Introduction
Teriyaki Chicken is a global culinary favorite originating from Japan. The name itself is descriptive: ‘Teri’ refers to the shine or luster of the glaze, and ‘Yaki’ means to grill or broil. This recipe delivers that perfect balance of salty umami and sweetness, resulting in incredibly moist chicken coated in a thick, glossy, irresistible sauce. It’s a weeknight staple that is quick to prepare yet tastes like it came straight from a Japanese bistro.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs (or breast, cut into 1-inch cubes)
- 1/2 cup (120 ml) Soy Sauce (low sodium recommended)
- 1/4 cup (60 ml) Mirin (sweet rice wine)
- 1/4 cup (60 ml) Sake (or substitute dry sherry or water)
- 2 tbsp (30g) packed Brown Sugar
- 1 clove Garlic, minced
- 1 tsp fresh Ginger, grated
- 1 tbsp Cornstarch (8g)
- 2 tbsp cold Water (for slurry)
- 1 tbsp neutral cooking oil (e.g., canola or vegetable oil)
- For garnish: Sesame seeds and sliced green onions
Step-by-step Preparation
- Prepare the Sauce and Marinate (10 minutes + 30 minutes rest): In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, garlic, and ginger. This is your Teriyaki base. Reserve 1/3 cup of this liquid for the final glaze. Pat the chicken pieces dry and place them in the remaining sauce. Marinate for at least 30 minutes at room temperature (or up to 4 hours in the refrigerator).
- Cook the Chicken (6-8 minutes): Heat the cooking oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (discard the used marinade) and place it in a single layer in the hot pan. Cook for 6–8 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken and set it aside on a plate.
- Thicken the Glaze (2 minutes): Pour the reserved 1/3 cup of Teriyaki sauce into the skillet. Bring to a rapid simmer. In a small separate bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the slurry into the simmering sauce while whisking continuously. The sauce will thicken rapidly, becoming glossy and viscous within 1-2 minutes. Reduce heat to low.
- Glaze and Serve (1 minute): Return the cooked chicken to the skillet. Toss gently until every piece is completely coated in the sticky, beautiful Teriyaki glaze. Cook for 30 seconds to allow the glaze to set.
- Serving Tip: Garnish generously with toasted sesame seeds and fresh sliced green onions immediately before serving.
Nutritional Information
Teriyaki Chicken is an excellent source of lean protein (approximately 30g per serving). Since this recipe uses minimal added oil and focuses on savory components and natural rice wines, it can be a healthier alternative to deep-fried dishes. Estimated calories per serving (based on 4 servings): Approximately 350-400 calories. Note that using low-sodium soy sauce significantly reduces overall sodium intake without sacrificing flavor.
Storage
Leftovers should be cooled completely and stored in an airtight container in the refrigerator. Teriyaki Chicken remains safe to eat for 3 to 4 days. To reheat, microwave on medium power or gently sauté in a pan with a splash of water or broth to prevent the thick glaze from burning. We do not recommend freezing the fully glazed dish, as the texture of the sauce may separate or become grainy upon thawing.
Conclusion
This homemade Teriyaki Chicken is the definition of comfort food—sweet, savory,