Teriyaki Chicken Recipe
This Teriyaki Chicken is a delicious dish that features juicy chicken glazed in a sweet and savory sauce. It will quickly become a family favorite, perfect for easy weeknight dinners!

From time to time, I like to try new flavors and cuisines for family dinners. One of our favorites is Teriyaki Chicken. This dish is easy to make and brings a taste of Japanese food to our table. I use fresh chicken thighs because they stay juicy, and the sweet teriyaki sauce makes the dish really tasty.
The chicken turns out amazing and quickly becomes a family favorite. The glaze from the sauce gives it a nice shine, and the smell while it cooks fills the house with warmth. You can make it even better by adding garlic or ginger to the sauce if you want.
For serving, I like to put the Teriyaki Chicken over fluffy rice, which soaks up the extra sauce nicely. I also add steamed vegetables, like broccoli or snap peas, to make the meal colorful and crunchy.
This dish is perfect for family gatherings or a cozy dinner at home. It’s quick to prepare, yet it feels special, making it a great choice for impressing guests or enjoying a nice meal with the family!
What is Teriyaki Chicken?
Teriyaki Chicken is a popular Japanese dish made by marinating chicken in a sweet and savory sauce called teriyaki. The sauce typically includes soy sauce, sugar, and sometimes ginger and garlic. After marinating, the chicken is grilled, broiled, or stir-fried until cooked through and glazed with the sauce. It’s often served over rice and garnished with green onions or sesame seeds, making it a delicious and satisfying meal.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1/4 cup water
- 1 tsp fresh ginger, minced
- 1 tsp garlic, minced
- 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Sesame seeds and chopped green onions, for garnish
Kitchen Equipment Needed
- Cutting Board
- Measuring Cups and Spoons
- Mixing Bowl
- Whisk or Fork
- Skillet or Frying Pan
- Spatula or Tongs
- Saucepan
- Serving Plate

How to make Teriyaki Chicken
Step 1:
In a small bowl, mix soy sauce, honey or brown sugar, rice vinegar, water, ginger, and garlic. Stir until the honey is dissolved and everything is well combined.
Step 2:
In a large skillet over medium-high heat, add the vegetable oil. Season the chicken pieces lightly with salt and pepper. Add them to the skillet and cook until golden brown on both sides and cooked through about 5-7 minutes.
Step 3:
Pour the prepared teriyaki sauce over the cooked chicken. Stir to coat the chicken in the sauce.
Step 4:
Reduce the heat to low. In a small bowl, mix the cornstarch with water to make a slurry. Add this to the skillet, stirring well, until the sauce thickens and coats the chicken, about 2-3 minutes.
Step 5:
Remove from heat. Sprinkle sesame seeds and chopped green onions over the top. Serve the teriyaki chicken hot with rice or noodles.
Notes
- Choose Juicy Cuts: Chicken thighs are ideal for this dish because they stay juicy and tender during cooking. Chicken breasts work too but may need extra sauce for moisture.
- Sweetness Control: Adjust the honey or brown sugar to taste. If you prefer a less sweet sauce, reduce the amount slightly or add a bit more soy sauce to balance it out.
- Thicker Sauce Option: For a thicker sauce, let it simmer for a few extra minutes after adding the cornstarch mixture. This will give it a nice, glaze-like consistency perfect for coating the chicken.
- Add Fresh Flavor with Ginger and Garlic: To elevate the flavor, add fresh minced ginger and garlic to the sauce. They bring a warm, aromatic kick to each bite.
- Veggie Add-Ins: Include bell peppers, broccoli, or snap peas for a splash of color and crunch. Add them when you add the sauce to avoid overcooking.
- Double the Sauce: If you love extra sauce for drizzling over rice or noodles, consider doubling the sauce ingredients. This ensures there’s plenty for both the chicken and any side dishes.
Spicy Version
You can easily make Teriyaki Chicken spicy! Just add a pinch of red pepper flakes, a drizzle of sriracha, or chopped fresh chili peppers to the sauce while it’s simmering. Adjust the heat level to your taste by adding more or less spice.
What to pair with Teriyaki Chicken?
I love serving Teriyaki Chicken with simple sides that complete the meal. Steamed rice is a favorite because it soaks up the tasty sauce, making every bite extra delicious. For fresh flavor, I often add stir-fried veggies like bell peppers, broccoli, or snap peas, which add crunch and balance the flavors.
A quick cucumber salad or a light slaw also goes well with Teriyaki Chicken. These sides have a fresh, tangy taste, making the dish feel lighter and refreshing. Sometimes, I also add noodles like soba or udon to make the meal more filling.
Lastly, a small bowl of miso soup or some lightly salted edamame are great additions. The warm soup pairs nicely with the chicken, and edamame is a healthy, fun snack for everyone. These sides make Teriyaki Chicken a well-rounded, colorful meal that’s easy to enjoy!

How to store
To store leftover Teriyaki Chicken, let it cool to room temperature, then place it in an airtight container. Store it in the refrigerator for up to 3-4 days.
For longer storage, you can freeze Teriyaki Chicken in a freezer-safe container for up to 2 months. When ready to eat, thaw it in the fridge overnight and reheat gently on the stovetop or in the microwave until warmed through.
FAQ
Can I use chicken thighs instead of chicken breasts?
- Yes, chicken thighs work well and bring extra flavor and tenderness.
What can I use instead of soy sauce?
- Try using tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Can I make Teriyaki Chicken without added sugar?
- Yes, you can use a natural sweetener like honey or maple syrup, or omit sugar entirely for a less sweet version.
Can I bake the chicken instead of pan-frying?
- Yes, bake it in a preheated oven at 375°F (190°C) for 20-25 minutes, then brush with the teriyaki sauce.
Is Teriyaki Chicken gluten-free?
- It can be if you use gluten-free soy sauce or tamari.
How can I make the sauce thicker?
- Add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer until it thickens.
Can I use store-bought teriyaki sauce?
- Yes, but homemade sauce usually has fresher, bolder flavors.
Teriyaki Chicken Recipe
Course: MainCuisine: JapaneseDifficulty: Easy4
servings15
minutes15
minutes30
minutesThis Teriyaki Chicken is a delicious dish that features juicy chicken glazed in a sweet and savory sauce. It will quickly become a family favorite, perfect for easy weeknight dinners!
Ingredients
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp honey or brown sugar
2 tbsp rice vinegar (or apple cider vinegar)
1/4 cup water
1 tsp fresh ginger, minced
1 tsp garlic, minced
1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)
1 tbsp vegetable oil
Salt and pepper to taste
Sesame seeds and chopped green onions, for garnish
Directions
- In a small bowl, mix soy sauce, honey or brown sugar, rice vinegar, water, ginger, and garlic. Stir until the honey is dissolved and everything is well combined.
- In a large skillet over medium-high heat, add the vegetable oil. Season the chicken pieces lightly with salt and pepper. Add them to the skillet and cook until golden brown on both sides and cooked through about 5-7 minutes.
- Pour the prepared teriyaki sauce over the cooked chicken. Stir to coat the chicken in the sauce.
- Reduce the heat to low. In a small bowl, mix the cornstarch with water to make a slurry. Add this to the skillet, stirring well, until the sauce thickens and coats the chicken, about 2-3 minutes.
- Remove from heat. Sprinkle sesame seeds and chopped green onions over the top. Serve the teriyaki chicken hot with rice or noodles.
Notes
- Chicken thighs are ideal for this dish because they stay juicy and tender during cooking. Chicken breasts work too but may need extra sauce for moisture.