Sweet & Savory Japanese Teriyaki Chicken Recipe
I’m about to share my go-to teriyaki chicken recipe that’ll make your kitchen smell like a Japanese restaurant, but without the intimidating techniques or hard-to-find ingredients. You know that perfect balance between sweet and salty that makes your taste buds do a little happy dance? That’s exactly what we’re after here. The best part is, you probably have most of these ingredients sitting in your pantry right now, just waiting to become something magical.
Why You’ll Love this Sweet & Savory Japanese Teriyaki Chicken
Imagine this: tender chicken glazed in a glossy, caramelized sauce that’s perfectly balanced between sweet brown sugar and salty soy sauce. That’s exactly what you’ll get with this teriyaki recipe.
I love how simple the ingredient list is, yet the flavors are absolutely incredible. The marinade does all the heavy lifting, infusing the chicken with deep, savory notes while the cornstarch creates that signature glossy coating.
What really gets me excited is how forgiving this recipe is. Even if you slightly overcook the chicken, that sauce keeps everything moist and delicious.
What Ingredients are in Sweet & Savory Japanese Teriyaki Chicken?
This sweet and savory teriyaki chicken starts with the most basic pantry ingredients, and honestly, that’s what I find so beautiful about it. You probably have most of these items sitting in your kitchen right now, just waiting to become something magical.
The beauty of this recipe lies in its simplicity – no fancy sauces or hard-to-find ingredients required. Just everyday items that transform into something that tastes like it came straight from your favorite Japanese restaurant.
Ingredients:
- 1 1/2 lbs boneless skinless chicken breasts, cut in thin pieces
- 3/4 cup water
- 1/2 cup soy sauce
- 3/4-1 cup brown sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1/2 tablespoon cornstarch
- 1 tablespoon vegetable oil
A Few Things to Keep in Mind About These Ingredients
The brown sugar amount is totally up to you and your family’s sweet tooth. I tend to lean toward the 3/4 cup side because I prefer my teriyaki on the less-sweet side, but if you’re feeding kids or just love that candy-like glaze, go for the full cup.
When it comes to the chicken, thin pieces are your friend here. Think about how the chicken looks at your favorite teriyaki joint – those bite-sized strips that cook quickly and soak up all that gorgeous sauce. If your chicken breasts are particularly thick, don’t be afraid to pound them out a bit first.
The cornstarch might seem like a small player, but it’s doing big work. This little half tablespoon is what creates that glossy, restaurant-quality coating that clings to every piece of chicken. Without it, your sauce would just slide right off.
For the oil, any neutral vegetable oil works perfectly. I’m talking canola, vegetable, even peanut oil if that’s what you have on hand. You’re not looking for flavor here, just something to get that chicken beautifully browned and keep it from sticking to your pan.
How to Make this Sweet & Savory Japanese Teriyaki Chicken
Making this teriyaki chicken is honestly one of those cooking experiences that feels way more impressive than it actually is. You start by creating your marinade magic – combine 3/4 cup water, 1/2 cup soy sauce, 3/4 to 1 cup brown sugar (depending on your sweetness preference), 1/4 teaspoon garlic powder, and 1/8 teaspoon ground ginger in a bowl. Give it a good whisk until everything dissolves into this beautiful, glossy mixture that already smells like restaurant dreams.
Here’s where patience pays off, though I know it’s tempting to skip ahead. Take your 1 1/2 pounds of thinly sliced chicken breasts and let them swim in half of that gorgeous sauce for 2-3 hours, flipping them once halfway through. Think of this as the chicken’s spa day – it’s soaking up all those sweet and salty flavors that’ll make every bite incredible.
While your chicken is getting its flavor bath, you’re going to work some cornstarch magic with the remaining sauce. Stir 1/2 tablespoon cornstarch into what’s left of your teriyaki mixture, then bring it to a boil over medium-high heat. Keep stirring constantly – and I mean constantly, unless you want lumpy sauce, which nobody does. Watch as it transforms from thin liquid to that perfect glossy coating that clings to your spoon. Once it boils and thickens slightly, let it cool to room temperature.
Now comes the slightly ruthless part. Drain all that beautiful marinade off your chicken, but don’t just dump it down the sink like some kind of flavor criminal. Reserve exactly 2 tablespoons of the marinade for later, then yes, you can toss the rest. It’s done its job.
Heat 1 tablespoon vegetable oil in your largest skillet or wok over medium-high heat. The chicken goes in next, and you’ll stir-fry it until it’s almost completely cooked through. Your kitchen should smell absolutely incredible right about now, and you might find yourself hovering over the pan like some kind of teriyaki vulture.
Here’s the grand finale: stir in those reserved 2 tablespoons of marinade and keep stir-frying until the chicken is completely cooked and develops that gorgeous, glossy glaze that makes teriyaki chicken so irresistible. The sauce should coat each piece like edible silk, creating that perfect balance of caramelized edges and tender centers.
Serve this masterpiece over hot rice with that cooled teriyaki sauce you made earlier on the side. Because really, can you ever have too much of that sweet, savory goodness?
Sweet & Savory Japanese Teriyaki Chicken Substitutions and Variations
While I’m absolutely devoted to this classic teriyaki recipe, I’d be lying if I said there weren’t days when I stare into my pantry and realize I’m missing half the ingredients.
No brown sugar? Honey works beautifully, though you’ll need less since it’s sweeter. Out of soy sauce? Try tamari or coconut aminos for a gluten-free twist.
I love swapping chicken thighs for breasts – they stay juicier and forgive overcooking.
Pineapple juice can replace some water for tropical flair, while sesame oil instead of vegetable oil adds nutty depth.
What to Serve with Sweet & Savory Japanese Teriyaki Chicken
Once you’ve mastered this glossy, caramelized chicken, the real fun begins – deciding what deserves a spot on the same plate.
I always reach for steamed jasmine rice first because those sticky grains catch every drop of that precious teriyaki sauce.
Roasted broccoli adds the perfect green crunch, while grilled pineapple brings tropical sweetness that plays beautifully with the soy-ginger flavors.
Want something lighter? Try cucumber salad with rice vinegar dressing.
For pure comfort, I’ll pile everything over crispy fried rice with scrambled eggs.
The key is balancing textures and letting that teriyaki shine.
Final Thoughts
This teriyaki chicken recipe has become my absolute go-to because it delivers restaurant-quality results without the fuss or mystery ingredients.
What more could you want from a weeknight dinner? The sweet-savory balance hits perfectly every time, and honestly, I love how the simple marinade transforms ordinary chicken into something special.
The best part? You probably have most ingredients already.
No hunting down obscure sauces or spending a fortune on specialty items. Just straightforward cooking that actually works. Trust me, once you master this glazing technique, you’ll wonder why you ever ordered takeout.
Sweet & Savory Japanese Teriyaki Chicken
Ingredients
For the Teriyaki Sauce and Marinade:
- 3/4 cup water
- 1/2 cup soy sauce
- 3/4 cup brown sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1/2 tablespoon cornstarch
For the Chicken:
- 1 1/2 lbs boneless skinless chicken breasts cut into thin pieces
- 1 tablespoon vegetable oil
Instructions
- In a bowl, combine water, soy sauce, brown sugar, garlic powder, and ground ginger. Whisk until well mixed.
- Reserve half of the sauce mixture. Marinate chicken pieces in the remaining half of the sauce for 2-3 hours, turning once halfway through.
- Add cornstarch to the reserved sauce mixture and whisk to combine. Bring to a boil over medium-high heat, stirring constantly, until the mixture thickens slightly. Remove from heat and cool to room temperature.
- Drain the marinade from the chicken, reserving 2 tablespoons of the used marinade. Discard the remaining marinade.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry until almost cooked through.
- Add the reserved 2 tablespoons of marinade to the pan and continue stir-frying until chicken is fully cooked and glossed with the sauce.
- Serve immediately over hot steamed rice with the cooled teriyaki sauce on the side.
Notes
Nutrition
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breasts for This Recipe?
I’d definitely recommend using chicken thighs instead of breasts. They’ll stay more tender and juicy during cooking, and they absorb the teriyaki flavors better than breasts do.
How Long Can I Store Leftover Teriyaki Chicken in the Refrigerator?
I’d store leftover teriyaki chicken in the refrigerator for up to three to four days. Make sure you keep it in an airtight container and reheat it thoroughly before eating.
Can I Make the Teriyaki Sauce Ahead of Time and Freeze It?
Yes, I can make teriyaki sauce ahead and freeze it for up to three months. I’ll thaw it in the refrigerator overnight before using, then whisk to recombine any separated ingredients.
What’s the Best Way to Reheat Leftover Teriyaki Chicken Without Drying Out?
I reheat leftover teriyaki chicken in a skillet over medium-low heat with a splash of water or extra teriyaki sauce. This gentle method keeps it moist while warming through completely.
Can I Grill the Marinated Chicken Instead of Stir Frying It?
Yes, you can definitely grill the marinated chicken instead. I’d recommend medium-high heat, cooking 6-8 minutes per side. Brush with reserved marinade during cooking for extra flavor and that glossy teriyaki finish.