Teriyaki Chicken is a delicious, savory-sweet dish with a perfect balance of flavors, often served with rice or vegetables. The chicken is marinated in a rich teriyaki sauce, then grilled, pan-seared, or baked to perfection. It’s a quick and easy dish that feels both comforting and satisfying. Here’s a simple recipe for homemade Teriyaki Chicken:
Teriyaki Chicken Recipe
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs (thighs are juicier, but breasts work well too)
- 1 tbsp vegetable oil (for cooking)
For the Teriyaki Marinade/Sauce:
- 1/2 cup soy sauce (use low-sodium for a lighter version)
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup brown sugar (or honey for a natural sweetener)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 tbsp cornstarch (for thickening, optional)
- 1 tbsp water (for the cornstarch slurry)
For Garnish (optional):
- Sesame seeds
- Sliced green onions
- Sliced red chili peppers (for a bit of heat)
Instructions:
1. Prepare the Marinade:
- In a medium bowl, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Whisk well to dissolve the sugar.
- Optional: If you want a thicker sauce, mix cornstarch with water in a small bowl to create a slurry. Add this mixture into the marinade. This step is optional if you prefer a thinner sauce.
2. Marinate the Chicken:
- Place the chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour about 2/3 of the marinade over the chicken (reserve the rest for later). Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 1-2 hours. If you have more time, you can marinate it overnight in the fridge for deeper flavor.
3. Cook the Chicken:
Option 1: Pan-Seared Chicken (Quick and Easy)
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade (discard the marinade used for marinating), and cook the chicken for 5-7 minutes per side until golden brown and fully cooked through (internal temperature of 165°F or 75°C).
Option 2: Grilled Chicken (for a smoky flavor)
- Preheat your grill or grill pan to medium-high heat.
- Grill the chicken for about 6-8 minutes per side, until the internal temperature reaches 165°F (75°C) and the chicken has beautiful grill marks.
Option 3: Baked Chicken
- Preheat your oven to 375°F (190°C).
- Place the marinated chicken on a baking sheet lined with parchment paper or foil. Bake for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
4. Make the Teriyaki Sauce:
- While the chicken is cooking, take the reserved marinade and transfer it to a small saucepan.
- Bring the marinade to a simmer over medium heat. Let it cook for 3-5 minutes, stirring occasionally, until it thickens and becomes syrupy. If you added cornstarch, it should thicken nicely. Be careful not to burn the sauce, and keep an eye on it.
5. Coat the Chicken:
- Once the chicken is cooked, drizzle the thickened teriyaki sauce over the chicken. You can either baste the chicken with the sauce while it’s still in the pan or brush the sauce over the chicken just before serving.
- For a bit of extra flavor, you can drizzle some of the sauce over the chicken right after cooking and then serve the rest on the side.
6. Serve:
- Serve the teriyaki chicken over a bed of steamed rice, with steamed vegetables (like broccoli or snap peas), or with a side of stir-fried vegetables.
- Garnish with sesame seeds, sliced green onions, and optional red chili slices for a little heat.
Tips for Perfect Teriyaki Chicken:
- Adjust sweetness: You can modify the sweetness by increasing or decreasing the amount of brown sugar or honey. For a more savory profile, reduce the sugar.
- Thicker sauce: If you prefer a thicker glaze, add a little more cornstarch to the marinade and let it simmer longer.
- For crispy skin: If you’re using chicken thighs with skin, you can sear them skin-side down first for a crispy texture.
- Make it spicy: Add some chili flakes or fresh red chili to the marinade if you like a little heat to balance out the sweetness.
- Double the sauce: If you love extra sauce, feel free to make a little more! The teriyaki sauce is great for dipping or drizzling on the side.
Serving Ideas:
- With Stir-Fried Vegetables: A side of sautéed bell peppers, mushrooms, snap peas, and carrots will complement the teriyaki chicken perfectly.
- On a Rice Bowl: You can serve it over white or brown rice, quinoa, or even cauliflower rice for a low-carb option.
- As a Wrap: Shred the chicken and wrap it in a soft tortilla or lettuce leaves with some crunchy veggies and extra sauce.
This Teriyaki Chicken is easy to make, full of flavor, and a family favorite. Whether you’re preparing a quick weeknight dinner or serving it to guests, it’s sure to impress!