Teriyaki Chicken

Why You’ll Love This Recipe

This Teriyaki Chicken is a crowd-pleaser thanks to its bold flavors and simple preparation. The homemade teriyaki sauce is made with pantry staples and tastes far better than anything store-bought. It’s also versatile—serve it over rice, noodles, or even in a wrap for a tasty twist. Whether you grill, pan-sear, or bake the chicken, the result is always delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Soy sauce
• Brown sugar
• Garlic
• Fresh ginger
• Honey or mirin
• Sesame oil
• Cornstarch
• Water
• Green onions (optional, for garnish)
• Sesame seeds (optional, for garnish)

Directions

1. In a small saucepan, combine soy sauce, brown sugar, garlic, ginger, honey (or mirin), and sesame oil. Heat over medium heat until the sugar dissolves and the sauce begins to thicken slightly.
2. In a separate bowl, mix cornstarch with water to form a slurry. Add this to the sauce and continue to cook, stirring until the sauce thickens to your desired consistency. Set aside.
3. Heat a large skillet over medium-high heat. Add a little oil and cook the chicken until browned and cooked through, about 5-7 minutes per side depending on thickness.
4. Pour the prepared teriyaki sauce over the cooked chicken and toss to coat. Let it simmer together for a minute or two so the flavors meld.
5. Garnish with chopped green onions and sesame seeds if desired.
6. Serve hot over rice or with steamed vegetables.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Grilled Teriyaki Chicken: Marinate the chicken in the teriyaki sauce for at least an hour, then grill for a smoky flavor.
• Spicy Teriyaki Chicken: Add chili flakes or a splash of sriracha to the sauce for a spicy kick.
• Teriyaki Chicken Bowls: Serve over rice with steamed broccoli, carrots, or edamame for a complete meal.
• Low-Sodium Version: Use low-sodium soy sauce and reduce the added sugar to make it healthier.
• Teriyaki Chicken Wings: Use the same sauce to coat crispy baked or fried chicken wings.

Storage/Reheating

Store leftover Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days. To reheat, microwave on medium power for 1–2 minutes, or reheat in a skillet over low heat until warmed through. If the sauce thickens too much in the fridge, add a splash of water or chicken broth when reheating.

FAQs

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C) and no longer be pink in the center.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well too—just be careful not to overcook them as they tend to dry out more easily than thighs.

Is it necessary to marinate the chicken?

While marinating enhances the flavor, it’s not required. Cooking the chicken directly and glazing it with the sauce works just as well.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook the chicken in advance. Store them separately and combine when reheating for best results.

Can I freeze Teriyaki Chicken?

Absolutely. Freeze the cooked chicken in an airtight container with the sauce for up to 3 months. Thaw in the fridge before reheating.

What sides go well with Teriyaki Chicken?

Steamed white rice, brown rice, stir-fried vegetables, or even noodles pair wonderfully with this dish.

Can I double the recipe?

Yes, this recipe can be easily doubled or tripled to feed a larger group. Just scale the sauce and chicken accordingly.

How do I prevent the sauce from burning?

Cook the sauce over medium heat and stir regularly. Avoid cooking it too long after thickening to prevent burning.

Is this dish gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce and check all other ingredients for hidden gluten.

Can I use store-bought teriyaki sauce?

Yes, but homemade sauce tastes fresher and gives you control over sweetness and salt levels.

Conclusion

Teriyaki Chicken is a timeless favorite that combines simplicity and bold flavor in every bite. Whether you’re feeding a family or prepping meals for the week, this recipe is versatile, easy to customize, and sure to become a regular part of your dinner rotation. Give it a try and enjoy a delicious, homemade take on a classic dish.

Teriyaki Chicken

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Deconstructed Chicken Pot Pie captures all the classic comfort of a traditional pot pie—creamy chicken, hearty vegetables, and flaky pastry—in a quicker, easier format perfect for weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop, Baked (for pastry)
• Cuisine: American
• Diet: Halal

Ingredients

• 2 cups cooked chicken (shredded or cubed)
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream or milk
• Salt and pepper to taste
• 1 tsp fresh thyme or parsley (optional)
• 1 sheet puff pastry or 1 can refrigerated biscuit dough

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Instructions

1. Preheat your oven and bake the puff pastry or biscuits according to package instructions. Set aside.
2. In a large skillet or saucepan, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
3. Stir in garlic and cook for another minute until fragrant.
4. Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
5. Slowly add chicken broth while stirring, ensuring the mixture is smooth and lump-free.
6. Stir in the cream or milk and bring to a gentle simmer. The sauce should thicken slightly.
7. Add the cooked chicken and frozen peas. Season with salt, pepper, and fresh thyme or parsley if using. Simmer for 5–10 minutes until heated through and creamy.
8. Serve the creamy chicken mixture in bowls, topped with or alongside pieces of puff pastry or biscuits.

Notes

• Use rotisserie chicken for faster prep.
• Keep pastry separate until serving to avoid sogginess.
• Add cooked potatoes or mushrooms for extra texture.
• Swap cream for dairy-free alternatives for a lighter version.
• Serve over rice, noodles, or mashed potatoes as a crust alternative.

Nutrition

• Serving Size: 1 serving
• Calories: 510
• Sugar: 5g
• Sodium: 620mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 95mg