Chicken Teriyaki Recipe
Teriyaki Chicken boasts crispy white meat and veggies smothered in a homemade teriyaki sauce. All the Japanese flavors you love, ready in less than 30 minutes!
Chicken is the ultimate protein for easy and quick meals like this one. It cooks really fast, is delicious with almost any marinade or sauce, and appeals to kids and grown-ups alike. Enjoy more amazing ways to prepare chicken with this Chick-Fil-A Nuggets Copycat, Air-Fryer Drumsticks, and Cajun Alfredo Pasta!
Shredded Chicken Teriyaki
Teriyaki Chicken is my 30-minute twist on one of the most popular Japanese dishes ever! The secret is in the sauce— every ingredient is bursting with flavor, from the aromatics to the soy sauce, right down to the garnishes.
Once you’ve perfected that sticky-savory sauce, all it takes is a quick toss to make this fabulous stir-fry. Better yet, you can use this dish as the base for many meals. Top a rice bowl with it, toss it with some soba noodles, or shred it and use the meat as a filling for sliders. It reheats beautifully too, making it ideal for a make-ahead menu. A terrific recipe that keeps on giving!
What is Chicken Teriyaki?
The traditional version is broiled or grilled meat that’s then dipped into a thick and sticky soy sauce marinade. This 30-minute version has the same beautiful flavors, except we pan-sear the meat and toss it in the glaze for faster preparation.
Is Chicken Teriyaki healthy?
This version is no doubt healthier than anything you can get off a restaurant menu. We only use a little oil, sugar, and soy sauce to keep the sodium and the calories light.
White breast meat is very lean and protein-rich, too! Finally, the sauce is made from scratch, so it has none of the preservatives and unhealthy ingredients of the bottled version.
How do you make teriyaki sauce?
It’s a basic mix-and-simmer process. Combine the soy sauce with some water, finely minced ginger plus fresh garlic, and some sesame oil. To get that shiny, sticky consistency, we also mix in some brown sugar and a little honey.
Simmer all of that to dissolve the sugar, then boil. Thicken with a cornstarch slurry. Boil for a couple of minutes more until it becomes a sticky, deeply golden, and delicious glaze. That’s it!
What kind of meat is Chicken Teriyaki?
The most common cuts for this dish are filleted breast or thigh meat. This ensures that each piece cooks evenly, whether you do it in the pan or on the grill.
Sometimes, I keep the skin because the crispiness complements the sauce perfectly. But if I’m in the mood for something light, I leave it out. Feel free to adjust to your preference!
How do you make Teriyaki Chicken from scratch?
- Sear. Sauté the sliced veggies in hot oil until crisp and tender. Remove, then brown the chunks of breast meat until nice and golden.
- Make the teriyaki glaze. Blend all the sauce components. Boil, then use a slurry to thicken. Take off the heat once it becomes a thick and shiny glaze.
- Stir-fry. Return the seared breast chunks and veggies into the pan. Add the sauce, then toss evenly so each piece is coated with the glaze.
- Serve. Enjoy with some sliced green onions plus a sprinkling of sesame seeds on top!
- Make it vegetarian: Skip the meat and add some crispy tofu instead.
- Add other vegetables: Add some mushrooms, snow peas, julienned carrots, florets of broccoli and cauliflower, or baby spinach to the stir-fry.
- Make it less salty: For less saltiness, use light soy sauce with reduced sodium.
- Use other meats: Try this with some juicy thigh fillets or beef strips. Pork would work too!
What does teriyaki taste like?
It is savory, tangy, and sweet all at once. The aromatic ginger and garlic plus the toasted sesame oil make it taste unmistakably Asian. Finally, there’s a subtle caramelized flavor thanks to the sweeteners.
Can you make it in advance?
Yes. Make it, then store in the fridge or freezer. Whip up a lot of sauce while you’re at it! Bottle it up so you’re always ready to cook a stunning stir-fry.
What can you serve with Teriyaki Chicken?
Hot and fluffy white rice is always my first choice! A side of fried rice is another winner. Try it with soba noodles or some steamed vegetables, too.
How to store:
Make sure all the leftovers are cool first. Transfer to an air-tight container, then consume within 5 days if you’re storing it in the freeze. You can keep it up to 2 months by freezing. Thaw, then microwave until hot to reheat.
More Asian Recipes:
- Sweet and Sour Pork
- Skinny Mongolian Beef Noodles
- Beef and Broccoli Stir Fry
- Shrimp Fried Rice
- Korean Beef Bowl
- Slice the breast into similar-sized pieces so everything is evenly done.
- Add pepper flakes to the sauce if you like it spicy.
- Cook with very high heat so the dish gets stir-fried, not steamed.
TeriyakiChicken boasts crispy white meat and veggies smothered in a homemadeteriyaki sauce. All the Japanese flavors you love, ready in less than30 minutes!
- 3 chicken breasts boiled or shredded - or use rotiserrie chicken
- 1 1/2 cup water
- 1/4 cup brown sugar packed
- 1/3 cup soy sauce reduced-sodium
- 4 cloves garlic finely minced
- 1 teaspoon fresh ground ginger
- 1 tablespoon rice vinegar
- 1/8 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1/4 cup water cold
Boil the chicken breasts, for about 10-15 minutes.
In the meantime, place a medium saucepan over medium heat and combine all the sauce ingredients. Stir and bring to a simmer.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until fully dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce and stir until it thickens, if needed add more water to thin it out.
Add the chicken to a large bowl and shred it with two forks.
Pour the hot sauce on top, toss it well until coated. Serve with rice.
I have a beg of chicken pieces in my freezer. So I will be trying this recipe for dinner.
The chicken meat looks so great! It seems so tender and flavoful! I love dishes like this, yum!
Janeane M Davis
This recipe looks so delicious. I have some leftover chicken in the house I would like to use to try this recipe. It should be amazing.