If you have been searching for a flavorful, crowd-pleasing entrée that’s quick enough for weeknights but impressive enough for guests, then this Teriyaki Chicken Recipe is exactly what you need. Tender chicken pieces bathed in a luscious homemade teriyaki sauce deliver a perfect balance of sweet, savory, and tangy flavors with a hint of ginger and garlic. Each bite is a harmonious blend of textures and tastes that’s bound to satisfy your comfort food cravings while still feeling fresh and vibrant. Plus, it’s versatile and easy to customize, making it a favorite go-to meal in many kitchens.
Ingredients You’ll Need
The beauty of this Teriyaki Chicken Recipe lies in its simplicity and the thoughtful combination of ingredients that each play a crucial role. From the tender chicken to the rich, glossy sauce, every ingredient is essential for building the perfect balance of taste and texture.
- 4 boneless, skinless chicken breasts: Cubed evenly to ensure consistent cooking and juicy results; thighs can be used for even more succulent meat.
- 3 tbsp low-sodium soy sauce: Provides a savory umami base for marinating the chicken; tamari or coconut aminos can be substitutes for gluten-free options.
- 1 tbsp water: Helps to dilute and balance the marinade without losing flavor intensity.
- 1 tbsp granulated sugar: Adds the essential sweetness that caramelizes beautifully in the sauce under heat.
- 1 tbsp rice wine vinegar: Brings a subtle acidity that brightens up the sweet and salty notes.
- 4 tsp cornstarch: The secret to thickening the teriyaki sauce into a glossy glaze.
- ¾ cup low-sodium soy sauce: The foundation of the sauce’s rich, umami flavor profile.
- ¾ cup water: Balances the saltiness of the soy sauce while helping the sauce simmer gently.
- ½ cup granulated sugar: For that lush, sweet finish in the sauce.
- ½ tsp ground ginger: Adds a warming spice note that pairs perfectly with garlic.
- ¼ tsp garlic powder: Infuses subtle depth to the sauce, enhancing its savory complexity.
- 1 tbsp sesame seeds: Toasted to sprinkle on top, providing nutty flavor and a delightful crunch.
How to Make Teriyaki Chicken Recipe
Step 1: Prep the Chicken
Start by cutting your chicken breasts into 1-inch cubes to ensure each piece cooks evenly and stays juicy. Place the cubes inside a large Ziplock bag—we’ll be marinating the chicken next, which is the key to that irresistible flavor packed into every bite.
Step 2: Prepare the Marinade
Mix together 3 tablespoons of low-sodium soy sauce, 1 tablespoon water, 1 tablespoon granulated sugar, and 1 tablespoon rice wine vinegar. This simple marinade introduces a wonderful balance of salty, sweet, and tangy flavors that penetrates the chicken, making it absolutely delicious. Pour this marinade over the chicken in the bag, seal it well, and toss to coat all pieces evenly. Refrigerate for at least 30 minutes or, even better, overnight for maximum flavor infusion.
Step 3: Get the Sauce Ready
While the chicken marinates, combine 4 teaspoons of cornstarch with 2 tablespoons of water in a small bowl and set aside; this mixture will thicken our teriyaki sauce to a perfect glaze. In a small saucepan, whisk together ¾ cup soy sauce, ¾ cup water, ½ cup sugar, 1 tablespoon rice wine vinegar, ¼ teaspoon garlic powder, and ½ teaspoon ground ginger. Bring it gently to a boil, then reduce the heat to low before slowly stirring in the cornstarch mixture. Keep stirring constantly until the sauce thickens beautifully and turns silky smooth.
Step 4: Cook the Chicken
Heat a large skillet over medium-high heat and add the marinated chicken pieces, being mindful not to overcrowd the pan; this prevents steaming and helps the chicken develop a lovely sear. Cook the cubes for about 3 to 4 minutes on each side, or until the chicken reaches an internal temperature of 165°F. Once cooked, pour the luscious homemade teriyaki sauce over the chicken, reserving some for serving. Toss it gently to coat every piece in that glossy, flavorful glaze.
Step 5: Final Touch
Before serving, sprinkle the chicken with toasted sesame seeds to introduce a little crunch and nutty aroma, elevating the dish from simple to spectacular.
How to Serve Teriyaki Chicken Recipe
Garnishes
While the sesame seeds add a lovely nutty crunch, feel free to sprinkle finely sliced green onions or chopped cilantro on top for an extra hit of fresh color and brightness. A few red pepper flakes also make a great addition if you enjoy a subtle spicy kick with your teriyaki chicken.
Side Dishes
Teriyaki chicken pairs wonderfully with steamed jasmine rice or sticky white rice to soak up every bit of that luscious sauce. For a veggie boost, steamed broccoli, sautéed snap peas, or stir-fried bell peppers bring vibrant colors and a crisp texture that balance the richness of the chicken. A light Asian-style cucumber salad also complements the flavors beautifully.
Creative Ways to Present
Want to impress your family or guests even more? Serve this Teriyaki Chicken Recipe over a bed of fluffy rice noodles or alongside quinoa for a nutritious twist. For a fun weeknight idea, use the chicken as a filling in lettuce wraps or stuffed into warm bao buns topped with pickled vegetables. The possibilities are endless and each presentation adds a fresh new way to enjoy this timeless favorite.
Make Ahead and Storage
Storing Leftovers
Leftover teriyaki chicken keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to reserve some extra sauce to drizzle over when reheating to keep the chicken moist and flavorful.
Freezing
This recipe also freezes beautifully. Allow the cooked chicken to cool completely, then store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture and taste.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave, adding a splash of water or extra teriyaki sauce to keep the chicken tender and saucy. Avoid overheating to preserve the perfect texture.
FAQs
Can I use chicken thighs instead of breasts for this Teriyaki Chicken Recipe?
Absolutely! Chicken thighs offer a richer, juicier flavor and hold up beautifully to the teriyaki sauce. Just keep in mind that cooking time might be a little longer due to their thickness.
Is there a gluten-free version of this Teriyaki Chicken Recipe?
Yes! Simply substitute the soy sauce with tamari or coconut aminos to make the dish gluten-free without compromising on that signature umami kick.
Can I make the teriyaki sauce ahead of time?
You sure can. The sauce stores well in an airtight container in the fridge for up to one week. Reheat gently before tossing it with the cooked chicken to refresh the flavors.
What can I substitute for cornstarch in the sauce?
If you don’t have cornstarch, arrowroot powder or potato starch are great alternatives that will also thicken the sauce nicely. Use the same amount as the recipe calls for.
How can I make this Teriyaki Chicken Recipe healthier?
Opt for less sugar or a natural sweetener like honey or maple syrup, and pair the chicken with plenty of steamed or roasted vegetables. Using skinless chicken breasts also helps keep the dish lean and protein-packed.
Final Thoughts
There’s nothing quite like a homemade teriyaki chicken dish that bursts with so much flavor from pantry staples but tastes like a restaurant-quality meal. This Teriyaki Chicken Recipe is sure to become one of your favorite quick dinners that you’ll return to time and time again. Don’t hesitate to get creative and make it your own — happy cooking and even happier eating!
Print
Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
This Teriyaki Chicken recipe offers a deliciously savory and slightly sweet dish featuring tender, marinated chicken cubes seared to perfection and coated in a rich homemade teriyaki sauce. Perfect for a quick weeknight dinner, it pairs wonderfully with rice or your favorite vegetables.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes (thighs also work)
- 3 tbsp low-sodium soy sauce (or tamari/coconut aminos for gluten free)
- 1 tbsp water
- 1 tbsp granulated sugar
- 1 tbsp rice wine vinegar (or apple cider/white wine vinegar)
Teriyaki Sauce
- ¾ cup low-sodium soy sauce
- ¾ cup water
- ½ cup granulated sugar
- 1 tbsp rice wine vinegar
- ½ tsp ground ginger
- ¼ tsp garlic powder
- 4 tsp cornstarch mixed with 2 tbsp water (slurry)
For Serving
- 1 tbsp sesame seeds
Instructions
- Prepare Chicken: Cut chicken breasts into 1-inch cubes and place them inside a large Ziplock bag.
- Make Marinade: Mix 3 tbsp soy sauce, 1 tbsp water, 1 tbsp sugar, and 1 tbsp rice wine vinegar together. Pour the marinade into the bag, coating the chicken evenly. Seal and refrigerate for 30 minutes up to overnight for best flavor.
- Make Cornstarch Slurry: Combine 4 teaspoons cornstarch with 2 tablespoons water in a small bowl and set aside.
- Prepare Teriyaki Sauce: In a small saucepan, stir together ¾ cup soy sauce, ¾ cup water, ½ cup sugar, 1 tbsp rice wine vinegar, garlic powder, and ground ginger.
- Cook Teriyaki Sauce: Whisk ingredients in the saucepan and bring the mixture to a boil over medium heat. Reduce heat to low and then stir in the cornstarch slurry. Stir constantly until the sauce thickens and becomes glossy.
- Cook Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken cubes without overcrowding to allow searing rather than steaming. Cook for 3-4 minutes on each side until fully cooked and internal temperature reaches 165°F (74°C).
- Combine Chicken and Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet, reserving some sauce for serving. Stir to coat the chicken evenly and allow it to cook together for another minute to absorb the flavors.
- Finish and Serve: Sprinkle sesame seeds over the chicken. Serve hot over rice or alongside your favorite vegetables, accompanied by extra teriyaki sauce.
Notes
- Use boneless, skinless chicken thighs as a juicier alternative to breasts.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Do not overcrowd the pan when cooking chicken to ensure proper searing.
- The marinade can be left overnight for deeper flavor penetration.
- Check the chicken’s internal temperature to ensure safe cooking—165°F is recommended.
- Serve with steamed rice or stir-fried vegetables to complete the dish.
