Can I use chicken breast instead of thighs for this teriyaki chicken recipe?

Yes, you can use boneless, skinless chicken breast. However, chicken thighs tend to stay juicier and more tender, especially when cooked quickly. If using chicken breast, be careful not to overcook it to avoid dryness, which can easily happen with this teriyaki chicken recipe.

How long can I store leftover teriyaki chicken?

Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for 3-4 days. It reheats wonderfully in the microwave or in a skillet over medium heat, making it perfect for meal prep throughout the week.

What's the difference between mirin and sake in teriyaki sauce?

Both are Japanese rice wines. Mirin is sweeter and has a lower alcohol content, primarily used for its sweet, syrupy quality and ability to create a beautiful glaze. Sake is drier, with a higher alcohol content, and adds depth and umami. Together, they create a balanced, authentic flavor for your teriyaki chicken recipe. The alcohol in both will cook off during the process.

Can I make this teriyaki chicken recipe gluten-free?

Absolutely! To make this teriyaki chicken recipe gluten-free, simply substitute regular soy sauce with tamari, which is a gluten-free alternative. Ensure all other ingredients, like mirin, are also certified gluten-free if strict adherence is necessary, as some brands may contain gluten.

teriyaki chicken recipe: 10 Steps to the Best Homemade

Name: Classic Homemade Teriyaki Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese-inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon vegetable oil; 1/2 cup low-sodium soy sauce; 1/4 cup mirin (sweet rice wine); 2 tablespoons sake (optional, for authentic flavor); 1/4 cup brown sugar, packed; 2 tablespoons honey or maple syrup (optional, for extra glaze); 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon cornstarch; 2 tablespoons cold water; Sesame seeds; Sliced green onions

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon vegetable oil
For the Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons sake (optional, for authentic flavor)
1/4 cup brown sugar, packed
2 tablespoons honey or maple syrup (optional, for extra glaze)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons cold water
For Garnish (optional):
Sesame seeds
Sliced green onions

Instructions

Step 1: Prepare the chicken. Pat the chicken thighs dry with paper towels and cut them into approximately 1-inch bite-sized pieces. Season lightly with salt and pepper, if desired. Set aside.
Step 2: Whisk together the teriyaki sauce. In a medium bowl, combine the soy sauce, mirin, sake (if using), brown sugar, honey (if using), minced garlic, and grated ginger. Whisk until the sugar is dissolved. This is the foundation of your delicious teriyaki chicken recipe.
Step 3: Marinate the chicken. Place the chicken pieces in a shallow dish or a resealable plastic bag. Pour about half of the teriyaki sauce mixture over the chicken, ensuring all pieces are coated. Reserve the other half of the sauce for later. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. While longer is better, even a short marinade will make this teriyaki chicken recipe shine.
Step 4: Prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside. This will be used to thicken the sauce for your teriyaki chicken recipe.
Step 5: Cook the chicken. Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, shaking off any excess (discard the marinade used for the chicken). Add the chicken to the hot skillet in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches.
Step 6: Sear the chicken. Cook for 3-4 minutes per side, until deeply golden brown and cooked through. The beautiful sear adds a fantastic texture to your teriyaki chicken recipe.
Step 7: Add reserved sauce. Once all chicken is cooked, return it to the skillet. Pour the reserved teriyaki sauce mixture (the half that *wasn’t* used for marinating the raw chicken) into the pan with the chicken. Bring to a simmer.
Step 8: Thicken the sauce. Stir in the cornstarch slurry. Continue to cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened to a glossy, rich glaze that coats the chicken beautifully. This transformation is key to a perfect teriyaki chicken recipe.
Step 9: Serve immediately. Remove from heat and let rest for a minute. Garnish with sesame seeds and sliced green onions, if desired.
Step 10: Enjoy! Serve your homemade teriyaki chicken recipe over steamed rice, noodles, or with your favorite vegetables.

Notes

For a gluten-free option, use tamari instead of soy sauce. If you don’t have mirin, you can substitute with dry sherry or white wine with a pinch of sugar, though the flavor will be slightly different. Adjust sweetness to your preference by adding more or less brown sugar/honey. Don’t overcrowd the pan when cooking the chicken to ensure a good sear.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner Dishes
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 25g
Sodium: 1200mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 30g
Cholesterol: 120mg

Keywords: teriyaki chicken recipe, chicken teriyaki, homemade teriyaki, easy teriyaki chicken, dinner recipe, chicken thighs, asian recipe, weeknight meal, glazed chicken

Ingredients

Instructions

Notes

Nutrition

Join Recipes For Home!