Teriyaki Chicken

Why You’ll Love This Recipe

Teriyaki Chicken is a delicious combination of sweet and savory flavors that come together in under 30 minutes. It’s incredibly versatile—serve it over rice, noodles, or steamed vegetables. The homemade teriyaki sauce is rich and perfectly balanced, and you’ll love how simple and satisfying it is to make with pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs or breasts
soy sauce
brown sugar
honey or maple syrup
garlic
ginger
rice vinegar or mirin
cornstarch
water
sesame oil or neutral oil
green onions (optional, for garnish)
sesame seeds (optional, for garnish)

Directions

1. Cut chicken into bite-sized pieces or leave whole if preferred.
2. In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Set aside.
3. In a small bowl, mix cornstarch with a few tablespoons of water to make a slurry.
4. Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes.
5. Reduce heat to medium and pour in the teriyaki sauce mixture. Simmer for 2–3 minutes.
6. Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken, about 2–3 more minutes.
7. Remove from heat. Garnish with sesame seeds and chopped green onions if desired. Serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Grilled Teriyaki Chicken: Marinate whole chicken thighs in the sauce, grill, then brush with reduced sauce.
• Spicy Teriyaki: Add sriracha, chili flakes, or a splash of hot sauce for heat.
• Vegetarian Option: Use tofu or tempeh instead of chicken.
• No Sugar: Use pineapple juice or a sugar substitute to naturally sweeten the sauce.
• Teriyaki Stir-Fry: Add broccoli, bell peppers, or snap peas for a complete meal.

Storage/Reheating

Store leftover Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or microwave in 1-minute intervals until warmed through.
To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use store-bought teriyaki sauce?

Yes, but homemade sauce tastes fresher and lets you control the ingredients and sweetness level.

What’s the best cut of chicken to use?

Chicken thighs are more flavorful and juicy, but chicken breasts work well too.

Can I make this recipe gluten-free?

Yes, use tamari or a certified gluten-free soy sauce.

Can I cook this in an air fryer?

You can air fry the chicken, then toss it in a skillet with the sauce to glaze.

Is teriyaki chicken supposed to be sweet?

Yes, it’s known for its sweet and savory balance, but you can adjust the sugar to taste.

Can I make this ahead of time?

Yes, it reheats well and is perfect for meal prep.

How do I keep the sauce from getting too thick?

Add a splash of water or broth if the sauce thickens too much while simmering.

What should I serve with teriyaki chicken?

Steamed rice, fried rice, noodles, or stir-fried vegetables are all great pairings.

Can I use frozen chicken?

Yes, just thaw it completely before cooking for even browning and flavor absorption.

Can I bake teriyaki chicken?

Yes, bake marinated chicken at 400°F (200°C) for 25–30 minutes, basting with extra sauce.

Conclusion

Teriyaki Chicken is a flavorful, family-friendly favorite that brings together sweet, savory, and umami notes in a rich, glossy sauce. With minimal ingredients and quick cooking time, it’s a versatile recipe that’s perfect for weeknight dinners, lunch boxes, or crowd-pleasing meals. Once you try it homemade, it’ll become a go-to dish in your kitchen.

Teriyaki Chicken

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Teriyaki Chicken is a quick and flavorful dish featuring tender chicken glazed in a sweet and savory homemade teriyaki sauce. It’s a Japanese-inspired meal that comes together in under 30 minutes and is perfect served over rice, noodles, or vegetables.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian, Japanese-Inspired

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar or mirin
• 1 tablespoon cornstarch
• 2 tablespoons water (for slurry)
• 1 tablespoon sesame oil or neutral oil
• Optional: sesame seeds and chopped green onions for garnish

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Instructions

1. Cut the chicken into bite-sized pieces or leave whole if preferred.
2. In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Set aside.
3. Mix the cornstarch and water in a small bowl to create a slurry.
4. Heat oil in a skillet over medium-high heat. Add chicken and cook for 5–7 minutes until browned and cooked through.
5. Reduce heat to medium. Pour in the teriyaki sauce mixture and simmer for 2–3 minutes.
6. Add the cornstarch slurry and cook for another 2–3 minutes until the sauce thickens and coats the chicken.
7. Remove from heat. Garnish with sesame seeds and green onions, if using. Serve hot over rice or vegetables.

Notes

• Use low-sodium soy sauce to control saltiness.
• Thighs offer more flavor and moisture than breasts.
• Double the sauce if you like extra for drizzling over rice or veggies.
• Great for meal prep—store in containers with rice and vegetables for easy lunches.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 280
• Sugar: 10g
• Sodium: 720mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 28g
• Cholesterol: 95mg