Teriyaki Chicken

Savor the World.

Teriyaki Chicken

An easy, delicious recipe with that Asian-inspired flavor we all love—**Teriyaki Chicken** is just for you. This homemade version is perfect for a quick weeknight dinner, your meal prep plans, or simply treating yourself to a flavorful dish without the hassle. Trust us, you'll love how juicy, sweet, and savory the chicken turns out—and the best part? You can have it ready in under 40 minutes. It's that simple!

Teriyaki Chicken

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 lb (450 g) skinless, boneless chicken breast, cut into medium-sized pieces
1/4 cup (60 ml) low-sodium soy sauce
1/4 cup (60 ml) water
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) brown sugar
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) sesame oil
2 garlic cloves, finely chopped
1 teaspoon (5 g) freshly grated ginger
1 tablespoon (8 g) cornstarch dissolved in 2 tablespoons (30 ml) cold water
Toasted sesame seeds (optional, for garnish)
Chopped green onions (optional, for garnish)

What You’ll Need

Large skillet or wok
Sharp knife and cutting board
Small bowl for mixing the sauce
Wooden spoon or spatula

See 5 variations of the recipe at the end.

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Did You Know?

The word “teriyaki” doesn’t just refer to the sauce—it’s actually a cooking method. In Japanese, “teri” means shiny or glossy, and “yaki” means to grill. So technically, anything cooked with that glossy sauce is “teriyaki”! Fancy, right? Even if it’s super easy to make.

Instructions

Make the teriyaki sauce: Let’s get started—it’s super easy. In a small bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, chopped garlic, and grated ginger. Use a whisk or spoon to combine everything until the sugar dissolves completely. Set the sauce aside for later.
Cook the chicken: Next, heat a drizzle of vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot, place the chicken pieces in a single layer. Cook for about 6–8 minutes, turning occasionally, until golden on the outside and fully cooked through.
Add the sauce: Now it’s time to pour the teriyaki sauce mixture over the cooked chicken. Immediately lower the heat to medium and let it cook for about 5 minutes, stirring occasionally. This allows the chicken to soak up all those amazing flavors while the sauce starts to reduce. Medium heat is key here—it keeps the sauce from burning and ensures your chicken stays juicy.

Thicken the sauce: Let’s get that sauce nice and thick! Slowly add the cornstarch mixture (cornstarch + cold water) to the skillet while stirring constantly. Cook for another 2–3 minutes until the sauce becomes glossy, thick, and coats the chicken beautifully.
Serve and garnish: And just like that—you’re done! Serve the teriyaki chicken hot over freshly steamed white or jasmine rice. For a prettier, more flavorful finish, sprinkle with toasted sesame seeds and chopped green onions. So simple and so good!

Ingredient Substitutions

If you don’t have honey, don’t worry—just use pure maple syrup or a bit of extra brown sugar.
No rice vinegar? You can totally use apple cider vinegar or regular white vinegar with a pinch of sugar—it works great!
If you don’t have fresh ginger, substitute with 1/4 teaspoon of ground ginger.
No sesame oil? No problem—use olive oil or vegetable oil instead. You’ll lose a bit of the classic flavor, but it still turns out tasty.
If you need a gluten-free version, swap the soy sauce for tamari. That small switch makes a big difference.

Prep Tips

Try to cut the chicken into evenly sized pieces so they cook uniformly.
Marinating the chicken for 15–30 minutes before cooking really boosts the flavor (optional, but totally worth it).
Don’t overcrowd the pan—it’s better to cook the chicken in two batches if needed. That way, it browns nicely instead of steaming.
Taste the sauce before thickening to adjust sweetness or saltiness to your liking.

Nutritional Information (per serving)

Calories: 280 kcal
Protein: 28 g
Fat: 8 g
Saturated fat: 1.5 g
Carbohydrates: 20 g
Sugar: 12 g
Sodium: 520 mg
Fiber: 0.5 g

Nutritional Benefits

This Teriyaki Chicken recipe is a great source of lean protein, thanks to the chicken breast, which helps support muscle repair and keeps you feeling full. The ginger and garlic not only add delicious flavor but also bring powerful anti-inflammatory and antioxidant properties that support your immune system. The sesame oil provides healthy fats, and the honey and brown sugar—used in moderation—add a natural sweetness without relying on processed syrups. It’s a well-balanced meal that fits perfectly into an active, healthy lifestyle without sacrificing flavor.

Storing & Reheating

Store leftover teriyaki chicken in an airtight container in the fridge for up to 4 days.
To reheat, warm it in a skillet over medium heat with a tablespoon of water to keep it moist.
You can also microwave it in 30-second intervals, stirring in between.
This recipe isn’t ideal for freezing—the texture of the sauce can change when thawed.

Recipe Story or Inspiration

Teriyaki chicken has roots in Japanese cuisine, but the version we all know and love in the West actually took off in Hawaii. Japanese immigrants there blended their traditional flavors with local ingredients, creating a delicious hybrid. “Teriyaki” refers to the shiny glaze ("teri") over grilled meats ("yaki"). Today, it’s a go-to comfort food that’s easy, flavorful, and perfectly balanced.

Serving Suggestions

Savory side: Serve your teriyaki with jasmine rice, brown rice, or stir-fried Asian noodles with veggies.
Fresh side: Try it with a cucumber salad tossed in sesame oil and rice vinegar for a refreshing contrast.
Warm veggie side: Stir-fried vegetables (like broccoli, carrots, bell peppers, and edamame) with a splash of soy sauce and garlic make a perfect match.
Drink: Pair it with iced green tea with lemon or a cold ginger kombucha.
Dessert: Finish with fresh fruit and Greek yogurt, or enjoy some vanilla mochi.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breast? Yes! In fact, they tend to be juicier. Just adjust the cooking time if they have bones.
Can I make the sauce separately? Definitely. You can even make a larger batch and keep it in the fridge for up to a week.

What if the sauce is too salty? Just add a splash of water and a bit more honey or sugar to balance it out.
Can I bake it? Absolutely. Bake the chicken at 400°F (200°C) for about 20 minutes, then coat it with the thickened sauce.

Recipe Variations

Tofu Teriyaki: Use firm tofu, cut into cubes, and fry until crispy before adding the sauce.
BBQ-Style Teriyaki: Add a spoonful of ketchup or BBQ sauce to the mix for a smoky twist—so good!

Pineapple Teriyaki: Add pineapple chunks near the end of cooking for a sweet and tropical vibe—totally delicious!
Spicy Teriyaki: If you love heat, toss in some red chili flakes or a bit of sriracha for a spicy kick.
Vegan Teriyaki: Swap the chicken for sautéed portobello mushrooms or cubed eggplant for a plant-based twist.

We hope this Teriyaki Chicken recipe has inspired you to jump into the kitchen and try something new, easy, and full of flavor. Now that you know how to make it—plus all the tips and variations—you’re more than ready to cook it up and wow your loved ones. Happy cooking!

Tastes of La Paz.