How do I make teriyaki chicken sauce from scratch?

To make teriyaki chicken sauce from scratch, combine ½ cup soy sauce, ¼ cup mirin (sweet rice wine), 2 tablespoons sugar, and 1 tablespoon sake or water in a small saucepan. Heat gently until the sugar dissolves completely. Mix 1 teaspoon cornstarch with 2 teaspoons water, then add to the simmering sauce. Cook for another 1-2 minutes until it thickens. This homemade sauce adds a perfect balance of salty and sweet flavors to your chicken.

What type of chicken is best for teriyaki chicken?

Boneless, skinless chicken thighs are ideal for teriyaki chicken because they stay tender and juicy during cooking. Chicken breasts can be used for a leaner option but may dry out faster. Cut the chicken into bite-sized pieces or strips for even cooking and easy marinating. Using thighs also helps absorb the teriyaki sauce more effectively for richer flavor.

Can I make teriyaki chicken ahead of time and reheat it?

Yes, teriyaki chicken can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or microwave until thoroughly heated. Adding a splash of water or extra sauce during reheating will keep the chicken moist. This makes it a convenient option for meal prepping.

What side dishes pair well with teriyaki chicken?

Teriyaki chicken pairs well with steamed white rice or brown rice, which helps balance the rich sauce. Steamed or stir-fried vegetables like broccoli, snap peas, or bell peppers add freshness and crunch. You can also serve it with a simple Asian-style salad or pickled vegetables to complement the sweet and savory flavors.

Is teriyaki chicken healthy?

Teriyaki chicken can be a healthy meal choice when prepared with lean cuts and controlled sugar in the sauce. Using chicken thighs provides protein and healthy fats, while homemade sauce lets you limit sodium and sugar content. Pairing it with vegetables and brown rice increases fiber and nutrients, making the dish both satisfying and balanced.

Teriyaki Chicken Recipe: Quick 30 Minute Weeknight Dinner

Name: Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: – Chicken breast, boneless-skinless, diced 1‑inch cubes 1 ¼ lb (≈ 570 g); – Olive oil (or any neutral oil) 1 Tbsp (≈ 15 ml); – Low-sodium soy sauce ¼ cup (≈ 60 ml) (or 2 ½ Tbsp regular soy sauce + 1 ½ Tbsp water); – Water ¼ cup (≈ 60 ml) (or 2 Tbsp water + 2 Tbsp mirin for extra flavor); – Honey 2 Tbsp (≈ 30 ml) (or extra brown sugar if preferred); – Light brown sugar, packed 1 ½ Tbsp (≈ 20 g) (dark or granulated sugar can be used); – Rice vinegar 1 Tbsp (≈ 15 ml) (apple cider vinegar or lemon juice work as substitutes); – Sesame oil ¼ tsp (≈ 1 ml) (optional; can be replaced with unrefined peanut oil, adjust to taste); – Fresh ginger, minced 2 tsp (≈ 4 g) (½ tsp dried ginger if needed); – Fresh garlic, minced 2 tsp (≈ 6 g) (or 1 tsp dried granulated garlic); – Cornstarch 2 tsp (≈ 5 g) (arrowroot starch works as a substitute); – Optional garnish: toasted sesame seeds and chopped green onions

Ingredients

– Chicken breast, boneless-skinless, diced 1‑inch cubes 1 ¼ lb (≈ 570 g)

– Olive oil (or any neutral oil) 1 Tbsp (≈ 15 ml)

– Low-sodium soy sauce ¼ cup (≈ 60 ml) (or 2 ½ Tbsp regular soy sauce + 1 ½ Tbsp water)

– Water ¼ cup (≈ 60 ml) (or 2 Tbsp water + 2 Tbsp mirin for extra flavor)

– Honey 2 Tbsp (≈ 30 ml) (or extra brown sugar if preferred)

– Light brown sugar, packed 1 ½ Tbsp (≈ 20 g) (dark or granulated sugar can be used)

– Rice vinegar 1 Tbsp (≈ 15 ml) (apple cider vinegar or lemon juice work as substitutes)

– Sesame oil ¼ tsp (≈ 1 ml) (optional; can be replaced with unrefined peanut oil, adjust to taste)

– Fresh ginger, minced 2 tsp (≈ 4 g) (½ tsp dried ginger if needed)

– Fresh garlic, minced 2 tsp (≈ 6 g) (or 1 tsp dried granulated garlic)

– Cornstarch 2 tsp (≈ 5 g) (arrowroot starch works as a substitute)

– Optional garnish: toasted sesame seeds and chopped green onions

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Instructions

1-Prep the chicken: Pat the diced chicken dry to remove any moisture for better browning.

2-Heat the pan: Warm 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat until it’s hot and ready.

3-Cook the chicken: Arrange the cubes in a single layer, leaving space between pieces. Brown the bottom side for 3-4 minutes, then turn and cook another 3 minutes, or until it reaches about 160°F (71°C).

4-Make the sauce: While the chicken cooks, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced ginger, minced garlic, and cornstarch in a small bowl until smooth.

5-Combine: Pour the sauce over the chicken and stir to coat evenly. Let it simmer for 30-60 seconds until the mixture thickens and becomes glossy.

6-Finish: Remove from heat and sprinkle with sesame seeds and sliced green onions if desired. Serve immediately over steamed rice with vegetables of choice.

Notes

🔪 Cut the chicken into uniform cubes so every piece browns evenly.
🌶️ Adjust sweetness or saltiness by adding a little more honey or a splash of extra soy sauce.
🛢️ Use any neutral oil (vegetable, peanut, grapeseed) if you prefer a higher smoke‑point for the stir‑fry.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir‑fry
Cuisine: Asian
Diet: Omnivore

Nutrition

Serving Size: 1 cup
Calories: 258
Sugar: 13 g
Sodium: 698 mg
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 15 g
Protein: 30 g
Cholesterol: 90 mg