Teriyaki chicken
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Teriyaki Chicken is a quick and simple chicken meal that only takes 10 minutes to prepare!

Crispy skinless chicken thighs that have been stir-fried and are covered in a delicious homemade teriyaki sauce.

A touch of garlic twists the classic Japanese Teriyaki Chicken recipe and makes it utterly irresistible! Without a doubt, this teriyaki sauce is superior to ALL store-bought varieties.

Why order Japanese takeout when you can prepare Teriyaki Chicken at home that tastes amazingly authentic?

Chicken thighs don’t need to be deboned, and rendering the fat from the skin is not necessary. This recipe for teriyaki chicken is quick. Simple. Delicious.

It should go without saying that this is my favorite sauce. The Best Teriyaki Beef Meatballs, Teriyaki SALMON, and my personal favorite, Simple Chicken Teriyaki Stir Fry, have all been available over the years.

I discovered that I haven’t provided you with a straightforward Teriyaki Chicken Recipe for those busy workweek days when dinner is nowhere to be found but CAN be in no time at all.

It is understandable why Teriyaki chicken is one of the most often-used chicken recipes worldwide.

Teriyaki chicken
Teriyaki chicken(pinterest)

Making Teriyaki Chicken

Your entire family will adore this recipe, which only calls for a few items that you probably already have in your cupboard or refrigerator.

  • sour cream (use light soy to reduce the sodium content)
  • Sugar (white is the preferred sugar used in a traditional Teriyaki sauce, however, I prefer using brown sugar)
  • Sake (or rice wine vinegar if you have it, but any white vinegar will work)
  • Mirin (This component is optional because I realize not all readers have it or can locate it. Any Asian or Japanese store will have a bottle if you wish to buy one. The alternative is to order it online. Or simply ignore it altogether!
  • Garlic (because, well, garlic) — you may use ginger in place of garlic if you’d like!

To produce a really good golden sear when searing chicken, make sure the oil in the pan is hot before adding the meat. To prevent crowding and cooking your chicken in its juices, use a large pan.

You intend to cook them! I typically use pans that are 12 inches (30 cm) or larger.

Sake and Mirin

Both are alcoholic drinks from Japan, while mirin is more frequently used in cooking. Compared to sake, mirin is sweeter and stronger. Sake can be used in place of Mirin if you can’t locate it, along with a little bit of sugar.

Sake can be substituted with sherry, white vinegar, apple cider vinegar, Chinese Shaoxing wine, vermouth, or dry white wine if you are unable to find any.

You can simply omit them entirely, however, they do provide the Teriyaki sauce a really pleasant subtle tang and a touch of acidity to counteract the sugar’s sweetness.

Serving suggestions for Teriyaki Chicken

The best sides are rice and steamed broccoli (white, jasmine, brown, or even wild rice work well). Alternatively, try our recipe for fried rice! For the best flavor, drizzle all of the extra sauce over the contents of your bowl.

In your own house, you may also make a Teriyaki Chicken Bowl by combining sliced chicken with sesame seeds and/or green onion.

Teriyaki chicken
Teriyaki chicken(pinterest)


  • 1.3 pounds (600 grams) of skinless boneless chicken thighs, cut into 1 1/2-inch piece
  • 1 tablespoon cooking oil
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons light brown sugar (or white granulated sugar)
  • 3 tablespoons cooking Sake ((rice wine vinegar or apple cider vinegar)
  • 2 tablespoons Mirin (optional — white wine or dry sherry can be substituted)
  • 1 tablespoon sesame oil, optional (adds a wonderful flavor)
  • 2 teaspoons minced garlic (2 cloves garlic)*
  • 1 shallot/green onion stem, sliced to garnish
  • 4 cups broccoli florets, lightly steamed
  • 1 teaspoon cornstarch (or corn flour) mixed with 2 teaspoons water (ONLY IF NEEDED)


  1. In a big pan, heat the cooking oil on medium. Chicken should be stir-fried until crisp and lightly browned, stirring regularly.
  2. Soy sauce, sugar, Sake/vinegar, Mirin, and sesame oil should all be combined in a small jug or bowl. Place aside.
  3. The garlic should be added to the center of the pan and sauteed until fragrant (about 30 seconds). Pour the sauce in and heat it while stirring until it transforms into a lovely glittering glaze (about 2-3 minutes). *
  4. The steamed broccoli should be added. Slices of green onion (or shallot) should be used as a garnish.


  1. Change half a teaspoon of minced ginger for the garlic. If you like, you can utilize both.
  2. If your sauce hasn’t thickened for whatever reason, quickly whisk in the cornstarch/water mixture and stir until syrupy.
  3. Alternately, if the sauce is too thick, add water by tablespoonfuls until the appropriate thickness is achieved.


Calories: 492kcal | Carbohydrates: 22g | Protein: 27g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 643mg | Potassium: 640mg | Fiber: 2g | Sugar: 12g | Vitamin A: 710IU | Vitamin C: 82.5mg | Calcium: 69mg | Iron: 2mg