Chicken Teriyaki Recipe – Japanese Special
Chicken Teriyaki is a beloved Japanese dish that combines tender, juicy chicken with a sweet-savory glaze made from soy sauce, mirin, sugar, and fresh ginger and garlic. Originating in Japan, this dish has gained worldwide popularity for its mouthwatering flavors and simple preparation. The glossy, rich sauce coats the chicken perfectly, giving it a delightful balance of salty and sweet notes. Whether you’re making it for a weeknight dinner or a special occasion, this Chicken Teriyaki Recipe is a guaranteed crowd-pleaser that’s easy to whip up with minimal ingredients—serve it with steamed rice and crisp vegetables for a complete, satisfying meal.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Chicken:
- For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil or vegetable oil (for cooking)
For the Teriyaki Sauce:
- 1/2 cup soy sauce (low-sodium recommended)
- 1/4 cup mirin (or substitute with dry white wine or apple cider vinegar)
- 1/4 cup water
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for thicker sauce)
- 1 tablespoon water (if using cornstarch)
For Garnish:
- Sesame seeds (optional)
- Chopped green onions (optional)
Prepare the Teriyaki Sauce:
In a small saucepan, combine soy sauce, mirin, water, brown sugar, rice vinegar, garlic, and ginger.
Stir over medium heat until the sugar dissolves and the sauce starts to simmer.
Let it cook for 5-7 minutes, allowing the flavors to meld.
If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water to create a slurry, then slowly pour it into the simmering sauce.
Stir constantly until the sauce thickens. Remove from heat.
Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken with a pinch of salt and pepper.
Once the oil is hot, add the chicken breasts or thighs to the skillet.
Cook the chicken for about 6-7 minutes per side (depending on thickness), until golden brown and cooked through.
You can check doneness by cutting into the thickest part of the chicken; it should no longer be pink in the center.
Coat with Teriyaki Sauce:
Once the chicken is cooked, pour the teriyaki sauce over the chicken in the skillet.
Let the chicken simmer in the sauce for 2-3 minutes, allowing the sauce to glaze and coat the chicken evenly.
Serve:
Transfer the chicken to plates and spoon extra sauce from the skillet over the top.
Garnish with sesame seeds and chopped green onions if desired.
Serve your Chicken Teriyaki with steamed rice and vegetables for a complete meal.
Recipe Notes:
Chicken Cut Choice: Thighs stay juicier and more forgiving; breasts cook faster but may dry out—adjust cooking time accordingly.
Mirin Substitute: If you don’t have mirin, use dry white wine or apple cider vinegar plus a bit of sugar to mimic that sweet-acid contrast.
Sauce Thickness: To thicken the teriyaki sauce, use a cornstarch slurry (cornstarch + water) and stir in when sauce is simmering—watch carefully to avoid lumps.
Doneness Indicator: Chicken should no longer be pink in the center; use a thermometer if needed, or slice open the thickest part.
Serving Suggestions: Garnish with sesame seeds and chopped green onions. Pair with steamed broccoli or snow peas for crunch and color; rice rounds it out.
