of water, stir it into the liquid during the last 30 minutes of cooking, and turn the setting to High until thickened. Xx
Solid I would cashew nuts, slightly too sweet otherwise fabulous
Don’t know why my comment was deleted..is Mirin seasoning the same as Mirin?
Hi Nat! While you can use mirin seasoning as a substitute for mirin in a pinch, it’s not the best option. Mirin seasoning usually has added sugars and a less complex flavor compared to authentic mirin. For the best taste, try to find real mirin whenever possible!
Made this for my Son & he said it was absolutely beautiful! I loved how it tasted very authentic & was so easy to make. Will be saved & used frequently! Thank you so much 🙂
Hi Cheryl, I’m so happy that both of you loved this recipe. Happy cooking!
So quick and easy to make! It was delightful!
This was such an amazing recipe! We did not add the broccoli to the mix, but held it on the side. It was better than most restaurants teriyaki chicken, even the Japanese restaurants in town. Thank you so much for such a great recipe to add to my collection!
This Teriyaki chicken recipe is spot on! My husband and I loved it. It is truly delicious! The only thing I did differently was double the sauce and instead of green onion, I used a large yellow onion thinly sliced. This recipe is one I will put into our rotation. Thank you for sharing.