Sizzling Teriyaki Chicken Recipe: Sweet & Savory Magic

Weeknight dinners find their perfect match in teriyaki chicken, a dish that promises both simplicity and incredible flavor.

My kitchen often buzzes with excitement when this Japanese-inspired classic simmers in the pan.

Tender chicken pieces gleam with a glossy, sweet-savory sauce that makes mouths water instantly.

Home cooks love how quickly this meal comes together without compromising on taste.

Marinating the meat beforehand intensifies the rich umami notes that make this recipe memorable.

Balanced ingredients create a harmony of sweet, salty, and slightly tangy elements that dance across your palate.

Why Teriyaki Chicken Remains A Classic Favorite

• Slow Cooker Magic: Effortlessly create a restaurant-quality meal with minimal preparation and maximum flavor.
• Meal Prep Champion: Perfect for busy weeknights, this recipe allows you to set it and forget it, giving you more time to relax while a delicious dinner cooks itself.
• Versatile Comfort Food: Easily adaptable for different serving styles – enjoy over rice, in tacos, salads, or as a sandwich filling for endless meal possibilities.
• Family-Friendly Flavor Explosion: Kid-approved sweet and savory teriyaki chicken that pleases everyone at the dinner table without complicated cooking techniques.

Teriyaki Chicken Sauce & Marinade List

• Chicken Breasts: Tender meat that soaks up the teriyaki sauce, choose fresh and boneless for easy preparation.

• Garlic, Ginger: Provides sharp and aromatic flavor base for the teriyaki sauce, fresh ingredients recommended.
• Honey, Brown Sugar: Sweet components that balance and caramelize the sauce, use high-quality options for better taste.
• Soy Sauce: Adds deep umami and saltiness, low-sodium version can be used for health-conscious cooking.
• Rice Vinegar: Brings tangy brightness to the sauce, helps tenderize the chicken.
• Sesame Oil: Adds rich, nutty flavor, a little goes a long way.

• Cornstarch: Creates smooth sauce texture and helps thicken the liquid, mix with cold water to prevent lumps.
• Water: Used to dilute cornstarch and create smooth consistency.

• Sesame Seeds, Green Onions: Adds visual appeal and fresh crunch, sprinkle just before serving.

• Rice: Provides classic base for teriyaki chicken, white or brown rice work well.

Teriyaki Chicken Cooking Directions

Step 1: Prepare Chicken Base

Nestle chicken breasts comfortably at the bottom of your slow cooker, ensuring they’re evenly spread.

Step 2: Create Flavor Explosion

• Minced garlic
• Freshly grated ginger
• Honey
• Brown sugar
• Soy sauce
• Rice vinegar
• Sesame oil

Whisk everything together until beautifully blended, then lovingly pour over the chicken.

Step 3: Slow Cook to Perfection

Allow the chicken to cook on high for 3-4 hours or on low for 6-7 hours until it becomes incredibly tender and easily falls apart.

Step 4: Shred the Goodness

Transfer chicken to a cutting board and use two forks to pull the meat into delicious shreds.

Step 5: Transform Sauce

Strain the cooking liquid into a saucepan and bring to a gentle simmer over medium heat.

Step 6: Thicken the Magic

In a separate small bowl, mix cornstarch with cold water until smooth.

Stir this mixture into the simmering sauce, watching it transform and thicken over 2-3 minutes.

Step 7: Coat and Combine

Pour the glossy sauce over the shredded chicken, tossing to ensure every piece is beautifully coated.

Keep warm in the slow cooker if desired.

Step 8: Serve and Garnish

Spread fluffy rice on plates, top with the teriyaki chicken, and sprinkle with sesame seeds and chopped green onions for a restaurant-worthy presentation.

Chicken Tips For Tasty Teriyaki Dinners

• Use chicken breasts with some fat or marinate beforehand to ensure moisture during slow cooking.
• Reduce honey or brown sugar for a less sweet sauce, or add more for intense flavor profile.
• Mix cornstarch with cold water separately before adding to prevent lumps in the teriyaki sauce.
• Add a splash of mirin or sake for authentic Japanese-style teriyaki taste and complexity.
• Store leftover shredded chicken in sauce for up to 4 days in refrigerator, perfect for quick meals.

Teriyaki Chicken Storage for Best Flavor Later

• Store leftover teriyaki chicken in an airtight container for up to 3-4 days in the refrigerator. Ensure the chicken is cooled completely before sealing to prevent moisture buildup.
• Transfer chicken to freezer-safe containers or zip-lock bags, removing excess air. Freeze for up to 2-3 months. Label the container with the date for easy tracking.
• Preheat oven to 350°F. Place chicken in a baking dish, add a splash of water or broth to prevent drying. Cover with foil and warm for 10-15 minutes until heated through.
• Place chicken in a microwave-safe dish, sprinkle a little water on top. Cover and heat in 30-second intervals, stirring between each, until thoroughly warm. Be careful not to overcook, which can make the chicken tough.

Sweet & Salty For Teriyaki Chicken

• Elevate Flavor Fusion: Pair this teriyaki chicken with crisp white wines like Riesling or Sauvignon Blanc, which cut through the sweet and savory sauce beautifully.
• Complementary Side Sensations: Serve alongside steamed edamame or a light cucumber salad to balance the rich teriyaki flavors and add refreshing texture.
• Rice Harmony Enhancement: Choose short-grain Japanese rice or jasmine rice to soak up the delicious teriyaki sauce, creating a perfect base for the tender shredded chicken.
• Beverage Companions: Select an ice-cold Japanese beer like Sapporo or Asahi to complement the dish's umami profile and provide a crisp, clean finish.

Sweet and Sticky Teriyaki Chicken Versions

• Gluten-Free Teriyaki Chicken: Replace traditional soy sauce with tamari or coconut aminos to make the dish gluten-free and suitable for those with wheat sensitivities.
• Low-Carb Cauliflower Rice Option: Swap regular rice with cauliflower rice to reduce carbohydrate intake and create a lighter meal for keto or low-carb dieters.
• Spicy Korean-Inspired Version: Add gochujang or red pepper flakes to the sauce for a fiery kick that transforms the teriyaki flavor profile with a Korean-style heat.
• Vegetarian Protein Swap: Substitute chicken with firm tofu or tempeh, pressing and marinating the plant-based protein in the same teriyaki sauce for a meatless alternative.

FAQs

• Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great and can be even more flavorful and tender in this slow cooker teriyaki recipe.

• Is this recipe gluten-free?

Not automatically. Use gluten-free soy sauce or tamari to make this dish completely gluten-free. Regular soy sauce contains wheat.

• How spicy is this teriyaki chicken?

This recipe is not spicy at all. It’s a sweet and savory dish. If you want heat, you can add red pepper flakes or sriracha sauce.

• Can I make this recipe ahead of time?

Absolutely! You can prepare the sauce and chicken in advance, store in the refrigerator, and cook in the slow cooker when ready. Cooked chicken also reheats well for meal prep.

Teriyaki Chicken Recipe

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4.7 from 22 reviews

• Total Time: 6 hours 10 minutes
• Yield: 4 1x

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Description

Succulent teriyaki chicken brings Japanese culinary magic to your dinner table with its glossy, sweet-savory glaze. Tender chicken pieces bathed in rich sauce promise a delightful meal you’ll savor with every delectable bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 pounds (907 grams) boneless skinless chicken breasts

Sauce Ingredients:

• 1/2 cup (120 milliliters) low-sodium soy sauce
• 1/4 cup (60 milliliters) honey
• 1/4 cup (50 grams) brown sugar
• 2 tablespoons (30 milliliters) rice vinegar
• 1 tablespoon (15 milliliters) sesame oil
• 1/4 cup (60 milliliters) cold water

Aromatic and Thickening Ingredients:

• 2 teaspoons garlic, minced
• 2 teaspoons fresh ginger, minced
• 2 tablespoons (16 grams) cornstarch
• Optional sesame seeds and green onions, for garnish

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Instructions

1. Arrange chicken breasts at the bottom of the slow cooker, ensuring they are evenly spaced.
2. Create a robust marinade by whisking together minced garlic, freshly grated ginger, golden honey, rich brown sugar, umami-packed soy sauce, tangy rice vinegar, and aromatic sesame oil in a mixing bowl.
3. Generously drench the chicken with the prepared marinade, ensuring every piece is thoroughly coated.
4. Cover and set the slow cooker to high temperature, allowing the chicken to cook for 3-4 hours, or alternatively use low temperature for 6-7 hours until the meat becomes exceptionally tender and easily pulls apart.
5. Transfer the cooked chicken to a cutting board and meticulously shred using two forks, pulling the meat into delicate strands.
6. Strain the remaining cooking liquid through a fine-mesh sieve into a saucepan, capturing all the concentrated flavors.
7. Simmer the strained sauce over medium heat, creating a bubbling liquid base.
8. Prepare a cornstarch slurry by whisking cold water with cornstarch until completely smooth and lump-free.
9. Pour the cornstarch mixture into the simmering sauce, continuously stirring until the sauce transforms into a glossy, thickened consistency.
10. Reunite the shredded chicken with the enhanced teriyaki sauce, gently tossing to ensure each morsel is luxuriously coated.
11. Plate the glistening teriyaki chicken atop fluffy steamed rice, and embellish with a sprinkle of toasted sesame seeds and finely chopped green onions for a vibrant finish.

Notes

• Experiment with chicken thighs for richer, more tender meat that absorbs teriyaki sauce beautifully.
• Reduce honey and brown sugar quantities for a less sweet sauce, perfect for those watching sugar intake.
• Prep ingredients the night before and store in refrigerator to save morning cooking time.
• Freeze leftover shredded teriyaki chicken in portioned containers for quick future meals.

• Prep Time: 10 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 445
• Sugar: 20 g
• Sodium: 490 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 0 g
• Protein: 36 g
• Cholesterol: 100 mg