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    Home » Chicken & Poultry

    Easy Teriyaki Chicken Recipe

    Published: Jun 18, 2020 / Updated: Nov 29, 2020 / 43 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This easy teriyaki chicken recipe has the most tender, delicious chicken coated in a sweet teriyaki sauce. Skip the takeout... this is ready in half an hour!

    easy teriyaki chicken in a white bowl with rice
    Photos and recipe updated 6/2020

    This post was originally published on November 30, 2018. I updated the recipe to make it better, added more tips to the blog post, and took new photographs.

    This is definitely a North American style chicken teriyaki. Traditional teriyaki sauce uses sake, but I decided to omit it since not everyone will want to buy it just for this recipe. Also, I do use mirin, but I use a grocery store version of it that's more easily accessible to most people. 

    There's really not much to this recipe, so it's perfect for a simple weeknight dinner. If you've finally decided to learn how to make teriyaki chicken in your own kitchen, you've come to the right place!

    I also have an Instant Pot teriyaki chicken recipe if you'd rather make it in there.

    teriyaki chicken in a cast iron skillet

    What's in teriyaki sauce?

    Garlic, brown sugar, fresh ginger, mirin (sweet Japanese rice wine), soy sauce, rice wine vinegar, and water. I also add some cornstarch to thicken it.

    I don't go too crazy with the garlic or ginger in this recipe, so feel free to add more if more zing is your thing.

    What is mirin?

    Mirin is a sweet Japanese rice wine (similar to sake but with more sugar) that helps give teriyaki sauce its signature flavor. Most grocery stores will carry a version of it (I use Kikkoman brand - it's described as "mirin style sweet cooking seasoning"), which is fine for this recipe. If you want something a little more authentic, you may want to check an Asian foods specialty shop.

    Mirin substitutions: If you don't have mirin, try a dry sherry or sweet marsala wine. If you want to do a bit of experimenting, Bon Appetit magazine suggests that dry white wine or rice vinegar will also work, BUT you will need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use... so be sure to give the sauce a taste to ensure that it's to your liking. This will also change the amount of sauce that's made, so I would be pretty careful with this particular recipe to ensure it thickens properly etc.

    teriyaki chicken recipe collage (teriyaki sauce in a prep bowl and cooked chicken on a white plate)

    Recipe notes & tips:

    • The sauce is quite thick and rich. There isn't a ton of it, but it's sweet and a little goes a long way IMO.
    • The second batch of chicken tends to cook a little faster because the pan is hot, so you may need to turn down the heat a little bit if the pan starts smoking too much. 
    • The cornstarch helps give the chicken a nice crispy outside and tender inside. It also helps thicken up the sauce quickly.
    • You can definitely use chicken thighs instead if you prefer!
    • Using a splatter guard helps make clean-up easier. I also love using kitchen tongs for quickly turning the chicken. 

    What to serve with teriyaki chicken

    I love to serve teriyaki chicken with rice (jasmine is my favorite) and scallions on top. It also goes well with broccoli, sweet corn, and green beans as well.

    Love Asian-inspired chicken recipes? Try my Honey Chicken or this Pineapple Chicken Recipe.

    close-up of the best teriyaki chicken recipe (in a skillet)

    Questions about this recipe? Let me know in the comments below. Tag me #saltandlavender on Instagram so I can see your creations!

    easy teriyaki chicken in a white bowl with rice

    Easy Teriyaki Chicken

    This easy teriyaki chicken recipe has the most tender, delicious chicken coated in a sweet teriyaki sauce. Skip the takeout... this is ready in half an hour!
    4.94 from 15 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Asian American
    Servings 4
    Calories 333 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 2 chicken breasts cut into 1" pieces
    • 1/2 teaspoon garlic powder
    • Pepper to taste
    • 3 tablespoons cornstarch
    • 3 tablespoons olive oil divided
    • Garnish (optional): chopped scallions & sesame seeds to taste

    Sauce Ingredients:

    • 1/4 cup brown sugar (packed)
    • 1 teaspoon fresh ginger grated
    • 2 cloves garlic minced
    • 3 tablespoons mirin see note
    • 2 tablespoons soy sauce
    • 1 teaspoon rice vinegar (or apple cider vinegar)
    • 1/2 cup water
    • 1 tablespoon cornstarch

    Instructions
     

    • Add the sauce ingredients to a small bowl and whisk together.
    • Cut the chicken into about 1" pieces and add it to another bowl. Add the garlic powder and pepper and stir until coated, then add the cornstarch and stir again to coat.
    • Add 2 tablespoons of oil to a skillet. Let it heat for a few minutes over medium-high heat. Cook the chicken in 2 batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to make it easy) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). Transfer chicken to plate. For the second batch, I add another tablespoon of olive oil to the pan.
    • Once the second batch of chicken is done, add the chicken that's on the plate back to the pan. Stir in the sauce and let it bubble for a minute or so, until thickened. Serve immediately over rice with scallions & sesame seeds sprinkled on top.

    Notes

    • Mirin is a sweet Japanese rice wine. For this recipe, it's fine to use the grocery store version (found in the Asian foods aisle near soy sauce etc.). I use Kikkoman brand.
    • Handy trick: the ginger is much easier to grate if it's frozen. I always keep some fresh ginger in the freezer and I use my Microplane grater/zester to easily grate it. 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 333kcalCarbohydrates: 27gProtein: 25gFat: 13gSaturated Fat: 2gCholesterol: 72mgSodium: 738mgPotassium: 455mgFiber: 1gSugar: 17gVitamin A: 34IUVitamin C: 2mgCalcium: 20mgIron: 1mg
    Keyword teriyaki chicken recipe
    Author Natasha Bull
    « Easy Bacon and Cabbage Recipe
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    1. Deb says

      January 22, 2023 at 9:31 PM

      This is one of my husband’s faves! As soon as he’s finished his plate, he says, “Please tell me there’s more.” ❤️

      Reply
      • Natasha says

        January 23, 2023 at 9:31 AM

        Aww love it!

        Reply
    2. Teri Salsberry says

      January 19, 2023 at 8:47 PM

      Easy and delicious

      Reply
      • Natasha says

        January 19, 2023 at 9:44 PM

        Thank you!!!

        Reply
    3. CK says

      January 19, 2023 at 7:40 PM

      5 stars
      Wow is this sauce good. I couldn't find mirin after looking everywhere so used Japanese Rice Vinegar and apple cider vinegar. Worked fine. I also used one LARGE chicken breast instead of two just to save $. And it was absolutely perfect for 2.
      Your recipes are amazing and have completely changed how we cook. Thank you for like the millionth time 🙂

      Reply
      • Natasha says

        January 19, 2023 at 9:45 PM

        I'm so glad it worked out!! You're very welcome! 😀

        Reply
    4. Kate says

      November 18, 2022 at 5:47 PM

      5 stars
      Yum! Thanks! I made this and it came out great. I added red pepper and snap peas and it came out perfect!

      Reply
      • Natasha says

        November 18, 2022 at 5:52 PM

        Fantastic!! Glad it was a hit, Kate! Those additions sound yummy!

        Reply
    5. Karen says

      July 9, 2022 at 7:11 PM

      5 stars
      That's the best recipe that I've tried! Turned out perfectly!

      Reply
      • Natasha says

        July 10, 2022 at 9:39 AM

        Thank you so much, Karen!

        Reply
    6. Vanessa says

      July 7, 2022 at 10:14 PM

      5 stars
      I made this tonight for the first time ever and it came out effing amazing. I was hesitant to cook because making meals with a new recipe can get annoying if it doesn’t turn out great, but I had most of the ingredients so I just went for it. It turned out amazing. I had two large chx breasts so I doubles the sauce ingredient and it came out perfect!! Will definitely be using this website for my recipes.

      Reply
      • Natasha says

        July 8, 2022 at 12:48 PM

        Yay!! I'm so happy that it worked out, Vanessa. Let me know if you try anything else. 🙂

        Reply
    7. Laura says

      May 20, 2022 at 11:19 AM

      5 stars
      This is an amazing recipe, we all love it here. My question is though, could I cook it today and reheat for lunch tomorrow?

      Reply
      • Natasha says

        May 20, 2022 at 11:24 AM

        I'm so glad you like it!! 🙂 Yes, that should be fine, but I do find when reheating that one usually ends up with less sauce. It'll get a bit thicker, and be sure to warm it slowly over a low heat so the chicken doesn't dry out.

        Reply
    8. Amanda says

      May 20, 2022 at 10:07 AM

      5 stars
      Easy and delicious

      Reply
      • Natasha says

        May 20, 2022 at 10:41 AM

        Thank you!!

        Reply
    9. Lindsey says

      April 6, 2022 at 9:28 AM

      5 stars
      So tasty! I doubled the sauce as my chicken breasts were fairly large (a little less than 2lbs of chicken), and it was perfect. Stirred in a couple shakes of crushed red pepper flakes as well for a little heat. Will be making again!

      Reply
      • Natasha says

        April 6, 2022 at 10:08 AM

        I'm so glad you enjoyed it, Lindsey! Thanks for your review!

        Reply
    10. Monika says

      March 21, 2022 at 7:37 PM

      This was amazing! My two teens declared it as their favorite meal. So easy and so good!

      Reply
      • Miranda @ Salt & Lavender says

        March 21, 2022 at 8:40 PM

        That's quite the compliment!! So happy your family enjoyed it, Monika! 🙂

        Reply
    11. Cristal says

      March 5, 2022 at 6:18 PM

      4 stars
      Before ordering out I figured I’d stop by here because your chicken recipes (and your pasta recipes too) never disappoint. Always quick and easy. Always flavorful. This was exactly what I was craving. Next time I might just add a little extra garlic powder when seasoning the chicken. But what can I say, I’m a garlic lovin’ gal.

      Reply
      • Natasha says

        March 5, 2022 at 9:48 PM

        Yay!! That's great. I'm so pleased you enjoyed it, Cristal! 🙂 Appreciate your review. I too always add more garlic to everything haha.

        Reply
    12. Tara says

      December 23, 2021 at 3:49 PM

      5 stars
      This recipe was quick, easy and tasty! Not too sweet either. We served this with rice and cooked down some broccoli before putting chicken back in the pan after the initial browning. Great! Will make this again!

      Reply
      • Natasha says

        December 23, 2021 at 4:44 PM

        I'm so pleased you enjoyed it, Tara! Thanks for your review!

        Reply
    13. Addies Mom says

      June 28, 2021 at 6:46 PM

      5 stars
      This was excellent and going into our regular rotation. The things I did different is use vermouth instead of mirin because I just can’t find it a Kroger or Safeway I’m going to have to go to one of the big box liquor stores. It worked but I’m sure it would be even better with the correct wine. Thanks for a well written delicious recipe - love your Instagram posts.

      Reply
      • Natasha says

        June 29, 2021 at 10:03 AM

        I'm so pleased you enjoyed it! And I appreciate you following along. 🙂 Not sure if you saw the note in the blog post re: the mirin. Did you check in the Asian foods aisle? I usually get my mirin from Safeway. I don't buy the "proper" stuff usually since it's not as accessible to my readers, but using it would certainly make this recipe even better.

        Reply
    14. Cynthia Taffet says

      May 14, 2021 at 8:54 AM

      What brand or type of skillet would you recommend? Thanks

      Reply
      • Natasha says

        May 14, 2021 at 10:40 AM

        Hi! Any skillet you own should be fine. I typically use my Le Creuset enameled cast iron skillets for the bulk of my cooking (pictured is a 10.25").

        Reply
    15. Alan says

      April 21, 2021 at 2:30 PM

      5 stars
      This was great. I jacked this up to 12 whole thighs with skin, and quintupled the ingredients. I had to get the Kikkoman Mirin from Amazon. My grocery store had every other Kikkoman on the planet except the Mirin. And there was no Mirin at the liquor store either. I cover cooked the thighs after browning in two pans for 25 minutes for doneness. This thing is idiot proof. Will make again.

      Reply
      • Natasha says

        April 21, 2021 at 6:20 PM

        Haha I love that... that's a lot of chicken! I'm so pleased it worked out for you, Alan. That's so strange that they had everything but the mirin.

        Reply
    16. François Meehan says

      March 2, 2021 at 6:50 PM

      Excellent recipe! Did not find Mirin sauce, used dry white wine and honey. Came out really good, no leftovers...

      Reply
      • Natasha says

        March 3, 2021 at 9:21 AM

        I'm so happy you enjoyed it even without the mirin! 🙂

        Reply
    17. Suzanne Cerione says

      February 20, 2021 at 11:59 AM

      5 stars
      Fantastic recipe! I tweaked it a bit. Instead of 3 tbs of Miren, I used 2 and added a tsp of sesame oil, and added more ginger! Thanks for sharing!! 🙂

      Reply
      • Natasha says

        February 20, 2021 at 12:27 PM

        You're welcome!! 🙂 So glad you liked it.

        Reply
    18. Ilene Levin says

      September 3, 2020 at 4:09 PM

      5 stars
      Once again...another incredibly tasty recipe by Natasha! My family loved it! We will definitely be making it again and again!

      Reply
      • Natasha says

        September 4, 2020 at 8:31 AM

        Yay!! So happy to hear that! Thanks for letting me know 🙂

        Reply
    19. Sue Benbow says

      August 1, 2020 at 3:20 PM

      Another lovely recipe.Quick, easy and so tasty.

      Reply
      • Natasha says

        August 2, 2020 at 12:28 PM

        Wonderful! Thank you, Sue!

        Reply
    20. Abi says

      June 21, 2020 at 3:44 PM

      5 stars
      Absolutely stunning dish. A recipe for the whole family. I loved the pop of flavours and my kids loved it too! No chilli and it certainly wasn’t missed as this dish is bursting with flavour!
      Thank you xx

      Reply
      • Natasha says

        June 21, 2020 at 4:02 PM

        I am so happy you all enjoyed it, Abi!! Thanks so much for commenting. 🙂

        Reply
    21. Shelby says

      May 12, 2020 at 3:24 PM

      5 stars
      Loved this dish!

      Reply
      • Natasha says

        May 12, 2020 at 7:44 PM

        So happy to hear that! Thanks for letting me know! 🙂

        Reply
    22. Natasha says

      January 10, 2019 at 6:28 PM

      Hi! Did you coat the chicken with cornstarch like the recipe suggests? I found that more than enough for the sauce to thicken sufficiently. Prep time definitely can vary; I just do it based on how long it takes me and usually add on a minute or two since I know not everyone is as fast. Did you mince the garlic? I didn’t leave the cloves whole (or I may have misunderstood your comment).

      Reply

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    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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