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Homemade Teriyaki Chicken
Homemade teriyaki chicken delivers restaurant-quality flavors right in your kitchen with simple ingredients and minimal effort. This protein-packed dish combines tender chicken with a sweet and savory glaze that’s perfect for busy weeknight dinners or special family gatherings. Unlike store-bought versions loaded with preservatives, making your own teriyaki chicken gives you complete control over ingredients while saving money.
Why You'll Love This Recipe
- Budget-friendly recipe using simple pantry ingredients that costs under $10 to feed a family of four
- Ready in just 25 minutes from start to finish, making it perfect for busy weeknight meals
- Packed with lean protein and fewer calories than restaurant versions, supporting your health goals
- Versatile dish that pairs beautifully with rice, vegetables, or can be used in meal prep containers
- Kid-friendly flavors that even picky eaters will love, making family dinners stress-free
Why This Homemade Teriyaki Chicken Recipe Works
This recipe succeeds because it balances sweet and salty flavors perfectly while keeping the chicken incredibly tender. The secret lies in the two-step sauce method – using half for cooking and reserving half for finishing.
The brown sugar caramelizes beautifully in the pan, creating that signature glossy coating. Meanwhile, the rice vinegar adds brightness that cuts through the richness. Garlic and sesame oil provide depth without overwhelming the dish.
Cooking the chicken at medium-high heat ensures a golden exterior while keeping the interior juicy. This temperature prevents burning the sugar while allowing proper caramelization.
What You’ll Need for Perfect Homemade Teriyaki Chicken
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 pieces (1.5 lbs) | Main protein, provides lean meat base |
| Fresh garlic | 4 cloves, minced | Adds aromatic depth and savory flavor |
| Low-sodium soy sauce | 1/2 cup | Provides umami and salty base for sauce |
| Brown sugar | 1/4 cup | Creates sweetness and caramelization |
| Rice vinegar | 2 tablespoons | Adds acidity to balance sweetness |
| Sesame oil | 1 tablespoon | Provides nutty flavor and authentic taste |
Tools
| Tool | Purpose |
|---|---|
| Large skillet or pan | For cooking chicken and reducing sauce |
| Mixing bowl | To combine sauce ingredients evenly |
| Whisk | Ensures smooth sauce without lumps |
| Meat thermometer | Checks chicken reaches safe internal temperature |
How to Make Homemade Teriyaki Chicken
| Step | Instructions |
|---|---|
| Step 1: Prep Chicken | Rinse chicken breasts under cold water, pat completely dry with paper towels, and season both sides with salt and pepper |
| Step 2: Make Sauce | In a bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and sesame oil until sugar dissolves. Reserve half for later use |
| Step 3: Cook Chicken | Heat oil in large skillet over medium-high heat. Cook chicken 7-8 minutes per side until golden brown and internal temperature reaches 165°F |
| Step 4: Add Sauce | Pour reserved teriyaki sauce over cooked chicken and simmer 5 minutes until sauce thickens and coats chicken |
| Step 5: Serve | Slice chicken into strips if desired and serve immediately, drizzled with extra sauce from pan |
Chef's Helpful Tips
- Pound chicken breasts to even thickness for uniform cooking and prevent dry spots
- Don’t move chicken while cooking – let it develop a golden crust before flipping once
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety
- Let sauce simmer until it coats the back of a spoon for perfect consistency
- Taste and adjust sweetness or saltiness before serving to match your preferences
Serving and Storage Tips for Homemade Teriyaki Chicken
Serving Tips
Serve your homemade teriyaki chicken over steamed jasmine rice or brown rice to soak up the delicious sauce. Add steamed broccoli, snap peas, or carrots for a complete meal that’s both nutritious and colorful.
For entertaining, slice the chicken and arrange on a platter garnished with sesame seeds and sliced green onions. This presentation works beautifully for family gatherings or casual dinner parties.
Store leftovers in the refrigerator for up to 3 days in airtight containers. Reheat gently in the microwave or skillet with a splash of water to prevent drying out. The flavors actually improve overnight as they meld together.
Mistakes to Avoid while making Homemade Teriyaki Chicken
Don’t use high heat when cooking – this burns the sugar in the sauce before the chicken cooks through. Medium-high heat provides the perfect balance for caramelization without burning.
Avoid overcrowding the pan, which steams the chicken instead of creating that beautiful golden crust. Cook in batches if necessary to maintain proper heat distribution.
Never skip patting the chicken dry before cooking. Excess moisture prevents proper browning and creates a less appealing texture. Also, don’t flip the chicken too early – let it develop color first.
You Must Know
- Always reserve half the sauce before cooking to avoid contamination from raw chicken juices
- Chicken must reach 165°F internal temperature to ensure food safety and proper cooking
- Brown sugar can burn quickly, so monitor heat carefully and adjust as needed during cooking
- Fresh garlic provides better flavor than garlic powder, but mince it finely to prevent burning
Suggestions for Homemade Teriyaki Chicken
Transform this basic recipe by adding pineapple chunks during the last few minutes of cooking for a tropical twist. The fruit’s natural enzymes also help tenderize the chicken while adding sweetness.
For meal prep enthusiasts, this chicken works wonderfully in grain bowls with quinoa, edamame, and cucumber. It’s also delicious in wraps or served cold over salads for lunch.
Try different cooking methods like this oven-baked version or experiment with grilling techniques for variety. Each method offers unique flavors and textures.
Consider pairing with other Asian-inspired dishes like garlic shrimp for a surf-and-turf dinner that impresses guests.
FAQs:
Yes, you can prepare the sauce up to 3 days in advance and store it in the refrigerator. You can also cook the chicken completely and reheat it gently when ready to serve, though it’s best enjoyed fresh.
The sauce naturally thickens as it simmers and the sugars caramelize. If you need it thicker, simmer longer or mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir into the sauce.
Absolutely! Chicken thighs work wonderfully and stay more moist during cooking. Adjust cooking time to 8-10 minutes per side and ensure internal temperature reaches 165°F.
Keep heat at medium-high rather than high, and don’t add the sauce until the chicken is nearly cooked. Stir frequently once sauce is added and reduce heat if it bubbles too vigorously.
Yes, homemade versions typically contain less sodium, no preservatives, and you control the sugar content. It’s also fresher and costs significantly less than restaurant or takeout options.
Conclusion
Making homemade teriyaki chicken transforms a simple weeknight dinner into something special. This recipe delivers restaurant-quality results with ingredients you likely have in your pantry, all while saving money and controlling what goes into your food.
The beauty of this dish lies in its versatility – serve it for family dinners, meal prep, or entertaining guests. With just 25 minutes from start to finish, you’ll have a delicious, protein-rich meal that satisfies everyone at the table.
Master this basic technique, and you’ll find yourself making variations regularly. Whether you’re looking for a quick dinner solution or planning ahead for the week, homemade teriyaki chicken delivers every time.
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📖 Recipe Card
Homemade Teriyaki Chicken
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A delicious and easy recipe for homemade teriyaki chicken with a perfect balance of sweet and savory flavors, ready in just 20 minutes.
Ingredients
- 4 pieces (1.5 lbs) boneless, skinless chicken breasts
- 4 cloves, minced fresh garlic
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
Instructions
- Step 1: Prep Chicken – Rinse chicken breasts under cold water, pat completely dry with paper towels, and season both sides with salt and pepper
- Step 2: Make Sauce – In a bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and sesame oil until sugar dissolves. Reserve half for later use
- Step 3: Cook Chicken – Heat oil in large skillet over medium-high heat. Cook chicken 7-8 minutes per side until golden brown and internal temperature reaches 165°F
- Step 4: Add Sauce – Pour reserved teriyaki sauce over cooked chicken and simmer 5 minutes until sauce thickens and coats chicken
- Step 5: Serve – Slice chicken into strips if desired and serve immediately, drizzled with extra sauce from pan
Notes
- Pound chicken breasts to even thickness for uniform cooking and prevent dry spots
- Don’t move chicken while cooking – let it develop a golden crust before flipping once
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety
- Let sauce simmer until it coats the back of a spoon for perfect consistency
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 13g
- Sodium: 890mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 98mg
Keywords: homemade teriyaki chicken, teriyaki chicken recipe, easy chicken dinner, Asian chicken, quick chicken recipe
