Teriyaki Chicken

This teriyaki chicken recipe transforms ordinary chicken into a sweet and savory delight that rivals your favorite takeout. The homemade teriyaki sauce caramelizes beautifully on the chicken, creating a glossy, flavorful coating that makes this dish irresistible.

I discovered this recipe during a busy week when takeout wasn't an option but my family was craving something with bold Asian flavors. The first time I made it my husband declared it better than our local Japanese restaurant which is high praise indeed.

Ingredients

• Boneless skinless chicken breasts or thighs the thighs provide more flavor and stay juicier
• Olive oil for searing the chicken to golden perfection
• Salt and pepper essential for seasoning any protein properly
• Low sodium soy sauce forms the savory base of teriyaki sauce without making it too salty
• Honey creates natural sweetness and helps the sauce caramelize beautifully
• Rice vinegar adds the perfect touch of acidity to balance the sweet and savory elements
• Brown sugar deepens the flavor with its molasses notes
• Fresh ginger brings warmth and authentic Asian flavor try to use fresh for the best results
• Garlic cloves add aromatic depth to the sauce
• Cornstarch optional but creates that restaurant quality thickness
• Sesame seeds and green onions provide texture and color contrast to the finished dish

Step-by-Step Instructions

Season the Chicken

Pat the chicken completely dry with paper towels first to ensure proper browning. Season generously with salt and pepper on both sides making sure to cover the entire surface. Good seasoning at this stage builds the foundation of flavor for the dish.

Cook the Chicken

Heat your skillet until it is properly hot before adding the oil this prevents the chicken from sticking. Place the chicken pieces with space between them to avoid overcrowding which would cause steaming instead of browning. Listen for a satisfying sizzle when the chicken hits the pan. Cook until golden brown on each side and the internal temperature reaches 165°F which ensures food safety while maintaining juiciness.

Make the Teriyaki Sauce

Use the same skillet to take advantage of those flavorful brown bits left from cooking the chicken. When adding the liquid ingredients they will help deglaze the pan incorporating all those concentrated flavors into your sauce. Simmer gently allowing the sugars to begin caramelizing which develops the signature teriyaki flavor. If using cornstarch always mix it with water first to prevent lumps forming in your beautiful sauce.

Coat the Chicken

Return the chicken to the bubbling sauce allowing each piece to get thoroughly coated on all sides. Spoon the sauce repeatedly over the tops of the chicken pieces to create layers of flavor. The sauce will continue to reduce and intensify becoming sticky and glossy as it clings to the chicken.

Serve

Transfer to warmed plates immediately for the most impressive presentation. Pour additional sauce over the chicken just before serving for maximum shine and flavor. Sprinkle with sesame seeds and green onions at the very last moment so they maintain their texture and vibrant appearance.

Bookmark

The fresh ginger is truly the secret ingredient that elevates this dish from good to exceptional. I learned from my Japanese neighbor that storing ginger in the freezer makes it last longer and actually makes it easier to grate. When I serve this dish at family gatherings there are never any leftovers and I always get asked for the recipe.

Storage and Reheating

Store any leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the chicken absorbs more of the sauce. When reheating use a skillet over medium low heat with a splash of water to revive the sauce. Microwave reheating works too but can sometimes toughen the chicken. For meal prep portion the chicken with rice in containers and refrigerate for quick lunches throughout the week.

Easy Substitutions

This recipe welcomes many variations based on what you have on hand. Maple syrup can replace honey for a different sweetness profile. Apple cider vinegar works well instead of rice vinegar in a pinch. For a healthier option try coconut sugar instead of brown sugar. Chicken can be swapped for firm tofu sliced beef or even salmon fillets just adjust cooking times accordingly. Ground ginger can substitute for fresh using 1 teaspoon instead of 1 tablespoon.

Serving Suggestions

Serve this teriyaki chicken over steamed jasmine rice for a classic presentation. For a lower carb option use cauliflower rice or serve alongside a fresh Asian slaw. Steam broccoli bok choy or snap peas while the chicken cooks for a complete meal with vibrant color contrast. For entertaining slice the chicken and arrange over rice with extra sauce on the side allowing guests to add as much as they like. A sprinkle of furikake Japanese seasoning adds an authentic touch.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully and often result in more tender, juicy results. They typically need about the same cooking time but are more forgiving if slightly overcooked.

→ How can I make the teriyaki sauce thicker?

To thicken your sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Add this to your simmering sauce and cook for an additional 1-2 minutes until it reaches your desired consistency.

→ Can I make this teriyaki chicken ahead of time?

Yes, this dish reheats well. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to maintain moisture and heat gently on the stovetop or microwave.

→ What can I serve with teriyaki chicken?

Teriyaki chicken pairs perfectly with steamed white rice, brown rice, or cauliflower rice. Add steamed broccoli, stir-fried vegetables, or a simple salad for a complete meal. For an authentic touch, serve with pickled ginger on the side.

→ Is there a substitute for rice vinegar?

If you don't have rice vinegar, apple cider vinegar or white wine vinegar can work as substitutes. Start with slightly less than the recipe calls for and adjust to taste, as these alternatives may have a stronger flavor profile.

→ How can I make this teriyaki chicken healthier?

To make a healthier version, use low-sodium soy sauce, reduce the honey and brown sugar by half, and serve with brown rice and plenty of vegetables. You can also opt for chicken breasts instead of thighs to reduce fat content.