Teriyaki Beef Or Chicken Recipe

Make the sauce

In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, honey, grated ginger and minced garlic until sugar dissolves and mixture is homogenous.

Prepare slurry

In a small bowl, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a smooth slurry. Set aside.

Prepare the protein

Pat the beef or chicken dry with paper towels. If using beef, slice thinly across the grain; if using chicken thighs, cut into 1-inch pieces. Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper and toss to coat.

Marinate (optional quick method)

Place seasoned meat in a shallow dish or zip-top bag and pour half of the prepared teriyaki sauce over it, reserving the other half for finishing. Marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator. (If short on time, you may skip extended marinating and simply use the sauce for glazing while cooking.)

Cook the protein

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When the oil is shimmering, add the meat in a single layer (work in batches to avoid crowding). For thinly sliced beef, sear 1–2 minutes per side until browned and medium-rare to medium. For chicken, cook 4–5 minutes per side until cooked through and juices run clear. Remove cooked meat to a plate and keep warm.

Reduce the sauce

Lower heat to medium and pour the reserved teriyaki sauce into the same pan, scraping browned bits from the bottom with a wooden spoon. Bring to a gentle simmer for about 1–2 minutes. Stir in the cornstarch slurry and continue to simmer 30–60 seconds until sauce thickens to a glossy glaze. Taste and adjust: add a pinch more sugar if you want sweeter, or a splash of water if too salty.

Finish

Return the cooked meat to the pan and toss in the glaze to coat evenly, cooking 30–60 seconds so meat is heated through and well glazed. Drizzle 1/2 teaspoon sesame oil over everything (optional) and toss briefly.

Garnish & serve

Transfer glazed teriyaki beef or chicken to a serving platter suitable for appetizers. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lemon or lime wedges on the side for optional brightness. Provide toothpicks or small forks if serving as bite-sized appetizers.