Chicken Teriyaki Recipe: 4 Easy Ways to Cook This Delicious Dish

This pan-cooked chicken teriyaki recipe is perfect for busy weeknights. The chicken gets crispy on the outside and stays juicy inside.

Ingredients:

- 4 chicken thighs or breasts (about 1.5 pounds)

- 2 tablespoons vegetable oil

- 1 tablespoon sesame seeds (optional)

- 2 green onions, chopped (optional)

For the teriyaki sauce:

- 1/2 cup soy sauce

- 1/4 cup brown sugar

- 2 tablespoons honey

- 2 tablespoons rice vinegar

- 1 tablespoon cornstarch

- 1/4 cup water

- 2 cloves garlic, minced

- 1 teaspoon fresh ginger, grated

Instructions:

1. Make the teriyaki sauce: In a small bowl, mix soy sauce, brown sugar, honey, rice vinegar, cornstarch, water, garlic, and ginger. Stir well until the cornstarch dissolves completely.

2. Prepare the chicken: Pat the chicken dry with paper towels. Season both sides with salt and pepper. Cut the chicken into bite-sized pieces if you prefer.

3. Heat the pan: Place a large skillet over medium-high heat. Add vegetable oil and let it get hot.

4. Cook the chicken: Add chicken pieces to the hot pan. Cook for 5-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

5. Add the sauce: Pour the teriyaki sauce into the pan with the chicken. Reduce heat to medium-low. Let the sauce bubble and thicken for 3-4 minutes. Turn the chicken pieces to coat them with sauce.

6. Serve: Remove from heat and sprinkle with sesame seeds and green onions if using. Serve hot with steamed rice and vegetables.

Grilling gives this chicken teriyaki recipe a smoky flavor that everyone loves. The high heat creates beautiful grill marks and locks in the juices.

Ingredients:

- 4 chicken breasts (about 1.5 pounds)

- 2 tablespoons vegetable oil

For the teriyaki sauce:

- 1/2 cup soy sauce

- 1/3 cup brown sugar

- 3 tablespoons mirin (or substitute with 2 tablespoons rice vinegar + 1 tablespoon sugar)

- 2 tablespoons sake (or substitute with 2 tablespoons chicken broth)

- 3 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Prepare the teriyaki sauce: In a medium saucepan, combine soy sauce, brown sugar, mirin, sake, garlic, and ginger. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes.

2. Thicken the sauce: Add the cornstarch mixture to the saucepan. Stir constantly for 2-3 minutes until the sauce thickens. Remove from heat and set aside.

3. Prepare the grill: Preheat your grill to medium-high heat. Clean the grill grates and brush with oil to prevent sticking.

4. Prepare the chicken: Pound the chicken breasts to an even thickness of about 3/4 inch. This helps them cook evenly. Brush both sides with vegetable oil and season with salt and pepper.

5. Grill the chicken: Place chicken on the preheated grill. Cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C). Do not move the chicken too much while cooking.

6. Glaze with sauce: During the last 2 minutes of cooking, brush the chicken with teriyaki sauce. This creates a beautiful glaze.

7. Rest and serve: Remove chicken from grill and let it rest for 5 minutes. Slice and serve with extra teriyaki sauce on the side.

This baked chicken teriyaki recipe is hands-off and perfect for meal prep. The oven does all the work while you prepare other dishes.

Ingredients:

- 6 chicken thighs (bone-in, skin-on)

- 2 tablespoons vegetable oil

- 1 tablespoon sesame seeds

- 2 green onions, sliced

For the teriyaki sauce:

- 1/2 cup soy sauce

- 1/4 cup brown sugar

- 2 tablespoons honey

- 2 tablespoons rice wine vinegar

- 1 tablespoon sesame oil

- 3 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 1 tablespoon cornstarch

- 1/4 cup chicken broth

Instructions:

1. Preheat oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

2. Make the sauce: In a bowl, whisk together soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, ginger, cornstarch, and chicken broth. Mix until smooth.

3. Prepare the chicken: Pat chicken thighs dry and brush with vegetable oil. Season with salt and pepper. Place on the prepared baking sheet.

4. First bake: Bake the chicken for 25 minutes.

5. Add sauce: Remove chicken from oven and brush with half of the teriyaki sauce. Return to oven and bake for another 15-20 minutes.

6. Final glaze: Brush with remaining sauce and bake for 5 more minutes. The chicken should be golden brown and the internal temperature should reach 165°F (74°C).

7. Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately with your favorite sides.

The air fryer makes this chicken teriyaki recipe quick and crispy. It's a healthier option that still delivers amazing flavor and texture.

Ingredients:

- 4 chicken breasts, cut into strips

- 1 tablespoon vegetable oil

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

For the teriyaki sauce:

- 1/3 cup soy sauce

- 3 tablespoons brown sugar

- 2 tablespoons honey

- 1 tablespoon rice vinegar

- 1 teaspoon sesame oil

- 2 cloves garlic, minced

- 1 teaspoon fresh ginger, grated

- 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Preheat air fryer: Set your air fryer to 380°F (193°C) and preheat for 3 minutes.

2. Prepare the sauce: In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Add cornstarch mixture and stir until thickened. Remove from heat.

3. Season the chicken: In a bowl, toss chicken strips with vegetable oil, garlic powder, onion powder, salt, and pepper.

4. Air fry the chicken: Place chicken strips in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through. The chicken should be golden and reach 165°F (74°C) internal temperature.

5. Coat with sauce: Remove chicken from air fryer and immediately toss with the teriyaki sauce while still hot.

6. Serve: Serve the chicken teriyaki over rice or with steamed vegetables. Drizzle any remaining sauce on top.