Chicken teriyaki is an easy chicken dish with homemade teriyaki sauce and chicken breast. You make this dish in less than 15 minutes!
If you love teriyaki sauce you will love this. This recipe for teriyaki chicken is better than takeout and super quick and easy to make!
This recipe is NOT an authentic Japanese recipe for teriyaki but the American style.
Teriyaki became really popular in the USA in the 1960s when Japanese immigrants settled in Hawaii.
Sides for chicken teriyaki
This recipe is not only very tasty but also quick to prepare which makes it perfect for a weekday!
Ingredients you will need
Chicken - I always use chicken breast when I make this recipe because it is leaner than other cuts, but chicken thighs are also very tasty!
Another advantage of this is that chicken thighs are a lot cheaper than chicken breast.
Mirin - is a Japanese rice wine. Most supermarkets sell this wine, but if you can't find it you could also use sake.
I also see many recipes substituting it for rice vinegar. I do not recommend this because it gives a rather sour taste to your sauce.
Brown sugar - the sugar provides a slight caramel flavor. It also gives a nice sheen to the chicken cubes.
You can also replace the sugar by adding extra honey. In that case, be sure to taste to avoid overpowering the flavor of the honey.
Flour - the flour allows the sauce to thicken during cooking and stick well to the chicken. You can also use a little cornstarch for this.
To make chicken teriyaki, you don't need much but you will need a skillet with pfsa free non-stick coating and a bowl to make the sauce in.
This dish stays good in the refrigerator for about 2-3 days. If you want to keep it longer, it is better to freeze it.
The sauce does last a little longer. Properly sealed, you can keep the sauce in the refrigerator for about a week.
To freeze the chicken, divide it into freezer bags before freezing. It's handy to freeze the chicken in portions so you never defrost too much!
More easy main dishes
Easy teriyaki chicken
- ½ pound chicken breast
- 2 tablespoons oil
For the teriyaki chicken marinade
- ⅓ cup soy sauce
- 3 tablespoons water
- 1 teaspoon fresh ginger grated
- 1 teaspoon brown sugar
- 1 teaspoon honey
- 1 clove of garlic pressed
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon flour *optional
- Cut the chicken into 1-inch cubes.
- Heat 2 tablespoons of oil in a frying pan and fry the chicken cubes until tender.
- Meanwhile, mix all ingredients for the sauce in a bowl.
- Pour the teriyaki sauce over the chicken and cook until the sauce reaches the desired thickness. This goes very quickly! If the sauce becomes too thick, you can add a little extra water.