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 Simple Chicken Teriyaki 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.
Teriyaki Chicken
Ingredients
- 1.3 pounds skinless boneless chicken thighs cut into 1 ½-inch pieces
- 1 tablespoon cooking oil
- ¼ 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 ½ 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.
Mirandyy says
This was absolutely delicious. I’m skeptical about trying new recipes but this was a winner.
Mandana says
I’ve made this once and it was a hit. Thanks for the recipe.
I was wondering if I can make it one night before the party and heat it up or the chicken will taste different?
Christy Landry-Sasser says
This is hands down the BEST chicken teriyaki! The sauce is amazing. It is now on the rotation at our home. I do have to triple everything because my family gobbles this up. Thanks for the great recipe!
Kellie says
Made this the other night in just a stirfry version w bone in thigh and it was good…
I added another ts of soy and a good squirt (maybe 1tb) of honey to get a more glazed sauce but it was good.
Vee says
This recipe was extra yummy! The entire family loved it and wanted seconds, but what really impressed me was when my 4 year old nephew asked for more and he almost never finishes his plate. Will definitely keep this recipe on rotation for dinner.
Cheryl says
This was absolutely beautiful – thank you so much for sharing! And so easy – so I was skeptical, but there was no need to be! Keeping this one & also sharing 🙂
Vicki says
My picky granddaughter took a bite and asked incredulously, “Did you make this sauce”? It was in fact delicious and so easy. A definite keeper for us!
Marisa says
Made this tonight for dinner with chicken breast. Amazing! Next time I will double the sauce!
DEG says
First of all, I have never had bottled teriyaki sauce from the store that I liked. I always make my own as it is very easy to make. I have mixed up several different batches with a little different twists on ingredinace and pretty much liked all of them. When it comes to teriyaki sauce, homemade is the only way to guarantee a good dish.
This recipe is really good. It is close to what I normally make. I usually make a couple extra bottles full and keep in the fridge. The only change I made is I went very light on the sesame oil as that flavor has a tendency to over power your dish. I went half minced garlic and half fresh graded ginger root. In my opinion that is the only way to get your teriyaki sauce full flavored. It is a keeper.
Cindee Sheldon says
This recipe is absolutely amazing. I used all ingredients recommended and it came out fantastic my first time making it. I did have to add the cornstarch mixture at the end, which turned out to be fantastic. Prepped everything and paired with fried rice and roasted Brussels sprouts with prosciutto. So delicious, thanks for sharing.
Sue Leung says
I love this recipe! I would recommend this to others. I purchased all my items online with a website called Food For Foodies as I don’t have a Chinese supermarket near me. I would recommend them.
I would also recommend using a lower salt soy sauce if you want to be healthy!