Featuring tender, juicy, and flavorful pieces of chicken coated in a sweet and savory glaze, this teriyaki chicken can be made in under 15 minutes using only 4 basic ingredients! Served over a bowl of freshly steamed rice, this dish makes for the perfect weeknight meal that’s simple to make but so irresistibly delicious.
What is Teriyaki Chicken?
Teriyaki chicken (照り焼きチキン), or chicken teriyaki, is easily one of the most famous Japanese dishes around the world, featuring juicy tender pieces of chicken glazed in a delicious sweet and savory sauce.
The term “Teriyaki” is actually used to describe a popular cooking technique in Japanese cuisine in which fish or meat are grilled in a glaze of soy sauce, mirin, and sugar.
This technique results in a dish that’s infused with strong flavors without the need for marinating, which makes the cooking process incredibly convenient and easy while creating juicy, flavorful pieces of meat to be served over a bowl of steamed rice, or any way that you prefer.
It is personally one of my favorite dishes to prep for the workweek, for it is so easy to prepare, but it is also one of the few dishes that maintain their quality with time. These “microwave-friendly” dishes have been an absolute lifesaver for the busy workdays!
How do you make Teriyaki Chicken?
Teriyaki chicken consists of two simple components – the chicken, and the teriyaki sauce. Although many people purchase teriyaki sauce, it’s actually incredibly easy to make at home, compromising only 3 basic ingredients – soy sauce, sugar, and mirin (or sake).
The golden ratio for these sauces is to be made in equal portions, 1:1:1, which makes it easy to double or triple the sauce when you are making a large batch of Teriyaki chicken.
For the chicken, I highly recommend using chicken thighs as they are the juiciest and most tender parts of the chicken. I prefer to use skin-on boneless chicken thighs as it creates a crispy layer to the chicken, but you can also use a skinless alternative.
To sum it up, here is a list of ingredients you will need for this recipe:
- Chicken thighs: preferably skin-on, but skinless will also work with this recipe. Chicken breasts are also a great option as well.
- Soy sauce: I recommend using light soy sauce to reduce the sodium content
- Sugar: white, light brown, or dark brown sugar will all work great depending on preference.
- Mirin: sake, or rice vinegar can be substituted for mirin if you are unable to source it. This is used to tenderize the meat, thicken the sauce, as well as to add that beautiful glaze for the teriyaki sauce.
That’s it! These 4 basic ingredients are all you need to make the best teriyaki from scratch in the comfort of your home. You can also make the sauce in advance, which makes the process even easier! Stored in a tightly sealed container, it keeps well in the refrigerator for up to two weeks.
What are the best ways to serve Teriyaki Chicken?
One of the many reasons I adore this dish is its versatility. Here are some of the many ways you can serve Teriyaki chicken:
- Over a bowl of steamed rice. I like to use Jasmine rice as its aroma complements the dish very well.
- Over a plate of noodles such as soba noodles, rice noodles, or chow mein noodles
- Rolled in a layer of tortilla bread along with some lettuce and melted mozzarella cheese. These Teriyaki chicken wraps are not only incredibly delicious but easy to take on the go!
If you have any more creative methods of serving Teriyaki Chicken, I’d love to know in the comments below! I hope you enjoy this easy and delicious recipe, and please feel free to leave me a comment below or send me a message on Instagram if you have any questions!
Other easy dinner recipes you may like:
- Shrimp Pasta in Tomato Cream Sauce
- Korean Marinated Eggs (Mayak Eggs)
- Chinese Tomato Egg Stir Fry
- Kimchi Udon Noodle Stir Fry
- Korean Shrimp Burger
15-Minute Teriyaki Chicken
- 1 lb boneless chicken thighs skin-on or skinless, lightly seasoned with salt
- chopped green onions, sesame seeds, and/or shredded nori for garnish
- 1 tbsp cooking oil
- Lightly season both sides of the chicken with salt.
- In a small bowl, combine equal parts of soy sauce, sugar, and mirin.
- Pat the chicken dry of any excess moisture. Lightly oil a skillet over medium heat and cook the chicken (skin side down, if using skin-on), flipping occasionally until both sides are golden and cooked through.
- Remove the chicken from the skillet, remove any excess oil, and pour in the sauce. Simmer the sauce until slightly thickened, about 1-2 minutes. Add cooked chicken back into the skillet and coat evenly with the sauce. Continue to cook while basting the chicken with the sauce until the chicken is coated in a thick, shiny glaze.
- Remove from heat, let it rest slightly, and cut into bite-sized pieces, being careful to keep the skin intact. Serve over a bowl of steamed rice and garnish with chopped green onions, sesame seeds, and/or shredded nori. Enjoy!
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