5.0 from 72 votes
Easy Homemade Teriyaki Chicken Recipe
Bring your favorite Japanese take-out to your own kitchen with this delicious easy to make homemade teriyaki chicken recipe.
Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 365 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 2 ½ to 3 pounds boneless skinless chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon mirin or sherry wine
- 1 egg yolk
- 3 finely minced garlic cloves
- ¼ cup corn starch
- 3 tablespoons peanut oil
- 1 cup Teriyaki sauce
- salt and 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
- Chef Notes:
- Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep the chicken warm in the sauce on very low heat or no heat and covered for 20-30 minutes before serving.
- How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of chicken and sauce to a small pan over low heat and heat until the chicken is warmed. You can also microwave until warm.
- You can serve this teriyaki chicken with rice, noodles, or vegetables.
- Feel free to use boneless skinless chicken breasts or drums.
- I prefer to use peanut oil or sesame oil in this recipe.
- If you do not have access to mirin, you can use sherry wine.
- You may need to cook the chicken in batches if your pan isn’t big enough. If this is the case add all the chicken back to the pan before pouring in the teriyaki sauce.
- Occasionally stir the sauce and move the chicken around to ensure it cooks.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
14g
(5%)
Protein
40g
(80%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
212mg
(71%)
Sodium
2199mg
(92%)
Potassium
581mg
(17%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
89IU
(2%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
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.