Easy Teriyaki Chicken
Sticky, glossy homemade teriyaki chicken that beats the bottled kind, made in one skillet in 25 minutes. Serve it over rice with steamed broccoli.
40% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 315
- Protein
- 35 g
- Per serving
- $1.97
Why this recipe works
Teriyaki is a favorite in our house because everyone eats it, including the picky ones. The sauce takes two minutes to whisk together, and it works just as well on salmon or tofu.
- Searing the chicken pieces first gives caramelized edges that the sauce clings to.
- Homemade sauce with honey and mirin tastes brighter and less salty than bottled teriyaki.
- A little cornstarch slurry turns the sauce glossy and thick in about a minute.
Ingredients
For the sauce
To serve
You will need
- 12-inch skillet
Method
Tap a step number to mark it done.
Mix the sauce
Whisk the soy sauce, honey, mirin, rice vinegar, garlic and ginger in a bowl. Mix the cornstarch with the water in a separate cup.
Sear the chicken
Heat the oil in the skillet over medium-high heat. Add the chicken in one layer and cook without stirring until browned underneath, then stir and cook until cooked through (165°F / 74°C).
Glaze
Pour in the sauce and bring to a simmer. Stir the cornstarch mixture and add it, stirring, until the sauce is thick and glossy and coats the chicken, about 1 minute.
Serve
Spoon over steamed rice, scatter with sesame seeds and scallions, and serve with broccoli.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Do not stir the chicken for the first few minutes. Those browned edges are what make it taste like takeout.
- Honey burns quickly, so add the sauce only once the chicken is cooked.
- Nutrition covers the chicken and sauce; add about 205 calories per cup of cooked rice.
Nutrition per serving
315 calories
$1.97 estimated cost per serving
Where the calories come from
| Protein | 44% of calories | 35 g |
|---|---|---|
| Carbs | 24% of calories | 19 g |
| Fat | 31% of calories | 11 g |
| Fiber | 0 g | |
| Sodium | 860 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is mirin and can I skip it?
Mirin is a sweet Japanese rice wine that gives teriyaki its shine. Replace it with 1 tablespoon of rice vinegar plus 1 teaspoon of sugar.
Can I make the sauce ahead?
Yes. Mix everything except the cornstarch slurry and keep it in the fridge for up to a week.
How do I make it gluten-free?
Use tamari or a gluten-free soy sauce, and check that your mirin has no added wheat.
