Easy Teriyaki Chicken: A Quick, Flavorful Weeknight Dinner Idea

Teriyaki Chicken, a staple in Japanese cuisine, dates back centuries. The name comes from “teri” (shine) and “yaki” (grill or broil). Traditional recipes used soy sauce, sake, and sugar to create a flavorful glaze. Over time, it evolved, with modern adaptations like stir-frying or pan-searing for a crispy, sticky coating. Today, it’s a popular weeknight meal due to its quick prep and delicious balance of sweet, salty, and savoury flavours.

In my experience, Teriyaki Chicken is the perfect quick dinner when I’m looking for something easy and satisfying. Using boneless, skinless chicken thighs is my go-to because they are more juicy and flavorful than breasts. The sticky sauce made from soy sauce, rice vinegar, and sake is a simple, yet addictive, combination that coats each bite-sized chicken piece perfectly. Whether you’re making it for a large group or just for yourself, this easy recipe is sure to impress, and the leftovers make for an amazing lunch the next day.

Why This Teriyaki Chicken is a Game-Changer

This teriyaki chicken recipe is the best way to enjoy Asian food at home, offering a delicious and flavorful meal that’s better than any takeout. The combination of ginger, garlic, and soy sauce creates a sweet sauce that’s both rich and irresistible, while the thick texture coats each piece of chicken perfectly. It’s a simple and quick weeknight dinner that brings the taste of traditional teriyaki sauce straight to your table without the hassle of takeout dishes—and it’s much healthier too!

Easy Teriyaki Chicken Recipe

This easy teriyaki chicken is a favourite when you’re craving Asian take-out but want a healthier option. With a quick prep time, the chicken is marinated in a flavorful sauce made from soy sauce, mirin, and a touch of sugar, giving it a flavour glaze without the nasties found in pre-made bottled sauces. Whether you grill, broil, or coat it in a thick teriyaki sauce, this dish is a smarter choice than deep-fried food or Chinese take-out, and with only 258 calories per serving, it’s a low-cost, satisfying meal!

What’s in Teriyaki Sauce?

Traditional teriyaki sauce is made with just four ingredients: soy sauce, mirin, sake, and sugar, creating a perfect balance of salty and sweet flavours. In the U.S., commercial versions often add garlic, ginger, and cornstarch for thickness and richness.

While bottled teriyaki sauce is convenient, it may contain fillers and colourings. For healthier options, try Tamari (gluten-free) or coconut aminos (soy-free), and adjust the sweetness with honey or granulated sugar.

Teriyaki Chicken Ingredients and Substitutes

• Chicken breasts or chicken thighs (boneless, skinless), cut into bite-sized pieces
• Olive oil or vegetable oil for pan-frying
• Low-sodium soy sauce or regular soy sauce
• Water to balance the sauce consistency
• Honey and brown sugar (light or dark) for sweetness
• Rice vinegar or apple cider vinegar for tanginess
• Fresh garlic or dried granulated garlic
• Freshly grated ginger or dried ginger for flavour depth
• Cornstarch or arrowroot starch for thickening the sauce (liquid slurry)
• Sesame oil for richness
• Optional garnishes: sesame seeds and green onions
• Light brown sugar, granulated sugar, or dark brown sugar as sweeteners
• Lemon juice or white wine vinegar as possible substitutions for a tangy flavour
• For healthier options, substitute low-sodium soy sauce and light brown sugar.

How to Make Teriyaki Chicken

Making Teriyaki chicken is simple and results in a tender, flavorful, and juicy meal. The process involves cooking boneless skinless chicken thighs or chicken breasts in a skillet or wok with a delicious homemade teriyaki sauce. The sauce is made by combining soy sauce, sake, mirin, honey, and a few pantry staples. Here’s how you can make it:

• Marinate the chicken in a mixture of soy sauce, honey, mirin, and sake. Let it sit for at least 30 minutes or overnight for more flavour.

• Heat oil in a skillet or wok over medium-high heat. Add the chicken pieces, searing them until golden brown and cooked through.

• Remove the chicken from the pan and set it aside. In the same pan, add garlic, ginger, and the leftover teriyaki sauce mixture. Let it simmer until the sauce thickens, then add a slurry of cornstarch and water to further thicken the sauce.
• Once the sauce reaches the desired thickness, return the chicken to the pan and coat it with the teriyaki glaze.

• Serve the chicken over brown or white rice, and garnish with green onions and sesame seeds. For a complete meal, pair it with steamed broccoli or other steamed veggies.

With a few simple steps, you’ll have a quick, healthy, and delicious dish that is perfect for a weeknight dinner or even for meal prep.

How Long to Bake Teriyaki Chicken

Bake Teriyaki chicken for 50-60 minutes until the internal temperature reaches 165°F for chicken thighs. Use a digital thermometer to ensure the chicken is cooked through and tender.

Substitutions and Variations

• Swap chicken thighs for breasts based on personal preference.
• Replace mirin with dry sherry, sweet marsala wine, or dry white wine, and use rice vinegar or white wine vinegar for acidity.
• For a healthier option, try vegetable oil, sunflower oil, or sesame oil.

What to Serve with Teriyaki Chicken

Or a classic pairing, serve teriyaki chicken with long-grain white rice, jasmine rice, or brown rice for a balanced meal. You can also go for fried rice or garlic butter rice for extra flavour.

Complement your teriyaki chicken with steamed broccoli, crunchy cabbage salad, or sesame-roasted green beans. Add sliced green onions or sesame seeds for garnish, and enjoy a fresh, vibrant dish like a broccoli ramen salad or a simple sweet corn side.

Storing Leftover Teriyaki Chicken

Store leftover teriyaki chicken in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.

To reheat, warm on the hob or in the microwave with a splash of water to retain moisture. If frozen, defrost overnight in the fridge and reheat on low heat on the stove, adding extra sauce to maintain flavour and texture.

Quick Tips

·  Cut chicken into evenly sized pieces for uniform cooking.

·  Soak chicken in a mixture of soy sauce and water to balance the saltiness.

·  For a mild salt flavour, use brown rice or white rice as a base.

·  Avoid overcooking chicken to prevent it from drying out.

·  Pair with steamed veggies like broccoli, asparagus, green beans, or carrots for a healthy side.

·  Coat chicken in teriyaki sauce for a rich, glossy finish.

·  Add sesame oil to enhance flavour and aroma.

FAQs

• Is Teriyaki Chicken Healthy?

Yes, teriyaki chicken is healthy when made with lean chicken and served with steamed veggies or brown rice.

• What is Chicken Teriyaki Made Of?

It’s made with chicken, soy sauce, mirin, sake, and honey or brown sugar for a sweet and savoury glaze.

• What Does Teriyaki Chicken Taste Like?

It has a sweet, savoury, and slightly salty flavour with a rich, flavorful glaze.

• Is Teriyaki Hot or Spicy?

Teriyaki chicken is not spicy but can be made spicy with additions like chilli flakes.

• Is Teriyaki a Chinese Dish?

No, teriyaki is a Japanese dish.

• Is Teriyaki Chicken Fattening?

Teriyaki chicken can be fattening if made with sugary sauces or excess oil. For a healthier option, use lean chicken and homemade sauce with low-sodium soy sauce and less sugar, and serve with steamed veggies and brown rice.

• How to Make Teriyaki Chicken Sushi

Cook chicken in teriyaki sauce, slice thinly, and place on sushi rice spread on nori. Roll tightly, slice, and serve with soy sauce and wasabi.

Teriyaki Chicken

This easy Teriyaki Chicken recipe is a quick meal! Chicken breast pieces are sautéed in a skillet and coated with a flavorful homemade teriyaki sauce. Simply prep the sauce while the chicken cooks for a fast, delicious dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Marinating Time: 30 minutes mins

Total Time 54 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 people

Calories 829 kcal

Equipment

• Skillet or Wok – For searing the chicken evenly and achieving a crispy glaze.
• Bamboo Sushi Mat (Optional) – For rolling teriyaki chicken sushi tightly and evenly.
• Measuring Cups and Spoons – To accurately measure ingredients for a balanced sauce.
• Knife – For slicing cooked chicken into uniform pieces.
• Cutting Board – To safely prepare ingredients and avoid cross-contamination.
• Rice Cooker (Optional) – For perfectly cooked, fluffy rice to pair with teriyaki chicken.
• Slotted Spoon or Tongs – For transferring cooked chicken without excess sauce.

Ingredients

  

• 1 1/4 lbs boneless skinless
• Chicken breasts, diced into 1-inch cubes
• 1 Tbsp olive oil 
• 1/4 cup low-sodium soy sauce
• 1/4 cup water*
• 2 tbsp honey 
• 1/2 tbsp packed light brown sugar
• 1 tbsp rice vinegar 
• 1/4 tsp toasted sesame oil
• 2 tsp peeled and minced fresh ginger
• 2 tsp peeled and minced fresh garlic (2 cloves)
• 2 tsp cornstarch 
• Sesame seeds and chopped green onions, for serving (optional)

Instructions

 

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add chicken pieces and cook for 3-4 minutes on one side, then flip and cook for another 3 minutes until the internal temperature reaches 160°F.
• While the chicken cooks, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a small bowl or measuring cup.
• Pour the sauce over the cooked chicken, stirring and tossing until the sauce thickens, about 30-60 seconds.
• Serve the teriyaki chicken warm, garnished with green onions and sesame seeds, if desired.