Teriyaki Chicken

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Teriyaki Chicken is one of those dishes I can never get enough of. The glossy, sticky-sweet glaze over juicy chicken thighs served on a bed of fluffy white rice—it’s comfort food with a punch of flavor. I first made it on a weeknight when I was short on time and long on hunger, and it instantly became a regular in my kitchen. It’s bold, it’s fast, and it makes plain rice something to look forward to.

What I love most is how versatile it is. You can go traditional with chicken thighs or go leaner with breasts. The sauce is a simple mix of pantry staples that transforms into a lacquered coating full of umami and richness. Whether you’re cooking for one or feeding a family, this Teriyaki Chicken fits every table, and the leftovers taste even better.

Why You’ll Love This Teriyaki Chicken

This dish is a perfect example of how a few ingredients can come together to make something unforgettable. It’s fast enough for a busy night but flavorful enough to impress guests. The sticky glaze clings to every bite, and when it hits the hot pan, it caramelizes into something magical. Plus, it’s naturally dairy-free and easily adaptable to gluten-free diets.

What Kind of Chicken Should I Use?

I usually reach for boneless, skinless chicken thighs. They stay juicy, soak up the sauce beautifully, and are hard to overcook. That said, chicken breasts work fine too if you prefer a leaner cut. Just be mindful not to overcook them—pull them off the heat as soon as they’re done to keep them from drying out.

Options for Substitutions

No sake? You can use dry sherry or even water in a pinch. If you need it gluten-free, tamari is a great replacement for soy sauce. Want it sweeter? Add a touch of honey. You can swap white sugar for brown sugar or maple syrup for a slightly different depth. And if you’re out of fresh garlic or ginger, powdered versions work too—just adjust the quantity.

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Ingredients for this Teriyaki Chicken

• Chicken thighs (boneless, skinless): These are the star of the dish—juicy, flavorful, and hard to overcook. They absorb the teriyaki sauce beautifully and develop a delicious caramelized edge when seared.
• Soy sauce: Delivers the essential salty umami base of the teriyaki sauce. Use low-sodium if preferred.
• Mirin: A sweet Japanese rice wine that brings balance and depth to the sauce.
• Sake: Adds complexity and a subtle aroma that elevates the glaze. Can be substituted if needed.
• Sugar: Sweetens the sauce and helps it thicken into that signature glossy finish. Brown sugar works great too for added richness.
• Garlic (minced): Provides an aromatic punch and deepens the flavor of the glaze.
• Fresh ginger (grated): Brings warmth and a little spice to cut through the sweetness.
• Cornstarch (optional): If you prefer a thicker sauce, a cornstarch slurry can help it cling better to the chicken.
• Sesame seeds & sliced green onions: For garnish, texture, and color contrast.
• Cooked white rice: The perfect neutral base to soak up all that flavorful sauce.

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Step 1: Prep the Chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. This helps with browning later. Lightly season them with salt and pepper on both sides.

Step 2: Make the Teriyaki Sauce

In a small bowl or measuring cup, whisk together soy sauce, mirin, sake, sugar, garlic, and ginger. If you’re using cornstarch, mix it with a tablespoon of water in a separate small bowl to form a slurry—set that aside for later.

Step 3: Sear the Chicken

Heat a large nonstick skillet or cast iron pan over medium-high heat. Add a small amount of oil, then place the chicken thighs smooth-side down. Let them cook undisturbed for 5–7 minutes until golden brown. Flip and cook for another 5–6 minutes, or until cooked through. Remove and set aside.

Step 4: Deglaze and Simmer the Sauce

Lower the heat to medium. If there are browned bits stuck to the pan, pour in a tablespoon of sake or water and scrape them up. Add the sauce mixture and let it come to a simmer. If using the cornstarch slurry, pour it in now while stirring continuously. Let the sauce reduce until thickened, about 2–3 minutes.

Step 5: Glaze the Chicken

Return the chicken to the pan and spoon the thickened sauce over the top, letting it bubble for a minute so the glaze coats everything well. Flip once or twice to make sure all sides are glossy and caramelized.

Step 6: Slice and Serve

Transfer the glazed chicken to a cutting board and slice into strips. Place over a bed of hot cooked rice and drizzle with extra sauce from the pan. Finish with a sprinkle of sesame seeds and fresh green onions for the final touch.

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How Long to Prepare the Teriyaki Chicken

Prep Time: Most of your prep will go into trimming the chicken and mixing the sauce. This shouldn’t take more than 10 minutes if you have everything ready. Grating the ginger and mincing the garlic are the only steps that need a bit more attention, but even that’s quick if you use a microplane.

Cook Time: Cooking the chicken and finishing the glaze in the pan takes about 15–18 minutes. If you’re cooking rice at the same time, you can easily multitask and have it all done within 30 minutes total.

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Tips for Perfect Teriyaki Chicken

• Always pat your chicken dry before searing. It helps create a golden crust.
• Use freshly grated ginger and garlic for the most vibrant flavor.
• Don’t overcrowd the pan—cook in batches if necessary.
• Let the sauce reduce until glossy and thick; it should coat the back of a spoon.
• Rest the chicken for a couple of minutes before slicing to retain juices.

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Watch Out for These Mistakes While Cooking

• Overcooking the chicken: It becomes dry and loses that tender bite.
• Using high heat for the sauce: It can burn quickly due to the sugar content.
• Skipping the glaze step: Just pouring sauce on top misses the sticky, caramelized magic.
• Forgetting to taste: Always taste your sauce before finishing; adjust sweetness or saltiness to your liking.
• Using too much cornstarch: The sauce can become gloopy if over-thickened.

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What to Serve With Teriyaki Chicken?

1. Steamed Broccoli

The crisp freshness balances out the rich teriyaki glaze.

2. Miso Soup

A classic pairing that brings warmth and depth to the meal.

3. Pickled Cucumber Salad

Light, tangy, and crunchy—it cuts through the sweetness.

4. Stir-Fried Vegetables

Use what you have—snap peas, bell peppers, or carrots work beautifully.

5. Japanese Potato Salad

Creamy, slightly sweet, and a great contrast to the savory chicken.

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Storage Instructions

Refrigerator: Store any leftovers in an airtight container for up to 4 days. The chicken may absorb more sauce, so consider keeping extra teriyaki sauce on the side for reheating.

Freezer: Slice and freeze cooked chicken in individual portions with sauce. It’ll last up to 2 months. Thaw overnight in the fridge and reheat gently in a pan or microwave.

Reheating Tips: Reheat on the stovetop with a splash of water or extra sauce to keep the glaze from drying out. Microwave on medium power to avoid drying the meat.

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Estimated Nutrition

• Calories: ~420 per serving (with rice)
• Protein: 28g
• Fat: 15g
• Carbohydrates: 35g
• Sugar: 12g
• Sodium: 900mg (varies with soy sauce type)

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Frequently Asked Questions

What if I don’t have mirin?

You can substitute it with a mix of white wine and sugar, or use rice vinegar with a touch more sugar.

Can I bake the chicken instead?

Yes! Bake at 400°F (200°C) for 20–25 minutes, then broil for a couple minutes to caramelize the glaze.

Is teriyaki chicken spicy?

Not by default—it’s more sweet and savory. Add chili flakes or sriracha if you like heat.

Can I make it ahead of time?

Absolutely. You can make the sauce and marinate the chicken in advance, or cook the whole dish and reheat before serving.

What’s the best rice to serve it with?

Japanese short-grain rice is ideal for authenticity, but jasmine or basmati work well too.

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Conclusion

Teriyaki Chicken is a go-to dish for good reason—it’s quick, deeply flavorful, and endlessly satisfying. Whether you’re whipping it up for a weekday dinner or making extra for meal prep, this recipe brings restaurant-level taste with simple, accessible ingredients. Once you’ve mastered the glaze and sear, you’ll keep coming back to this classic over and over again.

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