Teriyaki Chicken

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There’s something irresistible about the sticky-sweet, umami-rich glaze of Teriyaki Chicken that keeps us coming back for more. This dish combines tender, juicy chicken with a luscious teriyaki sauce that’s bursting with savory soy, zingy ginger, and a touch of sweetness. Whether you’re cooking dinner for the family or prepping a quick meal for yourself, Teriyaki Chicken always delivers comfort and flavor in one bite.

Served over a fluffy bed of white rice and garnished with fresh scallions and toasted sesame seeds, this recipe is a harmony of taste and texture. It’s quick enough for a weeknight dinner yet impressive enough to serve to guests. Plus, it’s easy to customize depending on what veggies or grains you have on hand.

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What Kind of Chicken Should I Use?

For that perfectly juicy and flavorful finish, boneless, skinless chicken thighs are the top choice. They soak up the teriyaki marinade beautifully and stay moist through cooking. However, if you prefer a leaner option, chicken breasts can be used—just be careful not to overcook them.

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Ingredients for the Teriyaki Chicken

Chicken Thighs or Breasts
The protein star of the show, chicken thighs offer tenderness and richness, while chicken breasts give you a leaner option.

Soy Sauce
This is the salty, umami base of the teriyaki glaze. Use low-sodium soy sauce if you’re watching salt levels.

Brown Sugar or Honey
Provides that signature sweetness to balance the soy sauce.

Garlic and Ginger
Freshly grated garlic and ginger elevate the sauce with a warm, zesty kick.

Rice Vinegar or Mirin
Adds tanginess and helps round out the sauce’s flavor profile.

Cornstarch + Water Slurry
Thickens the sauce to that luscious, sticky consistency.

Sesame Seeds
A finishing touch that adds nuttiness and crunch.

Green Onions
Sliced thin for a fresh, slightly sharp garnish that balances the sweet glaze.

Cooked Rice
A fluffy bed to soak up all that beautiful sauce.

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How To Make the Teriyaki Chicken

Step 1: Marinate the Chicken

Start by whisking together soy sauce, brown sugar or honey, grated garlic, ginger, and rice vinegar or mirin in a bowl. Place your chicken thighs or breasts in the marinade and let them soak for at least 30 minutes (or up to 8 hours in the fridge for deeper flavor).

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil and place the marinated chicken in the pan. Sear on both sides until golden brown and cooked through, about 4–5 minutes per side depending on thickness.

Step 3: Make the Sauce

While the chicken cooks, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce heat to a simmer. Mix cornstarch with a little water to create a slurry and stir it into the sauce. Let it simmer until thickened and glossy.

Step 4: Glaze the Chicken

Once the chicken is cooked, pour the thickened teriyaki sauce over the top. Let it bubble in the pan for a minute or two to coat the chicken thoroughly and infuse it with that rich, sticky glaze.

Step 5: Slice and Serve

Remove the chicken, slice it into strips, and serve it over warm cooked rice. Spoon extra sauce over the top and finish with sesame seeds and thinly sliced green onions for freshness and crunch.

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How to Serve and Store Teriyaki Chicken

Teriyaki Chicken is best served hot over a generous scoop of steamed jasmine or short-grain rice. You can also enjoy it with stir-fried vegetables like bok choy, snap peas, or bell peppers to round out the meal. Want to change it up? Try it over noodles or tucked into lettuce wraps for a fun twist.

Storing is easy: keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave with a splash of water to loosen the sauce. You can also freeze cooked Teriyaki Chicken for up to 2 months—just thaw overnight in the fridge before reheating.

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Frequently Asked Questions

How do I know when the chicken is done?

Use a meat thermometer—chicken is safe to eat at 165°F. If you don’t have one, cut into the thickest part to check that the juices run clear and the inside is no longer pink.

Can I make this recipe ahead of time?

Absolutely. You can marinate the chicken up to a day ahead, and the cooked dish reheats beautifully, making it perfect for meal prep.

What can I substitute for rice vinegar?

If you don’t have rice vinegar, try using apple cider vinegar or white wine vinegar with a pinch of sugar to mimic the tangy sweetness.

Is this recipe gluten-free?

It can be! Just use a gluten-free soy sauce or tamari to keep it safe for gluten-sensitive eaters.

Can I grill the chicken instead?

Yes! Grilled Teriyaki Chicken is delicious. Just cook it over medium heat, brushing with sauce as it grills for that caramelized finish.

What vegetables go well with teriyaki?

Steamed broccoli, carrots, snow peas, and bell peppers all pair beautifully with the sweet and savory teriyaki flavors.

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Want More Chicken Dinner Ideas?

If you’re loving this Teriyaki Chicken, you’re going to want to check out these flavorful options that bring new life to weeknight meals:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a rich and cozy comfort dish.
• Cafeteria Noodles with Garlic Butter Chicken Bites when you want quick and nostalgic.
• Lemon Garlic Butter Chicken Bites with Parmesan Linguine to brighten up your dinner table.
• One Skillet Sweet & Spicy Sticky Chicken Pasta for those who love bold fusion flavors.
• Classic Chicken with Buttered Noodles for a no-fuss family favorite.

These dishes are packed with flavor and made for easy, satisfying dinners.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you’ll have it ready the next time a teriyaki craving hits. You can find more daily favorites on my Pinterest page: Life with Nina on Pinterest

I’d love to hear how you made this recipe yours. Did you swap in veggies? Grill instead of pan-sear? Share your spin in the comments—I’m always here for a good kitchen story. Let’s inspire each other to cook joyfully!

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