Teriyaki Chicken is an easy, flavorful dinner ready in about 10 minutes with no marinating required. Bite-sized skinless chicken thighs are quickly stir-fried and coated in a glossy homemade teriyaki sauce with a touch of garlic for extra depth.
Instead of ordering takeout, you can make near-authentic Teriyaki Chicken at home with fresher ingredients and far better flavor than most store-bought sauces. For another quick Asian-inspired option, try the Honey Garlic Chicken recipe referenced below.
Why This Teriyaki Chicken Recipe Stands Out?
This Teriyaki Chicken is fast, straightforward, and reliably delicious. There’s no need to de-bone thighs or struggle with rendering skin—using skinless boneless thighs speeds preparation while keeping the meat juicy and tender. The sauce is balanced between savory soy, sweet brown sugar, and a hint of rice wine for authentic flavor.
Over time we’ve refined a few teriyaki-focused recipes, and this version is built for those busy nights when you want a satisfying, homemade meal without fuss.
Teriyaki Chicken: Key Ingredients
The success of this Teriyaki Chicken comes down to a few core ingredients that create a glossy, flavorful sauce and tender chicken. Highlights:
- Skinless boneless chicken thighs: Tender, juicy and great at soaking up the sauce. They cook quickly and stay moist.
- Low-sodium soy sauce: Provides umami without overpowering saltiness. Using low-sodium allows better seasoning control.
- Light brown sugar: Balances the soy sauce with gentle sweetness and adds depth from its molasses content.
- Cooking sake: A touch of rice wine brightens the sauce. If unavailable, substitute rice vinegar or apple cider vinegar.
See the recipe card below for full ingredient measurements.
Additions and Substitutions
This teriyaki recipe is adaptable. If you don’t have every ingredient on hand, try these swaps:
- Protein swaps: Use chicken breasts, thinly sliced beef, or firm tofu (for a vegetarian option). Adjust cooking times so the protein stays tender.
- Sauce tweaks: Add extra brown sugar or a tablespoon of honey for a sweeter glaze. A splash of fish sauce or oyster sauce will deepen umami notes.
- Vegetables: Bell peppers, snap peas, mushrooms or carrots are all good additions and boost color and nutrition.
How To Make Perfect Teriyaki Chicken: Step-By-Step
Follow these simple steps for a well-glazed Teriyaki Chicken. The method yields tender pieces of chicken coated in a shiny, flavorful sauce—perfect served with steamed rice and broccoli.
- Heat cooking oil: Warm a large pan over medium heat and stir-fry the chicken, turning occasionally until pieces are lightly browned and a little crisp.
- Whisk the sauce: In a small bowl combine soy sauce, sugar, sake (or vinegar), mirin and sesame oil. Set aside.
- Sauté garlic: Push the chicken to the edges, add the garlic to the center and sauté about 30 seconds until fragrant. Pour in the sauce and stir until it reduces and turns into a glossy glaze, about 2–3 minutes.
- Add broccoli: Stir in lightly steamed broccoli so it’s evenly coated with sauce. Garnish with sliced green onion or shallot and serve over steamed rice.
Your Teriyaki Chicken is now ready—tender, sticky, and full of flavor. Serve immediately with rice for a complete meal.
Recipe FAQ’s
Yes. Chicken breasts work well but cook faster and can dry out if overcooked, so reduce the cooking time accordingly.
Rice vinegar or apple cider vinegar are suitable substitutes for cooking sake in this recipe.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
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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, about 2 cloves
- 1 green onion sliced to garnish
- 4 cups broccoli florets lightly steamed
- 1 teaspoon cornstarch mixed with 2 teaspoons water – if needed
Instructions
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Heat cooking oil in a large pan over medium heat. Stir-fry the chicken, turning occasionally, until lightly browned and slightly crisp.
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In a small bowl whisk together soy sauce, sugar, sake (or vinegar), mirin and sesame oil. Set aside.
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Push the chicken to the sides, add garlic to the center and sauté about 30 seconds until fragrant. Pour in the sauce and stir until it thickens into a shiny glaze, about 2–3 minutes. If needed, whisk in the cornstarch mixture to thicken.
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Stir in the steamed broccoli, garnish with sliced green onion, and serve over steamed rice.
Notes
- Swap garlic for 1/2 teaspoon minced ginger, or use both for added warmth.
- If the sauce hasn’t thickened, whisk in the cornstarch/water mixture and stir until syrupy.
- If the sauce becomes too thick, thin with water one tablespoon at a time until you reach the desired consistency.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.