Emma found teriyaki chicken at our local Japanese place and decided it was the best thing ever invented. Can we get this every day he asked after his first bite. Instead of going broke on takeout, I figured out how to make it at home. After months of tweaking the sauce and cooking method, I finally nailed a version that Emma says is even better than the restaurant's. Now it's our go-to weeknight dinner when we want something that feels special but doesn't take forever.
Why You'll Make This Again and Again
When I mentioned we’d be whipping up teriyaki chicken at home, Emma gave me that skeptical look. “It won’t taste the same, Mom,” he insisted, channeling his seven-year-old expert persona. But one mouthful later, he was a believer. This teriyaki chicken turns out perfectly every time tender and juicy inside, with those irresistible caramelized edges and it’s become our Friday night ritual.
No weird equipment needed, and I can get everything at our normal grocery store. Takes about 30 minutes total, but most of that is just waiting while the chicken sits in the sauce. Emma likes stirring the sauce together, and I like that it costs way less than takeout. Plus, leftover teriyaki chicken makes amazing lunch wraps the next day.
Jump to:
- Why You'll Make This Again and Again
- Ingredients for Perfect Teriyaki Chicken
- How To Make Teriyaki Chicken Step By Step
- Storage Tips
- Equipment For Teriyaki Chicken Recipe
- Smart Swaps for Your Teriyaki Chicken
- Teriyaki Chicken Recipe Variations
- How My Neighbor's Dish Became a Household Staple
- Top Tip
- Why This Teriyaki Chicken Works
- FAQ
- Time to Make Some Magic
- Related
- Pairing
- Teriyaki Chicken
Ingredients for Perfect Teriyaki Chicken
The Chicken:
- Boneless chicken thighs
- Salt and pepper
The Teriyaki Sauce:
- Soy sauce
- Brown sugar
- Rice vinegar
- Garlic
- Fresh ginger
- Cornstarch
- Water
For Serving:
- Cooked rice
- Green onions
- Sesame seeds
- Steamed broccoli or whatever vegetables
See recipe card for quantities.
How To Make Teriyaki Chicken Step By Step
Make the Sauce First:
- Mix soy sauce, brown sugar, and rice vinegar in a small pot
- Grate in garlic and ginger (or chop them tiny)
- Heat it up until the sugar melts
- Mix cornstarch with water and stir it in
- Keep stirring until it gets thick and shiny
Cook the Chicken:
- Season chicken thighs with salt and pepper
- Heat your big pan really hot
- Cook chicken skin-side down first
- Don't mess with it - let it get crispy
- Flip when it's golden brown
- Cook until it's done all the way through
Put It Together:
- Pour the sauce over the chicken
- Let it bubble and get sticky
- Flip the chicken to coat both sides
- Cook until the sauce sticks to everything
Serve It Up:
- Add whatever vegetables you want
- Put it over rice
- Sprinkle green onions and sesame seeds
Storage Tips
Fridge Storage (3-4 days):
- Let it cool down first
- Throw it in whatever containers you have
- Keep the sauce with the chicken
- Heat it up in a pan, not microwave
Freezer Storage (2 months):
- Cool it completely first
- Freeze in portions
- Write the date on it or you'll forget
- Thaw overnight in fridge
Leftover Tricks:
- Cold teriyaki chicken makes great salad topping
- Emma eats it straight from the fridge
- Heat it up with a little water so it's not dry
- Makes awesome fried rice the next day
Don't Waste Time:
- Storing the rice with it
- Keeping it more than a few days
- Heating it up more than once
Equipment For Teriyaki Chicken Recipe
- Big skillet or pan (non-stick works great)
- Small pot for making sauce
- Sharp knife
- Cutting board
- Measuring cups and spoons
Smart Swaps for Your Teriyaki Chicken
Different Meat:
- Chicken thighs → Chicken breasts (they dry out easier though)
- Chicken → Pork chops or beef strips
- Regular meat → Tofu or tempeh
- Bone-in → Boneless (cooks faster)
Sauce Changes:
- Soy sauce → Coconut aminos or tamari
- Brown sugar → Honey or maple syrup
- Rice vinegar → Apple cider vinegar
- Fresh ginger → Ground ginger (use way less)
No Cornstarch:
- Cornstarch → Flour (use more)
- Thickener → Just cook it longer until it reduces
- Regular → Arrowroot powder
Serving Different:
- Rice → Just eat it with vegetables
- White rice → Brown rice or cauliflower rice
- Regular rice → Noodles or quinoa
Teriyaki Chicken Recipe Variations
Pineapple Thing:
- Add chunks of fresh pineapple
- Cook them with the chicken
- Makes it sweet and tangy
- Emma calls this "Hawaiian chicken"
Spicy for Grown-Ups:
- Add red pepper flakes to the sauce
- Sriracha mixed in
- Emma won't touch this version
- More for me
Vegetable Mess:
- Throw in bell peppers and snap peas
- Cook them with the chicken
- One-pan dinner
- Emma picks out all the vegetables anyway
Sticky Wings:
- Use chicken wings instead
- Takes longer to cook
- Great for parties
- Emma likes eating with his hands
Bowl Style:
- Serve over rice with avocado
- Add cucumber and carrots
- Make it like a rice bowl
- Emma just eats the chicken and rice
How My Neighbor's Dish Became a Household Staple
My neighbor Mrs. made the most incredible teriyaki chicken I'd ever tasted, and for years she'd bring it to neighborhood potlucks but never share the recipe. "Family secret," she'd say with a smile whenever anyone asked. When she moved away last spring, she finally wrote it down for me on a napkin. Turns out her secret was adding a splash of mirin to the sauce and letting the chicken sit for at least 20 minutes before cooking.
But the real trick was her method of making the sauce. Instead of mixing everything cold, she'd heat the soy sauce and sugar first until it got thick, then add the vinegar and other stuff. "Hot sugar sticks better," she explained in her broken English. That method creates this shiny, thick coating that sticks to the chicken like glue. Now Emma always asks if I'm making "Mrs. Is chicken" because he knows it's going to be extra good.
Top Tip
- Don't skip the marinating time even when you're in a hurry. I tried rushing it once when Emma was hangry and demanding dinner, and the chicken just didn't taste the same. Mrs. was right about letting it sit - those 20 minutes make all the difference between okay chicken and the kind that makes Emma ask for thirds. Trust me, it's worth the wait even when you've got a cranky kid hanging around the kitchen.
- The other thing I learned from her is to make extra sauce and keep some on the side. Emma likes to dip his rice in it, and sometimes the sauce in the pan gets a little burnt if you're not paying attention. Having that backup sauce has saved dinner more times than I can count, especially on those nights when I'm trying to cook and help with homework at the same time.
Why This Teriyaki Chicken Works
This teriyaki chicken recipe works because it doesn't try to be fancy when it doesn't need to be. Most people screw up teriyaki by either making the sauce too complicated or not getting the pan hot enough. This version keeps it simple - good stuff, hot pan, don't overthink it. Emma can tell the difference between this and the garbage I used to make before Mrs. taught me her tricks.
The real magic happens when you get that sauce right. Heating the sugar and soy sauce first makes it thick and shiny in a way that cold-mixed sauce never does. Plus, letting the chicken sit actually does something - it's not just cooking show nonsense. When you bite into it, the flavor goes all the way through instead of just sitting on top. Sometimes the old ways work better than trying to cut corners.
FAQ
What ingredients go in teriyaki chicken?
The basic teriyaki sauce uses soy sauce, brown sugar, rice vinegar, garlic, and ginger. Some recipes add mirin or sake. For the chicken, boneless thighs work best. Emma always reminds me to use the "dark meat chicken" because it doesn't get dry.
Do you add teriyaki sauce before or after cooking chicken?
Both! You marinate the chicken in some sauce first, then cook it plain to get it crispy. After that, you add the rest of the sauce to the pan and let it get sticky. Mrs. taught me this method and it's way better.
How long do I marinade chicken teriyaki?
At least 20 minutes, but longer is better if you have time. I've done it overnight when I remember to plan ahead. Emma can taste the difference when I skip the marinating time, so don't rush it even when you're hungry.
Can I just use teriyaki marinade as sauce?
Technically yes, but it won't be as thick and shiny. The sauce needs to cook down to get that sticky coating that makes good teriyaki chicken. Plus, using raw marinade as sauce is kinda nasty if you think about it.
Time to Make Some Magic
Now you have all the secrets to make teriyaki chicken that'll blow your family's minds - from Mrs. Is hot sugar trick to the right marinating time. This recipe proves you don't need takeout when you can make something even better at home. Emma went from teriyaki skeptic to asking for it twice a week, which is saying something for a kid who lives on chicken nuggets.
Want more family dinner wins? Try our Easy German Pancakes Recipe that turns weekend breakfast into something special. Need another crowd-pleaser? Our Easy Chicken Shawarma Recipe brings Middle Eastern flavors to your table without any fancy equipment. For cold nights, our The Best Cabbage Soup Recipe is comfort food that actually tastes good!
Show off your teriyaki chicken triumphs! we can’t wait to see your glossy, mouthwatering creations!
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Pairing
These are my favorite dishes to serve withBest Teriyaki Chicken
Teriyaki Chicken
Equipment
- 1 Large skillet or pan (Non-stick or stainless steel)
- 1 Small Saucepan (For the sauce)
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring cups & spoons
- 1 Mixing bowl (optional) (For cornstarch slurry)
Ingredients
- 1.5 lbs Boneless chicken thighs - Trim excess fat; breasts also OK
- ½ teaspoon Kosher salt - Or to taste
- ½ teaspoon Black pepper - Freshly cracked
- ½ cup Soy sauce - Low-sodium works fine
- ¼ cup Brown sugar - Light or dark
- 2 tablespoon Rice vinegar - Or apple cider vinegar
- 3 cloves Garlic - -Minced
- 1 tablespoon Fresh ginger - Grated or finely chopped
- 1 tablespoon Cornstarch
- 2 tablespoon Water - For slurry
- Cooked rice - For serving
- Green onions - Sliced for garnish
- Sesame seeds - for garnish
- Steamed broccoli - Or other vegetables
Instructions
- Combine soy sauce, brown sugar, rice vinegar, garlic, and ginger
- Stir in cornstarch slurry and cook until sauce thickens and glistens
- Pat chicken dry, season with salt and pepper, then sear on high heat
- Turn each piece and cook until chicken is cooked through
- Pour the prepared sauce over chicken and cook until sticky and coated
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