This Chicken Teriyaki recipe is probably one of the easiest recipes I’ve ever made. Only a few ingredients are needed, but it still has tons of flavor. Let’s go!
Teriyaki in Japanese means glossy (teri) and grilled (yaki), so in essence this is what the dish should be. The meat is charred to perfection while the sauce coats and glistens all over it.
I was taught by my uncle who is a Japanese chef how to make authentic teriyaki. Honestly, teriyaki sauce does not really need onion, ginger, honey, and sesame oil. A real teriyaki sauce only comprises of soy sauce, sugar, mirin, and sake. While mirin and sake are great for a balance of flavor, I’ll share a replacement that is just as good and you can easily find in your pantry!
How to Make Easy and Tasty Teriyaki Sauce?
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My sauce recipe may raise a lot of eyebrows from skeptics, but my version only uses soy sauce, sugar, and chicken stock.
To make super easy chicken stock, you just need to boil your chicken for 5 minutes. You can then use that broth for the sauce. Do not over boil the chicken because it may dry out. But aside from that, you can also use any chicken stock available.
In cooking, it is just a matter of the correct ratio. Sometimes you do not need a lot to make something delicious. In this case, the perfect ratio of soy sauce, sugar, and stock can result in a sweet and savory sauce.
Use regular soy sauce as this will bring great color and umami to the dish. The sugar will bring balance to that savor and the chicken stock will definitely give depth of flavor. No need for bottled sauces and no need for marinating!
The sauce can be doubled up and kept in a clean jar to be used anytime you feel like having teriyaki!
What Type of Chicken Should Be Used?
For this recipe, I highly recommend using boneless chicken thighs cut up into bite-size pieces. I like using the thigh part because it remains juicy, but if you like white meat, then go for it!
Even if your chicken is already boiled, you need to pan-fry the chicken pieces. This is so it gets a good color and caramelization which also adds flavor to the whole dish. If you want your chicken to be a bit crispy, you can sprinkle potato starch before pan-frying. Either way, this will help with flavor and texture for such a simple dish.
How to Serve Chicken Teriyaki?
In this chicken teriyaki recipe, I already added onion and peppers, but feel free to add other veggies you prefer! Essentially, you have everything to make this a complete and healthy meal. Pair it with plain rice or multigrain rice and you now have an easy, cheap, and filling lunch or dinner.
Other easy and delicious lunch or dinner ideas you may like:
Bonus tip: While the sauce can be made ahead and stored in the fridge, you can also create meal preps using this recipe. Store the chicken teriyaki in a clean container inside the fridge and it can last for a whole week! Enjoy!
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Easy Chicken Teriyaki Recipe
Ingredients
- 450 grams Boneless Chicken Thigh Cut into bite-size pieces
- 2 tbsp Vegetable or Canola Oil For sauteing
- 1/2 tbsp Garlic
- Onion Diced
- Red & Green Peppers Diamond Cut
Teriyaki Sauce
- 1 cup Chicken Stock
- 1/4 cup Soy Sauce
- 1/3 cup Sugar
- 1/2 tbsp Potato Starch
- 1 tbsp Water
Instructions
- Cut the fat out from the chicken thighs and chop it to bite size pieces.
- Boil 2 cups of water and place the chicken thighs in it. Let the chicken boil for 5 minutes.
- Drain the chicken and save the chicken broth, this is going to be your chicken stock.
- Combine chicken stock, soy sauce, and sugar and bring it to a boil. This is the teriyaki sauce base.
- Combine potato starch and 1 tbsp of water to create a starch slurry and add to the teriyaki base. Bring the sauce to a boil until it becomes thick. Turn off the heat.
- In a separate pan, saute the chicken with garlic and pan-fry it until the chicken is nicely light brown.
- Add the vegetables and saute them again until nicely lightly brown.
- Pour in the sauce until everything is covered.
- Taste and adjust with more sauce as needed.
- Plate and serve with freshly cooked rice. Enjoy!
James Lee says
I love your videos Chris! I bought your cookbook and I’m slowing trying each one. 😉 Great job! Thank you!
Chef Chris Cho says
Hope you enjoy each one!!! Keep cooking fam~~
Marinilda ferrer says
Can you use cornstarch instead of potato starch?!
Chef Chris Cho says
Yes~
Jen L says
Just cookee this tonight and my 17 month old asked for another bowl! Lol it was delcious!
Chef Chris Cho says
Yeobosayo!!! So glad your baby liked it!!!
Jack G says
Made this last night, was delicious. Tempted to make it again tonight!
Chef Chris Cho says
Yeobosayo!!!
John says
Man, so simple, so delicious!!
Great recipe that is quick and fantastic.
Made recipe with a batch of thighs and a batch of breast meat as some do not like thigh meat.
I definitely preferred the thighs but the breast worked too.
Chef Chris Cho says
So glad you liked it and it worked both ways for you!! Ooooh! Yeobosayo!!