Here’s a delicious, easy-to-make Teriyaki Chicken recipe — sweet, savory, sticky, and better than takeout! You can make it with thighs or breasts, grilled or pan-seared, and it pairs perfectly with rice and veggies.
🍱 Teriyaki Chicken
🕒 Ready in: 30 minutes
🍽️ Serves: 4
🧄 Ingredients:
For the Chicken:
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1½ lbs boneless, skinless chicken thighs (or breasts)
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Salt & pepper, to taste
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1 tbsp oil (for cooking)
For the Teriyaki Sauce:
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¼ cup soy sauce
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¼ cup mirin (or use rice vinegar + 1 tbsp extra sugar)
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2 tbsp brown sugar
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2 tbsp honey (or more brown sugar)
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2 tbsp sake (optional, or use water)
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2 cloves garlic, minced
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1 tsp fresh ginger, grated (or ½ tsp ground)
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1 tsp cornstarch + 1 tbsp water (for thickening, optional)
🔥 Instructions:
1. Prepare the Sauce:
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In a bowl or saucepan, whisk together soy sauce, mirin, sugar, honey, sake (if using), garlic, and ginger.
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Simmer over low heat for 3–5 minutes. Stir in cornstarch slurry to thicken if desired. Set aside.
2. Cook the Chicken:
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Season chicken lightly with salt and pepper.
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Heat oil in a skillet or grill pan over medium-high heat.
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Cook chicken for 5–6 minutes per side (thighs) or 4–5 mins per side (breasts), until nicely browned and cooked through.
3. Add the Sauce:
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Pour the sauce into the pan with the cooked chicken.
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Simmer for 2–3 minutes, spooning sauce over the chicken as it reduces and gets sticky.
4. Slice & Serve:
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Remove from heat, let rest 2 minutes, then slice the chicken.
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Drizzle extra sauce on top and serve over steamed rice, with a side of broccoli, edamame, or stir-fried veggies.
✅ Tips & Variations:
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Want grilled teriyaki chicken? Grill the chicken and brush on the sauce in the last few minutes.
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Low-sugar version? Reduce or omit the honey and use a sugar substitute.
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Add sesame seeds or green onions for garnish.