Takeout taste without the cost or hassle—make Chicken Teriyaki at home tonight!
Like many Asian dishes now popular in the U.S., Chicken Teriyaki is an adopted and adapted dish. It is in fact a fusion of Japanese and Hawaiian cuisine. While the roots are definitely Japanese (the word itself is Japanese, with teri meaning “to glaze or shine” and yaki meaning “to grill”), the dish is distinctly American. The sweetness is the main difference: Hawaiians added pineapple juice to the soy sauce marinade, giving it that salty-sweet flavor that is so good.
While Hawaii is considered the actual birthplace of the Chicken Teriyaki we know and love today, there was one spot in the continental States that helped popularize the dish. If you were living in Seattle in the 1970s, Toshi’s Teriyaki was the place to go for Chicken Teriyaki, as this immigrant-founded restaurant was responsible for helping to popularize the dish. Years later, Chicken Teriyaki is a great takeout choice—but what if you could just make it at home and enjoy as much as you want at a fraction of the takeout cost?
Our Chicken Teriyaki is the answer. It’s a one-pan dish that comes together quickly and is nearly failproof, even if you’re not a seasoned cook. The sauce is just the right blend of salty and sweet, and you can adjust it as you like. All of the ingredients are easy to find at any mainstream grocery store, or you can get them at your local Asian market. Plus, it’s a family-friendly dish. My own kids love it and it’s simple and quick enough for a weeknight.
Why is Rice Vinegar So Important?
Why should you have rice vinegar in your pantry, in addition to white vinegar, balsamic vinegar, apple cider vinegar, and red wine vinegar? Because of its slight sweetness that gives many Asian dishes and salads their signature flavor. The natural sugars of the fermented rice give the vinegar its sweet flavor and a less acidic taste than distilled white vinegar. There are several types of rice vinegar, but the two most popular are rice vinegar and rice wine vinegar. If you need a substitute, apple cider vinegar is your best bet.
How do I prep and store this chicken?
You can make ahead and freeze Chicken Teriyaki by letting it cool after cooking, then placing it in an airtight container. Freeze for up to 2 months. Let it thaw overnight in the fridge before reheating. Leftovers can be kept in the fridge for up to 4 days, or frozen for up to a month (stored the same way as the make-ahead instructions).
What is the difference between Teriyaki Sauce and Teriyaki Marinade?
Teriyaki Marinade is thinner in consistency and generally not cooked. Instead it is used on chicken, beef, or other proteins before cooking to enhance flavor and tenderize the meat (beef, in particular). Teriyaki Sauce, used here in Chicken Teriyaki, comprises similar ingredients but also includes cornstarch or another thickener, and is cooked. In our recipe, you cook the sauce along with the chicken so it thickens and coats the chicken nicely.
Serving Suggestions
My favorite way to enjoy Chicken Teriyaki is with white rice and steamed broccoli. With a rice cooker, the rice can be cooking while I make the chicken, and steamed broccoli in the microwave or a stovetop steamer is super-easy. You can also refer to our Easy Sauteed Broccoli recipe. Another side that works well is our Honey-Glazed Carrots. Experiment and see what you like best with Chicken Teriyaki!
Chicken Teriyaki
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts diced into 1-inch cubes
- 1 tbsp vegetable oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tbsp honey
- 1 1/2 tbsp packed light brown sugar
- 1 tbsp rice vinegar
- 1/4 tsp sesame oil
- 2 tsp fresh ginger minced
- 2 tsp fresh garlic minced
- 2 tsp cornstarch
- Sesame seeds for garnish (optional)
- Green onions chopped, for garnish (optional)
Instructions
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Add chicken cubes to the skillet and cook until browned on the bottom, about 3-4 minutes, then flip and continue to cook until the internal temperature reaches 165°F, approximately 3 more minutes.
- While the chicken is cooking, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced ginger, minced garlic, and cornstarch in a small bowl to create the teriyaki sauce.
- Pour the teriyaki sauce over the cooked chicken in the skillet, stirring to coat the chicken pieces. Cook for another 30-60 seconds until the sauce thickens.
- Serve the teriyaki chicken warm, garnished with sesame seeds and chopped green onions if desired.
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