There’s something magical about that sweet and savory glaze on perfectly cooked chicken and no, you don’t have to order takeout to get it. This easy teriyaki chicken recipe is full of bold flavor, simple to whip up, and made with pantry staples you probably already have. Whether you’re cooking for a quick weeknight dinner or prepping lunches ahead of time, this dish is a total win.
So grab your soy sauce and garlic let’s get cooking.
Teriyaki Chicken Recipe
Ingredients You’ll Need for Homemade Teriyaki Chicken
The beauty of this recipe is that it uses real, simple ingredients no bottled sauce needed!
For the Chicken:
- 1 lb boneless skinless chicken thighs (or breasts if preferred)
- Salt and black pepper, to taste
- 1 tbsp oil (vegetable or sesame)
For the Homemade Teriyaki Sauce:
- ¼ cup soy sauce (low-sodium is great)
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tsp fresh grated ginger (or ½ tsp ground)
- 2 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
How to Make Teriyaki Chicken (Step-by-Step)
This recipe comes together in under 30 minutes — just follow these simple steps:
- Prep the chicken: Pat dry, season lightly with salt and pepper.
- Sear it: Heat oil in a skillet over medium-high heat and cook chicken 4–5 mins per side until golden and cooked through.
- Make the sauce: In a bowl, whisk together soy sauce, honey, vinegar, garlic, and ginger.
- Simmer: Pour sauce into the pan and let it bubble gently.
- Thicken: Stir in the cornstarch slurry and let the sauce thicken and glaze the chicken.
Tips for the Best Teriyaki Chicken
- Use thighs for extra juicy, flavorful chicken.
- Double the sauce if you like extra to pour over rice or noodles.
- Let it rest before slicing — that keeps the juices inside
What to Serve with Teriyaki Chicken
This dish is super versatile. Here are some great pairings:
- Steamed jasmine or brown rice
- Stir-fried or steamed vegetables (broccoli, bell peppers, snap peas)
- Ramen noodles or soba noodles tossed with sesame oil
- Simple miso soup or cucumber salad for a Japanese-style plate
| Calories | 280 kcal |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugars | 15 g |
| Protein | 28 g |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Cholesterol | 85 mg |
| Sodium | 910 mg |
| Potassium | 420 mg |
| Calcium | 20 mg |
| Iron | 1.5 mg |
FAQs – Teriyaki Chicken Recipe
What is teriyaki chicken made of?
Teriyaki chicken is made with boneless chicken (usually thighs or breasts) cooked in a sweet and savory sauce made from soy sauce, honey or sugar, garlic, ginger, and vinegar. The sauce is often thickened with cornstarch to create a rich glaze.
Can I use chicken breasts instead of thighs?
Yes! You can use boneless chicken breasts instead of thighs. Just be careful not to overcook them, as breasts tend to dry out more quickly. Thighs are generally juicier and more flavorful, but both work great.
Can I grill teriyaki chicken instead of pan-frying?
Yes! You can marinate the chicken in teriyaki sauce and grill it for a smoky, charred flavor. Just reserve some sauce separately for brushing during grilling or drizzling afterward.
Is teriyaki sauce the same as soy sauce?
Is teriyaki sauce the same as soy sauce?
Easy Teriyaki Chicken Recipe
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken thighs or breasts if preferred
- Salt and black pepper to taste
- 1 tbsp oil vegetable or sesame
For the Homemade Teriyaki Sauce:
- ¼ cup soy sauce low-sodium is great
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tsp fresh grated ginger or ½ tsp ground
- 2 cloves garlic minced
- 1 tbsp cornstarch + 2 tbsp water slurry for thickening
Instructions
- Prep the chicken: Pat dry, season lightly with salt and pepper.
- Sear it: Heat oil in a skillet over medium-high heat and cook chicken 4–5 mins per side until golden and cooked through.
- Make the sauce: In a bowl, whisk together soy sauce, honey, vinegar, garlic, and ginger.
- Simmer: Pour sauce into the pan and let it bubble gently.
- Thicken: Stir in the cornstarch slurry and let the sauce thicken and glaze the chicken.
Video
Notes
- Use thighs for extra juicy, flavorful chicken.
- Double the sauce if you like extra to pour over rice or noodles.
- Let it rest before slicing that keeps the juices inside
