Easy Chicken Teriyaki Recipe – This is the best teriyaki recipe combines marinated chicken thighs with a homemade teriyaki sauce to create a delicious dinner! Prepare it in advance to use for quick weeknight meals or for filling lunches.
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Teriyaki chicken is almost always included on our takeout order. It’s juicy, delicious, and full of flavor! Our wallet, however, is never as happy as our stomachs!
My Sarku Express copycat Easy Teriyaki Chicken Recipe is not only better than take out but the ingredients are budget-friendly and it’s on the table in no time. My Beef Lo Mein and Mushroom Leek Soup recipes are in my weekly dinner rotation for the same reasons!
This easy recipe combines chicken thighs with a simple teriyaki marinade. After soaking in all of the delicious and complex flavors, it’s cooked and coated in a sticky homemade teriyaki sauce. Served over Fried Rice with steamed vegetables on the side, the tender and juicy marinated chicken is so good that you’ll never want to order takeout again.
Teriyaki Chicken Marinade Ingredients
The secret to infusing great flavors into this dish is to first marinate the chicken thighs. The intricate flavors from a handful of ingredients soak into the meat, making every bite tender and delicious. This is what you need to make the marinade:
- Boneless skinless chicken thighs – I love using organic chicken thighs because they have more fat content than chicken breasts and soak up flavor well. Feel free to use whichever you prefer!
- Cooking sherry – This adds a salty and acidic layer to the marinade that will tenderize the chicken even further.
- Garlic powder – A classic flavor in teriyaki and Asian-inspired cooking.
- Baking soda – This helps make the marinade light and airy.
- Soy sauce – For a salty umami bite. Make this dish gluten-free by replacing it with tamari.
- White pepper – Adds a different type of flavor than black pepper that pairs well with the dish.
- Water – To thin out the marinade.
Teriyaki Sauce Ingredients
To make the sauce for the chicken, you’ll use a mix between simple pantry ingredients and storebought teriyaki sauce to save you time and enhance the flavors. Here’s what you need:
- Chicken broth – To help thin out the sauce and add rich chicken flavors. I strongly recommend using homemade broth for the best results!
- Store bought teriyaki sauce – You’ll need some of this to add the main flavors into the sauce. It can be found in the International section of most grocery stores.
- Soy sauce – Classic in Asian cooking, soy sauce adds a salty umami flavor. Again, use tamari to make this recipe gluten-free.
- Ginger – Gives the sauce a spicy kick.
- Brown sugar – Sweetens the sauce perfectly.
- Cornstarch – This will help thicken the sauce, making it the perfect consistency to pour on everything!
- Water – Added to dissolve the cornstarch to prevent any lumps.
How to Make Teriyaki Chicken
Step 1: Add the sliced chicken thighs to a stand mixer along with the ingredients for the marinade. Mix the sauce with the chicken using the hook attachment for 20 minutes.
Step 2: After mixing, place the chicken in an airtight container with the marinade. Leave it to marinate in the fridge for 6 to 24 hours.
Step 3: To make the teriyaki sauce, add all of the ingredients except the cornstarch and water into a small saucepan and whisk together. Bring to a boil on medium heat, stirring often.
Step 4: To thicken the teriyaki sauce, mix the cornstarch and water together in a small bowl before spooning it into the sauce.
Step 5: Cook the chicken by placing it in a hot skillet with some oil (working in batches). Let it cook on both sides while spooning some of the teriyaki sauce over top.
Step 6: Repeat until all of the chicken is cooked and coated in sauce. Serve the chicken over rice with extra sauce and veggies on the side.
What to Serve with Teriyaki Chicken
One of the best things about chicken teriyaki is that it can be modified in so many different ways. The sauce can be served with any kind of protein and you’re free to enjoy your meal next to many different side dishes! Here’s how I recommend serving it:
- Serve the chicken and sauce over a bed of white or brown rice or quinoa.
- Mix it with your favorite steamed or stir-fried veggies such as broccoli, carrots, onions, and bell peppers.
- Use this teriyaki chicken in my easy Chicken Stir Fry for extra flavor.
- Add a boiled egg on top for flavor and extra protein.
- Slather the homemade teriyaki sauce over tofu, Baby Back Ribs, or Beef Lo Mein.
- It’s great with a delicious bowl of this Easy Fried Rice.
- Garnish with chopped green onion or cilantro.
- Pair it with a fresh Cucumber Tomato Salad on the side.
Can this be made ahead of time?
Yes! The homemade teriyaki sauce can be made up to 2 weeks ahead of time. Just keep it in a sealed jar or container until you’re ready to cook the chicken.
In addition, the chicken can be left to marinate for up to 24 hours. Once it’s ready, it’s easy to throw all of the components in a pan and start cooking!
Storing Leftovers
Keep the cooked and cooled chicken teriyaki in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months. Just make sure it’s completely thawed before reheating.
To reheat chicken teriyaki, use the microwave or add the ingredients to a skillet over medium low heat and toss until heated through.
More Easy Chicken Recipes
If you love this dish, you’ll love making my other chicken dinner recipes:
Teriyaki Chicken
Ingredients
Chicken Marinade
- 5 lb Organic boneless skinless chicken thighs fat cut off, cut into long skinny strips
- 2 cup water
- 1/4 cup cooking sherry
- 2 teaspoons granulated garlic powder
- 2 1/2 teaspoons white pepper
- 2 teaspoon baking soda
- 3/4 cup low sodium soy sauce
Teriyaki Sauce
- 2 1/2 cups chicken broth
- 3/4 cup teriyaki sauce store bought
- 1/4 cup low sodium soy sauce
- 1 teaspoon of ginger peeled & grated
- 3/4 cup brown sugar
- 2 1/2 tablespoons cornstarch
- 2 1/2 tablespoons cold water
For Cooking
- vegetable or olive oil
Instructions
Chicken Marinade:
- In a stand mixer's bowl combine 5 lb of sliced chicken thighs, 2 cups water, 1/4 cup cooking sherry, 2 teaspoon garlic powder, 2 1/2 teaspoon white pepper, 2 teaspoons baking soda and 3/4 cup low sodium soy sauce.
- Attach the mixing hook and mix for 20 minutes. For the best result marinate chicken thighs in the refrigerator for over night or at least 6 hours.
Make Teriyaki Chicken
- In a large skillet, heat on medium/high heat, 2 tablespoons of oil. Add enough chicken just to cover the skillet base (it takes me about 3-4 batches to cook all of the chicken). Cook for 5 minutes on one side, flip the chicken and cook on the other side for 5 minutes. Add about 1 cup of the teriyaki sauce over the chicken, mix with a spoon and transfer to a plate. Repeat this step with the rest of the chicken.
- Serve with rice, teriyaki sauce and steamed vegetables. Enjoy!
Make Teriyaki Sauce
- Using small pot, add 2 1/2 cups chicken broth, 3/4 teriyaki sauce, 1/4 cup low sodium soy sauce, 1 teaspoon grated ginger and 2/4 cup brown sugar. Bring it to a boil on a medium heat, stirring few times.
- In a small mixing boil combine 2 1/2 tablespoons cornstarch and 2 1/2 tablespoons old water, mix with a spoon then slowly add the mixture into your sauce. Stir and cook on low/medium heat, until sauce thickens about 5-7 minutes, stir frequently . Turn off the heat.
Notes
Nutrition
Q. DO you like this Easy Teriyaki Chicken Recipe?
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Quote Of The Day
Happy Cooking!
Excellent!! I added some steamed broccoli and fried cabbage and I substituted sherry for miren . Will definitely make again and again. Thanks
Thank you Deanna for this awesome recipe review, I am glad you enjoyed this chicken recipe!
wow…this is beautiful..i would like to taste it…..
Thank you! It is really tasty!:)