Easy Teriyaki Chicken Recipe With Homemade Teriyaki Sauce

Teriyaki Chicken is a simple weeknight dinner made with tender chicken coated in a glossy, sweet and savory teriyaki sauce. The sauce comes together with soy sauce, honey, garlic, ginger, and a few pantry-friendly ingredients, creating plenty of flavor without a complicated marinade.

This easy Teriyaki Chicken recipe is cooked in one skillet and finished with a thick, shiny sauce that clings to every piece of chicken. Serve it over steamed rice with vegetables for a quick homemade meal.

Teriyaki Chicken Recipe at a Glance

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Cuisine: Japanese-inspired
• Main Ingredient: Chicken
• Best Served With: Steamed rice, broccoli, vegetables, and sesame seeds

Ingredients

For the Chicken

• 1 1/2 lb boneless, skinless chicken thighs
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Teriyaki Sauce

• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 1/4 cup water
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp cold water

For Serving

• 4 cups cooked white rice
• 2 cups steamed broccoli
• 1 tbsp sesame seeds
• 2 tbsp chopped green onions

How to Make Teriyaki Chicken

1. Prepare the Chicken

Pat the chicken thighs dry with paper towels and cut them into bite-sized pieces.

Season lightly with salt and black pepper. Don’t add too much salt because the soy sauce will provide plenty of seasoning.

2. Make the Teriyaki Sauce

In a small bowl, whisk together the soy sauce, honey, brown sugar, water, rice vinegar, garlic, and ginger.

In a separate small bowl, mix the cornstarch with 2 tablespoons cold water until smooth.

Keep both mixtures ready before you start cooking.

3. Brown the Chicken

Heat the vegetable oil in a large skillet over medium-high heat.

Add the chicken pieces in a single layer. Cook for about 5–7 minutes, turning occasionally, until the chicken is browned on the outside and cooked through.

The chicken should reach an internal temperature of 165°F (74°C).

4. Add the Teriyaki Sauce

Reduce the heat to medium and pour the prepared teriyaki sauce over the chicken.

Stir well and allow it to simmer for about 2–3 minutes so the garlic and ginger become fragrant and the sauce begins to reduce.

5. Thicken the Sauce

Give the cornstarch mixture another quick stir, then slowly pour it into the skillet while stirring.

Cook for another 2–3 minutes. The sauce will gradually thicken and become glossy, coating the chicken instead of pooling at the bottom of the pan.

If the sauce becomes too thick, add a tablespoon or two of water.

6. Finish and Serve

Once the chicken is evenly coated and the sauce has a shiny, thick consistency, remove the skillet from the heat.

Serve the teriyaki chicken over steamed rice with broccoli.

Finish with sesame seeds and chopped green onions for freshness and a little crunch.

Why You’ll Love This Teriyaki Chicken

This recipe gives you the flavor of a takeout-style teriyaki chicken dinner without requiring a long marinade or complicated cooking process.

The chicken becomes nicely browned in the skillet, while the combination of soy sauce, honey, brown sugar, garlic, and ginger creates a balanced sweet-savory sauce.

Best of all, the sauce thickens directly in the same pan, so cleanup stays simple.

Ingredient Notes

Chicken thighs: Boneless chicken thighs stay juicy and work particularly well with the sweet teriyaki sauce. Chicken breasts can also be used.

Soy sauce: This provides the salty, savory foundation of the sauce. If using a low-sodium variety, you may need to adjust the salt.

Honey and brown sugar: Using both gives the sauce sweetness and helps create its characteristic glossy finish.

Fresh ginger: Fresh ginger adds a warm, slightly spicy aroma that makes the sauce taste brighter.

Rice vinegar: A small amount of acidity keeps the sauce from tasting overly sweet.

Cornstarch: This thickens the sauce so it coats the chicken rather than remaining watery.

How Do You Make Teriyaki Chicken Sauce Thick and Glossy?

The combination of simmering and cornstarch creates the thick texture.

First, allow the sauce to simmer briefly so some of the liquid reduces. Then add the cornstarch slurry and cook for a few more minutes.

Always mix cornstarch with cold water before adding it to the hot sauce. Adding dry cornstarch directly to the skillet can create lumps.

How Do You Keep Teriyaki Chicken Juicy?

Chicken thighs are naturally forgiving, but the cooking method still matters.

Cut the chicken into evenly sized pieces so they cook at the same rate. Use medium-high heat to brown the outside, then reduce the heat once the sauce is added.

Avoid cooking the chicken for much longer than necessary after it reaches 165°F (74°C).

Can You Make Teriyaki Chicken Ahead of Time?

Yes. Cooked teriyaki chicken can be refrigerated in an airtight container for up to 3 days.

When reheating, add a small splash of water to loosen the sauce if it has become too thick.

For meal prep, portion the chicken with rice and steamed vegetables into containers and refrigerate until needed.

Teriyaki Chicken Variations

Teriyaki chicken breast: Use boneless, skinless chicken breasts instead of thighs. Cut them into even pieces to prevent overcooking.

Spicy teriyaki chicken: Add red pepper flakes, chili sauce, or sliced fresh chili peppers to the sauce.

Teriyaki chicken bowls: Serve the chicken over rice with broccoli, carrots, cabbage, avocado, or edamame.

Teriyaki chicken stir-fry: Add sliced bell peppers, onions, broccoli, and carrots directly to the skillet.

Teriyaki chicken noodles: Toss the cooked chicken and sauce with noodles for a quick noodle bowl.

What to Serve With Teriyaki Chicken

Teriyaki chicken pairs well with simple sides such as:

• Steamed white rice
• Brown rice
• Fried rice
• Steamed broccoli
• Stir-fried vegetables
• Edamame
• Cucumber salad
• Steamed carrots
• Asian-style slaw

How to Store Leftover Teriyaki Chicken

Allow the chicken to cool before transferring it to an airtight container.

Refrigerate for up to 3 days.

Reheat gently in a skillet or microwave until hot. If the sauce has thickened too much in the refrigerator, add a small splash of water while reheating.

Frequently Asked Questions

What chicken is best for Teriyaki Chicken?

Boneless, skinless chicken thighs are an excellent choice because they stay tender and juicy. Chicken breast also works well when cooked carefully.

Can I use store-bought teriyaki sauce?

Yes. Store-bought teriyaki sauce can save time, although homemade sauce lets you control the sweetness, saltiness, and ginger and garlic flavor.

Is Teriyaki Chicken spicy?

Traditional teriyaki sauce is generally sweet and savory rather than spicy. Add chili flakes or hot sauce if you want some heat.

Can I make teriyaki sauce without cornstarch?

Yes, but the sauce will be thinner. You can simmer it longer to reduce the liquid and concentrate the flavor.

Can I use brown sugar instead of honey?

Yes, but this recipe uses both because honey contributes sweetness and a smooth glaze while brown sugar adds a deeper caramel-like flavor.

Can I make Teriyaki Chicken with vegetables?

Absolutely. Broccoli, bell peppers, carrots, onions, mushrooms, and snap peas all pair well with the sauce.

Final Thoughts

This easy Teriyaki Chicken is a simple way to bring a sweet, savory, glossy dinner to the table in about 30 minutes. Tender chicken, fresh garlic and ginger, and a rich homemade teriyaki sauce make it satisfying enough for dinner while still being easy enough for a busy weeknight.

Serve it over steamed rice with broccoli, sprinkle with sesame seeds and green onions, and you have a complete homemade meal with plenty of takeout-style flavor.