Teriyaki Chicken Recipe
This easy teriyaki chicken recipe is tender, saucy, and done in under 30 minutes — with a glossy homemade sauce that beats takeout every time.
Ingredients
- For the Chicken
- 1 ½ pounds chicken thighs or chicken breasts cut into bite-sized pieces
- 1 tablespoon vegetable oil or sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Teriyaki Sauce
- ½ cup soy sauce low sodium if preferred
- ¼ cup brown sugar
- 2 tablespoons honey for extra shine
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated (or ½ tsp ground ginger)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch + 2 tablespoons water for thickening
- Optional Garnishes
- 1 tablespoon toasted sesame seeds
- 2 green onions sliced thin
- Steamed rice or noodles for serving
Instructions
- Prep the Chicken
- Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.
- Dry chicken = perfect browning. Don’t skip this step!
- Make the Sauce
- In a bowl or measuring cup, whisk together soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar. Keep the cornstarch slurry (cornstarch + water) ready on the side.
- The smell alone will make your mouth water.
- Cook the Chicken
- Heat sesame oil (or vegetable oil) in a large skillet over medium-high heat.
- Add the chicken in a single layer — don’t crowd the pan. Let it sear for 2–3 minutes before flipping. Continue cooking until golden and cooked through (about 5–7 minutes for chicken breasts, 8–10 for thighs).
- You’ll hear that satisfying sizzle — music to any home cook’s ears.
- Add the Sauce
- Reduce heat to medium. Pour the teriyaki sauce into the pan with the cooked chicken. It will bubble up immediately and smell incredible.
- Stir to coat every piece. Once the sauce starts to simmer, pour in the cornstarch slurry while stirring.
- In 2–3 minutes, it will thicken into a glossy glaze that clings perfectly to the chicken.
- Serve and Enjoy
- Turn off the heat. Sprinkle with sesame seeds and green onions.
- Serve hot over steamed rice, noodles, or even in lettuce wraps. That shine on the chicken? Pure magic — and it tastes even better than it looks.
Notes
- Don’t overcook the chicken. Especially with chicken breasts — remove from heat once internal temperature hits 165°F.
- Balance is everything. Taste your sauce — add more brown sugar or honey if you want it sweeter.
- Use low-sodium soy sauce to avoid excessive saltiness.
- Marinate for extra flavor. Let the chicken sit in the sauce for 15–30 minutes before cooking if you have time.
- Storage Tip: Store leftover teriyaki chicken in an airtight container for up to 4 days in the fridge or 2 months in the freezer.
- Reheating Tip: Warm gently in a skillet or microwave with a splash of water to loosen the sauce.
- Serving Idea: Perfect over rice, noodles, or in meal prep bowls for a weeknight win.