Enjoy a Japanese classic in the comfort of your own home.
Craving takeout, but wanting to keep everything homemade? This recipe for teriyaki chicken is quick, easy, and ridiculously good—so much so, that you may not feel compelled to rely on takeout ever again. It has a perfect balance of savory and sweet, as the tender chicken gets coated in a glossy, sticky glaze that clings to every bite. What’s not to love?
The traditional cooking technique of teriyaki involved grilling or broiling foods with a glaze of soy sauce, sake, and sugar. It’s a technique that dates back to the 17th century, during the Edo period in Japan. The word teriyaki comes from the Japanese words “teri,” meaning shine, and “yaki,” which means grilled or broiled. Over time, teriyaki sauce evolved and gained global popularity as Japanese immigrants populated other parts of the world, most notably Hawaii. Today, teriyaki continues to be a hugely popular dish, and now it’s one you can master yourself.
This recipe is super versatile. Serve your teriyaki chicken over rice for a hearty, satisfying bowl, or pair it with steamed veggies if you’re after something a bit lighter. Whether it’s a busy weeknight or you’re just in the mood to impress yourself, this dish delivers every time.
Is Teriyaki Chicken Healthy?
This dish can be considered a healthier alternative to takeout. As always, I recommend getting the highest quality ingredients you can (such as organic, locally sourced chicken) to ensure the wholesomeness of the meal. Chicken is a good source of lean protein, though thighs do contain more fat than breast. Additionally, low-sodium soy sauce helps keep the salt levels in check but the savory flavors high. Another great soy sauce alternative is coconut aminos, offering much less sodium and an added sweetness. What’s great about this recipe is that it uses honey instead of processed sugar, whereas many takeout and store-bought options are full of sugar, fillers, and preservatives. In my humble opinion, homemade is always better.
Seeking vegetarian or vegan options? No problem. I’ve got you.
One of the best chicken alternatives that still works really well for soaking up sauce is cauliflower. I know, many people turn their noses up at all the ways you can use cauliflower, but when you cook it right, it really is good. You won’t even miss the meat.
Another simple and easy option is tofu or even tempeh, which are both rich in protein and super satisfying when cooked to perfection. Consider pan-frying some slices as an alternative to chicken, and then slathering this teriyaki sauce over top for a new favorite dish.
For a vegan option, remember to replace the honey with maple syrup or agave.
Tasty Tweaks
The beauty of this dish is its simplicity, but that’s not to say you can’t tweak it and make it even more special! For starters, adding a variety of seasonal vegetables can add to the flavors and textures. Think snap peas, baby bok choy, bell peppers, or broccoli—each adds a unique crunch or sweetness that pairs beautifully with the teriyaki glaze.
To brighten the dish, incorporate a hint of tang by adding a splash of orange or pineapple juice to the teriyaki sauce. The fruity notes cut through the richness and create a more vibrant flavor profile. Garnishing with fresh orange zest can also give the dish a beautiful, restaurant-quality touch.
For balance, try serving the chicken with a side of pickled vegetables, like tangy red onions or crisp cucumbers. The acidity complements the sweetness of the sauce and adds a refreshing contrast. Finally, if you’re in the mood for some heat, add a chopped red chili or crushed red pepper flakes to the sauce, or garnish with thinly sliced chilis for a spicy kick and some added color.
How To Make Ahead And Store
Leftovers can be stored in the fridge for up to 4 days or in the freezer for 3 months. If freezing, remember to let your leftovers thaw in the fridge overnight before reheating. You can heat the dish up in the microwave, in the oven at 350 degrees Fahrenheit for 15-20 minutes, or on the stovetop until it starts to sizzle and smell scrumptious.
Serving Suggestions
Aside from the rice alternatives I already shared, there are more sides that you might really enjoy. This light and golden Quinoa Salad With Squash And Pineapples is a tropical option that honors Hawaii’s claim to fame for teriyaki. A more classic pairing would be some Roasted Broccoli, which you could also drizzle with teriyaki sauce, styling it like your favorite takeout restaurant. A side of Japanese Cucumber Salad wouldn’t hurt, either.
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water for teriyaki sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons cold water for cornstarch slurry
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- In a small bowl, whisk together soy sauce, water, honey, rice vinegar, garlic, and ginger to create the teriyaki sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 10 minutes.
- Pour the teriyaki sauce over the cooked chicken and bring to a simmer.
- In a separate bowl, mix cornstarch with cold water to make a slurry. Stir into the skillet to thicken the sauce.
- Garnish the teriyaki chicken with green onions and sesame seeds before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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