Why You’ll Love this Sweet & Savory Teriyaki Chicken
Every home cook needs a reliable teriyaki chicken recipe in their arsenal, and this one delivers both sweet and savory flavors in perfect harmony. I’m obsessed with how the brown sugar caramelizes with soy sauce, creating that signature glaze we all crave.
What makes this version special? The balance. Not too sweet, not too salty. The thin-cut chicken absorbs the marinade beautifully, while the cornstarch thickens the sauce to that perfect, clingy consistency. You control the sweetness too—less brown sugar for a more savory profile, or the full amount for classic sweetness.
What Ingredients are in Sweet & Savory Teriyaki Chicken?
The beauty of this teriyaki chicken recipe lies in its simplicity—you probably have most of these ingredients in your pantry already.
What I love most about homemade teriyaki is how it transforms basic ingredients into something that tastes like you ordered takeout. The brown sugar creates that signature caramelization, while soy sauce brings the umami depth that makes teriyaki so irresistible.
- 1½ pounds boneless, skinless chicken breasts, cut into thin pieces
- ¾ cup water
- ½ cup soy sauce
- ¾-1 cup brown sugar (adjust to your sweetness preference)
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground ginger
- ½ tablespoon cornstarch
- 1 tablespoon vegetable oil
- Rice for serving
When shopping for these ingredients, the quality of your soy sauce makes a difference—I recommend using a good Japanese or naturally brewed soy sauce if possible.
And about that sweetness level? Feel free to start with ¾ cup of brown sugar if you prefer a less sweet teriyaki, which lets more of the savory notes shine through.
The cornstarch might seem like a minor player, but it’s actually essential for achieving that perfect glossy texture that clings to each piece of chicken, rather than pooling at the bottom of your plate.
How to Make this Sweet & Savory Teriyaki Chicken
Start by creating the marinade that gives this dish its irresistible flavor. In a bowl, combine ¾ cup water, ½ cup soy sauce, ¾-1 cup brown sugar (I prefer the ¾ cup for a less sweet result), ¼ teaspoon garlic powder, and ⅛ teaspoon ground ginger. Whisk everything together until the sugar dissolves completely. This marinade does double duty—half becomes the chicken’s flavor bath, while the other half transforms into that glossy sauce we all crave.
Once your marinade is ready, pour half of it over the 1½ pounds of thinly sliced chicken breasts in a container or zip-top bag. Let the chicken marinate for 2-3 hours in the refrigerator, turning once halfway through to guarantee even flavor distribution.
While the chicken is soaking up all that goodness, take the remaining marinade and stir in ½ tablespoon cornstarch until smooth. This thickening step is essential—right before you’re ready to cook the chicken, bring this mixture to a boil over medium-high heat, stirring constantly until it thickens slightly. Then allow it to cool to room temperature.
When you’re ready to cook, drain the chicken, reserving just 2 tablespoons of that used marinade (discard the rest, as it’s been in contact with raw chicken). Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat, then add your chicken pieces.
Stir-fry until the chicken is almost cooked through, about 5-6 minutes. Now for the magic touch—add those reserved 2 tablespoons of marinade and continue stir-frying until the chicken is fully cooked and beautifully glazed with a shiny coating.
Serve your teriyaki chicken over hot rice, with the cooled teriyaki sauce on the side for drizzling. The contrast between the caramelized chicken and fresh sauce creates layers of flavor that make this dish truly special.
Sweet & Savory Teriyaki Chicken Substitutions and Variations
Making this teriyaki chicken your own is easier than you might think, with plenty of delicious substitutions and variations to suit your taste preferences or pantry situation. Don’t have chicken breasts? Thighs work beautifully, actually delivering more flavor. Honey can replace brown sugar for a different sweetness profile, while fresh garlic and ginger elevate the aromatics tremendously.
I love adding vegetables like broccoli, bell peppers, or snap peas during the final cooking stage. For heat seekers, a dash of sriracha or red pepper flakes works wonders. Sometimes I’ll throw in pineapple chunks or a splash of mirin for complexity. Your kitchen, your rules!
What to Serve with Sweet & Savory Teriyaki Chicken
Wondering what sides will perfectly complement your homemade teriyaki chicken?
I love pairing mine with steamed jasmine rice, which soaks up that irresistible teriyaki sauce like a dream.
Stir-fried vegetables—think crisp broccoli, bell peppers, and snap peas—add color and nutrition to your plate.
For a revitalizing contrast, try a simple cucumber salad with rice vinegar dressing.
Can’t decide? Go for a Hawaiian-inspired plate lunch with macaroni salad and white rice.
Trust me, the creamy-tangy mac salad against the sweet-savory chicken creates magic on your palate.
Absolute perfection.
Final Thoughts
Now that we’ve covered the perfect pairings for your teriyaki chicken, let’s wrap things up.
This recipe has become my go-to when I want to impress without spending hours in the kitchen.
The balance of sweet brown sugar with savory soy sauce creates that authentic teriyaki flavor we all crave.
Sweet & Savory Teriyaki Chicken
Ingredients
Equipment
Method
- In a bowl, whisk together water, soy sauce, brown sugar, garlic powder, and ground ginger until sugar completely dissolves.
- Divide the marinade in half. Pour one half over the thinly sliced chicken in a container or zip-top bag.
- Refrigerate the chicken to marinate for 2-3 hours, turning once halfway through for even flavor distribution.
- While chicken marinates, take the remaining half of the marinade and stir in the cornstarch until smooth.
- Bring this cornstarch mixture to a boil over medium-high heat, stirring constantly until it thickens slightly. Allow to cool to room temperature.
- When ready to cook, drain the chicken, reserving just 2 tablespoons of the used marinade and discarding the rest.
- Heat vegetable oil in a skillet or wok over medium-high heat. Add the chicken pieces.
- Stir-fry until chicken is almost cooked through, about 5-6 minutes.
- Add the reserved 2 tablespoons of marinade and continue stir-frying until chicken is fully cooked and coated with a shiny glaze.
- Serve teriyaki chicken over hot rice with the cooled teriyaki sauce on the side for drizzling.
