Teriyaki Chicken

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Teriyaki Chicken

This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant.  I use my Teriyaki Flank Steak Marinade recipe with the addition of flour to help thicken the sauce into a rich teriyaki glaze.

Teriyaki Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
This teriyaki chicken is the closest I've come to matching the teriyaki chicken served at our favorite local sushi restaurant. The rich teriyaki glaze is easy to make and goes well with many meats and vegetables.
  • ¼ cup soy sauce
  • 3 Tbsp honey
  • 2 Tbsp vinegar (I prefer using balsamic)
  • 1 ½ tsp garlic powder
  • 2 tsp ginger, minced (You can substitute 1½ tsp ground ginger but I prefer fresh ginger.)
  • 1-2 Tbsp Canola oil
  • 1-2 tsp flour
  • 3 chicken thighs, trimmed of excess fat
  1. Mix the marinade ingredients together, except for the oil and the flour.
  2. Dip the three chicken thighs in the marinade.
  3. Sear the chicken on medium heat for five minutes on a lightly-oiled pan, leaving the pan uncovered.
  4. Flip the chicken and cover the pan.
  5. Cook the chicken for another five minutes until it is done.
  6. Remove the chicken from the heat and slice it into thin strips.
  7. While the chicken is cooking, heat the remaining marinade on low-medium heat, gradually stirring in the flour so that there are no clumps.
  8. Cook the sauce until it boils and thickens, stirring it occasionally so that the sauce doesn't burn or stick to the bottom of the pan.
  9. When the sauce and chicken are done, toss them together.
  10. Sprinkle the chicken with sesame seeds and serve it with steamed white rice.

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13 Responses to “Teriyaki Chicken”

  1. Laura says:

    i made this last night…and it was DELICIOUS! i would probably like a little less of the balsamic vinegar, as it was very strong, so maybe will try 1 1/5 tbs instead. Other than that, it wa so simple and so tasty! 😀

  2. kelsey says:

    The thickened sauce does have a rich, candied teriyaki flavor which is why we like to drizzle it over the top to taste. When you marinate the meat and discard the marinade prior to cooking it (like with the Flank Steak recipe) it isn’t as strong. But that’s great to adjust the quantities to your tastes…that’s what it’s all about!!

  3. duong says:

    I just made some teriyaki chicken with your recipe. I would like to say that the results are DELICIOUS! Thank you for the recipe!

  4. kelsey says:

    I’m glad you liked it!

  5. Tracy says:

    I found you through Tastespotting! We had this tonight on TJ’s organic chicken thighs with steamed brown rice and corn. It was a big hit with the whole family (including the picky 9 y.o.) Next time I think I’ll use fresh garlic (because I love garlic), but the sauce was perfect and will be made over and over here!

    Thanks so much for sharing!

  6. kelsey says:

    Tracy, I’m glad you liked this recipe! We make this one a lot, too and we also like using fresh garlic when we’re not in a hurry.

  7. molly says:

    how much soy sauce? 1 cup? the recipe just says – cup soy sauce


  8. kelsey says:

    Molly, it’s 1/4 cup. For some reason the 1/4 was dropped when I recently re-formatted the recipe. Thanks for the catch!

  9. Nicole says:

    I made this tonight and it was yummy! Only question, is the flour part of the marinade or should chicken be dredged in it? Also the consolation oil is for the sautéing correct? Thank you! I used canola for sautéing and added flour to marinade after marinating meat and it was quite good!

  10. kelsey says:

    Nicole, you are correct that I added the flour to the marinade sauce after the meat was marinated, and that the canola oil is for sauteing. And thank you for pointing out that my recipe instructions needed some clarification!

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