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chicken teriyaki recipe best japanese takeout copycat

Chicken Teriyaki

By Kimberly Killebrew
Saucy, succulent, and sure to satisfy, this Chicken Teriyaki rivals your favorite takeout or restaurant version and is sure to become a favorite!
5 from 16 votes
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 25 minutes
Servings 4 servings

Ingredients
 
 

  • 1/2 cup tamari (can substitute soy sauce but we prefer the flavor of tamari)
  • 1/4 cup brown sugar
  • OR brown sugar alternative (low sugar option)
  • 1 1/2 teaspoons minced fresh ginger
  • 1 1/2 teaspoons minced fresh garlic
  • 3 tablespoons mirin (can substitute sherry)
  • 2 tablespoons pineapple juice , fresh or canned (helps tenderize the chicken and contributes flavor)
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 8 boneless/skinless chicken thighs or 2 large boneless/skinless chicken breasts (if using breasts cut them in half lengthwise to make two filets from each breast)
  • 2 teaspoons cornstarch dissolved in 3 tablespoons water (for thickening the sauce at the end)
  • thinly sliced green onions/scallions for serving

Instructions
 

  • To Make the Marinade: 
    Place all the sauce ingredients in a small saucepan, bring it to a boil, reduce the heat, and simmer for 4 minutes.  Let it cool completely.
  • To Marinate the Chicken:  Place the chicken in a large ziplock bag, pour over the cooled teriyaki marinade, massage the chicken to thoroughly coat with the marinade, and let it marinate in the fridge for at least 4 hours but preferably overnight.  
  • To Make the Teriyaki Sauce:  Pour the marinade from the chicken back into a small saucepan and bring to a boil.  Reduce the heat to a simmer and stir in the cornstarch slurry, simmering until slightly thickened.  
  • To Cook the Chicken:  Remove the chicken and either broil or grill for about 3 minutes on each side or until done (depending on thickness), brushing it occasionally with the teriyaki sauce.   Transfer the chicken to a plate and let it sit for one minute before slicing into strips. 
    So serve, arrange the chicken on plates with some steamed rice and veggies and drizzle with some teriyaki teriyaki sauce.  Garnish with some thinly sliced green onions and a few sesame seeds if desired.

Nutrition

Calories: 396kcalCarbohydrates: 30gProtein: 47gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 215mgSodium: 1764mgPotassium: 655mgFiber: 1gSugar: 22gVitamin A: 55IUVitamin C: 1mgCalcium: 43mgIron: 3mg
Course Entree, Main Course
Cuisine Japanese
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