How to Make Teriyaki Chicken Breast

Teriyaki Chicken Breast is one of those dishes that effortlessly brings together the savory and sweet flavors that make your taste buds sing.

Originating in Japan, “teriyaki” refers to a cooking technique where meat is grilled or broiled with a glaze made from soy sauce, mirin (a sweet rice wine), and sugar. While traditionally used for fish, the method was quickly adapted to other meats, including chicken.

This dish became popular worldwide, especially in the U.S., where it’s now a staple in many households and restaurants alike. I’ve made Teriyaki Chicken Breast several times, and every time, it amazes me how such simple ingredients can come together to create something so delicious.

The beauty of Teriyaki Chicken Breast lies in its balance of flavors—salty, sweet, and a bit tangy. The chicken absorbs the sauce perfectly, creating a mouthwatering glaze that enhances the tenderness of the meat.

Whether served over a bed of rice or paired with sautéed vegetables, this dish offers a comforting and satisfying meal that’s hard to resist.

How to Make Teriyaki Chicken Breast at Home

Here’s my go-to recipe for Teriyaki Chicken Breast, a dish I’ve perfected over time. It’s simple yet full of flavor, and I’m sure you’ll love it as much as I do!

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup soy sauce (low-sodium preferred)
• ¼ cup mirin or rice vinegar
• ¼ cup honey or brown sugar
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon cornstarch (optional for thickening)
• ½ cup water
• 2 tablespoons sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions:

1. Prepare the Sauce: In a small saucepan over medium heat, combine soy sauce, mirin (or rice vinegar), honey (or brown sugar), garlic, and ginger. Stir well and bring to a gentle boil. If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in ½ cup of water and slowly stir it into the mixture. Let the sauce simmer for 5–7 minutes until it thickens slightly, then remove from heat and set aside.
2. Marinate the Chicken: Place the chicken breasts in a shallow dish or resealable bag, and pour about half of the prepared teriyaki sauce over them. Let the chicken marinate for at least 30 minutes (or up to 2 hours in the fridge) to soak up the flavor.
3. Cook the Chicken: Heat sesame oil in a large skillet over medium heat. Once hot, add the marinated chicken breasts and cook for about 6–7 minutes per side, or until they are golden brown and fully cooked (internal temperature should reach 165°F).
4. Glaze the Chicken: Once the chicken is cooked through, brush it with the remaining teriyaki sauce, letting it caramelize slightly as it finishes cooking in the skillet for another minute or two.
5. Garnish and Serve: Remove the chicken from the skillet and let it rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving. Pair with steamed rice and stir-fried vegetables for a complete meal!

Making Teriyaki Chicken Breast is a breeze, and the results are always worth it. The juicy, flavorful chicken coated in the glossy, rich sauce makes this dish a favorite in my household.

What’s great about it is that you can easily adjust the sweetness or saltiness of the sauce depending on your preference—so it’s customizable for everyone!

Whether you’re hosting a dinner or just craving some comforting homemade Japanese-inspired food, this recipe will surely hit the spot.