Teriyaki Chicken

This post was last updated on May 30, 2014 to include a recipe video.

Let me first start this post by saying the teriyaki sauce for this Teriyaki Chicken is amazing. A-maze-ing.

Teriyaki Chicken recipe and images by Lacey Baier, a sweet pea chef

Okay, I feel better now. Whew.

Like I mentioned with my Salmon Teriyaki recipe, homemade teriyaki sauce is incredibly easy to make.  Plus, it’s SO much better than the bottled stuff — it’s really not even fair.

Teriyaki Chicken recipe and images by Lacey Baier, a sweet pea chef

This Teriyaki Chicken is easy enough for a great weeknight dinner and is impressive enough for guests. I like serving it with some steamed jasmine rice.  So simple, yet so delicious.

Teriyaki Chicken recipe and images by Lacey Baier, a sweet pea chef

By making your own teriyaki sauce, you can also avoid the high fructose corn syrup and unnecessary preservatives used by manufacturers for the bottled stuff. No thank you!

Teriyaki Chicken recipe and images by Lacey Baier, a sweet pea chef

If you like, you can include red pepper flakes, sesame seeds, orange zest and anything else you think might be tasty.

Teriyaki Chicken recipe and images by Lacey Baier, a sweet pea chef

Simply add in these additional ingredients to make it your own.

Teriyaki Chicken

5.0 from 1 reviews
Teriyaki Chicken
 
Prep time
Cook time
Total time
 
This Teriyaki Chicken is easy enough for a great weeknight dinner and impressive enough for guests.
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • FOR THE TERIYAKI SAUCE:
  • ⅓ cup (low sodium) soy sauce
  • 2 tbsp. honey
  • 1 tbsp. brown sugar
  • 2 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. apple cider vinegar
  • ⅓ cup water
  • 1 tbsp. cornstarch
  • FOR THE CHICKEN:
  • 1 tbsp. olive oil
  • 4 boneless, skinless chicken breasts
  • pinch kosher salt
  • pinch ground black pepper
  • optional: sliced green onions or sesame seeds, for garnish
Instructions
  1. FOR THE SAUCE:
  2. In a medium saucepan, combine soy sauce, honey, brown sugar, garlic, ginger and vinegar over medium-high heat, stirring frequently.
  3. Dissolve cornstarch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.
  4. Set aside.
  5. FOR THE CHICKEN:
  6. Preheat oven to 425 degrees.
  7. Heat olive oil in large, oven-safe skillet over high heat. Season chicken liberally with kosher salt and ground black pepper.
  8. Place chicken into skillet and cook until golden-brown on one side, about 5-6 minutes. Flip pieces over, pour the teriyaki sauce over and between the chicken and place into the oven.
  9. Bake chicken for 15-20 minutes, until no longer pink in the middle.
  10. To serve, slice against the grain and drizzle teriyaki sauce from the skillet over the chicken.
  11. Serve over steamed rice if desired. Garnish with sliced green onions and/or sesame seeds, if desired.

 

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Comments

  1. Tooba says

    Hey…want to try this tomorrow..quick question: can we substitute the apple cider vinegar with regular white vinegar? Tried your recipe for tomato soup today and my kids loved it….thank you so much :)

    • says

      Yay! I’m glad you enjoyed the soup. I’d stick with a less harsh vinegar like rice vinegar if you don’t have the apple cider vinegar. Otherwise I’d leave it out completely.

  2. says

    Used your teriyaki sauce recipe for some beef and pineapple skewers inspired by The Descendants (2011). Post to come in a bit. Yum! Thanks for sharing!

  3. Tina says

    Hi, I am going to be freezing the teriyaki sauce and would like to use tapioca power instead of cornstarch. Do u kno how much I would use? Thanks!

  4. Joy says

    I made the Teriyaki Chicken with your Thyme Roasted Carrots and they were delicious! Very clear, easy instructions to follow and looked just like the pics. Thanks Lacey!

  5. marbhatnagar says

    maybe try pounding the chicken a little. I am going to make this tonight and my chicken is thick and I also have to same problems. So I am pounding it out a little on top of our rice. my son loves teriyaki and sauce

  6. Megan says

    This is so delicious! I served it over rice and every one raved about it- especially my gluten-free, dairy free friends and me who is yeast free – whew! It was great!

    The only thing I was uncertain about was whether to cover the pan once it goes in the oven. I ended up having it covered up until the last 5 minutes or so. Turned out perfect.

    Thanks for another wonderful recipe!

  7. Isaac Jimenez says

    Hey the recipe for the sauce is awesome! Made it today for lunch, and was very delicious. Better home made than store bought. I’ll take your word on adding chili flakes or some orange zest for next time! Happy Blogging!

  8. Ariel White says

    Lacey, I found you through Tasty Kitchen. The peanut butter pie story brought a tear to me eye and the Teriyaki chicken brought a smile to my families faces. I have been looking for a Teriyaki chicken recipe like the kind they serve in our local Japanese gardens and a long last this is it! Thanks so much for sharing.

  9. Lisa says

    Hi there, just made this and liked it a lot, but I would suggest (as the receipie states) to use low sodium soy sauce. Regular soy comes out a bit too salty.
    As an additional suggestion, wine counter acts the excessive salt nicely, in case you ignored the ingredients like I did.

  10. Tracy says

    Yum!

    I’m terrible at cooking chicken though. It is either raw in the center or dry as all get out. Doesn’t matter if its on the grill or in the oven.

    Any advice?

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