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Chicken Teriyaki Recipe

Make authentic chicken teriyaki at home with this easy recipe! Juicy chicken is coated in a savory-sweet teriyaki glaze, perfect for serving over rice or with your favorite veggies.
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Equipment

  • Cutting board
  • Sharp knife
  • Large skillet or non-stick pan
  • Small mixing bowl
  • Measuring cups and spoons
  • Whisk or fork

Ingredients
  

  • 4 boneless skinless chicken thighs or breasts
  • 1 tablespoon vegetable oil
  • ¼ cup soy sauce
  • ¼ cup mirin Japanese sweet rice wine
  • 3 tablespoons sugar
  • 2 tablespoons sake optional
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon cornstarch optional, for thickening
  • 2 tablespoons water if using cornstarch
  • Sesame seeds and chopped green onions for garnish

Instructions
 

  • Prepare the Chicken:
  • Trim any excess fat from the chicken. If using breasts, pound them to an even thickness for even cooking.
  • Make the Teriyaki Sauce:
  • In a small bowl, whisk together soy sauce, mirin, sugar, sake (if using), ginger, and garlic.
  • Cook the Chicken:
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked. Remove from the skillet and set aside.
  • Create the Glaze:
  • Lower the heat to medium. Pour the teriyaki sauce mixture into the skillet, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly thickened.
  • Thicken the Sauce (Optional):
  • If a thicker glaze is desired, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for another 1–2 minutes until the sauce thickens.
  • Coat the Chicken:
  • Return the chicken to the skillet, turning to coat it evenly with the teriyaki sauce.
  • Serve:
  • Slice the chicken into strips and serve over rice or noodles. Garnish with sesame seeds and green onions.