Chicken Teriyaki (Easy Recipe!)

Are you craving that sweet-savory glaze and tender chicken that make chicken teriyaki so irresistible? Look no further! This homemade chicken teriyaki recipe delivers restaurant-quality results with surprising ease. Whether you’re a seasoned cook or a kitchen newbie, you’ll master this Japanese classic in no time.

Why This Chicken Teriyaki Recipe Stands Out

Traditional chicken teriyaki combines simple ingredients to create complex flavors—the perfect balance of sweet, savory, and umami that keeps you coming back for more. While takeout is convenient, making it at home lets you control the ingredients, adjust the flavors to your preference, and enjoy it fresh from your kitchen. Plus, this easy chicken teriyaki recipe costs a fraction of restaurant prices!

Ingredients You’ll Need

For the Teriyaki Sauce:

• ½ cup soy sauce (low-sodium recommended)
• ¼ cup mirin (Japanese sweet rice wine) Adds sweetness and signature gloss
• 2 tablespoons sake (Japanese rice wine) Tenderizes meat and adds depth
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon honey Creates that perfect sticky texture
• 1 tablespoon cornstarch mixed with 2 tablespoons water For thickening

Ingredient Tip: Can’t find mirin? Substitute with 3 tablespoons rice vinegar plus 1 tablespoon sugar. No sake? Use dry sherry or even chicken broth in a pinch.

For the Chicken:

• 1.5 pounds boneless, skinless chicken thighs Juicier and more flavorful than breast meat
• 1 tablespoon vegetable oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For Garnish:

• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Optional: red pepper flakes for heat

Step-by-Step Instructions

Preparing the Teriyaki Sauce

1. Combine the base ingredients: In a medium bowl, whisk together soy sauce, mirin, sake, and brown sugar. This creates the foundation of authentic teriyaki flavor.
2. Add aromatics: Stir in minced garlic and grated ginger. These aromatics infuse the sauce with essential flavor compounds that make teriyaki so distinctive.
3. Incorporate honey: Add honey and mix well. The honey not only sweetens but also helps create that characteristic glaze.
4. Prepare thickener: In a separate small bowl, mix cornstarch with water until smooth. Set aside. This slurry will thicken your sauce without creating lumps.

Pro Tip: For extra smooth sauce, strain out the garlic and ginger pieces after cooking if you prefer—though many enjoy the added texture they provide.

Cooking the Chicken

1. Prepare the chicken: Pat chicken thighs dry with paper towels and season with salt and pepper. Removing excess moisture ensures better browning and caramelization.
2. Heat the pan: In a large skillet, heat vegetable oil over medium-high heat until shimmering. The right temperature is crucial for proper searing.
3. Sear the chicken: Add chicken thighs to the pan without overcrowding (work in batches if needed) and cook for 4-5 minutes per side until golden brown. This Maillard reaction creates deep flavor and appealing color.
4. Remove and rest: Transfer chicken to a plate and let it rest briefly. This step allows juices to redistribute for more tender meat.
5. Reduce heat and add sauce: Lower heat to medium, add the teriyaki sauce to the same pan (capturing those flavorful browned bits), and bring to a simmer. Using the same pan incorporates all the delicious fond from searing.
6. Thicken the sauce: When the sauce begins to simmer, stir in the cornstarch slurry and mix continuously until the sauce thickens, about 1-2 minutes. The sauce should coat the back of a spoon but still flow smoothly.
7. Return chicken to pan: Place chicken back into the pan, turning to coat in the sauce. Simmer for 2-3 minutes until chicken is cooked through and well-glazed. This ensures the chicken absorbs the teriyaki flavors.
8. Finish cooking: Continue cooking until the sauce reaches your desired thickness and the chicken registers 165°F (74°C) on an instant-read thermometer. Food safety is paramount, but avoid overcooking to keep the meat tender.

Tips for Teriyaki Success

• Choose the right cut: Chicken thighs stay juicier than breasts, but if using breasts, reduce cooking time and monitor carefully to prevent drying out.
• Sauce consistency: If your sauce gets too thick, add a splash of water. Too thin? Simmer longer or add a bit more cornstarch slurry.
• Uniform cooking: Cut chicken pieces to similar sizes for even cooking.
• Marinate option: For deeper flavor, reserve some sauce before cooking and marinate the chicken for 2-4 hours.
• Avoid high heat with sugar: Once sugar is added to the pan, keep heat at medium to prevent burning.

Delicious Variations

Variation	Method	Special Tip
Grilled Teriyaki	Use a grill instead of pan	Brush with sauce during last few minutes
Baked Teriyaki	375°F for 25-30 minutes	Line pan with foil for easy cleanup
Spicy Teriyaki	Add sriracha or chili flakes	Start with 1 tsp and adjust to taste
Teriyaki Skewers	Thread cubed chicken on skewers	Perfect for summer barbecues
Vegetable Teriyaki	Add broccoli, bell peppers, carrots	Add veggies after chicken is halfway cooked

Chicken Teriyaki with Japanese Noodles

While rice is traditional, chicken teriyaki pairs beautifully with Japanese noodles for a delicious twist on this classic dish. Here’s how to incorporate different Japanese noodles:

Recommended Noodle Options:

• Udon Noodles: These thick, chewy wheat noodles add wonderful texture and absorb the teriyaki sauce perfectly. Cook according to package directions (usually 2-3 minutes in boiling water), then drain and toss with a small amount of oil to prevent sticking.
• Soba Noodles: Made from buckwheat, these earthy, nutty noodles offer a healthier alternative. They cook quickly (usually 4-5 minutes) and taste delicious both hot and cold with teriyaki chicken.
• Ramen Noodles: For a quick version, use fresh ramen noodles (not the instant packets). Their springy texture complements the tender chicken wonderfully.
• Yakisoba Noodles: Pre-cooked and perfect for stir-frying, these wheat noodles are ideal for making a chicken teriyaki noodle dish.

How to Prepare Chicken Teriyaki with Noodles:

1. Cook noodles according to package instructions, typically in boiling water. Tip: Slightly undercook the noodles, as they’ll continue cooking when combined with the hot teriyaki sauce.
2. Drain and rinse the noodles under cold water to stop the cooking process and remove excess starch.
3. Slice the cooked chicken into strips for easier eating with noodles.
4. Choose your method:
   • Combined Style: Toss the cooked noodles directly into the pan with the chicken and sauce, mixing everything together for an integrated dish.
   • Base Style: Place noodles in serving bowls and top with sliced chicken teriyaki and extra sauce.
   • Stir-Fry Style: For yakisoba or other stir-fry noodles, stir-fry vegetables first, add the noodles, then mix in the chicken and sauce.
5. Finish with garnishes: Sprinkle with sliced green onions, sesame seeds, and optional nori (seaweed) strips for an authentic touch.

Pro Tip: Make extra teriyaki sauce if using noodles, as they tend to absorb more sauce than rice does.

What to Serve with Chicken Teriyaki

Your homemade chicken teriyaki deserves perfect accompaniments:

• Steamed white or brown rice
• Japanese noodles (udon, soba, ramen, or yakisoba)
• Stir-fried vegetables like broccoli, snap peas, or bok choy
• Simple cucumber salad with rice vinegar
• Edamame beans with sea salt
• Miso soup for an authentic Japanese meal

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in portion-sized containers for up to 2 months.
• Reheating: Warm gently in a covered pan with a splash of water, or microwave at 70% power to prevent the chicken from becoming tough.
• Noodle dishes: If storing with noodles, keep in mind that noodles will continue to absorb sauce. When reheating, you may need to add a splash of water and a little additional teriyaki sauce to refresh the dish.

Frequently Asked Questions

Q: Can I make this chicken teriyaki recipe ahead of time? A: Yes! The flavors actually develop wonderfully overnight. You can either store the cooked dish or prepare the sauce in advance.

Q: Is this recipe gluten-free? A: Not as written, but you can substitute tamari for soy sauce to make it gluten-free. For a gluten-free noodle option, use 100% buckwheat soba noodles (check packaging, as some contain wheat) or rice noodles.

Q: Why isn’t my sauce thickening? A: Make sure your cornstarch slurry is well mixed and your sauce is simmering (not boiling) when you add it. Continue simmering until it reaches the desired thickness.

Q: Can I use chicken breast instead of thighs? A: Absolutely! Just reduce the cooking time by a few minutes to avoid drying out the meat.

Q: What’s the difference between teriyaki sauce and marinade? A: Teriyaki sauce is thickened and used for basting and serving, while marinade is typically thinner and used for soaking the meat before cooking.

Q: Which noodles work best with chicken teriyaki? A: Udon noodles are the most traditional and absorb the sauce beautifully, but soba offers a healthier alternative, while yakisoba is perfect for stir-frying.

This easy chicken teriyaki recipe brings authentic Japanese flavors right to your kitchen table. Whether served over rice or with Japanese noodles, the perfect balance of sweet and savory, coupled with that irresistible sticky glaze, makes this dish a guaranteed family favorite. Once you master this homemade chicken teriyaki, you might never order takeout again!

Have you tried making this recipe? Let us know in the comments how it turned out and share any variations you created!