Making phenomenal weeknight meals should feel like a warm hug after a long day. This Teriyaki Chicken Breast recipe delivers that exact feeling. We achieve such incredible, glossy depth of flavor easily. The chicken turns out wonderfully moist and tender every single time. Furthermore, binding that sweet and savory note together is the secret to keeping everyone happy.
I often whip this up when weekend meal prep feels impossible. Believe me, leftovers disappear fast in my house! It stores beautifully too. Thus, this simple Asian chicken dish becomes a busy mom’s best friend.
Why I Love This Recipe
This Teriyaki Chicken Breast recipe is genuinely one of my top go-to dinners. I adore how fast it comes together. The rich homemade teriyaki sauce tastes far better than store-bought versions. It’s perfectly balanced, never too sweet or too salty. Plus, the entire dish sings of fresh ginger and garlic.
- Speedy Weeknights: Total cook time often beats delivery time.
- Flavor Pop: Those caramelized edges are pure magic.
- Family Approved: Even the pickiest eaters usually devour this.
Teriyaki Chicken Breast Ingredients
The magic here really comes from mixing pantry staples into something extraordinary. That homemade teriyaki sauce is the backbone of this wonderful Teriyaki Chicken Breast. It coats the chicken perfectly, offering wonderful flavor in every bite.
Substitutions and Tips
- Soy Sauce: Low-sodium is great for control. Tamari works well for gluten-free needs.
- Sweeteners: Feel free to swap honey for maple syrup if you prefer.
- Aromatics: If fresh ginger is missing, use 1/2 teaspoon of ground ginger.
- For Thickness: Remember the cornstarch slurry thickens the sauce quickly!
How to Make Teriyaki Chicken Breast
Step 1: Prepare the Chicken
First, we need to get the chicken ready for marinating. Slice your breasts horizontally for thinner cutlets, or pound them gently to an even half-inch thickness. This preparation helps them cook evenly.
Step 2: Mix the Marinade
Next, combine the sauce components in a bowl. Whisk the soy sauce and water together thoroughly. Add vinegar, brown sugar, and honey. Don’t forget the aromatic ginger and garlic. Finish by stirring in sesame oil. This mixture forms the sauce base.
Step 3: Marinate the Meat
Pour about a quarter cup of sauce over the cutlets. Place them in a shallow dish or zip-top bag. Let the Teriyaki Chicken Breast mixture marinate for at least thirty minutes. Two hours in the fridge gives maximum flavor. Reserve the rest of the clean sauce.
Step 4: Sear the Chicken
Heat one tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade and discard it for safety. Cook each piece for four to six minutes per side until golden brown. Check that internal temperature reaches 165°F.
Step 5: Thicken the Reserved Sauce
Once the chicken is cooked, remove it and set it aside. Pour the reserved teriyaki sauce into the same skillet. Bring it to a gentle simmer over medium heat. Whisk cornstarch and cold water in a small bowl until smooth to make a slurry.
Step 6: Glaze and Finish
Slowly whisk the slurry into the simmering sauce, stirring constantly. The sauce thickens quickly, usually within two minutes. Return the cooked chicken to the skillet and toss to coat each piece thoroughly. Serve immediately for best results.
How to Store Teriyaki Chicken Breast
Leftovers keep well, which is great for lunch prep. Store any remaining Teriyaki Chicken Breast in an airtight container and refrigerate for up to three days. For longer storage, freezing works well. Wrap portions tightly before placing in freezer bags. Frozen chicken lasts about two months if sealed properly. Thaw overnight in the fridge before reheating gently.
Tips for Success
- Always use a meat thermometer for perfect doneness.
- Do not skip fresh ginger; it really brightens the sauce.
- Keep the heat medium-high for a nice sear without burning.
- Whisk the slurry until smooth before adding it to the pan.
- Taste the sauce before adding chicken back in; adjust seasoning if needed.
- Pounding the chicken ensures faster, even cooking.
Kitchen Tools You’ll Need
- A good non-stick skillet for searing the chicken breasts.
- A medium bowl and a whisk for combining the sauce ingredients.
- A cutting board and sharp knife for preparing the chicken.
- Tongs for turning the chicken during cooking.
- A small bowl for mixing the cornstarch slurry.
Serving Suggestions
- Serve over fluffy jasmine or brown rice to soak up the sauce.
- Steamed broccoli or asparagus pairs wonderfully with this dish.
- Garnish with toasted sesame seeds and sliced green onions.
- A cool cucumber salad offers a refreshing balance.
- Try pairing with a light sparkling beverage.
Teriyaki Chicken Breast
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including 30 min marinating)
- Yield: 4 servings (estimated)
- Category: Main Course
- Method: Pan-Seared/Stovetop
- Cuisine: Japanese-inspired
- Diet: Hindu
Description
A simple and flavorful recipe for Teriyaki Chicken Breast, featuring tender chicken coated in a glossy, homemade teriyaki sauce made with soy sauce, vinegar, brown sugar, honey, ginger, and garlic.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar (packed)
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons cold water (for slurry)
- Optional: Sesame seeds and chopped green onions for garnish
Instructions
- Slice chicken breasts horizontally into thinner cutlets or pound them to an even thickness of about 1/2 inch. You can also cut them into bite-sized pieces.
- In a medium bowl, whisk together soy sauce, water, rice vinegar, brown sugar, honey, grated ginger, minced garlic, and sesame oil.
- Pour about 1/4 cup of the teriyaki sauce over the chicken in a shallow dish or zip-top bag. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator. Reserve the remaining sauce.
- Heat 1 tablespoon of olive oil or vegetable oil in a large skillet over medium-high heat.
- Remove chicken from marinade, discarding the marinade that touched the raw chicken.
- Cook chicken for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and set aside.
- Pour the reserved teriyaki sauce into the same skillet. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and 2 tablespoons cold water to create a slurry. Slowly whisk the slurry into the simmering sauce.
- Cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
- Return the cooked chicken to the skillet and toss to coat with the thickened teriyaki sauce.
- Garnish with sesame seeds and green onions if desired. Serve immediately with rice and steamed vegetables.
Notes
- Discard any marinade that has been in contact with raw chicken.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety.
- The sauce thickens quickly once the cornstarch slurry is added; stir constantly.
