Teriyaki Chicken Recipe 🍯🍗

Juicy, sticky-sweet, and full of bold umami flavor, this Teriyaki Chicken is a weeknight hero you’ll want on repeat. The sauce is a perfect balance of sweet, salty, garlicky goodness that clings to every bite of tender chicken. Serve it over rice with veggies, and you’ve got a takeout-style dinner ready in under 30 minutes.

This recipe uses simple pantry ingredients but delivers big flavor, making it ideal for meal prep, family dinners, or easy entertaining. Whether you use thighs or breasts, the chicken stays juicy and soaks up that glossy teriyaki glaze beautifully.

Ingredients

For the Chicken:

1 ½ lbs boneless, skinless chicken thighs or breasts
1 tablespoon oil (olive or vegetable)

For the Teriyaki Sauce:

1/2 cup soy sauce (or low-sodium)
1/4 cup brown sugar or honey
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons sesame oil (optional but recommended)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
1 tablespoon cornstarch
2 tablespoons water (for slurry)

For Garnish:

Sesame seeds
Sliced green onions
Optional: red pepper flakes for heat

Directions (7 Steps)

1. Prepare the Chicken

Pat chicken dry with paper towels to remove excess moisture. This helps the chicken brown better in the pan. Cut large chicken pieces in half if needed to ensure even cooking.

2. Mix the Teriyaki Sauce

In a medium bowl, whisk together soy sauce, brown sugar (or honey), rice vinegar, sesame oil, garlic, and ginger until the sugar dissolves. Set aside.
This homemade sauce is richer and fresher than store-bought versions.

3. Sear the Chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the chicken in the pan and sear 4–5 minutes per side, until golden brown. The goal is a flavorful crust — it doesn’t need to be fully cooked yet.

4. Add the Sauce

Lower the heat to medium, then pour the prepared teriyaki sauce over the chicken. As soon as it hits the hot pan, the aroma becomes incredible. Let the sauce come to a gentle simmer.

5. Thicken the Sauce

In a small bowl, mix cornstarch and water to create a slurry. Pour the slurry into the simmering sauce and stir well. Cook for 1–2 minutes, allowing the sauce to bubble and thicken into a shiny glaze that coats the chicken beautifully.

6. Finish Cooking

Let the chicken simmer in the thickened sauce for 5–7 more minutes, turning occasionally to coat all sides. Cook until the chicken is fully cooked through (internal temp 165°F) and the sauce is sticky and glossy.

7. Rest, Slice & Serve

Remove chicken from the heat and let it rest 2–3 minutes. Slice or leave whole, then spoon extra teriyaki glaze over the top. Garnish with sesame seeds and green onions before serving.