Teriyaki Chicken

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.

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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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

37 comments… add one

  1. Tracy August 26, 2011, 4:29 pm

    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?

    Reply
    1. lacey - a sweet pea chef August 27, 2011, 4:23 pm

      I’m sorry you have so much trouble with chicken, Tracy. Does this happen when you follow recipes as well?

      Reply
  2. Lisa August 26, 2011, 10:07 pm

    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.

    Reply
  3. Tiera August 26, 2011, 11:47 pm

    This sounds delish! I can’t wait to try it! and especially the teriyaki sauce!

    Reply
  4. Lauren @ hey, who cut the cheese? August 27, 2011, 10:00 am

    This looks delicious, and your photography is beautiful! My husband would love this. I’ll be sure to try it out asap! Thanks for sharing!

    Reply
  5. Ariel White August 30, 2011, 10:58 am

    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.

    Reply
  6. Isaac Jimenez September 8, 2011, 1:41 pm

    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!

    Reply
    1. Isaac Jimenez September 8, 2011, 1:43 pm

      By the way, found your website via stumbleupon :)

      Reply
      1. Caro September 15, 2011, 9:22 pm

        Thanks for sharing this site with me cuzin! Made the Chicken Lettuce Wraps tonight…winner, winner, chicken dinner! I added some low sodium canned black beans, frozen corn and brown rice for more fiber and color…bombay dinner! I’m looking forward to my next recipe!

        Reply
  7. Sook October 1, 2011, 3:16 am

    Wow, the chicken looks fab! I love your blog… looks so nice. Thanks for sharing!!

    Reply
  8. Patti November 9, 2011, 9:00 pm

    This turned out to be really delicious! My roommates loved it! Thank you Lacey:)

    Reply
  9. Megan January 16, 2012, 3:06 pm

    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!

    Reply
  10. marbhatnagar February 23, 2012, 11:35 am

    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

    Reply
  11. marbhatnagar February 23, 2012, 8:07 pm

    Its a keeper.. Thanks!

    Reply
  12. marbhatnagar February 23, 2012, 8:12 pm

    im back.. lol! hey do you happen to know the calorie count?

    Reply
  13. Joy February 24, 2012, 5:19 pm

    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!

    Reply
  14. Jennifer Sikora March 6, 2012, 6:56 am

    I made this over the weekend and I am a total convert now in making my own terriyaki sauce. It was DEELISH!!

    Thanks for the recipe!

    Reply
  15. Tina March 6, 2012, 2:03 pm

    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!

    Reply
  16. Barb May 11, 2012, 6:27 am

    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!

    Reply
  17. MEGAN April 23, 2013, 6:03 pm

    I made this dish last night and it was delicious! We made lettuce wraps with the chicken….so good! Thank you.

    Reply
  18. Laura July 8, 2014, 6:47 pm

    Made this for dinner. It was amazing! Do you have an idea of the calorie count?

    Reply
    1. Lacey Baier July 12, 2014, 8:53 pm

      Hi Laura. Unfortunately, I don’t currently have nutritional info available for this recipe. I’d love to offer that on my recipes.

      Reply
  19. Tooba August 20, 2014, 3:15 pm

    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 :)

    Reply
    1. Lacey Baier August 21, 2014, 9:03 am

      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.

      Reply

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