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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. For more irresistible Asian-inspired dishes, check out our Honey Garlic Chicken for another quick and satisfying meal.
Why This Teriyaki Chicken Recipe Stands Out?
This Teriyaki Chicken recipe is fast, simple, and incredibly delicious. The best part? There’s no need to de-bone chicken thighs or worry about rendering fat from the skin. It’s designed to save you time while delivering an authentic, mouthwatering experience.
It’s no secret that this is one of our favorite flavors and sauces to cook chicken in. Through the years, we’ve perfected recipes like The Best Teriyaki Beef Meatballs, Teriyaki Salmon, and my favorite Teriyaki Chicken Stir Fry. However, I’ve realized that I haven’t shared a straightforward, easy Teriyaki Chicken Recipe for those hectic days when dinner seems out of reach—but now can be ready in no time.
Teriyaki Chicken: Key Ingredients
The secret to this Teriyaki Chicken lies in its key ingredients. Each one brings something special to create a rich, flavorful sauce and tender, juicy chicken. Let’s dive into what makes this recipe truly exceptional and why it stands out from the rest:
- Skinless Boneless Chicken Thighs: These provide a tender and juicy texture, absorbing the flavors of the teriyaki sauce beautifully. Look for high-quality chicken thighs for the best results. Using skinless thighs ensures the dish is leaner while still maintaining richness.
- Low-Sodium Soy Sauce: A key component of the teriyaki sauce, soy sauce adds umami depth and a savory profile. Using low-sodium soy sauce allows for better control over the saltiness of the dish, making it healthier and more balanced.
- Light Brown Sugar: This ingredient balances the salty soy sauce with a touch of sweetness. Brown sugar, with its molasses content, adds a richer flavor compared to white sugar, enhancing the overall taste of the teriyaki sauce. Choose fresh, soft brown sugar to ensure it dissolves easily.
- Cooking Sake: This Japanese rice wine adds a delicate sweetness and complexity to the sauce. If unavailable, rice wine vinegar or apple cider vinegar can be used as substitutes to maintain the balance of flavors. Always use good-quality sake for the best taste.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Chicken Teriyaki , versatility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious alternatives that will keep the flavors bold and savory:
- Protein Variations: While chicken thighs are a classic choice, you can easily swap them for chicken breasts, beef strips, or even tofu for a vegetarian option. Just adjust cooking times accordingly to ensure the protein remains tender and flavorful.
- Sauce Adjustments: If you prefer a sweeter sauce, add an extra tablespoon of brown sugar or honey. For a deeper umami flavor, consider adding a dash of fish sauce or oyster sauce. These minor tweaks can elevate the dish without changing its core essence.
- Vegetables: Feel free to include additional vegetables such as bell peppers, snap peas, or mushrooms. These will not only add more color and texture but also boost the nutritional value of the dish.
How To Make Perfect Teriyaki Chicken: Step-By-Step
Ready to create a delicious Teriyaki Chicken? Follow these simple steps with images to guide you through the process. You’ll achieve a perfectly cooked chicken dish with a rich, flavorful teriyaki sauce that’s sure to impress and delight:
- Heat Cooking Oil: In a large pan over medium heat, stir fry the chicken, stirring occasionally until lightly browned and crisp.
- Whisk the Sauce: In a small jug or bowl, whisk together the soy sauce, sugar, sake/vinegar, mirin, and sesame oil to combine. Set aside.
- Sauté Garlic: Add the garlic to the center of the pan and sauté until lightly fragrant, about 30 seconds. Pour in the sauce and cook, stirring, until the sauce thickens into a beautiful shiny glaze, about 2-3 minutes.
- Add Broccoli: Stir in the 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 for a complete, satisfying meal.
And that’s it—your delicious Chicken Teriyaki is ready to enjoy! Looking for more mouthwatering recipes to try? Check out our Honey Garlic Chicken for another quick and satisfying meal, or explore our Sesame Beef Teriyaki Stir Fry for a fun twist. If you’re in the mood for seafood, give our Garlic Butter Tuscan Shrimp a go. Happy cooking, and enjoy exploring more delicious dishes on Café Delites!
Recipe FAQ’s
Yes, you can use chicken breasts, but they may require a slightly shorter cooking time to avoid drying out.
You can use rice vinegar or apple cider vinegar as a substitute for sake or regular vinegar in this recipe.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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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.
Notes
- Replace garlic for 1/2 teaspoon minced ginger. You can also use both if you wish.
- If for some reason your sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until syrupy.
- Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
THE ELITE! THIS IS SOOOOOOOO GOOD! NOTHING I MEAN NOTHING CAN BEAT THIS!
Soooo yum! So quick and easy. Saving this and making it as a staple.
This sauce was extremely flavorful and so much better than the bottled stuff! I am always nervous about chicken thighs because I am typically a white/breast meat only person. I went with them and they did not disappoint! I sautéed some onions, zucchini and red peppers and added them at the same time as the broccoli. I did have to use cornstarch to thicken up the sauce. I also used some chopped green onions as suggest along with sesame seeds for garnish. I used rice vinegar, brown sugar and sherry in the sauce. Very glad to have found this recipe – a definite keeper and adding extra veggies worked great! Thank you so much ?
Oh. My. Goodness. Everyone that ate this tonight was a part if the Clean Plate Club!!!! So easy and so yummy! Definitely going into my recipe repertoire!! Check check and double check!!
This is so easy and so delicious! I substituted coconut aminos and monk fruit to make it low carb and it turned out fantastic. The sauce was perfect and the thickness was just right. Next time I will make extra sauce to put on veggies. Definitely a keeper.
This recipes is a great one. I love how easy the glaze is for the recipe. The food taste so good and done in no time. I have fix the Fried Rice /w Bacon and Thai Sticky Wings… both a great hit!
Wow! This recipe is amazing. I used all ingredients recommended and it came out fantastic the first try!! I did have to add the cornstarch mixture at the end, but wow, what a quick and easy meal to whip together. So good, thank you!
My husband has been BEGGING for me to make teriyaki chicken, so when he woke up (he works night shift, so he eats dinner with us before leaving for work) he was so excited, and devoured it… and told me this recipe is a keeper. I agree! So good and super easy. Thank you for sharing!
LOVE THIS RECIPE!!!!!!! Thank you so so so much! I usually triple the sauce portion because I like to sauté mushrooms, zucchini, onions, and bell peppers in a separate pan. Then add the chicken and sauce in to everything.
AMAZING!
I was thinking of replacing the soy sauce and the sugar with the bottled teriyaki sauce since I have a big bottle of it. I love teriyaki chicken and lI am looking forward to try this wonderful sounding recipe.
Have you used the sauce yet? Just wondering, because we also bought bottled teriyaki sauce and no one in my family likes the taste of it. I will make it myself with this recipe.
Bottled teriyaki sauces are terrible in my opinion. Much better to make it from scratch.