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
Scale
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
Instructions
In a medium saucepan, whisk together soy sauce, mirin, brown sugar, honey, grated ginger, and minced garlic.
Bring the mixture to a simmer over medium heat, stirring occasionally.
In a small bowl, whisk together cornstarch and water to create a slurry.
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.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes.
Pour the prepared teriyaki sauce over the chicken. Stir to coat the chicken evenly.
Cook for another 2-3 minutes, allowing the sauce to bubble and caramelize slightly, coating the chicken in a glossy glaze.
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.