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Teriyaki Chicken

Course: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Chicken: 2 hours
Servings: 4
Calories: 300kcal
Author: Angela Coleby
Here's a classic teriyaki chicken recipe that combines a sweet and savory glaze with tender, juicy chicken.
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Ingredients

  • 4 boneless skinless chicken breasts (or thighs, if preferred)
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • ½ cup soy sauce low-sodium preferred
  • ¼ cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 garlic cloves minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch optional, for a thicker glaze
  • 1 tablespoon water optional, to dissolve cornstarch

Instructions

  • Marinate the Chicken:
    Season the chicken with a little salt and pepper.
    In a bowl or a resealable plastic bag, combine half of the teriyaki marinade ingredients (soy sauce, rice vinegar, brown sugar, honey, garlic, and ginger).
    Add the chicken and marinate in the refrigerator for at least 30 minutes, up to 2 hours for extra flavor.
  • Prepare the Glaze:
    In a small saucepan, combine the remaining marinade ingredients (reserve any leftover marinade from the chicken).
    Bring the mixture to a simmer over medium heat.
    If you prefer a thicker glaze, mix the cornstarch with 1 tablespoon of water to create a slurry and stir it into the simmering sauce.
    Let the sauce simmer for a few minutes until it thickens slightly, then remove from heat.
  • Cook the Chicken:
    Heat the vegetable oil in a large skillet over medium-high heat.
    Remove the chicken from the marinade (discard the used marinade) and cook the chicken for about 5-7 minutes per side, or until it’s cooked through and has a nice, caramelized exterior.
    Alternatively, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, turning halfway through.
  • Glaze and Serve:
    Once the chicken is cooked, drizzle the warm teriyaki glaze over the top in the skillet.
    Let the chicken simmer with the glaze for an additional 2-3 minutes to soak in the flavors.
    Slice the chicken and serve it over steamed rice or with stir-fried vegetables.
    Garnish with sesame seeds and chopped green onions if desired.

Notes

  • Marinating:
    • Marinate the chicken for at least 30 minutes to absorb the flavors. For even more flavor, try marinating for 1–2 hours—but avoid over-marinating, as the acidity can start to break down the meat's texture.
  • Cooking Method:
    • Whether you pan-fry, bake, or grill the chicken, ensure it reaches an internal temperature of 165°F (74°C) for safe consumption.
    • If pan-frying, avoid overcrowding the pan so the chicken can sear nicely rather than steam.
  • Glaze Consistency:
    • For a thicker, stickier glaze, mix your cornstarch with water to make a slurry before adding it to the simmering sauce. Stir continuously to avoid lumps.
  • Flavor Balance:
    • Taste your glaze before drizzling it over the chicken. If it's too salty from the soy sauce, a little extra honey or a splash of water can help balance the flavors.
  • Resting Time:
    • After cooking, let the chicken rest for a few minutes before slicing. This helps the juices redistribute and keeps the meat tender and moist.
  • Serving Suggestions:
    • Serve with steamed rice or stir-fried vegetables, and garnish with sesame seeds and sliced green onions for added texture and flavor.
Enjoy cooking and have fun experimenting to find your perfect balance of flavors!

Nutrition

Calories: 300kcal | Carbohydrates: 15g | Protein: 35g | Fat: 8g