Amazing Teriyaki Chicken: 35-Minute Recipe

You know those nights? The ones where you’re craving something seriously delicious, but the idea of a huge cooking marathon just makes you want to reach for the takeout menu? Yeah, I’ve been there! That’s exactly why I fell in love with making my own teriyaki chicken. Seriously, it’s a game-changer. Forget those gloopy sauces from a bottle! My recipe is all about getting that irresistible balance of sweet and savory, with chicken that’s so tender and coated in this gorgeous, glossy glaze. I remember the first time I made it, thinking, “Wow, this tastes *exactly* like my favorite restaurant dish!” and the best part? It was WAY easier than I ever imagined, and I made it in under an hour. It’s become our go-to when we want something amazing without the fuss.

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Why You’ll Love This Easy Teriyaki Chicken

Seriously, this teriyaki chicken recipe is a lifesaver for busy weeknights! You’ll want to make it again and again because:

• It’s lightning fast – we’re talking dinner on the table in about 35 minutes!
• The homemade sauce is SO much better than store-bought.
• The chicken comes out perfectly tender and juicy every single time.
• It’s super versatile – serve it with rice and veggies, or even toss it into a stir-fry!

It just hits all the right spots without a ton of effort.

Gather Your Ingredients for Perfect Teriyaki Chicken

Okay, so for the best homemade teriyaki chicken, you’ll want to grab a few things that really make the magic happen. Don’t worry, most of it is probably already in your pantry or easily found at the grocery store! First, you’ll need about 1.5 pounds of boneless, skinless chicken thighs or breasts – cut into nice, bite-sized pieces so they cook up fast and soak up all that yummy sauce. For the sauce itself, we’re talking a cup of soy sauce (use a good quality one for the best flavor!), half a cup of mirin which gives it that signature sweet tang, and a quarter cup of packed brown sugar. Oh, and about two tablespoons of honey for extra glossiness! Don’t forget the aromatics: one tablespoon of freshly grated ginger and two cloves of minced garlic. Lastly, you’ll need one tablespoon of cornstarch mixed with two tablespoons of water for thickening, and a tablespoon of vegetable oil for cooking. Simple, right? Using good ingredients really makes all the difference!

Crafting the Best Teriyaki Sauce and Chicken

Alright, let’s get this amazing teriyaki chicken on the table! This is where the magic really happens. It’s not hard at all, I promise. You’re basically going to make a super flavorful sauce and then cook your chicken in it until everything is sticky, glossy, and just plain yummy. We’ll start with the sauce because it needs a little simmer time to get truly delicious. Then we’ll get that chicken cooked up perfectly. It’s a two-part dance, but trust me, the finale is worth it! This recipe is so good, you’ll want to try my easy teriyaki chicken stir-fry too!

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Making the Savory-Sweet Teriyaki Glaze

First off, grab a medium saucepan. We’re going to dump in the soy sauce, that lovely mirin (if you can’t find it, no worries, a dry white wine or even sherry works with a tiny bit extra sugar), the packed brown sugar for its molasses goodness, and the honey. Toss in your freshly grated ginger and minced garlic for that amazing kick. Give it all a good whisk together. Now, put this over medium heat and let it come to a gentle simmer – you’ll see little bubbles starting to dance around the edges. While that’s warming up, mix your cornstarch and water in a tiny bowl until it’s smooth, like a milky paste. This is our thickening agent! Once the sauce is simmering, slowly whisk in that cornstarch slurry. Keep stirring constantly! It’ll thicken up beautifully in just a couple of minutes. Once it coats the back of a spoon, take it off the heat. Easy peasy!

Cooking the Chicken to Perfection

Now for the chicken! Grab your biggest skillet or a wok if you have one. Put in that tablespoon of vegetable oil and get it nice and hot over medium-high heat. Carefully add your bite-sized chicken pieces in a single layer – don’t crowd the pan, or it’ll steam instead of searing! Cook them for about 5 to 7 minutes, flipping them around, until they’re nicely browned and cooked all the way through. Once the chicken is looking perfect, it’s time to bring our amazing teriyaki sauce back into play. Pour that gorgeous glaze right over the chicken in the skillet. Stir it all around to make sure every piece is coated. Let it bubble and cook for another 2 to 3 minutes. You’ll see the sauce clinging to the chicken, getting all caramelized and shiny. That’s exactly what we want for the perfect homemade teriyaki chicken!

Tips for the Ultimate Teriyaki Chicken Experience

Want to take your homemade teriyaki chicken from great to absolutely unforgettable? I’ve picked up a few tricks over the years that make all the difference! First off, don’t skip the marinating step if you have time. Marinating the chicken in about half of the teriyaki sauce for at least 30 minutes (or even overnight in the fridge!) makes it incredibly tender and flavorful. If you can’t find mirin, no stress! A good dry sherry or even a decent dry white wine will work, just add a little extra pinch of sugar to make up for the sweetness. And about that glaze consistency – if yours is a bit too thin after cooking, you can always whisk in a tiny bit more cornstarch slurry. If it’s too thick, just stir in a tablespoon or two of water. Trust me, these little tweaks really elevate the dish! It’s these kinds of tips that make cooking so much more enjoyable, and honestly, it’s what makes this recipe perfect for those weeknight dinners when time is tight but you still want something amazing. You can learn more about my philosophy on simple, joyful cooking on my about page!

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Serving Your Delicious Teriyaki Chicken

Now that you’ve got this beautiful, glossy teriyaki chicken, it’s time to plate it up! The classic pairing is, of course, some fluffy steamed rice – white or brown, whatever you love! And don’t forget your favorite veggies. Steamed broccoli, snap peas, or a mix of stir-fried peppers and onions are fantastic. Check out my side dishes for tons of ideas! Just arrange the chicken over the rice, pile on those veggies, and maybe even drizzle a tiny bit more of that leftover sauce over everything. It looks so good and tastes even better!

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Frequently Asked Questions about Homemade Teriyaki Chicken

Got questions about whipping up this amazing homemade teriyaki chicken? I’ve got you covered!

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works wonderfully. Just be a little careful not to overcook it, as it can dry out faster than thighs. Cook it until it’s just done, then add the sauce and let it heat through for a minute or two. You’ll still get that delicious glazed chicken flavor!

How long does the teriyaki sauce last?

The homemade teriyaki sauce keeps really well in the fridge! Store any leftover sauce in an airtight container, and it should be good for about a week. It’s perfect for jazzing up leftovers or using in another batch of easy teriyaki chicken later in the week. It’s so much better than anything jarred!

What if I don’t have mirin for the sauce?

No mirin? No problem! I mentioned this in the tips, but don’t sweat it. You can totally substitute it with dry sherry or even a dry white wine. Just add an extra teaspoon of sugar to the sauce mixture to get that little bit of sweetness that mirin brings. It still makes for an incredible Japanese chicken recipe!

How do I get a thicker glaze?

Getting that perfect, thick glaze is all about the cornstarch! Make sure you whisk the cornstarch and water into a smooth slurry *before* adding it to the simmering sauce. Then, stir constantly as it thickens. If it’s still too thin after a couple of minutes on the heat, just mix up a tiny bit more cornstarch with water and whisk it in. You’ll get that beautiful, sticky coating for your teriyaki chicken.

Nutritional Information for This Teriyaki Chicken Recipe

Just a heads-up, these numbers are estimates and can change a bit depending on the brands you use or if you add extra veggies. But generally, one serving of this deliciousness comes in around 450 calories, with about 40g of protein, 30g of carbs, and 15g of fat. The sodium will be around 1200mg, which is typical for soy sauce-based recipes, so keep that in mind!

Easy Teriyaki Chicken Recipe

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A simple and delicious homemade teriyaki chicken recipe that’s perfect for a weeknight dinner. This recipe delivers tender, flavorful chicken with a glossy, savory-sweet glaze.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

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• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup soy sauce
• 1/2 cup mirin (Japanese sweet rice wine)
• 1/4 cup packed brown sugar
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil
• Cooked rice, for serving
• Steamed or stir-fried vegetables, for serving

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Instructions

1. In a medium saucepan, whisk together soy sauce, mirin, brown sugar, honey, grated ginger, and minced garlic.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. In a small bowl, whisk together cornstarch and water to create a slurry.
4. Gradually whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.
5. Heat vegetable oil in a large skillet or wok over medium-high heat.
6. Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes.
7. Pour the prepared teriyaki sauce over the chicken. Stir to coat the chicken evenly.
8. Cook for another 2-3 minutes, allowing the sauce to bubble and caramelize slightly, coating the chicken in a glossy glaze.
9. Serve the teriyaki chicken immediately over cooked rice with your favorite steamed or stir-fried vegetables.

Notes

• For a deeper flavor, you can marinate the chicken in half of the teriyaki sauce for at least 30 minutes before cooking.
• If you don’t have mirin, you can substitute with dry sherry or white wine, adding an extra teaspoon of sugar.
• Adjust the sweetness and saltiness of the sauce to your preference by adding more or less brown sugar or soy sauce.
• This recipe is a great base for meal planning.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 25g
• Sodium: 1200mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 120mg