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!
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.
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.
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.
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
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.
Deb says
This is one of my husband’s faves! As soon as he’s finished his plate, he says, “Please tell me there’s more.” ❤️
Natasha says
Aww love it!
Teri Salsberry says
Easy and delicious
Natasha says
Thank you!!!
CK says
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 🙂
Natasha says
I'm so glad it worked out!! You're very welcome! 😀
Kate says
Yum! Thanks! I made this and it came out great. I added red pepper and snap peas and it came out perfect!
Natasha says
Fantastic!! Glad it was a hit, Kate! Those additions sound yummy!
Karen says
That's the best recipe that I've tried! Turned out perfectly!
Natasha says
Thank you so much, Karen!
Vanessa says
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.
Natasha says
Yay!! I'm so happy that it worked out, Vanessa. Let me know if you try anything else. 🙂
Laura says
This is an amazing recipe, we all love it here. My question is though, could I cook it today and reheat for lunch tomorrow?
Natasha says
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.
Amanda says
Easy and delicious
Natasha says
Thank you!!
Lindsey says
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!
Natasha says
I'm so glad you enjoyed it, Lindsey! Thanks for your review!
Monika says
This was amazing! My two teens declared it as their favorite meal. So easy and so good!
Miranda @ Salt & Lavender says
That's quite the compliment!! So happy your family enjoyed it, Monika! 🙂
Cristal says
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.
Natasha says
Yay!! That's great. I'm so pleased you enjoyed it, Cristal! 🙂 Appreciate your review. I too always add more garlic to everything haha.
Tara says
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!
Natasha says
I'm so pleased you enjoyed it, Tara! Thanks for your review!
Addies Mom says
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.
Natasha says
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.
Cynthia Taffet says
What brand or type of skillet would you recommend? Thanks
Natasha says
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").
Alan says
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.
Natasha says
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.
François Meehan says
Excellent recipe! Did not find Mirin sauce, used dry white wine and honey. Came out really good, no leftovers...
Natasha says
I'm so happy you enjoyed it even without the mirin! 🙂
Suzanne Cerione says
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!! 🙂
Natasha says
You're welcome!! 🙂 So glad you liked it.
Ilene Levin says
Once again...another incredibly tasty recipe by Natasha! My family loved it! We will definitely be making it again and again!
Natasha says
Yay!! So happy to hear that! Thanks for letting me know 🙂
Sue Benbow says
Another lovely recipe.Quick, easy and so tasty.
Natasha says
Wonderful! Thank you, Sue!
Abi says
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
Natasha says
I am so happy you all enjoyed it, Abi!! Thanks so much for commenting. 🙂
Shelby says
Loved this dish!
Natasha says
So happy to hear that! Thanks for letting me know! 🙂
Natasha says
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).