Looking for a flavorful and easy-to-make chicken dish? Look no further than Teriyaki Chicken! This classic Japanese dish is known for its sweet and savory sauce that perfectly complements tender chicken. In this recipe, we'll show you how to make a delicious Teriyaki Chicken that's sure to be a hit with your family and friends. You can have a restaurant-quality meal right in your home with just a few simple ingredients and steps. Let's get cooking!
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What is Teriyaki Chicken?
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the marinade:
- Boneless skinless chicken breasts or thighs: the primary protein source of the dish.
- Shaoxing wine or dry sherry: adds flavor and helps to tenderize the chicken.
- Granulated garlic: adds flavor to the marinade.
- Ground black pepper or ground cayenne pepper: adds a bit of heat to the marinade.
For the Teriyaki Chicken sauce:
- Sake, Shaoxing wine, or dry sherry: adds flavor to the sauce.
- Reduced-sodium soy sauce: provides the salty umami flavor of the sauce.
- Mushroom-flavored dark soy sauce or dark soy sauce: adds a deeper, more complex flavor to the sauce.
- Light brown sugar: adds sweetness to the sauce.
- Warm water plus Knorr chicken flavor bouillon: creates a chicken broth that adds depth of flavor to the sauce.
- Cornstarch: thickens the sauce.
- Ground black pepper, red pepper flakes, or ground cayenne pepper: add some heat to the sauce.
Cooking:
- Peanut oil, avocado oil, canola oil, or vegetable oil: used for cooking chicken and vegetables.
- Minced ginger: adds flavor to the dish.
- Cloves garlic, minced: adds flavor to the dish.
- Green onions, chopped with white and green parts, separated: used for flavor and garnish.
Serving options:
- White rice: serves as a base for the dish.
- Steamed or blanched assorted veggies: a side dish accompanies the chicken.
Tools you'll need
- Deep Frying Thermometer
- Measuring Cups
- large bowl
- mallet
- wide dish
- large baking sheet
- kitchen tongs
- large high-sided skillet
How to Make Teriyaki Chicken
Note: The full instructions are provided in the recipe card below.
Add the marinade ingredients to a large resealable plastic bag. Add chicken breasts, squeeze out the air, seal tightly, and massage gently to coat the chicken with marinade.
Refrigerate for a least 15 minutes or up to 2 hours. Heat 3 tablespoons of peanut oil in a large non-stick shallow frying pan over medium heat.
Remove the chicken from the marinade. (Discard any used marinade left in the resealable bag.) Cook the chicken, turning until cooked through, 2 to 3 minutes a side, or until an instant-read thermometer registers 165 degrees F. Remove to a cutting board and slice into strips or transfer them to a bowl covered in aluminum foil to keep them warm.
How to Make Teriyaki Chicken Sauce
Mix the Sake, soy sauce, pepper, cornstarch, light brown sugar, and ½ cup water, combine with the Knorr Granulated Chicken flavor bouillon in a medium-sized bowl, and set aside—heat 1 tablespoon oil in a small saucepan over medium heat. Add the ginger, garlic, and the white part of the green onion. Stir a few times to release the fragrance. Next, stir the teriyaki sauce mixture in the saucepan (make sure to stir again before adding to the pan to dissolve the cornstarch completely). Simmer over low heat and reduce until slightly thickened.
Pour the sauce into the bowl with the chicken and toss to coat them with the sauce. Transfer to a serving platter and serve with white rice, steamed broccoli, and garnish with chopped green onion or sesame seeds, if desired. Serve hot. Enjoy!
Substitutions
- For the chicken: You could use boneless skinless chicken thighs instead of chicken breasts or another type of protein, such as beef, pork, or tofu.
- For the Shaoxing wine or dry sherry: You could use another type of wine, such as white wine or rice wine vinegar, or chicken or vegetable broth.
- For the mushroom-flavored dark soy sauce or dark soy sauce: You could use regular soy sauce instead.
- For light brown or granulated sugar, use honey, maple syrup, or another sweetener.
- For peanut oil, avocado oil, canola oil, or vegetable oil: You could use another type of oil, such as grapeseed oil, sesame oil, or olive oil.
- White rice: You could use brown rice, quinoa, or another grain.
- For the steamed or blanched assorted veggies: You could use any vegetable you like, such as broccoli, green beans, or carrots, and you could cook them in any way you prefer, such as roasting or stir-frying.
Variations
- Add vegetables: Besides the steamed or blanched assorted veggies, you could add vegetables directly to the dish. For example, stir-fry bell peppers, onions, and carrots with the chicken for added flavor and nutrition.
- Use different proteins: As mentioned earlier, you could use beef, pork, or tofu instead of chicken for a different flavor and texture.
- Add more heat: If you like spicy food, you could increase the number of red pepper flakes or ground cayenne pepper in the sauce or add sliced jalapeño peppers to the dish.
- Add fruit: To balance out the sauce's sweetness, add pineapple chunks to the dish. This would also add a tropical flavor to the dish.
- Use different types of soy sauce: Instead of the mushroom-flavored dark soy sauce or dark soy sauce, you could use tamari or coconut aminos for a gluten-free option.
- Grill the chicken: Instead of stir-frying it, you could grill it on an outdoor or indoor grill pan for a smoky flavor.
- Make it a one-pan meal: Instead of cooking the chicken and vegetables separately, you could add vegetables directly to the pan with the chicken and cook everything together. This would save time and make cleanup easier.
How to Serve
To serve Teriyaki Chicken, cook white rice according to the package instructions. Then, place a generous serving of rice in a bowl or plate. Next, spoon the Teriyaki Chicken over the rice, including plenty of sauce. Next, garnish the dish with chopped green onions (green parts). Finally, serve the steamed or blanched assorted veggies on the side.
The vegetables can be placed directly on the rice or served separately. Teriyaki Chicken is a complete and satisfying meal, but you could also serve it with a simple salad or miso soup for added nutrition and flavor. Enjoy!
How to Store & Re-Heat
To store: Teriyaki Chicken, let it cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat: Teriyaki Chicken, you can use a microwave, oven, or stovetop. If using a microwave, place the chicken in a microwave-safe dish, cover it with a damp paper towel, and heat it for 1-2 minutes or until heated.
If using an oven, preheat it to 350°F (180°C), place the chicken in an oven-safe dish, cover it with foil, and bake it for 15-20 minutes or until heated through. If using a stovetop, place the chicken in a non-stick pan over medium heat, and stir it occasionally until heated. Whatever method you choose, heat the chicken to an internal temperature of 165°F (74°C) to ensure it's safe to eat.
Make-Ahead
Teriyaki Chicken is a great dish to make ahead of time, as it can be easily reheated and still taste delicious. To make Teriyaki Chicken, follow the recipe as directed, allowing the chicken to marinate for at least 15 minutes or up to 2 hours in the refrigerator. Once the chicken is cooked and coated in the sauce, let it cool to room temperature before transferring it to an airtight container. You can store the Teriyaki Chicken in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Then, when you're ready to serve, reheat the Teriyaki Chicken using one of the methods mentioned earlier. Making Teriyaki Chicken ahead of time can save you time and make meal planning easier, especially if you have a busy schedule or want to meal prep for the week.
How to Freeze
To freeze Teriyaki Chicken, let it cool to room temperature before transferring it to an airtight, freezer-safe container. Leave some room at the top of the container for the chicken to expand as it freezes. Alternatively, you can wrap the Teriyaki Chicken in plastic or aluminum foil and place it in a freezer-safe plastic bag. This will help to prevent freezer burn and keep the chicken fresh for longer. Teriyaki Chicken can be stored in the freezer for up to 3 months. To thaw the chicken, transfer it from the freezer to the refrigerator and let it thaw overnight.
Once thawed, you can reheat the Teriyaki Chicken using one of the earlier methods. When freezing Teriyaki Chicken, it's essential to label the container or bag with the date to track how long it's been in the freezer.
Tips for Making The Best Teriyaki Chicken
- Marinate the chicken: To make it tender and flavorful, marinate it for at least 15 minutes or up to 2 hours. This will allow the chicken to absorb the flavors of the marinade.
- Use a non-stick pan: To prevent the chicken from sticking to the pan and to ensure even cooking, use a non-stick pan or a well-seasoned wok.
- Don't overcook the chicken: Overcooked chicken can be tough and dry. To ensure the chicken is tender and juicy, be careful not to overcook it. Cook the chicken until cooked through, which should take 5-6 minutes per side.
- Use high-quality ingredients: Since Teriyaki Chicken has a simple ingredient list, it's essential to use high-quality ingredients to get the best flavor. Use fresh garlic and ginger; choose a good-quality soy sauce and sherry or sake.
- Let the sauce thicken: To get a nice, thick sauce, simmer for 1-2 minutes before adding the cornstarch slurry. This will allow the flavors to meld and the sauce to thicken naturally.
- Garnish with green onions: Chopped green onions add a fresh, bright flavor to the dish and make an excellent visual presentation. Remember to garnish your Teriyaki Chicken with some chopped green onions.
FAQ
Could I use chicken thighs rather than chicken breasts?
For this recipe, you can use boneless, skinless chicken thighs instead of chicken breasts. The Thighs will be juicier and have more flavor than chicken breasts.
Can I make Teriyaki Chicken in the oven?
You can bake Teriyaki Chicken in the oven. To do this, place the chicken in an oven-safe dish, pour the sauce over the top, and bake at 400°F (200°C) for 20-25 minutes, or until the chicken is cooked through as well, the sauce has thickened.
Can I make Teriyaki Chicken in a slow cooker?
You can make Teriyaki Chicken in a slow cooker. Place the chicken in the slow cooker, pour the sauce over the top, and cook on low for 4-6 hours or until the chicken is tender and fully cooked.
Can I use honey instead of sugar in the Teriyaki Chicken sauce?
You can use honey rather than sugar in the Teriyaki Chicken sauce. However, this will give the sauce a slightly different flavor and may make it thicker, so you might need to adjust the amount of water or cornstarch accordingly.
Is Teriyaki Chicken gluten-free?
It depends on the ingredients used. For example, the dish will be gluten-free if you use gluten-free soy sauce and sherry or sake. However, some soy sauces contain wheat, so check the label if you have a gluten allergy or intolerance.
Can I freeze Teriyaki Chicken?
You can freeze Teriyaki Chicken for up to 3 months. To freeze, let it cool to room temperature, transfer it to an airtight container, and place it in the freezer.
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Recipe
Easy Teriyaki Chicken
Tools
Ingredients
- 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 ½ pounds)
For the Marinade:
- ¼ cup Shaoxing wine or dry sherry
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground black pepper or ground cayenne pepper
For the Teriyaki Chicken Sauce:
- ¼ cup Sake , Shaoxing wine, or dry sherry
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce
- 3 tablespoons light brown sugar or granulated sugar
- ½ cup warm water plus ½ teaspoon Knorr chicken flavor bouillon
- 2 teaspoons cornstarch , mix with 2 tablespoons water to create a slurry
- ¼ teaspoon ground black pepper , red pepper flakes, or ground cayenne pepper
Cooking
- 3 to 4 tablespoons peanut oil , avocado oil, canola oil or vegetable oil, or as needed
- 1 tablespoon minced ginger
- 3 cloves garlic , minced
- 2 green onions , chopped with white and green parts, separated
Serving options:
- White rice
- Steamed or blanched assorted veggies
Instructions
- Add the marinade ingredients to a large resealable plastic bag. Add chicken breasts, squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for a least 15 minutes or up to 2 hours.
- Heat 3 tablespoons of peanut oil in a large non-stick shallow frying pan over medium heat. Remove the chicken from the marinade. (Discard any used marinade left in the resealable bag.) Cook the chicken, turning until cooked through, 2 to 3 minutes a side, or until an instant-read thermometer registers 165 degrees F. Remove to a cutting board and slice into strips or transfer them to a bowl covered in aluminum foil to keep them warm.
For the Teriyaki Chicken sauce:
- Mix the Sake, soy sauce, pepper, cornstarch, light brown sugar, and ½ cup water, combine with the Knorr Granulated Chicken flavor bouillon in a medium-sized bowl, and set aside.
- Heat 1 tablespoon oil in a small saucepan over medium heat. Add the ginger, garlic, and the white part of the green onion. Stir a few times to release the fragrance. Next, stir in the teriyaki sauce mixture to the saucepan (make sure to stir again before adding to the pan to dissolve the cornstarch completely).
- Simmer over low heat and reduce until slightly thickened. Pour the sauce in the bowl with the chicken and toss to coat them with the sauce. Transfer to a serving platter and serve with white rice and steam broccoli and garnish with chopped green onion or sesame seeds, if desired. Serve hot. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.