Creamy Garlic Chicken
30 minEasy
Chicken Teriyaki
Glossy, sweet-savory teriyaki-glazed chicken with steamed rice and sesame. A takeout favorite, better at home.
- Prep time10 min
- Cook time15 min
- Total time25 min
- Servings4
- DifficultyEasy
- Calories520 kcal
Method
Instructions
- 1
Make the teriyaki sauce
4 minIn a small saucepan, combine the soy sauce, mirin, brown sugar, garlic, and ginger. Simmer until the sugar dissolves, 2 minutes. Stir in the cornstarch slurry and simmer until glossy and thickened, 1 minute more. Set aside.
Tip: The sauce thickens more as it cools — keep it slightly looser than you want the final glaze.
- 2
Brown the chicken
8 minHeat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, 6–8 minutes.
- 3
Glaze the chicken
2 minPour the teriyaki sauce over the chicken and toss until every piece is coated and the sauce clings, 1–2 minutes.
- 4
Serve
2 minSpoon the chicken over steamed rice, then shower with sesame seeds and scallions.
Cook smarter
Cooking Tips
- Chicken thighs stay juicy where breasts can dry out — worth the swap for this dish.
- Cook the chicken in a single layer so it browns instead of steaming.
- Double the sauce if you like extra for spooning over rice.
Make it yours
Ingredient Substitutions
No chicken thighs?
- Chicken breast
- Tofu
- Salmon
Tofu and salmon cook faster — add the sauce a minute or two earlier.
No mirin?
- 2 tbsp sake + 1 tbsp sugar
- Rice vinegar with extra sugar
No soy sauce?
- Tamari
- Coconut aminos
Leftovers
Storage & Reheating
How to store
Store chicken and rice separately in airtight containers.
How long it keeps
Keeps in the refrigerator for up to 3 days.
How to reheat
Reheat the chicken in a hot skillet or microwave; the glaze loosens with a splash of water.
Can you freeze it?
Freezes well for up to 2 months — skip the rice when freezing.
Build the plate
Serving Suggestions
- Steamed rice
- Pickled cucumber
- Steamed broccoli
- A soft-boiled egg
Good to know
Common Questions
What is mirin?
Mirin is a sweet Japanese cooking wine that gives teriyaki its gentle sweetness and shine. It is worth keeping in the pantry for this recipe.
Can I use chicken breast?
Yes, but thighs are juicier. If using breast, watch the timing — it cooks faster and dries out quickly.
Can I make the sauce ahead?
Yes. The sauce keeps in the fridge for up to a week — just warm it gently before glazing.
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