Chicken Teriyaki
Teriyaki chicken is one of the most symbolic Japanese dishes to me. Whenever someone says “Japanese food,” my mind instantly jumps to sushi or teriyaki chicken. And for good reason — it’s a dish that’s simple, flavorful, and universally loved. The sweet-savory glaze clings perfectly to tender chicken, making it both comforting and satisfying without being complicated. Best of all, it comes together in under 30 minutes, which means you can whip it up on a busy weeknight or serve it alongside rice and veggies for a complete, balanced meal. It’s the kind of recipe that never goes out of style and always leaves you reaching for a second bowl.
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What does "teriyaki" (照り焼き) actually mean?
Why is chicken teriyaki so popular?
Chicken teriyaki is so popular because it’s easy to love! The chicken is tender, the sauce is slightly sweet and salty, and the flavors aren’t too strong or spicy. It’s the kind of dish that feels comforting and familiar, even if you’re trying it for the first time. It also goes with just about anything, rice, veggies, or noodles! This makes it a reliable choice at restaurants and at home.
Teriyaki chicken started in Japan, where teriyaki means to cook with a shiny, sweet soy glaze. It was first made with fish or meat, but chicken eventually became the favorite. As time went by, Japanese immigrants around the world and the growing interest in Japanese food brought teriyaki chicken to the Western world. Chefs adapted it with sweeter sauces and larger portions, making it easy to enjoy with rice or vegetables. Today, it is one of the most popular Japanese dishes around the world!
Why This Chicken Teriyaki Recipe Works
This easy chicken teriyaki recipe works every time because it combines simple ingredients with big flavor. The chicken comes out juicy and tender, coated in a homemade teriyaki sauce that is sweet, savory, and full of umami. It’s perfect for weeknight dinners, meal prep, or even a casual dinner with friends. The best part is that it pairs perfectly with rice, noodles, or vegetables, making it a versatile and family-friendly meal. If you’ve ever wanted the best homemade teriyaki chicken that tastes just like your favorite restaurant, this recipe delivers, without complicated steps or hard-to-find ingredients.
Tips for the Best Teriyaki Chicken at Home
Marinate for maximum flavor:
Let the chicken soak in the sauce for at least 20 minutes so every bite is flavorful. If you are really short on time, skip this step.
Sear for a golden crust:
Shake off extra marinade before adding to the pan. Medium heat gives a nice brown color without burning.
Simmer to glaze:
Pour the reserved marinade over the chicken and simmer while basting to get that shiny, thick sauce.
Rest before slicing:
Letting the chicken rest a few minutes keeps it juicy when you cut it into bite-size pieces.
Finish with garnish:
- Green onions add a fresh pop of flavor and color on top of your teriyaki chicken.
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Ingredients
4 boneless, skinless chicken thighs (or breasts)
For the Teriyaki Sauce:
1 tbsp Light soy sauce
1 tbsp Dark soy sauce
1 tbsp Cooking wine
1 tsp Sesame oil
1 tbsp Honey
1 tsp Sugar ( or 1/2 tsp if you prefer less sweet)
1 tsp Corn Starch
1/2 tsp Black pepper
3 pieces of thinly sliced Ginger
Thinly sliced green onions to garnish
Step by step instructions
- Marinate the chicken
Marinate boneless chicken thighs with light soy sauce, dark soy sauce, cooking wine, sesame oil, honey, sugar, cornstarch, and black pepper. Set aside. - Sear the chicken
Heat a little oil in a pan over medium heat. Shake off excess marinade and add the chicken. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through. - Glaze and simmer
Pour in the reserved sauce (or bring any leftover marinade to a boil before using). Optional: add a few ginger slices. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken. - Rest and slice
Transfer the chicken to a board and rest briefly. Slice into bite-size pieces, then toss back in the pan to pick up any extra glaze. - Serve
Spoon over a hot bowl of rice and garnish with thinly sliced green onions.
Teriyaki Chicken
Ingredients
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Cooking wine
- 1 tsp Sesame oil
- 1 tbsp Honey
- 1 tsp Sugar (1/2 tsp if you prefer less sweet)
- 1 tsp Corn starch
- 1/2 tsp Black pepper
- 3 Ginger pieces, thinly sliced
- Green onions to garnish
Instructions
- Marinate the chicken: Marinate boneless chicken thighs with light soy sauce, dark soy sauce, cooking wine, sesame oil, honey, sugar, cornstarch, and black pepper. Set aside.
- Sear the chicken: Heat a little oil in a pan over medium heat. Shake off excess marinade and add the chicken. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through.
- Glaze and simmer: Pour in the reserved sauce (or bring any leftover marinade to a boil before using). Optional: add a few ginger slices. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken.
- Rest and slice: Transfer the chicken to a board and rest briefly. Slice into bite-size pieces, then toss back in the pan to pick up any extra glaze.
- Serve: Spoon over a hot bowl of rice and garnish with thinly sliced green onions.