This Japanese teriyaki chicken recipe is quick, simple, and made from scratch. The glossy teriyaki glaze is versatile—try it on seafood, vegetables, rice, or even pasta. It’s also delicious brushed over grilled salmon. Make a larger batch and store it in an airtight jar in the refrigerator for a few weeks so it’s ready to brighten many meals.
Teriyaki Chicken Recipe
Our slow cooker version is popular, but when you need dinner fast this stovetop Japanese teriyaki chicken recipe takes about 20 minutes total, and the sauce only needs about five minutes to reduce and thicken. Use boneless, skinless chicken breasts for a lean option or chicken thighs if you prefer richer flavor.
For even cooking and a juicier result, pound the chicken to about 1/2″ thickness. Place each breast between two layers of plastic wrap and gently pound with a meat mallet or the flat side of a heavy knife until uniform. This helps the chicken cook quickly and evenly so the exterior browns while the center cooks through.
After pan-searing the chicken until golden, brush or drizzle the teriyaki glaze over the meat and serve with steamed rice, vegetables, or a crisp side salad. It’s an easy, family-friendly dinner that’s full of flavor.
Best Sake Substitutions
If you don’t have sake on hand, several alternatives work well though the flavor will differ slightly. For cooking, an opened bottle of sake keeps well in the refrigerator, so consider buying an inexpensive bottle to keep for recipes.
- Chinese Rice Wine – substitute 1:1.
- Dry Vermouth or Dry Sherry – substitute 1:1 (avoid sweet varieties).
- Dry White Wine – a dry Sauvignon Blanc or Pinot Grigio works; substitute 1:1.
- Non-alcohol option: Rice Vinegar (sold also as Rice Wine Vinegar) diluted with water or white grape juice in a 1:3 ratio. For example, for 1/4 cup (60 ml) sake use 1 tablespoon (15 ml) rice vinegar plus 3 tablespoons (45 ml) water or white grape juice. Note: do not use seasoned rice vinegar, which is sweetened and flavored for sushi rice.
Japanese Teriyaki Glazed Chicken Recipe
4 servings
10
20
30
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Ingredients
Chicken ingredients
- 2 lbs. (910 g) Chicken Breasts
- Kosher Salt
- Fresh cracked black pepper
- 1 Tablespoon (15 ml) Cooking Oil (grape seed, canola, or similar)
Teriyaki Sauce ingredients
- 1/4 cup (60 ml) Sake
- 1/4 cup (60 ml) Soy Sauce
- 1/4 cup (55 g) Brown Sugar
- 1 Tablespoon (15 ml) Rice Vinegar (also sold as Rice Wine Vinegar)
- 1/2 Tablespoon (7.5 ml) Fresh grated ginger
Instructions
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Pat the chicken dry. Wrap each breast between two layers of plastic wrap and pound to an even 1/2″ thickness. Season both sides with salt and pepper.
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Heat a large skillet over medium-high heat. Add the oil, then place the chicken in the pan. Cook until golden, about 5 minutes per side, or until cooked through.
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While the chicken cooks, combine sake, soy sauce, brown sugar, rice vinegar, and grated ginger in a small saucepan. Bring to a boil over medium-high heat and simmer for about 5 minutes until slightly thickened. Remove from heat and set aside.
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Let the chicken rest 5–10 minutes, then slice into 1/2″ pieces. Pour or brush the glaze over the sliced chicken and serve immediately.
Notes
Nutrition Information per Serving
Carbohydrates: 15 g, Protein: 50 g, Fat: 9 g, Sodium: 1077 mg
Love teriyaki? Try these related recipes:
- Chicken Teriyaki Skewers with Pineapple
- Shrimp Teriyaki Skewers
- Air fry chicken breast and finish with this teriyaki sauce for an easy shortcut.
Find more Asian chicken and chicken breast recipes on the site. The glaze shares inspiration with other classic teriyaki recipes but has been adapted here for a quick stovetop preparation.