Teriyaki Chicken is an incredibly easy recipe cooked in just 10 minutes with no marinating needed. Crispy skinless chicken thighs are stir-fried and bathed in a flavorful homemade teriyaki sauce, with a hint of garlic adding an addictive twist.
Why opt for Japanese takeout when you can make deliciously close-to-authentic Teriyaki Chicken at home? It’s better than any store-bought sauce, guaranteed. For more irresistible Asian-inspired dishes, check out our Honey Garlic Chicken for another quick and satisfying meal.
- Why This Teriyaki Chicken Recipe Stands Out?
- Teriyaki Chicken: Key Ingredients
- Additions And Substitutions
- How To Make Perfect Teriyaki Chicken: Step-By-Step
- Recipe FAQ’s
- On Video
- Teriyaki Chicken Recipe
Why This Teriyaki Chicken Recipe Stands Out?
This Teriyaki Chicken recipe is fast, simple, and incredibly delicious. The best part? There’s no need to de-bone chicken thighs or worry about rendering fat from the skin . It’s designed to save you time while delivering an authentic, mouthwatering experience.
It’s no secret that this is one of our favorite flavors and sauces to cook chicken in. Through the years, we’ve perfected recipes like The Best Teriyaki Beef Meatballs , Teriyaki Salmon , and my favorite Teriyaki Chicken Stir Fry . However, I’ve realized that I haven’t shared a straightforward, easy Teriyaki Chicken Recipe for those hectic days when dinner seems out of reach—but now can be ready in no time.
Teriyaki Chicken: Key Ingredients
The secret to this Teriyaki Chicken lies in its key ingredients . Each one brings something special to create a rich, flavorful sauce and tender, juicy chicken. Let’s dive into what makes this recipe truly exceptional and why it stands out from the rest:
- Skinless Boneless Chicken Thighs : These provide a tender and juicy texture, absorbing the flavors of the teriyaki sauce beautifully. Look for high-quality chicken thighs for the best results. Using skinless thighs ensures the dish is leaner while still maintaining richness.
- Low-Sodium Soy Sauce : A key component of the teriyaki sauce, soy sauce adds umami depth and a savory profile. Using low-sodium soy sauce allows for better control over the saltiness of the dish, making it healthier and more balanced.
- Light Brown Sugar : This ingredient balances the salty soy sauce with a touch of sweetness. Brown sugar, with its molasses content, adds a richer flavor compared to white sugar, enhancing the overall taste of the teriyaki sauce. Choose fresh, soft brown sugar to ensure it dissolves easily.
- Cooking Sake : This Japanese rice wine adds a delicate sweetness and complexity to the sauce. If unavailable, rice wine vinegar or apple cider vinegar can be used as substitutes to maintain the balance of flavors. Always use good-quality sake for the best taste.
- Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Chicken Teriyaki , versatility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious alternatives that will keep the flavors bold and savory:
- Protein Variations : While chicken thighs are a classic choice, you can easily swap them for chicken breasts, beef strips, or even tofu for a vegetarian option. Just adjust cooking times accordingly to ensure the protein remains tender and flavorful.
- Sauce Adjustments : If you prefer a sweeter sauce, add an extra tablespoon of brown sugar or honey. For a deeper umami flavor, consider adding a dash of fish sauce or oyster sauce. These minor tweaks can elevate the dish without changing its core essence.
- Vegetables : Feel free to include additional vegetables such as bell peppers, snap peas, or mushrooms. These will not only add more color and texture but also boost the nutritional value of the dish.
How To Make Perfect Teriyaki Chicken: Step-By-Step
Ready to create a delicious Teriyaki Chicken ? Follow these simple steps with images to guide you through the process . You’ll achieve a perfectly cooked chicken dish with a rich, flavorful teriyaki sauce that’s sure to impress and delight:
- Heat Cooking Oil : In a large pan over medium heat, stir fry the chicken, stirring occasionally until lightly browned and crisp.
- Whisk the Sauce : In a small jug or bowl, whisk together the soy sauce, sugar, sake/vinegar, mirin, and sesame oil to combine. Set aside.
- Sauté Garlic : Add the garlic to the center of the pan and sauté until lightly fragrant, about 30 seconds. Pour in the sauce and cook, stirring, until the sauce thickens into a beautiful shiny glaze, about 2-3 minutes.
- Add Broccoli : Stir in the steamed broccoli, ensuring it’s evenly mixed with the chicken and sauce. Garnish with green onion (or shallot) slices for a fresh, crisp touch. Serve over steamed rice for a complete, satisfying meal.
And that’s it—your delicious Chicken Teriyaki is ready to enjoy! Looking for more mouthwatering recipes to try? Check out our Honey Garlic Chicken for another quick and satisfying meal, or explore our Sesame Beef Teriyaki Stir Fry for a fun twist. If you’re in the mood for seafood, give our Garlic Butter Tuscan Shrimp a go. Happy cooking, and enjoy exploring more delicious dishes on Café Delites!
Yes, you can use chicken breasts, but they may require a slightly shorter cooking time to avoid drying out.
You can use rice vinegar or apple cider vinegar as a substitute for sake or regular vinegar in this recipe.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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IngredientsUSMetric1x2x3x
- ▢ 1.3 pounds skinless boneless chicken thighs cut into 1 1/2-inch pieces
- ▢ 1 tablespoon cooking oil
- ▢ 1/4 cup low-sodium soy sauce
- ▢ 3 tablespoons light brown sugar or white granulated sugar
- ▢ 3 tablespoons cooking Sake rice wine vinegar or apple cider vinegar
- ▢ 2 tablespoons Mirin optional – white wine or dry sherry can be substituted
- ▢ 1 tablespoon sesame oil optional, adds a wonderful flavour
- ▢ 2 teaspoons garlic minced, 2 cloves garlic
- ▢ 1 green onion sliced to garnish
- ▢ 4 cups broccoli florets lightly steamed
- ▢ 1 teaspoon cornstarch or corn flour mixed with 2 teaspoons water – if needed
Instructions
- Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
- Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
- Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.
Notes
- Replace garlic for 1/2 teaspoon minced ginger. You can also use both if you wish.
- If for some reason your sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until syrupy.
- Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Teriyaki Chicken
Ingredients
- 1.3 pounds skinless boneless chicken thighs cut into 1 1/2-inch pieces
- 1 tablespoon cooking oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar or white granulated sugar
- 3 tablespoons cooking Sake rice wine vinegar or apple cider vinegar
- 2 tablespoons Mirin optional - white wine or dry sherry can be substituted
- 1 tablespoon sesame oil optional, adds a wonderful flavour
- 2 teaspoons garlic minced, 2 cloves garlic
- 1 green onion sliced to garnish
- 4 cups broccoli florets lightly steamed
- 1 teaspoon cornstarch or corn flour mixed with 2 teaspoons water - if needed
Instructions
- Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
- Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
- Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.
Notes
- Replace garlic for 1/2 teaspoon minced ginger. You can also use both if you wish.
- If for some reason your sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until syrupy.
- Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.
Nutrition
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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
