Easy Teriyaki Glazed Chicken

Teriyaki glazed chicken served with rice is a wildly delicious with simple ingredients to make for your family. The savory flavor of this dish come from ginger, honey, and Marin, and of course, a sprinkle of sesame seeds. Serve this along with asparagus and broccolini and it’s a complete dinner ready in 30 minutes!

What is teriyaki glaze made of?

Teriyaki glaze is made by whisking together soy sauce, water, brown sugar, Mirin, ginger, garlic, honey, and cornstarch. This makes a slightly thickened sauce that’s poured over the chicken during cooking. It’s a flavorful, tangy glaze that coats the chicken and thickens even more as it cooks.

Can I use the teriyaki glaze as a marinade?

Yes! Make the glaze, leaving out the cornstarch. Pour the glaze into a Ziploc bag and add the cut chicken. Close the bag tightly and smoosh it around until the chicken is completely covered. Let the marinade ingredients sit for at least an hour or up to 6. Then pour the entire bag into a skillet to cook.

While the chicken is cooking, mix the cornstarch into about 6 Tbsp of water. When the chicken is fully cooked, quickly whisk the cornstarch into the glaze in the pan. It will thicken up over the course of the next few minutes.

What can I serve with teriyaki glazed chicken?

White rice and veggies are always a hit with this dish. The rice soaks up the glaze and makes it sweet and delicious. Here are some other options too:

• Steamed broccoli or broccolini
• Roasted carrots
• Crispy green beans in the air fryer
• Stir-fried veggies like bell peppers, onions, carrots, and snap peas.
• Noodles like udon, soba, or lo mein
• Bok choy is yummy steamed or fried
• Roasted asparagus with garlic and lemon
• Edamame with salt is a lovely complement to this dish

Ingredients

• 1/2 cup Soy sauce
• 1/2 cup of Water
• Light brown sugar
• Mirin or rice wine vinegar
• Fresh ginger, grated
• Garlic cloves, minced
• Honey
• Cornstarch
• Boneless skinless chicken breasts, or boneless skinless chicken thighs, cubed
• Olive oil, or sesame oil divided
• Asparagus, woody ends trimmed and chopped into thirds
• Broccolini, ½ inch trimmed off the bottom of the stems
• Kosher salt to taste
• Freshly cracked black pepper to taste
• Cooked rice for serving
• Sesame seeds for serving

How to Make Our Teriyaki Chicken Recipe

STEP ONE: Prep the sauce. In a large bowl, combine soy sauce, water, brown sugar, Mirin, ginger, garlic, honey, and cornstarch. Set aside until ready to use.

STEP TWO: Cook the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the hot pan and brown until cooked through, about 5-7 minutes or until the internal temperature reaches 165°F. You may need to do this in batches to ensure the chicken browns.

STEP THREE: Add the sauce. Once the chicken is cooked, pour the teriyaki sauce into the skillet and continue to cook, stirring occasionally, until the sauce thickens about 5 minutes. Set aside.

STEP FOUR: Saute the veggies. Heat two tablespoons of olive oil over medium-high heat in another large skillet. Once hot, add asparagus and broccolini to the skillet. Season with salt and black pepper and continue to cook for 8-10 minutes, or until fork-tender.

STEP FIVE: Serve. Serve immediately with cooked white rice and garnish with sesame seeds.

Recipe Notes

• If you’re short on time, you can use store-bought jarred sauce.
• Any large skillet will do, but a non-stick skillet works especially well for this recipe to keep the glaze from getting too sticky.
• To make sure your chicken is tender, try to cut all the pieces into similar sizes so they cook evenly. You can cut any larger pieces in the pan if you need to.
• Make sure the pan is good and hot before you toss in the chicken so it quickly sears the meat. Give it a good stir a few times to sear each side and you’ll always have tender meat.
• For extra heat add red pepper flakes.

Can I make this gluten-free?

This recipe is already naturally gluten-free, however, some brands of cornstarch, Mirin, and soy sauce may contain gluten. Read your label ingredients to be sure.

This recipe is also dairy-free, and can be made vegan by substituting the honey for agave nectar and the chicken for tofu.

How to Store Teriyaki Glazed Chicken

You can store the recipe leftovers in the fridge in an airtight container for up to 3 days. See below for freezing instructions.

Can I make this ahead?

This teriyaki chicken with asparagus and broccolini recipe makes a great freezer meal. Place the cubed chicken and teriyaki sauce in 2 different Ziploc bags. Add the teriyaki sauce bag to the chicken bag. Freeze for up to 3 months. Once you’re ready to cook, let it thaw overnight in the fridge and proceed with step 2.

This recipe is also great for meal prep. Simply make the recipe as instructed and then divide the chicken teriyaki, sauteed vegetables, and ½ cup of cooked rice into each container. It will store in the fridge for up to 3 days.

How to Reaheat Teriyaki Chicken

Reheat your rice in the microwave. Place your veggies and chicken in frying pans to reheat them. Saute over medium heat until steaming and hot through.

FAQs

Looking for more easy recipes? Give these a try:

• Sheet Pan Greek Chicken and Vegetables
• The BEST Eggplant Teriyaki
• Chicken Zoodle Soup
• Pan-Seared Salmon

If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!

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