Teriyaki Chicken

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Sticky, savory-sweet, and incredibly tender, Teriyaki Chicken is the kind of dish that makes weeknight dinners feel like a treat. With its glossy glaze and bold flavors, this Japanese-inspired classic is a favorite for good reason. It hits that perfect balance between salty and sweet, all while wrapping every bite in umami-rich goodness.

Whether you’re spooning it over fluffy white rice or tucking it into a bento box for lunch, this dish is pure comfort. The real magic is in the sauce—a sticky, caramelized mix that clings to each piece of chicken and begs to be soaked up with every grain of rice. Easy enough for a weeknight, but impressive enough to serve guests, this Teriyaki Chicken might just become your new go-to.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are ideal for this recipe. Their higher fat content keeps the meat juicy and flavorful, even after a high-heat sear and a sticky glaze bath. However, if you prefer leaner cuts, chicken breasts work too—just be careful not to overcook them.

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Ingredients for the Teriyaki Chicken

Chicken Thighs – Juicy, tender, and perfect for soaking up the teriyaki glaze.

Soy Sauce – Brings that salty umami base that defines teriyaki flavor.

Mirin – Adds a touch of sweetness and a subtle acidity that balances the richness.

Brown Sugar – Helps caramelize the sauce for a sticky finish.

Garlic – Adds depth and a hint of savory punch.

Ginger – Fresh ginger gives the dish brightness and zing.

Cornstarch + Water Slurry – Thickens the sauce to that luscious, clingy texture.

Sesame Seeds – Sprinkled on top for a nutty finish and light crunch.

Green Onions – A fresh, bright garnish that balances the rich glaze.

Cooked White Rice – The classic pairing that soaks up every last drop of that glossy sauce.

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How To Make the Teriyaki Chicken

Step 1: Prep the Chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. This ensures they sear properly and helps the sauce cling better later.

Step 2: Sear the Chicken

In a large skillet over medium-high heat, add a splash of oil. Once hot, place the chicken thighs smooth side down. Cook for about 5-6 minutes per side until golden brown and cooked through. Remove and set aside.

Step 3: Make the Teriyaki Sauce

In the same skillet, lower the heat to medium and add soy sauce, mirin, brown sugar, grated garlic, and ginger. Stir to combine, letting the sugar dissolve and the sauce come to a gentle simmer.

Step 4: Thicken the Sauce

Mix cornstarch with water in a small bowl to create a slurry. Slowly pour it into the simmering sauce while stirring. Let the sauce bubble gently until it thickens into a glossy glaze.

Step 5: Glaze the Chicken

Return the chicken to the skillet, turning it to coat in the sauce. Let it simmer for another 2-3 minutes so the glaze sticks beautifully.

Step 6: Garnish and Serve

Slice the chicken into strips, spoon it over hot white rice, and sprinkle with sesame seeds and chopped green onions. Serve immediately while hot and saucy!

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Serving and Storing Teriyaki Chicken

This teriyaki chicken is best served hot, right after it’s glazed and garnished. Pair it with fluffy white rice, jasmine rice, or even steamed broccoli for a complete meal. It also makes an excellent filling for rice bowls, lettuce wraps, or even a savory sandwich.

To store, let the chicken cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. If the sauce thickens too much when reheated, add a splash of water to loosen it up.

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Frequently Asked Questions

What’s the difference between mirin and rice vinegar?

Mirin is a sweet rice wine used for cooking, while rice vinegar is much more acidic and sharp. For authentic teriyaki flavor, mirin is the way to go.

Can I use chicken breast instead of thighs?

Absolutely. Just be mindful of the cooking time—chicken breast dries out faster, so keep a close eye on it and don’t overcook.

Is this teriyaki sauce too sweet?

The sweetness is balanced with soy sauce and ginger. However, if you prefer less sweetness, simply reduce the brown sugar by a tablespoon or two.

Can I meal prep this?

Yes! Teriyaki chicken holds up well in the fridge. Store it with rice in meal prep containers and reheat as needed throughout the week.

What sides go well with teriyaki chicken?

Steamed veggies like broccoli, snap peas, or bok choy pair beautifully. For something heartier, try serving it with fried rice or sesame noodles.

Can I freeze teriyaki chicken?

Yes, it freezes beautifully. Let it cool, then store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.

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Want More Chicken Dinner Ideas?

If you love this Teriyaki Chicken recipe, here are a few more flavorful meals you might want to try next:

• Sweet Garlic Chicken in the Crockpot for a no-fuss, slow-cooked meal.
• Texas Roadhouse Butter Chicken Skillet if you’re craving rich and creamy southern comfort.
• Quick Huli Huli Chicken for another sweet-savory Hawaiian twist.
• Air Fryer Honey Butter Garlic Chicken Tenders if you’re looking for a crispy air-fried variation.
• Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce for a balanced and hearty bowl.

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And when you make it, leave a comment and let us know! Did you use thighs or breasts? Add any spice or swap in a veggie? I love hearing your variations and ideas.

Cooking is more fun when we share it. Let’s inspire each other to keep mealtime creative!

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