Teriyaki Chicken

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Sticky, savory, and slightly sweet—Teriyaki Chicken is a comforting dish that brings together bold flavors and juicy, tender meat. Glazed in a rich soy-based sauce and served over fluffy steamed rice, it’s the kind of meal that makes your taste buds light up with every bite. Whether you’re recreating a Japanese restaurant experience at home or just want something flavorful and quick, this dish delivers beautifully every time.

The caramelized exterior of the chicken, with its glistening coat of teriyaki sauce, not only looks mouthwatering but carries a deep umami flavor that’s perfectly balanced with a touch of sweetness. Garnished with fresh green onions and a sprinkle of sesame seeds, Teriyaki Chicken is not just a feast for the stomach—it’s a feast for the eyes as well.

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Why You’ll Love This Teriyaki Chicken

• It’s quick to prepare, making it perfect for weeknight dinners.
• You can customize it—use thighs or breasts, grill it, bake it, or pan-fry it.
• The homemade sauce tastes far better than anything store-bought.
• It’s naturally gluten-free if you use tamari instead of soy sauce.
• Great for meal prep—keeps well and reheats beautifully.

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Preparation Phase & Tools to Use

To make the perfect Teriyaki Chicken, a few essential tools will help streamline your process and ensure best results:

• Non-stick or cast-iron skillet: This is key for achieving that caramelized glaze without the chicken sticking to the pan.
• Sharp knife: For cleanly slicing your chicken before and after cooking.
• Mixing bowl: Needed for marinating the chicken and combining the sauce ingredients evenly.
• Tongs or spatula: Helps flip and move the chicken around without tearing it.
• Rice cooker or saucepan: For preparing the fluffy rice that pairs with the dish.

These tools ensure efficiency, safety, and precision in your cooking process, all while helping preserve the integrity and texture of your ingredients.

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Preparation Tips

Start by using skin-on, boneless chicken thighs for maximum juiciness and flavor. Marinate them for at least 15 minutes, but ideally 30 minutes or more, so the meat fully absorbs the sauce. When cooking, use medium-high heat to get a nice sear, but avoid crowding the pan to maintain even browning. If your sauce reduces too fast or starts to burn, add a splash of water to loosen it without diluting the taste too much. Lastly, let the chicken rest a few minutes before slicing to retain its juices. A little patience here goes a long way in delivering restaurant-quality texture.

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Ingredients for this Teriyaki Chicken

For the Chicken:

• 4 boneless, skin-on chicken thighs (or breasts if preferred)
• Salt and pepper to taste
• 1 tablespoon vegetable oil (for searing)

For the Teriyaki Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons mirin
• 2 tablespoons sake (optional, substitute with water or more mirin)
• 1 1/2 tablespoons brown sugar (or honey for a natural sweetener)
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch + 1 tablespoon water (optional for thicker sauce)

For Serving:

• Steamed white rice (short-grain preferred)
• Sesame seeds
• Thinly sliced green onions (scallions)

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Step 1: Prepare the Sauce

In a small bowl, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Stir until the sugar is dissolved. If you prefer a thicker sauce, mix cornstarch with water in a separate bowl and set aside to add later.

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Step 2: Season and Prep the Chicken

Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. This not only enhances flavor but also helps achieve a crispier sear.

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Step 3: Sear the Chicken

Heat 1 tablespoon of vegetable oil in a non-stick or cast-iron skillet over medium-high heat. Place the chicken skin-side down and sear for 5-6 minutes without moving it, allowing the skin to crisp. Flip and cook the other side for another 4-5 minutes until browned and nearly cooked through.

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Step 4: Add the Sauce

Reduce heat to medium. Pour the sauce mixture over the chicken in the skillet. Let it simmer and bubble gently, spooning the sauce over the chicken as it cooks. If you want a thicker glaze, stir in the cornstarch slurry now and continue cooking until the sauce thickens and coats the chicken well.

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Step 5: Rest and Slice

Once the chicken is cooked through and glazed, remove it from the skillet and let it rest for 3–5 minutes. This helps lock in the juices. Slice the chicken against the grain into bite-sized strips.

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Step 6: Serve and Garnish

Serve the sliced chicken over a warm bed of steamed white rice. Drizzle any remaining sauce from the skillet on top. Garnish generously with sesame seeds and freshly sliced green onions for extra flavor and a pop of color.

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Notes

Using boneless, skin-on chicken thighs gives the dish its signature juiciness and crisp texture. While chicken breasts can be substituted, they may require a shorter cook time to avoid drying out. The sauce is highly versatile—add chili flakes for heat or pineapple juice for a fruity twist. Don’t rush the caramelization process; the depth of flavor comes from reducing the sauce to a sticky glaze over low heat.

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Watch Out for These Mistakes While Cooking

• Skipping the sear: Browning the chicken adds flavor and texture; don’t skip it.
• Overcrowding the pan: Cook in batches if needed to allow for even browning.
• Burning the sauce: The sugar in the sauce can scorch quickly. Reduce the heat once you add the sauce.
• Using wet chicken: Always pat the chicken dry before searing to achieve a good crust.
• Not resting the chicken: Resting lets juices redistribute, making each bite tender and moist.

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Storage Instructions

Leftover Teriyaki Chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a skillet over low heat or microwave it with a splash of water to loosen the sauce. It also freezes well—just slice the chicken first and freeze with sauce in a zip-top bag or airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (based on 4 servings, without rice):

• Calories: 310
• Protein: 28g
• Carbohydrates: 10g
• Sugars: 7g
• Fat: 18g
• Saturated Fat: 4g
• Sodium: 680mg
• Fiber: 0g
• Cholesterol: 120mg

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Frequently Asked Questions

How long should I marinate the chicken?

You can marinate for as little as 15 minutes, but 30 minutes to 1 hour is ideal for deeper flavor.

Can I bake the chicken instead of pan-frying it?

Yes, bake at 400°F (200°C) for 20–25 minutes. Baste with sauce halfway through and broil at the end for caramelization.

Is teriyaki chicken healthy?

It can be! Using lean cuts, reducing sugar, and pairing with vegetables or brown rice makes it a balanced meal.

What can I serve with teriyaki chicken besides rice?

Try stir-fried vegetables, steamed broccoli, or a light cucumber salad. It also pairs well with noodles.

Can I make the sauce ahead of time?

Absolutely. Store the prepared sauce in the fridge for up to 1 week in an airtight jar or container.

What’s a good substitute for mirin?

You can use a mix of white wine and a pinch of sugar, or rice vinegar with added sugar to mimic the sweetness.

How do I know when the chicken is fully cooked?

Use a meat thermometer—internal temperature should reach 165°F (74°C). The juices should also run clear.

Can I make this dish spicy?

Yes, add chili flakes, a drizzle of sriracha, or even minced fresh chili to the sauce to kick up the heat.

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Conclusion

Teriyaki Chicken is more than just a takeout favorite—it’s a simple, satisfying dish you can recreate at home with confidence. The rich glaze, juicy chicken, and comforting rice make it perfect for both quick weeknight meals and impressive dinners. By mastering the sauce and using the right techniques, you’ll find yourself returning to this recipe again and again.

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