Mandy Croft
Chicken Teriyaki is a beloved Japanese-inspired dish that combines tender chicken pieces with a luscious, sticky sauce balancing sweet, salty, and savory flavors. Whether you’re seeking a quick weeknight dinner or a crowd-pleasing meal that rivals takeout, making this classic at home is easier than you might think. This guide will walk you through the essentials of crafting an authentic tasting Chicken Teriyaki with simple ingredients and straightforward steps.
What is Teriyaki Chicken?
Teriyaki chicken features bite-sized chicken pieces glazed in a thick, shiny sauce made from soy sauce, a sweetener (like honey or brown sugar), ginger, and garlic. The word “teriyaki” itself refers to the cooking technique — tēri means “shine” or “glaze” and yaki means “grill” or “broil.” Traditionally, the sauce doubles as a marinade and a glaze but many modern recipes skip the lengthy marinating step and rely on quick stir-frying and simmering to coat the chicken in the flavorful sauce.
Ingredients Breakdown & Substitutions
The great thing about Chicken Teriyaki is how accessible its ingredients are, and how adaptable the recipe can be.
Main Ingredients:
- Chicken: Boneless skinless chicken breasts or thighs cut into 1-inch cubes.
- Soy Sauce: Low-sodium preferred to control saltiness; regular soy sauce can be diluted with water if needed.
- Sweetener: Honey or brown sugar to balance the saltiness.
- Rice Vinegar: Adds brightness; apple cider vinegar or even lemon juice are fine alternatives.
- Ginger & Garlic: Fresh is best to maximize flavor, but dried or powdered forms work in a pinch.
- Cornstarch: Essential for thickening the sauce and giving it that iconic sticky texture; arrowroot starch can be used as a substitute.
- Oils: Olive oil, vegetable oil, or sesame oil for cooking. Sesame oil adds a bold, nutty flavor, so use sparingly or omit if preferred.
Optional Garnishes:
- Sesame seeds
- Chopped green onions
Step-by-Step Instructions
1. Prepare the Chicken
- Dice skinless boneless chicken breasts or thighs into roughly 1-inch pieces to ensure even cooking.
- Heat olive oil (or preferred cooking oil) in a large non-stick skillet or wok over medium-high heat.
- Add the chicken pieces in a single layer; avoid overcrowding for proper browning.
- Cook for about 3-4 minutes until the bottom is lightly browned, then flip and cook another 3-4 minutes until the chicken reaches an internal temperature of 160°F (71°C).
2. Mix the Teriyaki Sauce
- While the chicken cooks, whisk together the teriyaki sauce in a bowl:
- Soy sauce (1/4 cup)
- Water (1/4 cup) or half water, half Mirin (a type of sweet rice wine)
- Honey (2 tablespoons)
- Brown sugar (1 1/2 tablespoons)
- Rice vinegar (1 tablespoon)
- Toasted sesame oil (1/4 teaspoon)
- Minced fresh ginger (2 teaspoons)
- Minced fresh garlic (2 teaspoons or 2 cloves)
- Cornstarch (2 teaspoons) — whisk to ensure no lumps
3. Combine and Simmer
- Once the chicken is nearly cooked, pour the sauce mixture into the skillet.
- Stir continuously, cooking for about 30-60 seconds until the sauce thickens and becomes glossy, evenly coating the chicken pieces.
4. Serve
- Plate the teriyaki chicken immediately.
- Garnish with optional sesame seeds and chopped green onions.
- Pair with steamed white or brown rice and your choice of green vegetables such as broccoli, asparagus, green beans, or mangetout for a wholesome meal.
Tips for Perfect Teriyaki Chicken
- Don’t Overcook the Chicken: Overcooked chicken can become dry quickly. Watch the cooking time carefully and check its internal temperature.
- Even Pieces: Cut chicken into similar-sized pieces to promote even cooking.
- Adjust Saltiness: If you find the sauce too salty, dilute the soy sauce with water or reduce the quantity. Conversely, increase soy sauce slightly for a saltier taste.
- No Sesame Oil? The flavor is great but optional; omit or replace with a neutral oil if preferred.
- Thicken with Care: Make sure to whisk the cornstarch into the liquid fully before adding to avoid lumps.
- Make It Healthier: Use boneless skinless chicken breasts and less oil for a lighter option. Serve with steamed veggies for a balanced plate.
Variations and Additional Recipes
- Grilled Teriyaki Chicken: Marinate chicken pieces with sauce and grill for a smoky flavor.
- Slow Cooker Teriyaki Chicken: For set-it-and-forget-it convenience, use a slow cooker to meld flavors over several hours.
- Teriyaki Salmon or Tofu: The versatile sauce complements fish and plant-based proteins as well.
- Add Veggies: Toss in chopped bell peppers, carrots, or snap peas during cooking for added texture and nutrition.
Nutrition Snapshot (Per Serving Estimate)
- Calories: ~258-290 kcal
- Protein: 30-37 grams
- Fat: 7-8 grams (mostly from oil)
- Carbohydrates: 15-16 grams (including sugars from honey and brown sugar)
- Sodium: Variable—dependent on soy sauce used
- Vitamins and minerals: Small amounts of Vitamin A, C, calcium, and iron
Conclusion
With its irresistible sticky sauce and tender chicken, homemade Teriyaki Chicken is a quick, flavorful, and healthy meal that can be whipped up in as little as 15 to 30 minutes. The recipe’s simplicity, combined with customizable ingredients and accompaniments, makes it a go-to dish for busy households craving something both comforting and delicious. Experiment with your own mix of seasonings and sides to make this beloved Asian staple your own culinary signature.
Enjoy your savory Chicken Teriyaki experience — a delightful dinner that’s as rewarding to cook as it is to eat!
