Here’s a simple and delicious teriyaki chicken recipe you can make at home—sweet, savory, and perfect for weeknight dinners:
🍗 Teriyaki Chicken Recipe
Ingredients (Serves 2–3)
- 2–3 boneless, skinless chicken breasts or thighs
- 2 tablespoons soy sauce
- 2 tablespoons mirin (or rice vinegar + sugar)
- 2 tablespoons honey or brown sugar
- 1 tablespoon sake (optional)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch (optional, for thicker sauce)
- Sesame seeds and chopped green onions for garnish
Instructions
1. Prepare the Chicken
- Pat the chicken dry with paper towels.
- Optional: Score lightly on the surface for better marinade absorption.
2. Make the Teriyaki Sauce
- In a small bowl, mix:
- Soy sauce
- Mirin
- Honey
- Sake (optional)
- Garlic and ginger
- If you like a thicker sauce, dissolve 1 teaspoon cornstarch in 1 tablespoon water and set aside.
3. Cook the Chicken
- Heat sesame oil in a skillet over medium heat.
- Add chicken and cook 5–7 minutes per side, until golden brown and fully cooked.
4. Add the Sauce
- Pour the sauce over the chicken in the skillet.
- Let it simmer for 2–3 minutes, coating the chicken.
- If using cornstarch, add it now and stir until the sauce thickens.
5. Serve
- Slice the chicken and pour remaining sauce on top.
- Garnish with sesame seeds and chopped green onions.
- Serve with steamed rice or vegetables.
💡 Tips for Perfect Teriyaki Chicken
- Marinate for 30 minutes to 2 hours for deeper flavor.
- Use thighs instead of breasts for juicier meat.
- Add a splash of water if the sauce gets too thick during cooking.
If you want, I can also give a quick 15-minute “one-pan teriyaki chicken” trick that’s perfect for busy nights with minimal cleanup.
Do you want me to show that version?
