Chicken Teriyaki is a classic dish that the whole family will love! Crispy chicken is cooked in a skillet and coated with a glossy, sweet sauce. You can make it in under 30 minutes and it's much healthier than take out!
Chicken Teriyaki is an easy, versatile, family-friendly dish. Crispy chicken is cooked in a skillet and coated with a glossy, sweet sauce. What’s not to love?
What is Teriyaki?
In America, teriyaki is a common sauce that’s popular with both kids and adults because of its sweet flavor. You can find it on plenty of restaurant menus or you can buy bottled versions of it at the supermarket. But why buy a bottle of it when you can make a delicious and healthier version at home with just a few ingredients?
Technically, teriyaki isn’t actually a sauce but rather a Japanese cooking method. Teriyaki involves grilling meat and then glazing it with a sauce. The meat is typically brushed with or dipped in the sauce several times while cooking.
How To Make Chicken Teriyaki
Although traditionally it’s grilled, you can also make chicken teriyaki in a skillet. I like the skillet method because you can cook the chicken and sauce together. As the sauce cooks, it bubbles up and becomes thick and glossy, forming a delicious glaze on the chicken.
You can use chicken breasts but thighs will be juicier. To cut down on saturated fat, buy skinless chicken thighs. Many recipes for teriyaki call for cornstarch because it thickens the sauce quickly. However, traditional recipes don't use cornstarch but rather, let the sauce thicken naturally by reducing it in the skillet. As the sauce gets reduced, the sugars are caramelized, resulting in a glossy brown sauce that coats the chicken perfectly.
I like to use slices of ginger in my sauce to infuse it with extra flavor as it simmers. You could grate the ginger into the sauce but I prefer to keep the sauce smooth and glossy without any graininess. I remove the ginger slices before serving.
What to do with Leftover Chicken Teriyaki
Once you’ve enjoyed your chicken teriyaki, what can you do with the leftovers the next day? There are so many options! Keep in mind you may want to double the recipe depending on how big your family is. Here are just a few ideas to get you started:
- Shred it and make Asian tacos with cabbage slaw, fresh cilantro and a Sriracha aioli
- Dice it up and use it in an Asian chicken salad with lettuce, carrots, oranges, and peanuts
- Layer it on tortillas with shredded cheese to make yummy quesadillas
- Make chicken teriyaki pizza using store-bought pizza dough
- Toss it into a soup for a boost of protein
- Added shredded chicken to grilled cheese for a delicious twist on the classic sandwich
What to Serve with Chicken Teriyaki
I serve my Chicken Teriyaki on a bed of steamed brown rice with roasted broccoli on the side. Here are some more ideas for what to serve with it.
- Quinoa Fried Rice
- Cold Sesame Noodles
- Sesame Roasted Broccoli
- The Perfect Oven-Roasted Vegetables
- Miso Roasted Brussels Sprouts
Check out These Other Asian Inspired Recipes
Crispy chicken coated with a glossy, sweet sauce- this Chicken Teriyaki is the perfect family-friendly weeknight meal.Print Pin Rate
- 2 tablespoons low sodium tamari (if gluten-free) or soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons honey
- 2 slices (about ¼-inch thick) fresh ginger
- 1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
- Salt and pepper
- 1 tablespoon neutral-flavored oil like safflower, peanut or grapeseed
- Sliced scallions and black sesame seeds for garnish (optional)
- Mix the soy sauce, mirin, sake, honey and ginger together in a small bowl. Set aside.
- Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken, presentation side down. Sear the chicken without moving it, until browned, 4-5 minutes. Flip the chicken over and cook another 7-8 minutes until done (cooking time will vary depending on the size of the thighs).
- Drain the fat from the pan (you can do this by blotting with a paper towel). This will help ensure a thick and glossy sauce.
- Carefully pour the sauce over the chicken. Turn the chicken often, coating it with the sauce. As the sauce cooks, it will thicken up. Continue cooking a few more minutes until most of the liquid has evaporated and the sauce forms a thick glaze on the chicken.
- Let the chicken rest for a few minutes, then slice it. Remove the ginger slices and spoon any extra sauce on top of the chicken. Garnish with scallions and sesame seeds, if desired. Serve with brown rice.
Serving: 0g | Calories: 293kcal | Carbohydrates: 13g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1065mg | Potassium: 443mg | Fiber: 1g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
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Can you use regular teriyaki sauce in the jar to save time and add whatever ingredients needed to it.
Yes, definitely! Brown the chicken in a skillet and then add the jarred teriyaki sauce to the skillet. Simmer a few minutes until the chicken is cooked through. Enjoy!
Great recipe! It’s one repeat at our house!
My mouth is watering by just look at these photos! Can't wait to impress my family with this delicious food! Thanks for shairng.
Making this on a budget what can i use beside or instead of sake?
You can leave out the sake or substitute a little Chinese rice wine or dry sherry.
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This looks quite fabulous! And with all those flavours, I can imagine it would be beautifully fragrant and tasty too 🙂
Hey Natalie! Thanks for stopping by. I couldn't agree more- the Redux crew kicks butt!