Teriyaki Chicken

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Sticky, savory, and a little sweet, Teriyaki Chicken has always held a special place in my heart. I remember the first time I made it at home—it was surprisingly easy, and the results were way better than any takeout I’d ever had. The caramelized glaze coating the juicy chicken, paired with a hot bowl of fluffy rice, creates a comforting and flavorful meal that never fails to impress.

What I love most about this dish is how versatile it is. Whether you’re whipping it up for a quick weeknight dinner or planning something a bit more special, Teriyaki Chicken fits right in. And once you’ve made your own teriyaki sauce from scratch, there’s no going back to the bottled stuff. It’s rich, well-balanced, and brings that perfect umami punch.

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Why You’ll Love This Teriyaki Chicken

This recipe nails the balance of salty, sweet, and umami thanks to a homemade teriyaki glaze that clings to the chicken like a dream. It’s also incredibly quick to make—perfect for busy evenings. Plus, it’s kid-friendly, meal-prep-friendly, and makes for amazing leftovers. With just a few pantry staples and fresh chicken, you’re only a few steps away from something special.

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What Kind of Chicken Should I Use?

I prefer using boneless, skin-on chicken thighs for this recipe. The skin crisps up beautifully and the meat stays juicy and tender. However, chicken breast is a fine alternative if you’re looking for a leaner option. If you’re short on time, even pre-sliced chicken can work—just make sure not to overcook it.

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Options for Substitutions

• Soy Sauce: Tamari or coconut aminos work for a gluten-free version.
• Mirin: If you don’t have mirin, a combination of rice vinegar and a bit of sugar can replicate the flavor.
• Sugar: Brown sugar adds depth, but honey or maple syrup can be swapped in for a different sweetness profile.
• Chicken: Feel free to use tofu or tempeh for a vegetarian twist.
• Garnishes: Not a fan of sesame seeds or green onions? Try shredded nori, chopped cilantro, or even a squeeze of lime.

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Ingredients for this Teriyaki Chicken

• Boneless, skin-on chicken thighs: Rich in flavor and remain juicy even after searing.
• Soy sauce: The salty base that brings deep umami flavor.
• Mirin: Adds sweetness and a mild tang to balance the saltiness.
• Brown sugar: Caramelizes beautifully and gives the sauce a rich body.
• Garlic: Fresh garlic gives the sauce an aromatic kick.
• Ginger: Adds warmth and zing to the sauce.
• Sesame oil: Enhances the flavor with its toasty nuttiness.
• Cornstarch (optional): Helps thicken the sauce for a glossy finish.
• Green onions: For a fresh, sharp contrast to the richness.
• Sesame seeds: Provide texture and a nutty garnish.
• Cooked white rice: The perfect base to soak up all the flavorful sauce.

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Step 1: Prepare the Chicken

Pat the chicken thighs dry with paper towels to ensure they sear properly. Trim any excess fat, but keep the skin on for maximum flavor and texture. Lightly season with salt and pepper.

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Step 2: Sear the Chicken

Heat a large skillet over medium-high heat and add a splash of oil. Place the chicken thighs skin-side down and let them sear undisturbed until the skin is golden and crisp—about 5 to 7 minutes. Flip and cook the other side for another 4 to 5 minutes. Remove and set aside.

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Step 3: Make the Teriyaki Sauce

In the same pan, reduce the heat to medium. Add soy sauce, mirin, brown sugar, minced garlic, grated ginger, and a touch of sesame oil. Stir to combine and let it simmer until it starts to thicken, about 4–5 minutes. If you like a thicker sauce, stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

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Step 4: Return Chicken to Pan

Place the cooked chicken back into the skillet with the sauce. Spoon the sauce over the chicken continuously while it simmers for another 2–3 minutes. This allows the glaze to stick and caramelize slightly.

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Step 5: Slice and Serve

Once the chicken is fully cooked and glazed, remove from the pan and slice into strips. Serve over a bed of warm white rice and drizzle any extra sauce on top. Garnish with chopped green onions and sesame seeds.

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How Long to Prepare the Teriyaki Chicken

Prep Time: Most of the prep involves gathering ingredients and chopping aromatics like garlic and ginger. This takes around 10 minutes. If your chicken is already trimmed, it’s even faster.

Cook Time: Searing the chicken and preparing the sauce takes about 20 minutes. Once the sauce thickens and glazes the chicken, you’re ready to serve. Total cook time is approximately 30 minutes from start to finish.

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Tips for Perfect Teriyaki Chicken

• Dry the chicken: Patting it dry before searing helps the skin crisp up nicely.
• Don’t rush the sauce: Let it simmer long enough to reduce and thicken without burning.
• Use fresh garlic and ginger: It makes a noticeable difference compared to powdered versions.
• Taste and adjust: Don’t be afraid to tweak sweetness or salt levels based on your preference.
• Rest before slicing: Letting the chicken rest a few minutes keeps the juices in.

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Watch Out for These Mistakes While Cooking

• Crowding the pan: This lowers the temperature and prevents a good sear.
• Overcooking the chicken: Use a thermometer if needed—165°F is the goal.
• Burning the sauce: Keep the heat on medium and stir regularly.
• Skipping the garnish: Green onions and sesame seeds add texture and brightness.
• Using low-quality soy sauce: It’s a major flavor component—go for a good one.

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What to Serve With Teriyaki Chicken?

1. Steamed Broccoli

Its freshness balances the richness of the glaze.

2. Miso Soup

Adds a light, warming touch to round out the meal.

3. Pickled Cucumbers

Crisp and tangy, they cut through the sweet-salty chicken.

4. Fried Rice

Swap plain rice for fried rice if you want something heartier.

5. Edamame

Simple, healthy, and a great snacking side.

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Storage Instructions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickened too much.

Freezing: You can freeze both the cooked chicken and sauce for up to 2 months. Let it thaw overnight in the fridge, then reheat as normal. Avoid freezing rice—it tends to get mushy.

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Estimated Nutrition

• Calories: ~450 per serving (with rice)
• Protein: 30g
• Carbohydrates: 38g
• Sugar: 12g
• Fat: 20g
• Saturated Fat: 5g
• Sodium: 800mg

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Frequently Asked Questions

How do I make this dish spicier?

Add a bit of sriracha or red pepper flakes to the sauce for a kick.

Can I grill the chicken instead of pan-searing?

Yes! Just brush it with sauce while grilling to build layers of flavor.

Is teriyaki chicken gluten-free?

Not by default—regular soy sauce contains wheat. Use tamari or gluten-free soy sauce.

Can I make this ahead of time?

Absolutely. Cook and glaze the chicken, then store it in the fridge. Reheat just before serving.

What kind of rice works best?

Short-grain white rice is traditional, but jasmine or even brown rice works well.

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Conclusion

Teriyaki Chicken is a comforting classic that’s easy enough for weeknights but tasty enough to impress guests. With its glossy glaze and balance of bold flavors, this dish proves that simple ingredients can create something unforgettable. Whether you stick to the traditional method or make it your own with creative sides and substitutions, it’s bound to become a favorite at your table.

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