If you’re looking for a quick and simple meal that the whole family will love, go no further than this cheesecake factory teriyaki chicken recipe. The homemade teriyaki sauce serves double duty as the teriyaki marinade. Tender and juicy chicken breasts or thighs can be prepared in a variety of ways, including on the stovetop, in the oven, in a slow cooker, or on the grill.

This teriyaki chicken dish is quick and simple, and it goes great with rice and vegetables, or in salads, tacos, or wraps!

Why You’ll Love This Recipe

• All you have to do is combine a few different components with a whisk!
• Because it utilizes pantry ingredients, you can prepare it whenever the mood strikes you.
• You can prepare this teriyaki chicken dish on the stovetop, on the grill, in the oven, or even in a slow cooker!
• The chicken becomes more tender as a result of the marinade, and it also enhances the bird’s taste.
• You may prepare teriyaki chicken in a variety of ways, such as a stir fry, with vegetables, in salads, or in wraps; the choices, and the flavor, are virtually limitless.

Is Teriyaki Chicken Healthy?

Teriyaki chicken uses incredibly nutritious chicken. This low-fat protein source can aid in muscle maintenance while also promoting general health and weight loss. The calcium and phosphorus in chicken also aid in bone health and lower arthritis risk.

Teriyaki chicken may be made on the stove, grill, or oven instead of deep fried to keep the calories down. Because of the high salt content of soy sauce, it is recommended that reduced-sodium soy sauce be used while preparing teriyaki sauce.

Cheesecake Factory Teriyaki Chicken Sauce Ingredients

• Soy Sauce. In order to avoid oversalting your teriyaki chicken, use low-sodium soy sauce.
• Sugar. Traditional teriyaki sauce calls for granulated sugar; using honey or brown sugar instead will alter the flavor somewhat.
• Asian Sweet Chili Sauce. This is my own unique twist on standard teriyaki sauce, and it goes wonderfully with chicken. Red chilies, onion, garlic, brown sugar, and fish sauce combine to create a sweet and spicy dish that is bursting with flavor. You may find it in the international or Asian department of your local supermarket.
• Apple Cider Vinegar. Adds a sour, fruity flavor that pairs well with the saltiness of the soy sauce. If you don’t have red wine vinegar on hand, you may use white vinegar instead. Only use 3 tablespoons of white vinegar because it is more acidic than apple cider vinegar.
• Garlic. One tablespoon of minced garlic is required, alternatively, you can use one teaspoon of garlic powder in its place.
• Ginger. Since it’s only a half teaspoon, I use ground ginger, but 1 1/2 teaspoons of freshly grated ginger will work as well.
• Cornstarch. Makes the sauce thicker, giving it a luxurious velvety texture.

What Chicken Is Best For Teriyaki Chicken? 

This teriyaki chicken dish may be made with three different kinds of chicken.

• Skinless, Boneless Chicken Thighs. are dark flesh, which naturally has a greater flavor and takes less time to cook. Chicken thighs are a safe bet because it is difficult to overcook them and turn them into dry jerky.
• Bone-In Skinless Chicken Thighs. Whenever possible, I use them, as they are my preferred chicken cut. They’re tender and almost impossible to dry out. You’ll need to add extra time to the cooking process if you use them instead of boneless chicken thighs or breasts. Chicken thighs with the bone in them are great for grilling or baking, but not the stovetop or slow cooker.
• Boneless Skinless Chicken Breasts. are reduced in fat yet retained their exquisite juiciness after being marinated. If you’re going to use chicken breasts, make sure they’re all pounded to the same thickness. For this recipe, I recommend using chicken fillets, which are huge chicken breasts that have been split in half lengthwise to make four thinner slices.

How To Make Cheesecake Factory Teriyaki Chicken

• In a small mixing dish, combine all of the teriyaki marinade/sauce ingredients. In a big freezer bag, combine 1/2 (by weight) and 1/4 cup olive oil. Marinate the chicken for 30 minutes at room temperature or up to overnight in the refrigerator. Separately refrigerate the leftover teriyaki sauce (which will become your sauce).
• Allow the chicken to come to room temperature for 15 to 30 minutes before cooking.

Grilling Instructions

• Meanwhile, prepare the grill over medium heat (375 to 450°F). Remove the chicken from the marinade and pat dry.
• Chicken breasts or thighs, boneless Unattended, grill the boneless chicken breasts and thighs for 5 to 7 minutes on each side, or until the chicken is cooked through. (When the chicken is done, an inserted thermometer should read 165 degrees F.)
• Chicken thighs, skinless and bone-in Place the chicken on the grill, cover, and decrease the heat to 350-375°F with the lid closed. Grill chicken thighs for 6-10 minutes on each side, depending on size, or until no longer pink and an internal thermometer reads 165° F.
• In the meantime, heat the reserved teriyaki sauce in a small pot. Place a covered saucepan on the grill (or burner) and bring it to a simmer (if there isn’t enough room on your grill, do this after the chicken is cooked). Remove the cover and stir until the sauce has thickened. Brush the glaze over the cooked chicken and serve any leftovers as a rice sauce.
• To taste, garnish the chicken with green onions, sesame seeds, and chili sauce (optional).

Directions for the stove

• In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. When the skillet is extremely hot, remove the chicken from the marinade, pat it dry, and add it to the skillet.
• Cook for 2-3 minutes, or until one side is beautifully browned. Reduce the heat to medium and turn the chicken over. Cook for another 3-5 minutes (depending on the thickness of the chicken), or until the chicken is cooked through. Transfer to a platter and cover with foil.
• To the now-empty pan, add the saved teriyaki sauce. Bring to a simmer, stirring periodically, until thickened. Toss in the chicken to coat. To taste, garnish the chicken with green onions, sesame seeds, and chili sauce (optional).

What To Serve With Teriyaki Chicken?

Steamed rice is my go-to accompaniment for cheesecake factory teriyaki chicken. The rice provides a neutral textural contrast to the chicken and is perfect for soaking up the tasty teriyaki sauce. Here are some other mouthwatering choices to accompany your quick and simple teriyaki chicken.

• Rice. Your choice of white rice, brown rice, broccoli rice, or pineapple rice.
• Stir Fry Veggies. Broccoli, mushrooms, carrots, and whatever else you choose can all be stir-fried to delicious perfection. You may also roast some vegetables and serve them with, such as broccoli, carrots, Brussels sprouts, or squash.
• Salad. You may prepare a teriyaki chicken salad by combining the chicken with a crisp Asian salad, Chinese salad, or Asian pineapple salad.
• Soups. Soups like miso, Thai, and curry butternut squash are all on the menu.
• Appetizers. Tender and flavorful, teriyaki chicken pairs well with wontons, wonton soup, and Chinese chicken egg rolls for a sumptuous Asian meal.

How Do I Thicken Teriyaki Sauce?

The chicken teriyaki sauce has cornstarch in it, so as it boils, the sauce will thicken. Maintaining a low simmer will allow you to adjust the sauce’s thickness to your liking.

How Do I Thin Chicken Teriyaki Sauce?

If your teriyaki sauce gets too thick, just add a little more water and give it a quick whisk. If whisking it together is difficult, put the stove on low and do it there.

How Do I Store Homemade Teriyaki Sauce?

Keep your homemade teriyaki sauce fresh in the refrigerator for up to 5 days by storing it in an airtight container.

How To Store Teriyaki Chicken?

• In The Fridge. Leftover teriyaki chicken can keep for up to four days in the refrigerator when stored in an airtight container.
• In The Freezer. Marinate may be made ahead of time and frozen for up to three months: simply mix all of the ingredients together, then transfer to a freezer bag. Once the chicken teriyaki has cooled fully, place it in an airtight container or plastic freezer bag and push out as much air as possible. Put it in the freezer for a couple of months.
• To Make Ahead. Chicken that has been marinated and cooked can be stored for up to a week in the refrigerator, after which it can be reheated or eaten cold in salads, sandwiches, wraps, etc.
• To Reheat. Teriyaki chicken may be rewarmed in a pan over low heat or in the microwave at 30-second intervals. Don’t let it get too dry by cooking it for too long. Reheating teriyaki chicken in the oven takes only 10 minutes at 350 degrees Fahrenheit, or long enough to get it hot again.

Cheesecake Factory Teriyaki Chicken Recipe Nutrition Facts

Amount Per Serving

• Calories 194.1
• Total Fat 4.9g
• Saturated Fat 0.6g
• Cholesterol 68.4mg
• Sodium 692mg
• Potassium 309mg
• Total Carbohydrate 7.6g
• Dietary Fiber 0g
• Sugars 2.5g
• Protein 28.1g
• Vitamin A 0.5%
• Vitamin C 2.4%
• Calcium 1.4%
• Iron 5%