The Easiest Teriyaki Chicken

Updated: Aug 14, 2020

This protein-filled meal is a quick and simple weekday lunch or dinner. Like traditional teriyaki chicken, this recipe features a marinated pan-seared chicken breast with a sweet and savory gingery glaze.


Pan-seared chicken always develops a beautiful, dark, crunchy crust, but this recipe takes things one level further; because of the marinade, the breast turns out to be much more tender than a simple plain chicken breast.


It is important to use skinless chicken breasts, because the marinade tends to make the chicken skin soggy. Also, remember to use a stainless steel skillet for this recipe. Non-stick won't get hot enough, and cast-iron can rust if coming coming in contact with acidic food (vinegar).


I cannot recall how many times I have gone to the grocery store and bought teriyaki sauce that always turned out too sweet or too salty. There was just never anything in between. Making homemade teriyaki sauce allows you to control the sweetness or saltiness of the sauce perfect to your liking. This sauce only has 5 ingredients, which you probably have at home.




For the teriyaki sauce/marinade:

  1. 3 tbsp soy sauce

  2. 4 tsp maple syrup

  3. 2 tsp mirin - a sweet japanese cooking wine (any vinegar or white wine will do)

  4. 1 tbsp grated or minced ginger

  5. 3 cloves minced garlic

  6. Pinch of salt

  7. Pinch of pepper

For the chicken:


  1. Take 2 skinless (or boneless) chicken breasts and start by patting them dry. Next, place them in the marinade to marinate overnight or up to 24 hours in the fridge. Make sure to cover with plastic wrap to not stink up the fridge.

  2. After marination, take out the breasts and reserve the marinade. No need to pat them dry now. Heat 1 tbsp oil (preferably neutral tasting) in a large stainless steel skillet. Place chicken breasts and cook on one side for 4-5 minutes without moving them. This step is essential to achieve a great crust.

  3. Flip the chicken and cook on the other side for 2-3 minutes or until a thermometer reads 160ºF at the thickest part of the breast. Take the breast out, and let rest for at least 5 minutes. This will prevent the chicken from losing all 0f its juices and moisture.

  4. Serve the breast optionally alongside a bed of rice. The breast should be white or very slightly pink glistening with moisture.

  5. Enjoy!

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