Chicken Teriyaki チキン照り焼き

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Chicken Teriyaki Recipe | Easy Japanese Recipes at

When I first came to the US as a foreign student, I didn’t have a car for the first few months because I lived in a dormitory and my parents assumed that I would eat at the cafeteria at school, and I did…for a few months.

Then I got bored with the cafeteria’s menus, got my first driver’s license and car, and moved into an apartment.  I started to cook on my own mainly because I missed my mom’s food.  The closest Japanese supermarket was miles away and I was still scared of driving on the high speed American freeways back then.  Luckily, American supermarkets in the area carried some Asian products so I could get some basic ingredients there, which saved the cost of flying back home to ease my craving for my mom’s home cooked meals.

Chicken Teriyaki Recipe | Easy Japanese Recipes at

Today I’m guest blogging at The Three Little Piglets, where my blogger friend Jen shares easy, healthy, and budget-friendly recipes.  When she asked me if I can make a Japanese dish with a few easy-to-find but essential ingredients, I thought authentic Chicken Teriyaki would be a great first introductory dish for cooking Japanese food.

Just so you know, the “chicken teriyaki sauce” in a bottle does not taste like real teriyaki sauce in Japan.  Like I mentioned before in my Beef Teriyaki post, teriyaki is a cooking technique: teri means “luster” given by the sweet soy sauce marinade and yaki means “cooking/grilling” and it’s not really the name of the sauce.

Please click HERE to check the recipe and say hello to Jen.  If you enjoy baking, you will love following her blog.  I personally can’t wait to try her Just Like Doubletree Cookies and Orange Cardamom Madeleines.  Hmmmmm!  Just talking about them make me drool! So dear readers, when you think of Japanese food, what dish comes to your mind first?

Chicken Teriyaki Recipe | Easy Japanese Recipes at

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Chicken Teriyaki
Prep time
Cook time
Total time
Serves: 2
  • 1 lb (454 g) boneless chicken thigh with skin, rinsed and pat dry
  • 1 Tbsp. oil for Step 4
  • 2 Tbsp. sake for cooking
  • 1 tsp. oil for Step 7
Teriyaki Sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. water
  • 1 Tbsp. sake
  • 1 Tbsp. mirin
  • 1 Tbsp. sugar
  • ¼ onion, grated, including juice
  • 1" (2.5 cm) ginger, grated, including juice
  1. Cut each chicken thigh into 4 pieces. Prick the chicken with a fork so it absorbs more flavor.
  2. Combine the teriyaki sauce ingredients in a medium bowl or Ziploc bag.
  3. Add the chicken into the bowl and marinate for at least 2-3 hours in the refrigerator.
  4. Heat the oil in a non-stick pan over medium high heat and place the chicken pieces skin side down, RESERVING the sauce (Do not add any liquid so that chicken will brown nicely).
  5. When skin side is nicely browned, flip the chicken and add sake. Quickly cover the pan and cook over medium heat for 8-10 minutes.
  6. Remove the chicken to a plate and wipe off excess grease from the pan.
  7. Heat the oil and put the chicken back in the pan, skin side down, and cook until the skin becomes crispy.
  8. Flip the chicken and pour the reserved sauce and cook until the sauce is reduced. Use a spoon to pour the sauce on top of the chicken while cooking.
  9. Transfer the chicken to a plate and drizzle the remaining sauce on top.
For those of you who're interested in my grater, here's the grater I use.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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  1. Katsu chicken! :)

    We love salmon baked in teriyaki store bought sauce ;)… Whenever I bake teriyaki salmon, I must make sure that it’s overload with sauce, otherwise all I could hear is whining n complains …
    Heading over to the 3 little piglets :)

  2. Alyssa

    I still remember your post on beef teriyaki and learning that it’s a method, not a sauce. This chicken looks great, I’m sure my kids would love it! I love that your need to make your own food was the catalyst for you to get a car and your own apartment!

  3. Nami, this 1st Japanese dish com to my mind is Teriyaki chicken, hehehe! we just enjoy and love Teriyaki chicken!! I also prefer chicken more than any other meat..Earlier, i know nothing about how to cook Japanese food at home, bought a Teriyaki sauce, and the taste was way difference from those serve in Japanese restaurant..after I learnt Teriyaki salmon from a Taiwanese cooking show, no more buying ready Teriyaki sauce. I will check out your recipe in Jen after this..

  4. I love Chicken teriyaki! But sadly the only teriyaki sauce I have ever tasted is from a bottle.. As you mentioned “authentic” teriyaki recipe, I am anxiously looking forward to try this recipe on the weekend! :)

  5. Natalie

    When I was a little girl I would always order Chicken Teriyaki! And I still am obsessed with it. Love the post Nami!

  6. Nami, what a wonderful idea to choose this dish for your guest post! It is such an easy and delicious representative of the Japanese cuisine. I think everyone likes beef or chicken (or anything else!) prepared this way. There is something universal in the teriyaki sweetish glaze…
    Now I’m really craving it looking at your perfect chicken chunks!
    Thank you for sharing with us some of your student days’ memories.

  7. Oh Nami, my mouth is watering. We love teriyaki in our house. And I haven’t made it in so long. Think I’m adding this to our menu for next week!

  8. Congrats on the guest post Nami..I love what you made! Chicken teriyaki is one of my favorites, but I will have to try your recipe! It is almost 9am and I am craving it now:)))

    I will go to Jen’s site right now!xoxo

  9. I love this dish Nami!! My family would really enjoy this meal! Congratulations on guest posting at Jen’s blog. :) PS… I think I have the same plate. :)

  10. I say that’s the power of food! I would not have been able to manage with cafeteria food alone either. I bet you cooked up some delicious meals even then, Nami. Your chicken teriyaki has luster all right–I really want to just pick up one of those chicken pieces from my screen! I mean it! :)

  11. I learn something new each day, thanks for explaining the translation of teriyaki! For me, when I think of Japanese food, my first thought is of sushi. But if you had asked me as a child, I would have said gyoza and ramen!

  12. Eri

    Well, I made my first Teriyaki following your previous posts about it, and I’m so excites, so now its chicken teriyaki to make!

  13. Yay, I’m excited for this one, think I could make it, although no flour, baking soda, yeast hmm I don’t know :). I just bought some chicken thighs for some teriyaki so I must try your recipe out. I didn’t know teriyaki is not a sauce but a cooking method huh, learn something everyday. The first thing that comes to mind in Japanese food is tempura.

  14. Annapet

    Hello, Nami! So happy to see your live tweet about this post! The Daily Palette has been very quiet and I think I have to clean the cobwebs ;-). For sure this recipe will become a regular item on my menu just like your Chicken Karaage!

    Heading over to Jen’s!

  15. That looks delicious! I think the first Japanese thing that comes to mind is sushi! We have a great Japanese restaurant by my house that has some good rolls. I am sure the sushi here is not even close to comparing to what you can get tin Japan.

  16. Yes, I am drooling just looking at the photo of your chicken teriyaki! It’s difficult to pick out one type of food I associate with Japanese cooking, I guess going to a sushi bar and eating very fresh little pieces of fish;-)

  17. I’ve made your teriyaki sauce before and it was soooooo yummy. Thanks reminding me of it. I have pork tenderloin set for tomorrow and I am going to marinate it in this – can you hear me smacking my lips?

  18. I would love to taste authentic Chicken Teriyaki! This dish really makes me hungry. A must try. I love the photos. =)

  19. Hi Nami,
    So glad you posted this recipe. A friend of mine asked me if I had a recipe for chicken teriyaki just today, I know where to direct her now.
    It looks so amazing , just like all your food. I would love to try this out for my family. We love chicken teriyaki.
    Driving on highways for me too was scary when I first moved. But later realized if you can drive in Mumbai you can drive anywhere in the world. I used to drive a lot back in India. The traffic is so much more organized here.

  20. You know I still freak out driving on Freeways!!! LOL…
    Anyways this chicken looks fabulous… I think teriyaki has to be one of the first few japanese dishes I tried and fell in love with…
    Beautiful pics Nami…
    Love them.

  21. Nice choice, to demystify teriyaki. I suppose to many people it sounds and tastes complex.
    One of my favourites is teriyaki pork – fatty fall of the bone pork with teriyaki marinade is irresistible

  22. Hi Nami, your chicken looks perfectly glazed and cooked, beautiful! And I love homemade teriyaki, so flavorful, juicy, and tasty! I just wanted to share that when I came to the US for college, I didn’t know how to cook at all either. And, I missed mom’s food so much that I decided to start. How funny huh? Totally know what you mean :)

  23. I made this dish Tuesday evening but not with your recipe. I think I’ll have to try yours next time, it looks much better than mine.

    By the way I mailed your cookbook. It should arrive by Saturday at the latest.

  24. As easy as it sounds and looks, it is not easy to get perfect Chicken Teriyaki. I have tried many that turned out very salty :(

    Have not cooked Chicken Teriyaki at home…guess it might be time to do so.

  25. Nami I will definitely make this in the near future. I made some teriyaki wings a few nights ago and it was a hit, though I am sure it was the “Americanized” version. I cooked the wings in a slowcooker for most of the day then broiled them in the oven for a 5-10 minutes to crisp the skins, yummm!

    It’s almost Spring Break time for you, I am battling a bad cold (probably from hanging out with too many children during my Spring break last week). Hope you have a good weekend!

  26. Wow this looks absolutely delicious. I saw your featured post in flavor fiesta which brought me here. I adore your pictures and everything is beautifully captured Nami.

  27. I know the feeling of cooking something to remind you of home, although mine is only three hours away. It must be tough sometimes, and for that I feel bad for you. I hope that these recipes still bring you home!

    PS. I imagine you handle those highways like a champ now!

  28. I knew what “yaki” meant but now I know what “teri” means too! I thought I didn’t like teriyaki until I made my own once. I really really love the stickyness of it! I want to make these again!

  29. Ah, I remember your beef teriyaki post, and of course how glossy and delicious it looked. It’s lovely to see this version too, and it looks soe great, and, apart from the marinade, SO fast to make too?! Looks great – I might try the beef version on the weekend I think… looking forward to it :)

  30. Ira Rodrigues

    I normally make the teriyaki chicken by adding with store bought teriyaki sauce. Im very happy that you have share your homemade teriyaki recipe for me to be more confident in my kitchen, thank you nami!

  31. Haha, loved your story about your little car. It must have been a great adventure starting out and making a little bit of home in your new country.

  32. love that story about learnign to cook because you missed your mum’s food. that was exactly how I started cooking, and I also only really learnt when I went to uni! the teriyaki chicken looks amazing,I love that char on it!

    second vicky’s question. I always wondered, is it possible to use chinese shaoxing wine as a substitute for sake? I know it definitely wont be the same, but seeing as they;re both brewed from rice..?

  33. Your chicken teriyaki looks perfect, Nami!
    I very seldom use ready made teriyaki sauce since the time I learned from Ryan’s Japanese officemate that I can make a better one by combining soy sauce, mirin, sake & sugar.
    When I think of Japanese food, I automatically think of sashimi and sushi. They’re my fave. :)

  34. This looks fabulous! I would have to say that sushi comes to my mind first. I asked the hubby what comes to his mind when he thinks of Japanese food and he said seafood. Great recipe and I can’t wait to try it! I love chicken teriyaki!

  35. Beautifully and perfectly browned chicken you got there. I like the idea of you braising the chicken with the sauce. That would have made it very flavorful. I will be checking out Jen’s site. Have a nice weekend, Nami!

    ~ ray ~

  36. i so agree with you.. that bottled teriyaki sauce is far different from the real one. i also make my own teriyaki sauce but yours would replace mine from now on as i know it’s more authentic than mine. hahah.
    hello from the philppines,

  37. Debra Kapellakis

    mmmmm…Mouthwatering photo’s and like you said easy to get ingredients. I can get these things here. I am so lucky I have your blog in my inbox! with much thanks, Debra

  38. It must have been difficult for u at the beginning till u managed to adjust to the new enviroment and culture.

    The Chicken Teriyaki looks wonderful. I actualy thought teriyaki is the name of the bottle sauce. XD thanks for clearing that and teaching me something new!

  39. When my son played football we would go to the local teriyaki restaurant and share a nice meal together. This brings back happy memories, and now I can make it for him the next time he visits!

  40. When I first think of Japanese food I think miso, specifically miso soup – probably because I absolutely love miso soup and often eat it as a snack. Your chicken teriyaki looks gorgeous – definitely glossy

  41. Hey nami,

    Iam so glad that i accidentally happened to land on your heavenly space full of food. I checked out other recipes as well, pics are really beautiful and your family is cute. Teriyaki chicken is super glossy and inviting. It’s one of my fav chicken dish. Presentation is catchy.

  42. I love teriyaki chicken and beef as well, they are indeed easy but I must admit I am always lazy to cook when I was in college unless I am cooking for someone so my dinners are a choice of takeaways or instant noodles

  43. this really is the first dish that comes to my mind but no I realized that I have been making teriyaki chicken completely different but it’s still good

  44. I loved reading more stories about your Nami. Sounds very interesting about your college days here in the states.
    Well, at least there is one authentic Japanese recipe, which is the Teriyaki dishes that I have made for such a long time, since the eighties. Had great results with the chicken. I happen to like the bone-in, and bake them first w/out the sauce for 30 minutes, and then brush them for the last 20 minutes with the sauce. I use the same sauce method…can’t go wrong with that.
    Great guest post, and yummylicious Teriyaki boneless chicken, Nami!

  45. For the longest time Chicken Teriyaki was my favorite Japanese dish. I’ve tried many more since then but still love it. Thank you for explaining that teriyaki is not the name of the sauce. When I think of Japanese food I think miso, it was the first food I tried :)

  46. I can’t wait to try this, I love eating chicken teriyaki at Japanese restaurant, but haven’t been in particular successful in re-producing one at home. Taking all your recipes have been a success, I’m looking forward to trying it :)

  47. This looks fantastic! I never knew that teriyaki refereed to the cooking process and not the sauce. And this sauce is simply a must try…my kids would love this chicken and I am sure it would be delightful on a veggie version as well :)

  48. Chicken teriyaki was my introductory dish to Japanese kitchen. I loved it from the first bite. This one makes me feel exactly as I felt the first time I’ve tried it! Delicious!

  49. Hi Nami
    I never make chicken teriyaki at home and usually get them from supermarket. How lazy I am! This looks so easy to make. The chicken is nicely charred and covered with caramelizing sauce. Perfect for anytime of the day. Thanks for the recipe.

  50. Nami, you always seem to inspire me. I LOVE this teriyaki chicken recipe. I’ve been looking for a good one and I think.. no, I KNOW I just found the perfect one :). Saving this

  51. donna mikasa

    I enjoyed your post on Jen’s blog. Our family loves teriyaki and your recipe sounds wonderful–better than any bottled ones! Will definitely give it a try.

  52. Nami, I love teriyaki sauce but I’ve never tried to make my own. Thanks for posting the recipe. Homemade is always the best. Your chicken teriyaki looks amazing! Yum!

  53. junelb

    Nami, I love all the recipes here. I never though Japanese cooking can be so easy. One thing I learnt, there are 4 essential ingredients that can do up many beautiful and easy Jap dishes. Soya, Dashi, Mirin and Sake. Once I equip myself with these 4, I can whip up anything I want.

    I got a question in mind. I don’t like to pan fry chicken as the oil splatters everywhere. Can I just dump this marinated teriyaki chicken into the oven to grill it?

    • Hi junelb! Thank you for following my blog. :-) You will be using those 4 items a lot, so don’t worry about wasting them – it won’t happen. 😉

      As for the oven bake, sure you can use the oven, but I am not sure if you can create the same luster as you make in a frying pan. In Japan, most of the dishes are made in a frying pan instead of oven, so I have never used oven to make chicken teriyaki before.

      The chicken may not be as shiny and glaze may not appear when you use oven. Maybe you can try and let me know. When you use pan fry, you reduce the sauce so the sauce becomes more syrupy, but with oven, I assume it’s very hard to do it. If you don’t care about details, I think it’s okay.

      Another option is to bake the chicken only, and reduce the sauce in a saucepan to make it syrupy and pour over the grilled chicken. What do you think?

  54. Thanks for the teriyaki sauce recipe Nami :)Mr Bao and I use it a lot at home and we’re always buying it from the super market but really we should just make our own it’s so much cheaper and we can control the taste of it ~ I have a feeling this is gonna be a weeknight staple in our home ~

  55. Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ)

    Salmon sashimi for me! I will always order salmon sashimi first whenever at a Japanese restaurant. Mentioning it makes me craving it! LOL

    Actually my very first home-cooked Japanese dish is (stewed) teriyaki chicken wings with those packet sauces. My family loved it very much. I’ve not try cooking any teriyaki dishes from scratch so I will try this recipe. 😉
    Ever since I tried a few of your recipes, mirin, sake and dashi had become must-haves in my kitchen cabinets! I even got so upset when I couldn’t find any mirin selling in the nearest supermarket and any other stores! When I finally saw it at a shopping mall promoting all kinda Japanese F&B last weekend, I hurried grabbed two bottles happily! LOL 😛

  56. I love home made chicken teriyaki and funny enough I hate the bottled sauce, it is really so different.
    Isn’t it funny how when we were at home we were bored with mum’s cooking and now all we want to do is recreate it?

  57. My fiance loves chicken teriyaki, and along with gyoza is something he always orders when we go to our favourite Japanese restaurant. Thanks for sharing this recipe as I can now make it for him at home 😀

  58. San-San

    I will make this for dinner today! One question, what did you put on top of the rice? Are those sesame seeds? Thanks :)

  59. Tina

    This is how I remember my mother (who is Japanese) making her teriyaki chicken and it’s the way she passed it on to me. The dish is definitely a process and not just about the sauce. I’ve never used jarred teriyaki sauce only because it never tasted right to me. Going through the steps you’ve outlined guarantees great color, great taste and great aroma in your kitchen!

  60. Alyson

    Love your blog! Could you tell me please what you put on top of the rice as shown in the picture? Thanks so much.

    • Thank you Alyson! It’s called Furikake – bonito flakes, nori, and other seasonings. You can buy all kinds of (MSG-free) Furikake in Asian/Japanese stores. :-)

  61. Fung

    Made your Chicken Teriyaki with skin. Awesome! As soon as I read chicken thigh with skin, I just had to make it. My daughter said she was in Heaven when she tasted it. The skin was crispy and the chicken meat was so juice and tender. The Teriyaki sauce was fantastic. I did add 2 cloves of garlic, grated. This will be my go to Teriyaki sauce.

    • Hi Fung! Yay! I’m so glad you and your daughter loved this recipe. It’s my go-to Teriyaki recipe too. I also like to play with the recipe sometimes, adding more ginger, or garlic like you did. No matter how I change, it still tastes really delicious. :-) Thank you so much for your feedback Fung!

  62. Rhea

    Hi Nami, you’re recipes are fabulous! I just want to ask what’s the difference of this recipe to a previous teriyaki chicken you posted almost a year ago? Is this one the perfected one?

    Thank you

    • Hi Rhea! Thank you for writing and I’m happy to hear you enjoy my blog! We call the dish “Teriyaki Chicken” so my original post was how we say in Japanese. However, I noticed that people in the world search “Chicken Teriyaki” so I created another recipe. Taste wise, it’s pretty similar. The first one has butter in it so it’s more mild (love the combination of soy sauce and butter!). To be honest with you, I like them both. I made the second one with skin on, so the purpose was to make it nice and crispy. In Japan, each family makes the seasonings slightly different and I also change the seasonings every time for fun. So you can play around and find your favorite sauce. As I mentioned in the post, “teriyaki” is the cooking technique and not the sauce name. I hope you try both and adjust to your liking!

  63. I am trying this recipe today, Nami! I will have to omit onions because my husband doesn’t eat onions… Sounds so good! I’ll let you know how it turns out!

    • Esther

      Hi Nami

      I have tried this recipe once already and my husband love.

      If i have double the qty of meat, does that mean that I increase the seasoning by 2 times?

      Thanks and best Regards

      • Hi Esther! If you double the amount of meat, you can get by by the same amount of seasoning, however, it doesn’t hurt to double or maybe just add 1/2 of seasonings for extra sauce, especially if you need to pan fry twice. Hope this helps. I’m happy to hear your husband likes it! :)

  64. tania


    I would like to make your chicken teriyaki. I am just wondering when you use the sake for steaming? Because I already read through the instruction and I can not find the steaming step. Thanks a lot

    • Yes you can, however, wings take a longer time to cook over pan fried (and need to cover and cook for a longer time) so I would probably bake the wings instead of cook in the fry pan. I would marinate for a longer time. While baking the wings, I may reduce the marinade in a frying pan till the sauce gets thicker and then brush it on the wings when they are being baked. I hope this helps. :)

  65. Alexa

    Well, when I think of Japanese food, the 1st things that come to mind are chicken teriyaki (hehe), Japanese style creeps, and okonamiyaki.
    I can’t wait to make this tonight! I am making real teriyaki for the 1st time and not using the mixture that I’d use with the store bought stuff. I’m so excited! I hope there’s leftovers so I can put it in tomorrow’s bento!
    Well, time to put on some Nico-nico and cook! (^ω^)

  66. goldinhunnie

    this looks a-mazing!!!! about to head to the asian store to get me some sake and mirin. my mom would be so ashamed to know i don’t have soy in the house… anyway, got rice cooking away. gonna serve with a side of bok choy. can’t wait to try this!!!! thank you so much for your blog ;o) happy holidays!!!

    • I’m happy you decided to try this recipe, and thank you so much for stopping by to leave your feedback. I hope your Chicken Teriyaki turned out well. :)

  67. Mae

    Made your chicken teriyaki recipe tonight. I normally broil my chicken in the oven and tried your method of using the fry pan and must say that it was very good. It was my first time that I grated onion and it brought a different flavor to the dish. Grating the onion was a bit of a challenge since it is quite slippery(not like daikon). Any feedback to make the grating process easier?

    Thank you.

    • Hi Mae! Thank you so much for trying this recipe! I hope you enjoyed it. Adding grated onion gives nice texture to the sauce and when it’s cooked it gives sweet flavor.

      Agree, it’s a bit challenging to grate onion. Some brand of grater works better than others, as well. I have one grater that has a handle for vegetable so I can grate without worrying about my finger. To avoid onion getting separated, you can also keep the core (don’t chop off) when you grate, so it won’t be separated… I hope you understand what I mean… :)

      Hope this helps!

    • Hi Marie! You can omit sake if you cannot find it. We only need small portion, and it is not worth buying a new bottle if you only make this dish. :) You can use dry shelly as a substitute. If you plan to cook other Japanese food, sake is in many of recipes so you might want to get one. You can find it in Japanese or Asian grocery stores. Hope this helps. :)

  68. Lf

    Hi Nami,
    This is the first time I visit your blog, thanks for your Japanese food recipe and full detail preparation procedure. I loved Japanese food very much, and now I can try myself. Can we use the teriyaki sauce again to cook the chicken? Thanks.

    • Hi Lf! Welcome to my blog! I’m happy to hear you like Japanese food, and hope my recipes are useful. :) About re-using the sauce, I don’t recommend re-using the marinade/sauce from cooking the meat. Plus, most of the liquid/marinade should be evaporated while cooking. Hope that helps. :)

  69. Lf

    Hi, Nami,
    Today I tried teriyaki chicken and apple salad, it work. My family all liked it. Thanks again. I will try the other fish recipe.

    • Hi Lf! Thank you for trying the teriyaki chicken recipe. I’m so happy to hear you liked it! 😀 Hope you like the fish recipe too. Thank you for your feedback!

  70. Mary

    I loved this recipe! I could not believe how tasty it was. The chicken came out so juicy and tender on the inside yet crispy on the outside. The flavors and smell of this dish, as well as the visual appearance are wonderful. Thanks so much for sharing! My husband loved it so much! It tastes very good paired with yaki ongiri :) Thanks again! We will be making it often!

    • Hi Mary! Yay! So happy to hear you liked this recipe. Steaming with sake makes it really juicy inside. Glad to hear you and your husband liked it! Thank you for your feedback. :)

  71. Pete

    Thanks for another great recipe and super quick! I made this with both lean chicken breast and once using the chicken thighs. Definitely like the thighs best but the breast was good too. For some reason when I used the excess marinade at the end it formed a brown scum in the pan that was kind of gross so I started just mixing up another batch of the marinade separately to use at the end and I just toss marinade I used with my chicken. The family loved it!

    • Hi Pete! It’s probably fat and protein from the meat. Great to hear that extra new batch will make good sauce! So happy to hear your family enjoyed it. Thanks so much for your feedback. :)

  72. Cate Mras

    I am so glad I found your site. I love Japanese cooking! I spent 17 days in and around Saga Prefect in 2006 – LOVED IT! Loved the people I met and the whole experience it was a highlight of my life. I was use to the American style Japanese Stake House in the U.S.A. and not terribly impressed, you can imagine how I was truly delighted by the food I had in Japan. I will be using your JUST ONE COOKBOOK over and over again. Thank you for sharing your recipes and cooking tips.

    • Hi Cate! Welcome to my blog and I’m happy to hear you like my site. Hope you find some recipes that you enjoyed during your visit in Japan. Thank you for your kind feedback! :)

  73. Angie D.

    I cooked this chicken teriyaki last night and it was a big success. I used regular chicken thighs because the skin gives added flavor and texture to the dish. My family enjoyed it tremendously. I used real sake wine bought from the liquor store. Will the
    cooking wine bought at an Asian grocery store be as good? Thanks!

    • Hi Angie! Yay! So happy to hear you liked the recipe. Cooking wine will work just fine too, especially if it’s small amount. My sake is from Asian market (I use those $5-8 big bottle). It’s for “drinking” but I think it’s lower end sake and I would just use for cooking only. :)

  74. Alessia

    Thank you for this recipe, Nami!
    This teriyaki chicken was excellent! :)
    This is the first time I try your recipes because I just discovered your amazing site!
    I hope to try out other amazing recipes.
    Greets from Italy!

    • Ciao Alessia! Thank you for trying this recipe! I’m so happy you liked it. Yay! Hope you enjoy other recipes, and thank you very much for following my blog! :)

  75. Lotti

    Hello, I was wondering if you thought this would last very long frozen or refrigerated. I’m thinking specifically of cooking it the evening before for bento, or cooking to go in the freezer for a week or so. Thank you for the recipe. :)


    • Hi Lotti! You can cook this dish for dinner, and bring this for bento next day. I also freeze it for later use too. Make sure to re-heat before putting in bento. Hope I answered to your question. :)

  76. Fati

    This looks really delicious!
    Just a question though, would it be possible to substitute the sake and mirin with something that’s non-alcoholic?

  77. kamil

    Since i’m a moslem. Can you suggest me other ingredients to substitute SAKE?

    Ps: my English wasn’t good enough. Please excuse my language

    Thanks mam

    • Hi Mamil! You can omit sake AND mirin (which contains alcohol). Since mirin is sweetened sake, you may want to add more sugar/honey instead. If you want to dilute, simply add water to adjust. Thank you very much for your question! Your English is great! :)

  78. Min Yee

    Thank you so much for this recipe. I made this tonight and I didn’t have time to marinade for 2 hrs, just only 45 mins and yet the chicken is so flavorful. I also ran out of ginger and onion. Regardless, it’s so yummy. Tastes exactly what I had in Japanese restaurant

  79. mick

    thanks so much,i’m retired and i try to keep it interesting for all the family by having new recipes.:)

    i’ll let you know how i get on .

  80. Sarah

    Hello. You have another chicken teriyaki recipe that calls for the chicken to be marinated for a few hours. What’s the difference in flavor between the two? This would be my 1st attempt so pls help me out here. Thanks!

    • Sarah

      Oops. I posted on the wrong page. But the question’s still the same. What’s the diff between the one marinated and the one that isn’t? Thanks.

      • Hi Sarah! Don’t worry, I know you are comparing with my two recipes “Teriyaki Chicken” and “Chicken Teriyaki” (both names are used in Japanese cooking, and it means the same thing).

        When the meat is marinated, it has more flavor for sure. If you don’t have time however, you can skip the marinating. If you want the chicken to get more flavor, you can use a fork to pluck the chicken fillet so that the flavor will go inside the chicken more, even without marinating.

        Both recipes are slightly different in flavor. There is not set “teriyaki sauce” recipe in Japan, and it’s really up to each family/restaurant. Most ingredients are same, but different ratios. So I cook “teriyaki chicken” differently at home. Hope I answered your question. :) Good luck, and I hope you enjoy the recipe!

  81. LadyRenacorn

    I just made this recipe and it turned out ahh-mazing. So much better than the stuff you get from restaurants. Thank you for sharing this with us. I look forward to trying more of your recipes :)

    • Hi Lady Renacorn! Aww I’m so happy you enjoyed this recipe! Yes, once you make teriyaki dishes at home, you probably don’t want to pay for the teriyaki dishes in the restaurant. It tastes better and healthier when you make it. :) Hope you enjoy other recipes from my blog. Thanks very much for your kind feedback!

  82. Darryl

    I used your recipe for my first attempt at teriyaki chicken and it worked fantastic! And of course, tasted delicious! Thank you very much, I’ll be sure to share with friends and family. I can’t wait to try my hand at some of your other dishes!!

    • Hi Darryl! I’m sorry for my late response. I’m really happy to hear you enjoyed my Chicken Teriyaki recipe! Thank you for sharing my site with your friends and family. :) xo