Easy Glazed Chicken Recipe
You know those nights? The ones where the fridge looks a bit sparse, the clock is ticking towards dinner, and you *really* don’t want to resort to takeout again? Yeah, I have those nights *all the time*. And that’s exactly when this teriyaki chicken recipe swoops in like a culinary superhero. It’s the dish I always go to when I want something incredibly flavorful, satisfying, and surprisingly simple. Honestly, it’s a game-changer. It’s the kind of meal that makes my whole family happy, and even better, it’s a great way to use up whatever bits of chicken I have on hand. Forget those bland, overly sweet versions you might have tried; this teriyaki chicken is the real deal, bursting with that perfect balance of savory, sweet, and umami. It’s got that glossy, caramelized finish that just screams comfort food, but with an Asian-inspired twist that feels a little bit special. If you’ve ever been intimidated by making your own teriyaki sauce, trust me, you can totally do this. It’s even better than the restaurant versions, and you control exactly what goes in. Plus, the smell that fills your kitchen while it’s cooking? Pure magic. It’s my go-to, my reliable favorite, the teriyaki chicken that never disappoints.
What is Teriyaki chicken?
So, what exactly *is* this wonderful thing we call teriyaki chicken? At its heart, it’s chicken that’s been marinated in and then often coated with a classic teriyaki sauce. The name “teriyaki” itself comes from the Japanese word ‘teri,’ which refers to the shine or glaze that’s achieved by broiling or grilling the food in the sauce, and ‘yaki,’ meaning grill or pan-fry. So, it’s essentially grilled or pan-fried food with a shiny glaze. Think of it as a flavor bomb of sweet and savory goodness that clings perfectly to tender pieces of chicken. It’s not just about the sauce, though; it’s about how that sauce transforms the chicken, creating these amazing crispy edges and succulent interiors. It’s a concept that’s become super popular worldwide, and for good reason. It’s approachable, adaptable, and just plain delicious. This version focuses on creating that authentic, deeply satisfying flavor profile right in your own kitchen, without any fuss.
Why you’ll love this recipe?
Honestly, there are so many reasons why this teriyaki chicken recipe has earned a permanent spot in my recipe rotation. First and foremost, the FLAVOR. It’s just out of this world. The sauce hits all the right notes: it’s savory from soy sauce, slightly sweet from brown sugar and honey, with a hint of tang from mirin and ginger. It creates this incredible sticky, glossy coating that caramelizes beautifully in the pan. It’s the kind of flavor that makes you close your eyes and savor every bite. Then there’s the SIMPLICITY. I know, I know, homemade sauce can sound daunting, but this is truly foolproof. You just whisk a few ingredients together, and bam! You’ve got a gourmet-level sauce. The whole meal comes together so quickly, which is a lifesaver on busy weeknights when the last thing I want to do is spend hours in the kitchen. It’s also incredibly COST-EFFECTIVE. Most of the ingredients are pantry staples, and chicken thighs are usually pretty budget-friendly. You get so much flavor and satisfaction without breaking the bank. And let’s talk about VERSATILITY! This teriyaki chicken is a chameleon. You can serve it over fluffy rice with some steamed broccoli for a classic meal, toss it into noodles, stuff it into lettuce wraps, or even add it to a stir-fry. It’s a recipe that keeps on giving. What I love most about this particular teriyaki chicken is that it *tastes* like you slaved away all day, but the reality is you were probably done in under 30 minutes. It’s that perfect blend of effortlessness and exceptional taste. If you enjoy recipes like my Honey Garlic Chicken or my Sticky Sesame Chicken, you’re going to adore this teriyaki chicken because it shares that same craveable sweet and savory profile.
How do I make Teriyaki Chicken?
Quick Overview
This teriyaki chicken recipe is all about creating maximum flavor with minimal fuss. We’ll start by making a quick, incredibly flavorful teriyaki sauce from scratch. Then, we’ll cook bite-sized pieces of chicken until they’re golden brown and succulent. Finally, we’ll toss that gorgeous chicken in our homemade teriyaki sauce until it’s beautifully coated and glistening. It’s a simple, direct approach that guarantees a fantastic result every single time. No marinating needed, no complicated steps – just pure, unadulterated deliciousness.
Ingredients
For the Chicken:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Chicken thighs are my absolute favorite here because they stay so juicy and tender, even with the quick cooking. But breasts work great too if that’s what you have! Just keep an eye on them so they don’t dry out.
1 tablespoon neutral oil (like vegetable or canola). You can also use a bit of sesame oil for an extra layer of flavor, but a neutral oil is best for high-heat cooking.
Salt and freshly ground black pepper, to taste. A little seasoning before cooking helps build flavor.
For the Teriyaki Sauce:
½ cup soy sauce (low-sodium is fine if you prefer, just adjust other seasonings). I always opt for a good quality soy sauce, it really makes a difference in the depth of flavor.
¼ cup packed light brown sugar. This gives that lovely caramelization and sweetness.
¼ cup honey. Adds another layer of sweetness and that signature sticky texture.
2 tablespoons mirin (Japanese sweet rice wine). If you don’t have mirin, you can substitute with dry sherry or even a tablespoon of white wine vinegar with a pinch of sugar, but mirin adds a unique subtle sweetness and complexity.
1 tablespoon grated fresh ginger. Don’t skip the fresh ginger! It’s essential for that bright, zesty kick. I usually just grate it on a microplane.
1-2 cloves garlic, minced. Again, fresh garlic is key for that pungent, savory aroma. Mince it finely so it distributes evenly.
1 tablespoon cornstarch. This is our secret weapon for thickening the sauce into that perfect glossy glaze. Mix it with a little cold water first to avoid lumps.
For Garnish (Optional but Recommended):
Sesame seeds, toasted. Adds a lovely nutty crunch and visual appeal.
Sliced green onions (scallions). For a fresh, oniony bite and a pop of color.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get a large skillet or wok nice and hot over medium-high heat. Add your neutral oil and let it shimmer. A hot pan is crucial for getting a good sear on the chicken, which adds flavor and texture. Don’t overcrowd the pan; you might need to cook the chicken in batches, which is totally fine. Overcrowding will steam the chicken instead of searing it.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until it forms a smooth slurry. This is important to prevent lumps in your sauce. Set this aside.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the soy sauce, brown sugar, honey, mirin, grated ginger, and minced garlic. Give it a good stir until the brown sugar is mostly dissolved. This is your flavor base!
Step 4: Combine
Add the cut chicken pieces to your hot skillet in a single layer. Season them lightly with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Don’t worry if there are a few browned bits stuck to the pan – that’s where the flavor is!
Step 5: Prepare Filling
Once the chicken is cooked, pour the prepared teriyaki sauce mixture into the skillet with the chicken. Bring it to a simmer, stirring to combine everything. Let it bubble for about 1-2 minutes.
Step 6: Layer & Swirl
Now, give your cornstarch slurry a quick re-whisk (it settles) and slowly pour it into the simmering sauce while stirring continuously. Keep stirring for another 1-2 minutes, or until the sauce thickens to a beautiful, glossy glaze that coats the chicken. You’ll see it transform right before your eyes!
Step 7: Bake
This recipe doesn’t typically require baking in an oven, but you can certainly do so if you prefer. If you want to bake it, transfer the coated chicken to a baking dish and bake at 375°F (190°C) for 10-15 minutes, until the glaze is bubbly and caramelized. However, I usually finish it right on the stovetop as described in step 6, which is faster and just as delicious!
Step 8: Cool & Glaze
Remove the skillet from the heat. If you baked it, take it out of the oven. Let it sit for a minute or two; the glaze will continue to thicken slightly. If you like, you can add a little extra drizzle of honey or a splash more soy sauce at this stage to adjust the glaze consistency and flavor to your liking.
Step 9: Slice & Serve
Spoon the teriyaki chicken over your favorite rice. Garnish with toasted sesame seeds and sliced green onions for a beautiful presentation and an extra pop of flavor and texture. Serve immediately while it’s hot and the glaze is perfectly sticky!
What to Serve It With
This teriyaki chicken is incredibly versatile, making it perfect for any meal of the day or even a satisfying snack. For a classic, wholesome BREAKFAST, I love serving it over a small bed of fluffy white rice with a perfectly fried egg on top. The runny yolk mixes with the teriyaki glaze and rice – it’s divine! If you’re feeling a bit fancy or planning a weekend BRUNCH, this teriyaki chicken makes a fantastic addition to a build-your-own bowl bar. Think along the lines of sushi bowls with pickled ginger, edamame, and avocado. It also pairs beautifully with a light, crisp sake or a refreshing green tea. As a decadent DESSERT, it might sound unusual, but a small portion of teriyaki chicken can surprisingly work as a savory counterpoint to something slightly sweet, like a palate cleanser before a richer dessert, or even mixed into a unique savory ice cream (don’t knock it ’til you try it!). For those cozy, comforting SNACKS, I often just grab a forkful straight from the pan – it’s that good! But for a slightly more composed snack, I’ll serve it with some crunchy cucumber slices or in mini lettuce cups. My family also loves it mixed into leftover rice for a quick and delicious fried rice the next day. We’ve even put it in soft tacos with shredded cabbage and a drizzle of sriracha mayo, and that was a huge hit!
Top Tips for Perfecting Your Teriyaki Chicken
Over the years, I’ve learned a few tricks that make this teriyaki chicken recipe go from good to absolutely unforgettable. First, regarding the Zucchini Prep (oops, wrong recipe! Let’s stick to chicken!). For the chicken itself, the biggest tip is to ensure your chicken is patted *completely* dry before you add it to the pan. Moisture is the enemy of searing! A dry surface will allow the chicken to get nicely browned and develop those delicious crispy bits, rather than just steaming. Don’t be afraid to get a good sear on it; those little browned bits are packed with flavor and will dissolve into the sauce. When it comes to MIXING ADVICE for the sauce, always whisk your cornstarch slurry really well. If you notice any lumps, you can push it through a fine-mesh sieve before adding it to the simmering sauce. Also, make sure your sauce ingredients are well combined *before* adding the cornstarch. This ensures everything emulsifies nicely. For the SWIRL CUSTOMIZATION, which really applies to how you stir the sauce as it thickens, don’t be afraid to swirl your pan or stir continuously when adding the cornstarch. This helps create an even, glossy glaze. If you prefer a thicker glaze, you can add a little more cornstarch slurry (dissolve 1 teaspoon cornstarch in 1 tablespoon water). If it’s too thick, you can loosen it with a tiny splash of water or soy sauce. For INGREDIENT SWAPS, if you don’t have mirin, a good substitute is dry sherry with a teaspoon of sugar, or even rice vinegar with a bit more honey. For the soy sauce, tamari is a great gluten-free option. If you’re out of honey, maple syrup can work, but it will impart a slightly different flavor. For the ginger and garlic, while fresh is best, you can use about ½ teaspoon of ground ginger and ½ teaspoon of garlic powder in a pinch, though the flavor won’t be as vibrant. When it comes to BAKING TIPS (if you choose to bake), make sure your oven is fully preheated. Position the oven rack in the center for even cooking. Keep an eye on it, as glazes can go from perfect to burnt quite quickly. The doneness test for chicken is usually when it reaches an internal temperature of 165°F (74°C), but for thighs, I often cook them a little past that to ensure maximum tenderness. Finally, for GLAZE VARIATIONS, feel free to add a dash of sriracha or a pinch of red pepper flakes to the sauce for a little heat. A squeeze of fresh lime juice at the end can brighten up the flavors. You could also stir in a teaspoon of toasted sesame oil right at the end for an extra nutty aroma.
Storing and Reheating Tips
This teriyaki chicken is so good that sometimes I make a double batch just to have leftovers. And thankfully, it stores and reheats beautifully! For ROOM TEMPERATURE storage, I usually don’t leave it out for more than two hours, just to be safe. If it’s a cooler day, it might be okay a bit longer, but I’m always cautious. Once it’s cooled down a bit, I transfer it to an airtight container. In the REFRIGERATOR, this teriyaki chicken will last for about 3-4 days. I always use a good quality, airtight container or wrap it tightly with plastic wrap to keep it fresh and prevent it from drying out or absorbing other fridge smells. It holds up really well! If you’re planning to FREEZER INSTRUCTIONS, this is a great candidate for batch cooking. Let the chicken cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It should stay good in the freezer for up to 2-3 months. To thaw, the best method is to transfer it from the freezer to the refrigerator overnight. This ensures it thaws evenly and safely. For reheating, you can gently warm it up in a skillet over medium-low heat, adding a tablespoon or two of water or chicken broth if it seems a bit dry, stirring until heated through. You can also reheat it in the microwave, covered, at 50% power, stirring halfway through. The GLACE TIMING ADVICE is important too: if you’re storing it for longer periods, the glaze will naturally become more solidified. When reheating on the stovetop, the stirring action will help loosen it up again. If reheating in the microwave, you might find you want to add a tiny splash of water or soy sauce to refresh the glaze.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite teriyaki chicken recipe! It’s the dish I turn to when I want something that’s bursting with flavor, incredibly easy to make, and guaranteed to satisfy everyone at the table. It’s proof that you don’t need fancy ingredients or hours in the kitchen to create something truly delicious. The magic really happens when that homemade teriyaki sauce coats the perfectly cooked chicken, creating that irresistible sticky, glossy finish. It’s a recipe that’s not just about the food; it’s about the joy of cooking and sharing a meal that brings smiles. If you love this teriyaki chicken, I think you might also enjoy my recipe for Sweet and Sour Pork or my Quick Chicken Stir-Fry. They share that wonderful Asian-inspired flavor profile! I can’t wait for you to try this. Please let me know how it turns out for you in the comments below – I’d love to hear if your family devoured it as quickly as mine does! And if you’ve got any fun twists or variations, definitely share them. Happy cooking!
Easy Teriyaki Chicken
Ingredients
Method
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
- While chicken is cooking, in a small mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
- Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
- Serve warm garnished with green onions and sesame seeds if desired.
