Chicken with Teriyaki Hoisin Sauce

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Chicken with Teriyaki Hoisin Sauce recipe by Barefeet In The Kitchen

 

To quote Jenn, this post is truly all about the teriyaki sauce. I needed teriyaki sauce for a meal I wanted to make, so I went straight to the queen of sauces.

What is Teriyaki Sauce?

You’ve probably had teriyaki sauce in some form. It’s a sweet and salty sauce used in Japanese dishes as a glaze, marinade and cooking sauce for meat, fish and veggies. Teriyaki sauce leaves a beautiful sticky glaze on whatever you cook it in making it ideal for tender morsels of chicken.

The salty savory soy sauce coupled with rich brown sugar and spicy ground ginger give this teriyaki sauce a taste and texture that’s hands down better than anything you can bring home in a bottle from the grocery store.

Another key ingredient in this teriyaki sauce is Hoisin Sauce. Hoisin sauce contains soy, red chiles, sugar, vinegar and garlic and is thick in texture. It brings a depth of flavor to this teriyaki sauce that’s so good I doubt I’ll ever make another teriyaki sauce again.

If Jenn ever writes a sauce cookbook, I will be first in line to buy it. This sauce was perfect. It was the best teriyaki sauce I’ve ever tasted.

How to Make Teriyaki Sauce

Making teriyaki sauce at home is as simple as whisking a few ingredients in a saucepan and heating it all until thickened and warmed through.

In this recipe, I make the teriyaki sauce first then add it to cooked chicken.

Some teriyaki recipes also call for the sauce to be used to deglaze a pan at the end of cooking the meat. This sauce would work well used that way too. I haven’t tried it yet but I’m sure this teriyaki hoisin sauce would make a tasty marinade for meat or tofu as well.

I can’t wait to prepare this sauce again and again and try it with all kinds of different meats! I have a feeling I’ll be making it with this simple chicken teriyaki recipe again more than once though. It was such an easy dinner that everyone in my family enjoyed.

Serve it with rice and veggies any night of the week or, if you’re in the mood for a full Japanese spread, alongside some Tempura Shishito Peppers or sushi.

Cook’s note: The recipe below makes a very small amount of sauce. Even though it turned out to be plenty for the amount of chicken that I made, I will probably double it next time. I figure I’ll never regret ending up with extra sauce!

Teriyaki Hoisin Sauce

In a small saucepan, whisk together soy sauce, Hoisin sauce, rice vinegar, brown sugar, ground ginger, sesame oil, garlic powder and water until well combined. Bring everything to a boil and then reduce heat to a simmer just until the sauce thickens. Remove from the heat and allow to cool.

Are you as excited about this sauce as I am yet? If you can’t get enough teriyaki in your life then oh boy have I got some more recipes you need to try.

Teriyaki Glazed Salmon with Pineapple Salsa is a light and satisfying meal that’s perfect for summer. When I’m after a quick weeknight dinner I know I can’t go wrong with Teriyaki Chicken with Pineapple served over rice.

While not technically teriyaki, Sweet and Sour Ham Balls Stir-Fry is a similarly flavored meal that I made upon hearing my friend Rebecca describe it in all its sweet, sour, savory glory. I tried it and couldn’t believe how wonderful it tasted.

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Teriyaki Hoisin Sauce

5 from 3 votes
recipe adapted from Jenn’s Food Journey
Pin Print Review
Prep Time: 10 mins
Total Time: 10 mins
Course: Condiment
Cuisine: American
Servings: 4

Ingredients 

To Make The Sauce

  • 3 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 2 teaspoons arrowroot starch or cornstarch
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground ginger

To Make The Chicken

  • 1 1/2 lbs chicken white or dark meat, diced into bite size pieces
  • 1 tablespoon olive oil
  • kosher salt
  • freshly cracked black pepper
  • granulated garlic

Instructions

  • In a small saucepan, whisk all the teriyaki ingredients together until well combined. Bring everything to a boil and then reduce heat to a simmer just until the sauce thickens. Remove from the heat and allow to cool.
  • In a skillet, over medium high heat, warm the oil and add the chicken pieces. Season with salt, pepper and garlic. Cook the chicken until the meat is no longer pink, turning the pieces as needed. When the meat is cooked through, place in a small bowl and pour the above teriyaki sauce on top. Toss thoroughly to coat. Enjoy!

Notes

Calorie count reflects the sauce on its own. The chicken is not included in the nutritional information.

Nutrition

Calories: 58kcal · Carbohydrates: 11g · Protein: 1g · Fat: 1g · Sodium: 570mg · Potassium: 31mg · Sugar: 9g · Calcium: 7mg · Iron: 0.3mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Lani says

    I made this sauce and served it over stir-fried zoodles, quartered Brussels sprouts and onions. Your sauce is awesome! Thanks for sharing!

  2. Kim says

    This turned out sooo good! Only problem…. we didnt make enough even though we doubled the serving amount!!5 stars

  3. Valorie Zurian says

    Cannot wait to try the teriyaki sauce recipe.
    I cook for housebound seniors & make a lot of stir fry (by request) & it sounds delicious!
    Continued success in your kitchen <35 stars

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