20-Minute Japanese Style Teriyaki Chicken

If you ask me, teriyaki chicken is one of those dishes that never gets old.

This Japanese-style recipe gives you tender chicken pieces coated in a sweet and savory glaze that caramelizes beautifully in the pan. The sauce is made from simple ingredients like soy sauce, mirin, and sake that come together into something really special.

The chicken gets paired with crispy shredded cabbage and colorful vegetables for a nice contrast in texture. A sprinkle of toasted sesame seeds on top adds a nutty finish that ties everything together.

It’s a weeknight-friendly meal that feels a bit fancy, perfect for when you want something satisfying without too much fuss.

What Kind of Chicken Should I Use?

For this teriyaki chicken recipe, chicken thighs are really the way to go. They stay juicier and more tender than chicken breasts, especially when you’re cooking them with the skin on like we do here. You can use boneless, skinless thighs if that’s what you have on hand, but keeping the skin on gives you that crispy, caramelized exterior that makes teriyaki chicken so good. If you can only find bone-in thighs, just remove the bone yourself with a sharp knife – it’s easier than you think and only takes a minute or two.

Options for Substitutions

This teriyaki chicken recipe is pretty forgiving when it comes to swaps:

• Chicken thighs: You can use boneless, skinless thighs if you prefer less fat, or swap for chicken breast if that’s what you have. Just keep in mind that breast meat cooks faster and can dry out more easily, so watch your cooking time closely.
• Mirin: If you don’t have mirin, mix 1½ tablespoons of sake (or white wine) with 1 teaspoon of sugar as a substitute. You can also use a sweet white wine in a pinch.
• Cooking sake: Dry sherry or Chinese rice wine work well here. In a pinch, you can use dry white wine, though the flavor will be slightly different.
• Soy sauce: This is pretty essential for teriyaki, so try not to substitute it. If you need a gluten-free option, use tamari instead.
• Vegetables: The cabbage, carrot, and capsicum (bell pepper) are flexible. Use whatever crunchy vegetables you have on hand – cucumber, radish, or even snap peas would work great as a fresh side.

Watch Out for These Mistakes While Cooking

The biggest mistake when making teriyaki chicken is adding the sauce too early, which causes it to burn and turn bitter instead of creating that glossy, caramelized coating – always cook the chicken first, wipe out excess oil, then add your sauce mixture.

Skipping the step of poking holes in the chicken skin means you’ll end up with rubbery, chewy skin instead of crispy texture, so use a fork to prick it all over before cooking.

Another common error is cooking the chicken over high heat the entire time, but medium heat works better to render the fat from the skin without burning the outside before the inside cooks through.

Finally, resist the urge to cut into the chicken right away – letting it rest for a few minutes under foil keeps all those juices inside instead of running out onto your cutting board.

What to Serve With Teriyaki Chicken?

The best way to enjoy teriyaki chicken is over a bowl of steamed white rice or brown rice, which soaks up all that sweet and savory sauce. I love adding a side of miso soup and some edamame to round out the meal and keep things light. If you’re looking for something a bit different, try serving it with fried rice, udon noodles, or even wrapped up in lettuce cups for a fun, hands-on dinner. A simple cucumber salad with rice vinegar also makes a refreshing contrast to the rich, sticky glaze on the chicken.

Storage Instructions

Store: Keep your leftover teriyaki chicken in an airtight container in the fridge for up to 3 days. The chicken stays juicy and the sauce actually gets even better as it sits! I like to store the chicken separate from the cabbage slaw so the veggies stay crisp.

Freeze: The cooked chicken freezes really well for up to 2 months. Just let it cool completely, then freeze it with the sauce in a freezer-safe container. I don’t recommend freezing the fresh cabbage slaw though – it’s best to make that fresh when you’re ready to eat.

Reheat: Warm up the chicken in a pan over medium heat with a splash of water to keep it from drying out. You can also microwave it for about 2 minutes, stirring halfway through. The sauce might thicken up in the fridge, so just add a tiny bit of water when reheating to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-750
• Protein: 38-45 g
• Fat: 32-38 g
• Carbohydrates: 30-38 g

Ingredients

For the chicken:

• 14 oz chicken (cut into 1-inch bite-sized chunks)
• 1 1/2 tbsp soy sauce (I prefer Kikkoman for a traditional taste)
• 2 tbsp sake
• 2 tbsp mirin (I use Mizkan brand for the best glaze finish)
• 1 tbsp sugar
• 1/2 tsp fresh ginger, finely grated

For the salad and garnish:

• 2 cups cabbage (finely shredded for a crunchy texture)
• 1/2 cup carrot
• 1/4 cup capsicum
• 1 sprig parsley
• 1/2 tsp toasted sesame seeds

Step 1: Prepare Mise en Place and Teriyaki Sauce

• 14 oz chicken, cut into 1-inch bite-sized chunks
• 1 1/2 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp sugar
• 1/2 tsp fresh ginger, finely grated
• 2 cups cabbage, finely shredded
• 1/2 cup carrot, diced
• 1/4 cup capsicum, diced
• 1 sprig parsley, minced

Start by preparing all your ingredients so cooking flows smoothly.

Cut the chicken into 1-inch bite-sized chunks and set aside.

In a small bowl, whisk together the soy sauce, sake, mirin, sugar, and freshly grated ginger until the sugar dissolves completely.

Set the sauce aside.

Finely shred the cabbage, dice the carrot and capsicum, and mince the parsley.

I find having everything prepped before the pan heats up makes the cooking process much less stressful and allows you to focus on getting the chicken perfectly glazed.

Step 2: Sear Chicken Until Golden

• 14 oz chicken chunks from Step 1

Heat a large skillet or wok over medium-high heat until it’s hot but not smoking.

Add the chicken chunks in a single layer, working in batches if needed to avoid crowding the pan.

Let them cook undisturbed for 3-4 minutes until the bottoms develop a golden-brown color and the chicken releases easily from the pan.

Flip the pieces and cook for another 2-3 minutes until mostly cooked through.

The goal is to get a flavorful caramelized exterior while keeping the inside tender—don’t worry if it’s not completely cooked through yet, as it will finish cooking in the glaze.

Step 3: Build the Glaze and Coat the Chicken

• teriyaki sauce mixture from Step 1
• seared chicken from Step 2

Pour the teriyaki sauce mixture from Step 1 directly into the pan with the seared chicken.

Reduce the heat to medium and cover the pan for about 30 seconds to let the sauce warm through.

Remove the lid and continue cooking, stirring occasionally, for 2-3 minutes until the sauce reduces and becomes thick and glossy, coating the chicken beautifully.

I like to watch for the sauce to visibly cling to each piece—that’s when you know the glaze is ready.

Once the sauce has thickened, remove the pan from the heat and let it rest for 1-2 minutes so the chicken can fully absorb the flavors.

Step 4: Plate and Serve

• glazed chicken from Step 3
• shredded cabbage from Step 1
• diced carrot from Step 1
• diced capsicum from Step 1
• 1/2 tsp toasted sesame seeds
• minced parsley from Step 1

Arrange the shredded cabbage on a serving plate as your base.

Top with the teriyaki-glazed chicken and drizzle any remaining sauce from the pan over the top.

Scatter the diced carrot and capsicum around the plate, then sprinkle with the toasted sesame seeds and minced parsley for a fresh, bright finish.

Serve immediately while the chicken is still warm and the glaze is at its most flavorful.

20-Minute Japanese Style Teriyaki Chicken

Delicious 20-Minute Japanese Style Teriyaki Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings: 2 servings

Calories: 675

Ingredients Method

Ingredients

  

For the chicken

• 14 oz chicken (cut into 1-inch bite-sized chunks)
• 1 1/2 tbsp soy sauce (I prefer Kikkoman for a traditional taste)
• 2 tbsp sake
• 2 tbsp mirin (I use Mizkan brand for the best glaze finish)
• 1 tbsp sugar
• 1/2 tsp fresh ginger, finely grated

For the salad and garnish

• 2 cups cabbage (finely shredded for a crunchy texture)
• 1/2 cup carrot
• 1/4 cup capsicum
• 1 sprig parsley
• 1/2 tsp toasted sesame seeds

Method

 

1. Start by preparing all your ingredients so cooking flows smoothly. Cut the chicken into 1-inch bite-sized chunks and set aside. In a small bowl, whisk together the soy sauce, sake, mirin, sugar, and freshly grated ginger until the sugar dissolves completely. Set the sauce aside. Finely shred the cabbage, dice the carrot and capsicum, and mince the parsley. I find having everything prepped before the pan heats up makes the cooking process much less stressful and allows you to focus on getting the chicken perfectly glazed.
2. Heat a large skillet or wok over medium-high heat until it's hot but not smoking. Add the chicken chunks in a single layer, working in batches if needed to avoid crowding the pan. Let them cook undisturbed for 3-4 minutes until the bottoms develop a golden-brown color and the chicken releases easily from the pan. Flip the pieces and cook for another 2-3 minutes until mostly cooked through. The goal is to get a flavorful caramelized exterior while keeping the inside tender—don't worry if it's not completely cooked through yet, as it will finish cooking in the glaze.
3. Pour the teriyaki sauce mixture from Step 1 directly into the pan with the seared chicken. Reduce the heat to medium and cover the pan for about 30 seconds to let the sauce warm through. Remove the lid and continue cooking, stirring occasionally, for 2-3 minutes until the sauce reduces and becomes thick and glossy, coating the chicken beautifully. I like to watch for the sauce to visibly cling to each piece—that's when you know the glaze is ready. Once the sauce has thickened, remove the pan from the heat and let it rest for 1-2 minutes so the chicken can fully absorb the flavors.
4. Arrange the shredded cabbage on a serving plate as your base. Top with the teriyaki-glazed chicken and drizzle any remaining sauce from the pan over the top. Scatter the diced carrot and capsicum around the plate, then sprinkle with the toasted sesame seeds and minced parsley for a fresh, bright finish. Serve immediately while the chicken is still warm and the glaze is at its most flavorful.