Chicken teriyaki was the first Asian inspired dish I ever learned to make at home, and I still make it more than almost anything else. 🥢
There’s something about that glossy, sticky sauce coating juicy chicken that just works every single time.
It’s simple enough for a weeknight but tastes like it took way more effort than it actually did.
Once you make the sauce from scratch, the bottled stuff just doesn’t compare anymore.
Why This Recipe Works
Searing the chicken first locks in flavor and gives you those slightly caramelized edges before the sauce even goes in.
The teriyaki sauce itself is a simple balance of soy sauce, brown sugar, garlic, and ginger, no complicated ingredients needed.
And letting the sauce reduce right in the pan with the chicken means every piece gets fully coated in that sticky glaze.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs, cut into pieces | 1.5 lbs |
| Vegetable oil | 1 tbsp |
| Soy sauce | 1/2 cup |
| Brown sugar | 1/4 cup |
| Rice vinegar | 1 tbsp |
| Garlic, minced | 2 cloves |
| Fresh ginger, minced | 1 tsp |
| Sesame oil | 1 tsp |
| Cornstarch | 1 tbsp, mixed with water |
| Sesame seeds and green onions | For garnish |
Simple pantry staples that come together into something that tastes way more complicated.
Tools You’ll Need
- Large skillet
- Small bowl for the sauce
- Whisk
- Tongs
- Cutting board and knife
Pro Tips
Things that make a real difference the first time you make this.
- Don’t move the chicken too soon. Let it sear undisturbed for a couple minutes so it actually browns instead of steaming.
- Mix your cornstarch slurry before you need it. Adding dry cornstarch straight to hot sauce causes clumps.
- Simmer the sauce until it’s glossy, not watery. This usually takes just a couple extra minutes.
- Cut your chicken into even pieces. This keeps everything cooking at the same rate.
- Toast your sesame seeds before garnishing. It only takes a minute in a dry pan and adds way more flavor.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Chicken thighs | Chicken breast | Leaner, slightly less juicy |
| Brown sugar | Honey | Slightly different flavor, still sweet |
| Soy sauce | Low sodium soy sauce | Good option if watching sodium |
| Skillet cooking | Grilled chicken, sauce brushed on | Adds a smoky flavor |
| Regular version | Add pineapple chunks | Classic sweet pairing |
Want it spicier? Add a pinch of red pepper flakes to the sauce.
Make Ahead Tips
The sauce can be made up to a week ahead and stored in a sealed container in the fridge.
You can also cut the chicken ahead of time and store it in the fridge until you’re ready to cook.
Cooked chicken teriyaki reheats well, so this is a great option for meal prep too.
How to Make Chicken Teriyaki
- Heat the vegetable oil in a large skillet over medium high heat.
- Add the chicken pieces and sear for 4-5 minutes per side, until golden and mostly cooked through.
- In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger.
- Pour the sauce over the chicken in the pan.
- Bring to a simmer and cook for 3-4 minutes, until the chicken is fully cooked.
- Stir in the cornstarch slurry and cook for another 1-2 minutes, until the sauce thickens and coats the chicken.
- Remove from heat and stir in the sesame oil.
- Garnish with sesame seeds and sliced green onions.
Serve immediately while the sauce is still glossy and hot.
Extra Details
A serving of chicken teriyaki comes in around 350 calories, depending on portion size and how much sauce you use.
This pairs really well with steamed white rice and a side of stir fried broccoli or snap peas.
To save time during the week, mix the sauce ahead so all you have to do is cook the chicken and combine.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over medium heat, adding a small splash of water if the sauce has thickened too much in the fridge.
This dish also freezes well for up to 2 months, just thaw in the fridge overnight before reheating.
FAQ
Can I use chicken breast instead of thighs? Yes, just keep an eye on the cook time since breast can dry out faster.
Is chicken teriyaki very sweet? It has a noticeable sweetness from the brown sugar, but you can reduce it slightly if you prefer less sweetness.
Can I make this on the grill instead of a skillet? Yes, grill the chicken and brush with sauce during the last few minutes of cooking.
What can I use instead of rice vinegar? Apple cider vinegar or white vinegar both work as substitutes in a pinch.
Can I make a big batch for meal prep? Definitely, this recipe doubles easily and reheats well throughout the week.
Wrapping Up
Chicken teriyaki is proof that a few simple pantry ingredients can turn into something that tastes like your favorite takeout order.
Once you make the sauce yourself, you’ll notice just how much better it tastes than anything from a bottle.
Try this one out this week and let me know in the comments what you served it with. I always love hearing how people build their teriyaki bowls.
