Dinner needs to be simple sometimes. Not easy-lazy. More akin to I want it to taste good, but I don't have the mental capacity to plan something intricate. I usually end up making this recipe for teriyaki chicken at that point.
I've tried store-bought sauces, takeaway versions, and even those packets that say to 'just add water'. They never taste the way I want them to, but they do the trick when I need them. This one does. After a long day, it's quick, made with items I typically already have, and provides a small amount of comfort.
Why Teriyaki Works
One of those chicken dinner ideas that almost never fails is teriyaki chicken. It's simultaneously salty and sweet. A little ginger, a little garlic. Every bite feels full because of the way the sauce adheres to the chicken.
Additionally, you don't have to purchase sauce in bottles. In just a few mins, the homemade teriyaki sauce is ready. a few basic items for the pantry. No unpronounceable hidden extras.
Ingredients I Use
For the chicken:
- 1 lb boneless, skinless chicken thighs or breasts (thighs are better if you want it juicier)
- 1 tbsp vegetable oil
- Salt and pepper
For the sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 tbsp mirin (optional)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
How I Make It
I don’t overthink it. If I’ve got chicken thighs, I use those. If it’s chicken breasts, that’s fine too, but I have to be more careful not to dry them out. First thing I always do is pat the chicken dry. It sounds small, but it makes the sear better. A sprinkle of salt and pepper, nothing more.
Oil in the pan, medium-high heat. I wait until it’s hot enough to shimmer. If it’s too soon, it won’t brown, and then you’re just steaming meat in oil. Once the chicken goes in, I don’t touch it much. It gets maybe four or five minutes, then I flip. Thighs need a bit longer, so I watch until they’re cooked through. Then I take them out.
The sauce happens in the same pan. I pour in the soy sauce, a bit of water, then the sugar or honey, vinegar, garlic, and ginger. If I have mirin open already, I’ll splash some in. It smells strong for a minute, then starts to smell like what you think of as teriyaki. I stir it and let it bubble gently.
If it’s still thin, I mix cornstarch with water in a cup and pour it in slowly. That’s when it turns into a proper glaze—shiny, thick, clinging to the spoon. I put the chicken back in, turn it so the sauce covers every side, and let it sit for a minute to heat through. After that, I slice it up and spoon extra sauce over the top.
Small Things I’ve Learned
- Thighs are forgiving. Breasts… not so much.
- Don’t crowd the pan—if you do, it won’t brown.
- If I have time, I marinate the chicken in the sauce for twenty minutes before cooking.
- It helps.Green onions or sesame seeds make it feel finished.
Serving It
I serve this delicious masterpiece with white or brown rice depending on my mood. Steamed broccoli works well because the sauce stays in the florets.
If I want something different, I make a bowl. Rice, sliced chicken, avocado, cucumber, and maybe some pickled ginger. It tastes fresh even though it's warm.
It also works well with noodles; thin the sauce with a little noodle water to make it coat easier.
Make-Ahead
This is effective for preparing meals. I divide the rice, veggies, and chicken among containers. The flavour becomes more pronounced by the following day. It's one of those easy chicken recipes that doesn't make you sad when you reheat it. It doesn't dry out because of the glaze.
FAQs
What is chicken teriyaki made of?
Chicken is slowly cooked in soy sauce with some sugar and a splash of mirin or sake. Garlic and ginger are often added.
What does teriyaki chicken taste like?
It’s sweet, salty, and savory, with a slight tang at the end.
Is teriyaki Japanese or Chinese?
Teriyaki is Japanese in origin.
What flavour is teriyaki?
Mostly umami from soy sauce, a hint of sweetness from sugar or honey, and gentle warmth from garlic and ginger.
What does teriyaki taste similar to?
A sweet soy glaze, but more layered.
Is teriyaki good or bad?
Depends on how it’s prepared and how much you eat. Store-bought can be heavy on sugar and salt.
Is teriyaki good for gut health?
Not on its own, but if you serve it with vegetables and whole grains, it’s part of a balanced meal.
Is teriyaki healthy to lose weight?
With lean chicken and reasonable portions, yes.
How much sugar is in teriyaki chicken?
This recipe uses about 2 tablespoons for four servings.
How many calories are in teriyaki?
Around 250–300 per serving, without rice or sides.
Final Notes
If someone asks me how to make teriyaki chicken without buying a jar of sauce, I tell them this. It’s not exact, but it works. The sauce is simple enough that you can change it—less sugar, more ginger, whatever you like.
It’s a teriyaki chicken recipe I’ve made so many times it’s automatic now. A few ingredients, thirty minutes, and you’ve got dinner. That’s all I really want from chicken dinner ideas—something I can count on without overthinking it.
