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Easy Chicken Teriyaki at Home Recipe

Easy Chicken Teriyaki at Home Recipe
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★★★★★

4.9 from 31 reviews

This Easy Chicken Teriyaki recipe brings a delicious, homemade twist to a classic Japanese favorite. Featuring tender chicken pieces marinated in a savory-sweet sauce with soy, honey, and ginger, then cooked to perfection and thickened with a glossy teriyaki glaze. Garnished with toasted sesame seeds and fresh green onions, it’s a quick and satisfying meal perfect for busy weeknights.

Ingredients

Scale

Chicken and Marinade

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)

Sauce Thickener

  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Garnish

  • 2 tablespoons sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Reserve a small amount of the marinade to use later as the sauce garnish.
  2. Marinate the Chicken: Add the chicken pieces to the marinade, mixing well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours to enhance the flavor.
  3. Cook the Chicken: Heat a small amount of oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, for 5 to 7 minutes until fully cooked and no longer pink inside.
  4. Thicken the Sauce: Pour the reserved marinade into the skillet with the chicken and bring to a simmer. Stir in the cornstarch-water mixture and cook for 1-2 minutes, stirring continuously, until the sauce thickens and becomes glossy, coating the chicken pieces.
  5. Garnish and Serve: Remove the skillet from heat. Sprinkle sesame seeds and chopped green onions over the chicken. Serve immediately over steamed rice or alongside stir-fried vegetables for a complete meal.

Notes

  • Marinating for longer than 2 hours is not recommended as the acidity from the rice vinegar can start to break down the chicken texture.
  • Use chicken thighs for juicier results, or breasts for leaner, lighter meat.
  • Adjust honey quantity to taste for a sweeter or less sweet sauce.
  • For gluten-free option, use tamari or gluten-free soy sauce.
  • Make sure to mix the cornstarch with water to avoid lumps when thickening the sauce.
  • Leftover chicken teriyaki can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: chicken teriyaki, easy teriyaki recipe, homemade teriyaki sauce, Japanese chicken dish, quick weeknight dinner, teriyaki chicken

Find it online: https://maicook.com/easy-chicken-teriyaki-at-home-recipe-4/