Are you in search of a delicious and hassle-free chicken dish? Try Teriyaki Chicken! This beloved Japanese favorite is celebrated for its delightful blend of sweet and savory flavors that enhance succulent chicken.
In this recipe, we'll walk you through crafting a mouthwatering Teriyaki Chicken that's guaranteed to win over your loved ones. With only a few basic ingredients and steps, you'll be able to whip up a restaurant-worthy meal in the comfort of your own kitchen.
How to Make Teriyaki Chicken
Note: The full instructions are provided in the recipe card below.
Add the marinade ingredients to a large resealable plastic bag. Add chicken breasts, squeeze out the air, seal tightly, and massage gently to coat the chicken with marinade.
Refrigerate for a least 15 minutes or up to 2 hours. Heat 3 tablespoons of peanut oil in a large non-stick shallow frying pan over medium heat.
Remove the chicken from the marinade. (Discard any used marinade left in the resealable bag.) Cook the chicken, turning until cooked through, 2 to 3 minutes a side, or until an instant-read thermometer registers 165 degrees F. Remove to a cutting board and slice into strips or transfer them to a bowl covered in aluminum foil to keep them warm.
How to Make Teriyaki Chicken Sauce
Mix the Sake, soy sauce, pepper, cornstarch, light brown sugar, and ½ cup water, combine with the Knorr Granulated Chicken flavor bouillon in a medium-sized bowl, and set aside-heat 1 tablespoon oil in a small saucepan over medium heat. Add the ginger, garlic, and the white part of the green onion. Stir a few times to release the fragrance. Next, stir the teriyaki sauce mixture in the saucepan (make sure to stir again before adding to the pan to dissolve the cornstarch completely). Simmer over low heat and reduce until slightly thickened.
Pour the sauce into the bowl with the chicken and toss to coat them with the sauce. Transfer to a serving platter and serve with white rice, steamed broccoli, and garnish with chopped green onion or sesame seeds, if desired. Serve hot. Enjoy!
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Recipe
Easy Teriyaki Chicken
Equipment
Ingredients
- 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 ½ pounds)
For the Marinade:
- ¼ cup Shaoxing wine or dry sherry
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground black pepper or ground cayenne pepper
For the Teriyaki Chicken Sauce:
- ¼ cup Sake , Shaoxing wine, or dry sherry
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce
- 3 tablespoons light brown sugar or granulated sugar
- ½ cup warm water plus ½ teaspoon Knorr chicken flavor bouillon
- 2 teaspoons cornstarch , mix with 2 tablespoons water to create a slurry
- ¼ teaspoon ground black pepper , red pepper flakes, or ground cayenne pepper
Cooking
- 3 to 4 tablespoons peanut oil , avocado oil, canola oil or vegetable oil, or as needed
- 1 tablespoon minced ginger
- 3 cloves garlic , minced
- 2 green onions , chopped with white and green parts, separated
Serving options:
- White rice
- Steamed or blanched assorted veggies
Instructions
- Add the marinade ingredients to a large resealable plastic bag. Add chicken breasts, squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for a least 15 minutes or up to 2 hours.
- Heat 3 tablespoons of peanut oil in a large non-stick shallow frying pan over medium heat. Remove the chicken from the marinade. (Discard any used marinade left in the resealable bag.) Cook the chicken, turning until cooked through, 2 to 3 minutes a side, or until an instant-read thermometer registers 165 degrees F. Remove to a cutting board and slice into strips or transfer them to a bowl covered in aluminum foil to keep them warm.
For the Teriyaki Chicken sauce:
- Mix the Sake, soy sauce, pepper, cornstarch, light brown sugar, and ½ cup water, combine with the Knorr Granulated Chicken flavor bouillon in a medium-sized bowl, and set aside.
- Heat 1 tablespoon oil in a small saucepan over medium heat. Add the ginger, garlic, and the white part of the green onion. Stir a few times to release the fragrance. Next, stir in the teriyaki sauce mixture to the saucepan (make sure to stir again before adding to the pan to dissolve the cornstarch completely).
- Simmer over low heat and reduce until slightly thickened. Pour the sauce in the bowl with the chicken and toss to coat them with the sauce. Transfer to a serving platter and serve with white rice and steam broccoli and garnish with chopped green onion or sesame seeds, if desired. Serve hot. Enjoy!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
