The Ultimate Homemade Chicken Teriyaki Recipe for a Delicious Family Dinner
A glossy, savory glaze elevates simple chicken into an irresistible weeknight favorite.
Chicken Teriyaki: Restaurant Flavor, Made Easy at Home
Takeout is always a tempting option, but there’s a special satisfaction in recreating your favorite chicken teriyaki right in your own kitchen. With this easy chicken teriyaki recipe, you’ll reward everyone at your table—adults and kids alike—with a savory, sticky, and irresistibly glossy chicken stir-fry that delivers true restaurant quality.
Homemade teriyaki isn’t just about convenience; it’s about unlocking flavors far richer and more balanced than most bottled sauces. This guide will cover every detail, from key ingredients and step-by-step directions to pro tips, tasty variations, and frequently asked questions.
What Makes Homemade Chicken Teriyaki So Special?
While store-bought sauces offer convenience, nothing beats the depth, shine, and customizable flavor of a scratch-made teriyaki sauce. This homemade method lets you control the balance of salty, sweet, and tangy elements, without any unnecessary additives or preservatives. Plus, you likely already have most of the ingredients in your pantry!
Ingredients for the Best Chicken Teriyaki
Every classic teriyaki chicken recipe is anchored by a few staple ingredients. Here’s what you’ll need to make about four servings:
- 2 1/2 lbs. boneless skinless chicken thighs, cut into 1-inch pieces (thighs stay juicy, but chicken breast can be substituted)
- 3/4 cup soy sauce (low-sodium, coconut aminos, or tamari work for reduced-salt or gluten-free options)
- 1/3 cup packed dark brown sugar (for rich, molasses flavor)
- 2 tablespoons honey (adds sheen and subtle sweetness)
- 2 tablespoons rice wine vinegar (or substitute apple cider vinegar for brightness)
- 1 tablespoon sesame oil (brings intense, nutty flavor)
- 2 cloves garlic, minced (for depth and aroma)
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- 1/4 teaspoon black pepper (for subtle heat)
- 2 tablespoons water (for the marinade, plus extra for the cornstarch slurry)
- 2 teaspoons cornstarch (thickens the sauce so it clings to every bite)
- 1 tablespoon vegetable oil (for sautéing)
- 1/2 cup green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish and crunch)
Why These Ingredients Matter
Soy sauce gives teriyaki its salty, umami backbone. Dark brown sugar melts into a richer sauce, while honey creates the signature gloss and sticky texture. Soy sauce alternatives (such as coconut aminos and tamari) make this dish accessible for all diets. For the tangy edge, rice wine vinegar (or apple cider vinegar) brightens up the flavors and helps to tenderize the chicken.
Sesame oil is an essential aromatic, prized for its toasty, complex depth. Fresh garlic and ginger deliver welcome heat and freshness—while a cornstarch slurry thickens the sauce just right. Classic garnishes like green onions and sesame seeds add a final touch of restaurant polish.
Step-by-Step Directions
- Marinate the Chicken
Place the chicken pieces in a large resealable zip-top bag.
In a measuring cup, whisk together soy sauce, brown sugar, 2 tablespoons water, vinegar, honey, garlic, sesame oil, ginger, and pepper until the sugar completely dissolves. Pour half the marinade over the chicken, then seal and turn to coat. Reserve the remaining marinade for later. Refrigerate the chicken for at least 30 minutes, or up to 4 hours, flipping the bag occasionally to ensure even coverage.
- Prep for Stir-Fry
Remove the chicken from the marinade and pat dry with paper towels. Discard the used marinade from the bag.
- Sauté the Chicken
Heat a large nonstick skillet over medium-high and add the vegetable oil. Once shimmering, add the chicken pieces in a single layer. Cook, stirring frequently, until golden brown and cooked through, 3 to 5 minutes. If needed, work in batches to avoid overcrowding.
- Make and Add the Sauce
In a small bowl, whisk 2 tablespoons water with the cornstarch until smooth. Stir this slurry into the reserved marinade. Pour the mixture into the skillet over the seared chicken.
Cook, stirring constantly, until the sauce thickens and glazes the chicken—about 3 to 5 minutes. Ensure each chicken piece is evenly coated. The sauce will turn shiny and sticky as it reduces.
- Garnish and Serve
Sprinkle the finished dish with sliced green onions and sesame seeds. Serve your teriyaki chicken hot, alongside steamed rice and sautéed or steamed broccoli for a classic combination. For an extra restaurant finish, add a light sprinkle of lime zest or fresh cilantro.
Pro Tips for Perfect Homemade Teriyaki Chicken
- Chop Ahead: Cut the chicken into pieces and prepare the marinade the night before. Marinate up to 4 hours for maximum flavor.
- Stir Constantly: Both the chicken and the sauce benefit from frequent stirring to prevent burning or sticking and to achieve an even glaze.
- Don’t Overcrowd: Sauté in batches if needed to avoid steaming the chicken; this gives better browning and flavor.
- Customize Sweetness: Adjust the amount of brown sugar and honey to suit your family’s tastes or diet.
- Healthier Option: Substitute boneless chicken breasts for thighs for a leaner dish, though thighs are juicier.
What others are reading
Sheet Pan Chicken Teriyaki Variation
Looking for an all-in-one dinner with more vegetables? Try the chicken teriyaki sheet pan method, inspired by The Pioneer Woman’s popular approach. Here’s how:
- Preheat oven to 400°F and line a sheet pan with foil for easy cleanup.
- Arrange assorted vegetables—such as asparagus (cut into 2-inch pieces), broccoli florets, halved mini bell peppers, green onions, and chunks of red onion—on the sheet pan.
- Drizzle half the teriyaki sauce over the veggies and toss well to coat.
- Lay 8 boneless, skinless chicken thighs (or drumsticks) on top of the vegetables. Brush with more sauce.
- Bake for 15 minutes, then baste the chicken with reserved sauce.
- Switch to broil and cook another 3–4 minutes until the sauce caramelizes and the chicken is glazed and glossy. Watch closely to avoid burning.
- Sprinkle with lime zest, sesame seeds, and fresh cilantro before serving.
This sheet pan version is colorful, packed with flavor, and perfect for feeding a hungry crowd. Serve over rice or noodles for a hearty, complete meal.
Ingredient Swaps and Variations
- For more heat: Mix chili oil, sriracha, or minced fresh chiles into the marinade for a spicy kick.
- Try different cuts: Drumsticks and bone-in thighs work beautifully in the sheet pan method—just increase cook time as needed.
- Serve it your way: Pile the teriyaki chicken over white rice, brown rice, jasmine rice, or noodles. For low-carb diners, serve with cauliflower rice or a leafy green salad.
- Extra veggies: Snap peas, carrots, mushrooms, or baby corn are delicious additions.
- Gluten-free: Swap tamari or coconut aminos for soy sauce.
Serving Suggestions
- Classic: Steamed white rice and broccoli florets let the teriyaki flavors shine.
- Family-Style: Serve on a large platter and garnish with extra sesame seeds, lime wedges, and herbs.
- Bento-Style Lunch: Pack leftovers with edamame, sliced cucumbers, and pickled radish for an easy work lunch.
Chicken Teriyaki Nutrition Facts (Per Serving)
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 340 |
| Protein | 26g |
| Fat | 12g |
| Carbohydrates | 23g |
| Sugar | 13g |
| Sodium | 890mg |
Note: Values will vary based on exact ingredients used.
Frequently Asked Questions About Chicken Teriyaki
Can I use store-bought teriyaki sauce instead of making my own?
Yes, but homemade sauce allows you to fine-tune sweetness, saltiness, and texture. Store-bought options may be too sweet, too thin, or contain extra additives—but they work in a pinch.
How do I prevent my sauce from burning?
Keep the heat at medium or lower once you add the sauce, and stir frequently until thickened. Avoid leaving the pan unattended, especially when broiling.
Can I marinate the chicken overnight?
Marinating for up to 4 hours gives best results. Longer marinades may break down the texture of the chicken too much, especially with vinegar-based marinades.
What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat, adding a splash of water or extra sauce to prevent drying out. Microwave in short bursts, covered, for quick lunches.
Are there shortcut tips to save time on busy nights?
Mix the marinade and prep your chicken ahead of time. Store in the fridge until ready to cook—then dinner comes together in about 10 minutes on the stove.
Summary: Why You’ll Love This Teriyaki Chicken Recipe
- Better than takeout: Rich, sweet-savory flavor and perfect sticky glaze.
- Quick and easy: Cooks in under 20 minutes once marinated.
- Flexible: Swap proteins, add veggies, or adjust heat and sweetness to taste.
- Family-friendly: Loved by picky eaters and grown-ups alike.
- Meal prep approved: Reheats beautifully for leftovers, work lunches, or bento boxes.
More Teriyaki Inspiration
Take this classic chicken teriyaki in new directions by using the sauce as a marinade for tofu, shrimp, or salmon. Try it as a dipping sauce for grilled veggies, a glaze for meatballs, or over roasted sheet pan dinners. However you serve it, you’ll come back to this homemade method again and again.
References
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