5 from 72 votes
Easy Homemade Teriyaki Chicken Recipe
This teriyaki chicken recipe uses boneless, skinless chicken thighs coated in a mix of soy sauce, mirin, egg yolk, garlic, and corn starch to create a tender, lightly crispy exterior. Cooking the chicken in peanut oil on medium heat before simmering with teriyaki sauce thickens a glossy syrup that coats each piece well. It’s a handy recipe for serving over rice with optional garnishes like sesame seeds and green onions.
Prep Time
10 mins
Cook Time
20 mins
Servings:
6
Calories:
365 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 2 ½ to 3 pounds chicken thigh boneless, skinless
- 1 tablespoon soy sauce
- 1 tablespoon mirin or sherry wine
- 1 egg yolk
- 3 garlic finely minced
- ¼ cup corn starch
- 3 tablespoons peanut oil
- 1 cup teriyaki sauce
- salt to taste
- black pepper to taste
Instructions
- Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined.
- Next, thoroughly mix in the corn starch until combined.
- Pour the cooking oil into a large frying pan or rondeau pot and heat on medium heat for 3 minutes.
- Place in the chicken thighs and cook for 3-4 minutes per side, they should be lightly browned.
- Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through.
- Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions.
Cup of Yum
Notes
- Keep the cooked chicken warm gently for up to 20-30 minutes to preserve texture without drying out.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat in a small pan over low heat or in a microwave until warmed through, stirring occasionally to maintain sauce consistency.
- This recipe can be made with boneless skinless chicken breasts or drumsticks if preferred.
- Use peanut oil or sesame oil depending on availability and taste preference.
- If your pan is small, cook chicken in batches and combine all pieces before adding the teriyaki sauce.
- Stir the sauce occasionally during cooking to prevent burning and ensure even coating of chicken.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
14g
(5%)
Protein
40g
(80%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
212mg
(71%)
Sodium
2199mg
(92%)
Potassium
581mg
(12%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
89IU
(2%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 2199mg | 92% |
| Potassium | 581mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 89IU | 2% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.