TERIYAKI CHICKEN
- WineCheeseScallops
- Dec 9
- 6 min read
If you’ve been craving a takeout-style dinner without the takeout price (or wait time), this Teriyaki Chicken is about to become your weeknight hero. It’s sweet, savory, glossy, and ridiculously satisfying — the kind of dish that fills your kitchen with that unmistakable warm-sesame-and-garlic aroma that gets everyone asking, “When’s dinner ready?” And with minimal prep, simple ingredients, and a homemade sauce that tastes better than bottled teriyaki every single time, this recipe is built for busy weeknights, cozy weekends, and everything in between.
What makes this dish extra special is how beautifully the chicken soaks up the marinade, creating ultra-tender bites that are full of rich flavor. The quick stovetop cooking keeps things light, fast, and family-friendly, and the thickened sauce transforms into a silky glaze that coats every piece perfectly. Add your favorite sides — rice, noodles, or steamed veggies — and you’ve got a balanced, delicious dinner that feels comforting, fresh, and just a little bit fancy.
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Soy Sauce
Soy sauce is one of the oldest flavor-building ingredients in the world, and it remains a staple for a reason. Its salty, umami-rich depth gives teriyaki its trademark savoriness, balancing the sweetness from honey and brown sugar. Low-sodium soy sauce is especially important here — it allows you to build layers of flavor without overwhelming the dish. Fermented soybeans contribute naturally occurring glutamates that enhance every ingredient they touch, making the marinade richer, fuller, and more complex.
Ginger
Ground ginger adds warmth and brightness to the dish, providing that slightly spicy zing that cuts through the sweetness of the sauce. Ginger is well-loved not only for its flavor, but also for its digestive benefits and its ability to wake up the palate. In teriyaki, ginger plays the role of an aromatic lifter — bringing freshness to what would otherwise be a heavy glaze. It rounds out the garlic and sesame oil beautifully and gives the sauce that classic Japanese-inspired profile.
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Recipe Origin
Teriyaki is rooted in Japanese cooking, where “teri” refers to the glossy shine on a sauce and “yaki” means grilled or broiled. Traditional teriyaki relies on a simple trio of soy sauce, mirin, and sugar — but today’s home-cooking versions often introduce garlic, ginger, sesame oil, and honey for added richness and dimension. This recipe draws inspiration from those modern touches, creating a family-friendly version that’s easy to prepare in any kitchen.
For our Wine Cheese Scallops kitchen, this dish became an instant favorite because it’s the perfect blend of convenience and comfort. It’s a “set it and forget it” marinade, a quick stovetop sear, and a gorgeous glossy glaze that feels restaurant-quality every time. Whether you’re prepping dinner for a busy school night or whipping up something fun for a weekend meal, this teriyaki chicken scratches that familiar craving while still tasting fresh, bright, and homemade.
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Tips, Serving Suggestions, & Storage Advice
Make sure your chicken pieces are evenly sized so they cook at the same rate.
Don’t skip patting the chicken dry — it helps achieve better browning.
Allow the chicken to marinate for at least 30 minutes, but up to 4 hours for deeper flavor.
Reserve half the marinade before adding to the raw chicken to keep everything food-safe.
If you prefer thicker sauce, simmer it an extra 1–2 minutes after adding the cornstarch mixture.
Serve the chicken over jasmine rice to help soak up the extra glaze.
Add steamed broccoli or snap peas for a full, balanced plate.
For a noodle option, toss cooked lo mein noodles with sesame oil before topping with the chicken.
Leftovers can be stored in an airtight container for up to 3–4 days.
The dish reheats well on the stovetop with a splash of water to loosen the sauce.
If using chicken thighs, reduce heat slightly during cooking to prevent excess browning.
Try garnishing with extra sesame seeds for added texture.
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Unique Recipe Qualities
The marinade doubles as the sauce, reducing waste and simplifying prep.
The glaze thickens perfectly using just cornstarch and water.
Low-sodium soy sauce keeps the dish flavorful without being overly salty.
The chicken cooks quickly, making it ideal for weeknights.
It tastes like takeout but uses wholesome pantry ingredients.
Marinating ensures deeply infused flavor throughout the chicken.
Works with both chicken breasts and thighs.
The sauce coats the chicken with a beautiful glossy finish.
Easily customizable with vegetables or noodles.
Leftovers taste even better the next day.
The dish works well for meal prep due to its stability and reheating quality.
No special equipment is required — just a skillet.
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Teriyaki Chicken
Ingredients
2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
¾ cup low-sodium soy sauce
1/3 cup packed dark brown sugar
2 Tbsp rice wine vinegar
2 Tbsp honey
4 large cloves garlic, minced
2 tsp sesame oil
1 tsp ground ginger
½ tsp ground black pepper
1 Tbsp vegetable oil
1 Tbsp cornstarch
2 green onions, thinly sliced
1 Tbsp toasted sesame seeds
Instructions
Place the chicken pieces into a resealable plastic zip-top bag.
In a large glass measuring cup or lidded bowl, whisk together the soy sauce, brown sugar, 2 tablespoons water, vinegar, honey, garlic, sesame oil, ginger, and pepper until the sugar dissolves. Pour half of this marinade over the chicken and reserve the other half. Seal the bag, turning to coat the chicken completely. Refrigerate for at least 30 minutes and up to 4 hours, turning occasionally.
Remove the chicken from the marinade and pat it dry. Discard the used marinade.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook, stirring often, until browned and cooked through, 3–5 minutes. Reduce the heat to medium.
In a small bowl, whisk 2 tablespoons water with the cornstarch. Add this mixture to the reserved marinade, then pour everything into the skillet with the cooked chicken. Cook, stirring frequently, until the sauce thickens and evenly coats the chicken, 5–7 minutes.
Garnish with sliced green onions and toasted sesame seeds. Serve hot with rice, broccoli, or sesame noodles.
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FAQ Section
Can I use chicken thighs instead of breasts?
Yes! Thighs stay extra juicy and work perfectly in this recipe.
Can I make this ahead?
You can marinate the chicken up to 4 hours ahead and cook it when ready. Leftovers reheat beautifully.
Can I bake this instead of cooking on the stovetop?
Yes. Bake marinated chicken pieces at 400°F for 18–20 minutes, then simmer the sauce separately and toss together.
Is there a substitute for rice wine vinegar?
Apple cider vinegar works in a pinch, though it’s slightly fruitier.
How do I make the sauce thicker?
Simply simmer 1–2 minutes longer or add an additional 1/2 teaspoon cornstarch mixed with water.
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