Teriyaki Chicken Recipe Ingredients
Grab these simple ingredients—you probably have most in your kitchen already! The magic happens when they all come together:
- 4 boneless, skinless chicken breasts (about 1.5 lbs) – I like to slice them into bite-sized pieces so every chunk gets saucy
- 1/2 cup soy sauce (use low-sodium if you’re watching salt)
- 1/4 cup honey – the real stuff, not the fake syrup! This gives that perfect glossy stickiness
- 2 tablespoons brown sugar – for that deep caramel flavor
- 2 cloves garlic, minced – fresh is best, but 1/2 tsp garlic powder works in a pinch
- 1 teaspoon grated ginger – I keep a knob in my freezer and just microplane what I need
- 1 tablespoon cornstarch + 2 tablespoons water – our secret sauce thickener
- 1 tablespoon vegetable oil – for getting that golden sear on the chicken
- 1 teaspoon sesame seeds + sliced green onion – for that pretty restaurant-style finish
See? Nothing fancy—just good, honest ingredients that make magic together!
How to Make Terriyaki Chicken
Step 1: Prepare the Chicken
Start by cutting your chicken breasts into bite-sized pieces. A sharp knife makes this step easier – trust me, you’ll want uniform pieces for even cooking. Grab a large skillet or frying pan – I prefer stainless steel for that perfect sear – and heat oil over medium heat. Once oil’s hot, add chicken pieces. Don’t overcrowd them – cook in two batches if needed. Brown all sides for about 5 minutes until golden. This step seals in juices and gives that appetizing crust.
Step 2: Make the Terriyaki Sauce
While chicken browns, mix your sauce ingredients – soy sauce, honey, brown sugar, garlic, and ginger – in a bowl. This ensures flavors blend beautifully. When chicken’s done, pour sauce over it. Bring to a gentle boil, then reduce heat to low. The sauce should thicken slightly as it cooks. If it’ too thin, mix cornstarch with water and stir into sauce. Keep stirring until it reaches your preferred consistency – about 5 minutes.
Step 3: Combine and Finish
After simmering, the terriyaki sauce should be thick and glossy. Taste and adjust sweetness if needed. Sprinkle sesame seeds and green onion for garnish. Serve hot over rice or noodles. The perfect terriyaki chicken is both sweet and savory with that iconic sticky glaze everyone loves!
Tips for the Best Teriyaki Chicken
After making this recipe countless times (my family begs for it weekly!), here are my foolproof tips:
- Taste as you go: Love extra sweetness? Add another tablespoon of honey. Prefer tang? A splash of rice vinegar balances it perfectly.
- Low-sodium swap: Use reduced-sodium soy sauce and cut the saltiness without losing flavor—just add an extra teaspoon of brown sugar.
- Resting time: Let the cooked chicken sit in the sauce for 5 minutes off-heat—it soaks up even more flavor!
Little tweaks make this recipe yours—play with it!
Teriyaki Chicken Variations
This recipe is like your favorite pair of jeans—perfect as-is but easy to dress up! Here are my go-to twists:
- Pineapple lovers: Toss in chunks with the sauce—the natural sweetness and acidity are magic.
- Veggie boost: Stir-fry broccoli or bell peppers first, then add back with the chicken.
- Protein swap: Use thighs instead of breasts for extra richness, or try shrimp for speed.
Mix and match—that’s the beauty of teriyaki!
Serving Suggestions for Teriyaki Chicken
Oh, the possibilities! My absolute favorite way to serve this teriyaki chicken is over a steaming bowl of white rice—it soaks up all that glorious sauce. For busy weeknights, I’ll do quick microwaveable rice (no shame!). Feeling fancy? Add a side of garlic sautéed greens or crisp steamed broccoli. My kids love it tossed with noodles for a fun twist. And don’t forget those pretty sesame seeds on top—they make it look like you slaved for hours!
Teriyaki Chicken Storage & Reheating
Here’s the good news—this teriyaki chicken tastes just as amazing the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 2 months (thaw overnight in the fridge). Reheat gently in a skillet with a splash of water to revive that glossy sauce—microwaving works too, but stir every 30 seconds to prevent drying out. Pro tip: The sauce thickens when cold, so don’t panic—it’ll loosen right up when warmed!
Teriyaki Chicken Nutrition Information
Nutrition can vary based on ingredients, but here’s a rough estimate per serving (about 1 cup):
- Calories: 280
- Protein: 25g
- Carbohydrates: 22g
- Sugar: 18g
- Fat: 8g
- Sodium: 1200mg
Remember, using low-sodium soy sauce or adjusting honey can tweak these numbers. It’s all about balance—and flavor!
Common Questions About Teriyaki Chicken
I get asked these all the time—here’s the scoop from my kitchen to yours:
- Can I use chicken thighs? Absolutely! Thighs stay juicier and add richer flavor. Just trim excess fat and cook 2-3 minutes longer.
- How do I reduce sodium? Easy—swap regular soy sauce for low-sodium, or use half soy sauce + half water. A squeeze of lime brightens it up!
- Why is my sauce too thin? Simmer longer, or mix another 1/2 tsp cornstarch with water and stir it in. Patience—it thickens as it cools too!
- Can I make it ahead? Yes! Prep sauce separately, then combine with freshly cooked chicken when ready to serve for best texture.
Still stuck? Just ask—I’ve made every mistake so you don’t have to!
