Teriyaki Chicken

Why You’ll Love This Recipe

I love this recipe because I can make it with simple pantry ingredients and have dinner ready in about 30 minutes. The homemade teriyaki sauce gives me a great balance of salty, sweet, and savory flavors without requiring bottled sauce.

I also like how versatile it is. I can use chicken thighs or breasts, adjust the sweetness, add vegetables, or make extra sauce for drizzling over rice. The chicken cooks quickly in one skillet, which also means I have fewer dishes to clean afterward.

Ingredients

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

For the Chicken

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1 tablespoon vegetable oil
• 1/4 teaspoon black pepper
• 2 green onions, sliced, for serving
• 1 teaspoon sesame seeds, for serving

For the Teriyaki Sauce

• 1/3 cup soy sauce
• 1/4 cup water
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water, for the cornstarch slurry

Directions

1. Prepare the Chicken

I pat the chicken dry with paper towels and cut it into bite-sized pieces. I season it lightly with black pepper. Since soy sauce already contains plenty of salt, I usually don’t add additional salt.

2. Make the Teriyaki Sauce

I combine the soy sauce, 1/4 cup water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small bowl. I stir everything together until well combined.

In another small bowl, I mix the cornstarch with 2 tablespoons of water until completely smooth. I keep this slurry aside until I am ready to thicken the sauce.

3. Cook the Chicken

I heat the vegetable oil in a large skillet over medium-high heat. Once the pan is hot, I add the chicken in a single layer.

I cook it for about 6–8 minutes, turning the pieces occasionally, until they are nicely browned and cooked through. I make sure the thickest pieces reach an internal temperature of 165°F (74°C).

4. Add the Sauce

I reduce the heat to medium and pour my teriyaki sauce mixture into the skillet. I stir everything together and let the sauce simmer for 2–3 minutes.

I stir the cornstarch slurry again before adding it to the skillet. Then I cook for another 1–2 minutes, stirring frequently, until the sauce becomes thick and glossy and coats every piece of chicken.

5. Serve

I remove the skillet from the heat and sprinkle the chicken with sliced green onions and sesame seeds. I like serving my Teriyaki Chicken immediately over steamed white or brown rice, usually with broccoli, carrots, or other vegetables on the side.

Servings and Timing

This Teriyaki Chicken makes approximately 4 servings. I allow about 10 minutes for preparation and 15–20 minutes for cooking, giving me a total time of around 25–30 minutes.

Variations

For a spicy version, I add red pepper flakes, chili garlic sauce, or a little sriracha to my teriyaki sauce. I can also reduce the honey or brown sugar when I prefer a less-sweet sauce.

When I want more vegetables, I add broccoli, bell peppers, snap peas, mushrooms, zucchini, or carrots. I usually cook the vegetables separately or sauté them before the chicken so they stay crisp rather than becoming too soft in the sauce.

I can also substitute boneless chicken thighs with chicken breast. I prefer thighs when I want especially juicy, forgiving pieces of chicken, while breasts work well when I want something leaner.

Storage/Reheating

I store leftover Teriyaki Chicken in an airtight container in the refrigerator for up to 3–4 days. I like storing leftover rice separately when possible so it doesn’t absorb all of the sauce.

For reheating, I place the chicken in a skillet over medium-low heat with a small splash of water. I stir it occasionally until heated through. I can also microwave individual portions, adding a teaspoon or two of water if the sauce has become too thick.

I can freeze the cooked chicken and sauce in a freezer-safe container for up to 2–3 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes. I can use either one. I find chicken thighs slightly juicier and harder to overcook, while chicken breasts give me a leaner result. When using breasts, I watch the cooking time carefully so the pieces remain tender.

How do I make my teriyaki sauce thicker?

I use a cornstarch slurry to create that classic glossy consistency. If my sauce is still too thin, I let it simmer briefly. I avoid adding dry cornstarch directly because it can form lumps.

What can I serve with Teriyaki Chicken?

I usually serve it over steamed rice with broccoli or other vegetables. Fried rice, noodles, cauliflower rice, cucumber salad, or stir-fried vegetables also work well when I want to change the meal.

Can I prepare Teriyaki Chicken ahead of time?

Yes. I can prepare the sauce in advance and keep it refrigerated in a sealed container. I can also cut the chicken ahead of time and refrigerate it separately until I am ready to cook.

How do I keep Teriyaki Chicken from becoming too salty?

I prefer using regular or reduced-sodium soy sauce and avoid seasoning the chicken with extra salt. If I want an even milder sauce, I replace a small portion of the soy sauce with water while keeping the other ingredients the same.

Conclusion

Teriyaki Chicken is an easy meal I can turn to whenever I want big flavor without spending a long time in the kitchen. I love the combination of tender golden chicken and sticky homemade teriyaki sauce, especially when it soaks into a bowl of warm rice. With plenty of ways to adjust the sweetness, spice, vegetables, and type of chicken, I can easily adapt this simple recipe to whatever I have on hand.

Teriyaki Chicken

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Teriyaki Chicken features tender, golden pieces of chicken coated in a glossy homemade sauce with soy sauce, honey, garlic, and ginger. It is a quick, savory-sweet dinner that pairs perfectly with steamed rice and vegetables.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Japanese-Inspired
• Diet: Low Lactose

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1 tablespoon vegetable oil
• 1/4 teaspoon black pepper
• 2 green onions, sliced, for serving
• 1 teaspoon sesame seeds, for serving
• 1/3 cup soy sauce
• 1/4 cup water
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water, for the cornstarch slurry

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Instructions

1. Pat the chicken dry and cut it into bite-sized pieces. Season lightly with black pepper.
2. Combine the soy sauce, 1/4 cup water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small bowl and stir well.
3. In a separate small bowl, mix the cornstarch with 2 tablespoons water until completely smooth. Set the slurry aside.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until browned and cooked through to an internal temperature of 165°F (74°C).
5. Reduce the heat to medium and pour the teriyaki sauce mixture into the skillet. Stir to coat the chicken and simmer for 2–3 minutes.
6. Stir the cornstarch slurry again, then add it to the skillet. Cook for another 1–2 minutes, stirring frequently, until the sauce is thick and glossy and coats the chicken.
7. Remove from the heat and garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice and vegetables if desired.

Notes

• Chicken thighs provide a particularly juicy result, while chicken breasts are a leaner alternative.
• For a spicier sauce, add red pepper flakes, chili garlic sauce, or sriracha.
• Reduce the honey or brown sugar for a less-sweet teriyaki sauce.
• Broccoli, bell peppers, snap peas, mushrooms, zucchini, or carrots can be added for extra vegetables.
• Reduced-sodium soy sauce can be used to reduce the saltiness of the dish.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat gently in a skillet with a splash of water or microwave individual portions with 1–2 teaspoons of water if the sauce is too thick.
• Cooked Teriyaki Chicken can be frozen in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 430 kcal
• Sugar: 23 g
• Sodium: 1450 mg
• Fat: 17 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 145 mg