Easy Chicken Teriyaki That's Better Than Takeout
About this recipe
Chicken teriyaki is a classic dish that brings the flavors of Japan right to your kitchen. This easy recipe from Nicole at Allrecipes shows you how to make a homemade teriyaki sauce that’s not only simple but also better than anything you can buy in a bottle.
With just a few ingredients, you can whip up a delicious teriyaki sauce and pair it with tender chicken thighs, fluffy rice, and steamed broccoli for a complete meal that's perfect for any weeknight dinner.
Ingredient notes
- Use reduced sodium soy sauce for a healthier option.
- You can substitute chicken stock for water when cooking the rice for added flavor.
Tips from Allrecipes’s video
- Sauté the rice in butter before adding water to keep the grains separate and avoid gummy rice.
- Cook the chicken undisturbed for the first 4 to 6 minutes to develop a nice crust, which adds flavor.
- When making the teriyaki sauce, scrape up the browned bits from the skillet to enhance the sauce's flavor.
Good to know
- What kind of chicken can I use for this recipe?
- You can use boneless skinless chicken thighs or chicken breasts, cut into chunks.
- How long does it take to cook the rice?
- The rice takes about 15 minutes to cook after bringing it to a boil and covering it.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a bowl, combine soy sauce, sake, rice vinegar, and brown sugar. Whisk until the sugar is dissolved. Stir in sesame seeds and crushed red pepper, then set aside.
- 2
Heat neutral oil and sesame oil in a large skillet over high heat.
- 3
Season chicken thighs with salt and pepper, then add them to the skillet in a single layer. Cook undisturbed for 4 to 6 minutes until browned, then flip and cook for 1 more minute. Remove chicken from the pan and set aside.
- 4
Reduce heat to medium. Add grated ginger and minced garlic to the skillet, stirring constantly until fragrant, about 1 minute. Add chopped green onions (reserve some for garnish) and cook for 1 minute.
- 5
Pour 1 cup of the reserved soy sauce mixture into the skillet. Stir with a wooden spoon, scraping up any browned bits from the bottom. Bring to a boil and cook until the sauce has reduced by about a third and is slightly thickened and glossy.
- 6
Return the chicken to the skillet, stirring occasionally until the sauce thickens slightly and the chicken is coated and cooked through.
- 7
While the chicken cooks, prepare the rice. In a separate pot, melt butter and add rice, stirring until each grain is coated and slightly translucent. Add water and salt, bring to a boil, then cover and reduce heat until all liquid is absorbed, about 15 minutes.
- 8
Steam broccoli until tender, about 5 minutes, and season with salt and pepper.
- 9
Serve the chicken teriyaki over rice, garnished with reserved green onions, alongside steamed broccoli.
Heads up — we had to guess a little:
- Inferred amount for crushed red pepper.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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