Here’s a simple and delicious Teriyaki Chicken recipe you can make at home, full of flavor and easy to prepare:
🍗 Teriyaki Chicken Recipe
Ingredients (Serves 4)
- 4 boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or brown sugar
- 1/4 cup mirin (or substitute with rice vinegar + a teaspoon sugar)
- 2 tablespoons sake (optional)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Sauce
- In a bowl, mix soy sauce, honey, mirin, garlic, and ginger.
- If using sake, add it now.
- Cook the Chicken
- Heat a skillet over medium heat with a little oil.
- Cook chicken skin-side down first for 4–5 minutes until golden, then flip and cook until done (internal temp ~165°F / 74°C).
- Add the Teriyaki Sauce
- Pour sauce over the chicken and simmer for 3–5 minutes.
- Optional: Mix cornstarch + water and stir into sauce to thicken.
- Serve
- Slice chicken and pour sauce over.
- Garnish with sesame seeds and green onions.
- Serve with steamed rice or stir-fried vegetables.
💡 Tips
- For extra flavor, marinate chicken in the sauce for 30 minutes before cooking.
- Use skin-on thighs for juicier, richer flavor.
- You can make extra sauce and store in the fridge for up to a week.
I can also make a quick “5-minute Teriyaki Chicken Weeknight Hack” version that’s even faster for busy nights without losing flavor.
Do you want me to make that hack version?
