Published September 29, 2021.This post may contain affiliate links. Please read my disclosure policy.
Bring your favorite Japanese take-out to your own kitchen with this delicious easy to make homemade teriyaki chicken recipe.
We absolutely love chicken in our house, but I totally get how easy it is to get in a rut with cooking the same old things repeatedly. If you are looking to try out a few new chicken recipes, then for sure make my drunken noodles or chicken fricassee.
Teriyaki Chicken
Chicken Teriyaki is simple to prepare recipe featuring lightly marinated chicken that is pan-seared and then braised in sweet soy and mirin-based sauce that thickens as it cooks with the chicken. While there are several variations and cultures that make chicken teriyaki, this recipe specifically is Japanese-based.
The typical cut of chicken used in chicken teriyaki is boneless skinless thigh meat due to its ability to stay moist, flavorful, and tender with slightly longer than normal cooking times. I used my homemade teriyaki sauce in this recipe which really helps elevate the flavor.
How to Make Teriyaki Chicken
Use these easy-to-follow instructions for making this delicious homemade teriyaki recipe:
Prepare the chicken to ensure it is skinless and boneless.
Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined.
Next, thoroughly mix in the corn starch until combined.
Cook the chicken, in batches, if necessary, in a large frying pan over medium heat for 3-4 minutes per side or until lightly browned.
Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup.
Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep the chicken warm in the sauce on very low heat or no heat and cover it for 20-30 minutes before serving.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of chicken and sauce to a small pan over low heat and heat until the chicken is warmed. You can also microwave until warm.
chef notes + tips
- You can serve this teriyaki chicken with rice, noodles, or vegetables.
- Feel free to use boneless skinless chicken breasts or drums.
- I prefer to use peanut oil or sesame oil in this recipe.
- If you do not have access to mirin, you can use sherry wine.
- You may need to cook the chicken in batches if your pan isn’t big enough. If this is the case add all the chicken back to the pan before pouring in the teriyaki sauce.
- Occasionally stir the sauce and move the chicken around to ensure it cooks.
More Chicken Recipes
- Chicken Marsala
- Coq Au Vin
- Chicken Adobo
- Souvlaki
- Chicken Salad
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Easy Homemade Teriyaki Chicken Recipe
5 from 20 votes
Bring your favorite Japanese take-out to your own kitchen with this delicious easy to make homemade teriyaki chicken recipe.
Servings: 6
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Ingredients
- 2 ½ to 3 pounds boneless skinless chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon mirin or sherry wine
- 1 egg yolk
- 3 finely minced garlic cloves
- ¼ cup corn starch
- 3 tablespoons peanut oil
- 1 cup teriyaki sauce
- salt and pepper to taste
Instructions
Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined.
Next, thoroughly mix in the corn starch until combined.
Pour the cooking oil into a large frying pan or rondeau pot and heat on medium heat for 3 minutes.
Place in the chicken thighs and cook for 3-4 minutes per side, they should be lightly browned.
Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through.
Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions.
Notes
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep the chicken warm in the sauce on very low heat or no heat and covered for 20-30 minutes before serving.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of chicken and sauce to a small pan over low heat and heat until the chicken is warmed. You can also microwave until warm.
You can serve this teriyaki chicken with rice, noodles, or vegetables.
Feel free to use boneless skinless chicken breasts or drums.
I prefer to use peanut oil or sesame oil in this recipe.
If you do not have access to mirin, you can use sherry wine.
You may need to cook the chicken in batches if your pan isn’t big enough. If this is the case add all the chicken back to the pan before pouring in the teriyaki sauce.
Occasionally stir the sauce and move the chicken around to ensure it cooks.
Nutrition
Calories: 365kcalCarbohydrates: 14gProtein: 40gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 212mgSodium: 2199mgPotassium: 581mgFiber: 1gSugar: 8gVitamin A: 89IUCalcium: 34mgIron: 3mg
Course: Main
Cuisine: Japanese
Author: Chef Billy Parisi
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39 comments
- Cindy Meyers
If using chix breast in place of thighs should I use same amount?
- Reply
I’m going to push you here, but what would be your intution?
- Reply
- Chris C
Easy. Taste great!
- Reply
- Chef Billy Parisi
thank you for trying this!
- Reply
- Lenora Blizzard
Easy to make and my kids loved it! Another homerun by Chef Parisi.
- Reply
- Chef Billy Parisi
Glad they enjoyed, thanks for trying this!
- Reply
- Kathy
So easy and best chicken teriyaki I have ever eaten!!! Make it!! You will love it!!
- Reply
- Jayne Rossi-Elliott
We made this recipe last night and it was delicious! It will definitely go into our weeknight rotation!
- Reply
fc
- Reply
- Bianca
Outstanding! So simple and satisfying.
- Reply
fantastic!
- Reply
- Judi Walton
I made Chef Parisi’s Chicken Teriyaki exactly as the recipe is written, and I can’t recommend it highly enough! The teriyaki sauce is perfect; not too sweet and super easy to make. I’ve never made boneless skinless chicken thighs before, so I was flying blind. The chicken was incredible, simple to make, moist and delicious. I served it over Jasmine rice and with roasted broccoli on the side. Dang good!
- Reply
- Cindy
This was very easy, quick and very delicious!! We loved it and will be making this again.. Thank you
- Reply
- Bill Judge
Incredible! I typically avoid teriyaki foods as they are usually too sweet for my savory palate. But your chicken teriyaki is pure umami! It is now been just two nights, since we first tried this dish, and, although we made enough to feed a small army, there is no longer any leftovers! delicious!
- Reply
- Sandy Bryan
Yes! Last night. It was exceptional. Will definitely be making again, and again, and again! ❤️ Thanks for the recipe, Chef Billy!
- Reply
- Sandy Bryan
I made this tonight! It is fabulous, so good. Served with rice, steamed broccoli, and a couple of dumplings. It was a very satisfying and delightful meal! Thank you, Chef Billy, for the recipe. I’ll certainly make it again.
- Reply
- sue
Taste yummy thank you Chief Billy👋😁😋🤩
- Reply
- Jodi
I made this recipe the day I saw Billy’s video. My husband and I loved it! It was so easy to make and so delicious! Billy provides the best tips and tricks on food prep, timing, etc. Thank you, Billy!
- Reply
- Peggy
Made this last night. It was quick, easy and delicious. Definitely on my rotation whenever I am in a hurry
- Reply
perfect!!
- Reply
- Lavinia Haase
I have not cooked with Dry Sherry Wine. Where would I purchase this? Preference o. Which brand to try?
- Reply
grocery store. All brands are the same.
- Reply
- Elizabeth
We love this recipe….simple but delicious. Very easy to follow recipe and only takes about 30 minutes to make.
- Reply
awesome!
- Reply
- Shawn Gatto
Easy and delicious! Definitely make the Homemade sauce.
And rinse that rice 😉- Reply
nice
- Reply
- Janette
Quick, easy, and delicious. I made this dish last night. I easily cut the recipe down for just myself. I used one chicken thigh, which was enough to have some left. I did add some broccoli….my Mama always said you have to have some green veggies for supper….I made enough rice to have fried rice also.
Oh….and I did add some red pepper flakes to kick up the spice…just my preference as with any stir-fry.
Definitely on meal rotation…..- Reply
Excellent!
- Reply
- Trudy Osborne
I only had boned thighs and it was delicious- I just cooked till they were done!
- Reply
Great job on making it work!
- Reply
- Susan
Sweet or dry sherry?
- Reply
always dry
- Reply
- Sue Davis
I made this the other night for friends. Everyone loved it and the chicken was really tender. Sauce was tasty, and the presentation was nice with the sesame seeds and green onions. I like that I have leftover sauce to make this again. I needed a little extra cornstarch as I had a lot of thighs in the pan, but I just diluted it with water, whisked it together and added it at the end. Delicious
- Reply
Awesome
- Reply
- Irina
Made this sauce two times already. Excellent!
- Reply
thank you so kindly!!
- Reply
- Aileen Munro
This Chicken Teriyaki recipe is so tasty and easy.
- Reply
- Audrée Charbonneau
Very yummy!
- Reply
