Description
This Teriyaki Chicken recipe is a flavorful, easy-to-make dish featuring tender, juicy chicken glazed in a sweet-savory teriyaki sauce. Perfect for busy weeknights, it delivers a perfect balance of umami, sweetness, and freshness that the whole family will love. With simple ingredients and customizable options, it’s a versatile meal that pairs wonderfully with rice, noodles, or vegetables.
Ingredients
Scale
Chicken
- Boneless, skinless chicken thighs or breasts (about 1 to 1.5 pounds)
Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin or sweet rice wine
- 1 to 2 tablespoons sugar or honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Cooking
- 1 to 2 tablespoons vegetable oil
Optional
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry for thickening sauce)
Instructions
- Prepare the Chicken: Trim any excess fat from chicken thighs or breasts and pat them dry with paper towel to ensure a good sear. Slice into even pieces if you prefer bite-sized portions, or leave whole for a rustic style.
- Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, sugar or honey, minced garlic, and minced ginger to create the flavorful teriyaki glaze.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, approximately 3-4 minutes per side, sealing in the juices for tender, juicy results.
- Add Sauce and Simmer: Pour the teriyaki sauce over the chicken in the skillet, reduce heat to low, and let simmer for 5-7 minutes until the sauce thickens and coats the chicken. Stir occasionally to prevent sticking.
- Optional Sauce Thickening: For a thicker, glossy sauce, stir in the cornstarch slurry and cook for an additional minute until the sauce reaches your desired consistency.
Notes
- Pat chicken dry before cooking to achieve a beautiful sear and prevent steaming.
- Cut chicken pieces uniformly for even cooking.
- Use freshly grated ginger and minced garlic for the best flavor.
- Simmer sauce on low heat to gently thicken without burning or bitterness.
- Let the cooked chicken rest for a few minutes before serving to redistribute juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 85 mg