Teriyaki Chicken
Japanese-American teriyaki chicken — chicken in sweet-savory soy glaze. The fast-casual classic. Best over rice with steamed vegetables.
Prep Time
15 min
Cook Time
13 min
Servings
4
Calories
519 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken500 g
- Soy Sauce2 tbsp
- Rice1 ½ cups
- Salt1 tsp
- Black Pepper½ tsp
- Cooking Oil1
- Garlic3 cloves
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Chicken500 g
- Soy Sauce2 tbsp
- Rice1.5 cups
- Salt1 tsp
- Black Pepper0.5 tsp
- Cooking Oil1
- Garlic3 cloves
Instructions
- 1
Cube 1.5 lb chicken thighs into bite-size pieces. Season with salt and pepper.
- 2
Make teriyaki sauce: whisk ⅓ cup soy sauce, ⅓ cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon cornstarch + 2 tablespoons cold water. Simmer until thickened (1-2 min).
- 3
Heat 1 tablespoon oil in a skillet over medium-high. Cook chicken 5-6 minutes, stirring, until golden and cooked through (165°F).
- 4
Pour half the teriyaki sauce over the chicken. Toss for 60 seconds to glaze.
- 5
Serve over rice with extra sauce drizzled on top.
- 6
Top with sesame seeds, sliced scallions. Steamed broccoli or vegetables on the side. Pickled ginger optional.
Watch how to make Teriyaki Chicken
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💡 Expert Tips
- 1.Chicken thighs. Juicier than breast.
- 2.Cornstarch in sauce. For glaze consistency.
- 3.Make extra sauce.
- 4.Toss to coat, don't simmer in sauce.
🔬 Why It Works
Teriyaki chicken succeeds with proper sauce consistency (cornstarch-thickened glossy glaze that clings rather than pools), quick chicken cooking (juicy), and the sweet-savory soy-ginger-garlic flavor profile.
Frequently Asked Questions
Chicken breast?▾
Vegan?▾
Best sides?▾
Make ahead?▾
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