Easy Teriyaki Chicken with Homemade Sauce (25 Minutes)

Teriyaki chicken is my answer to takeout cravings on busy weeknights. Juicy, golden pieces of chicken coated in a glossy, sticky, sweet and savory sauce, served over fluffy rice with steamed broccoli. The homemade teriyaki sauce takes 5 minutes, uses pantry ingredients and tastes so much fresher than bottled sauce. From start to finish, dinner is on the table in about 25 minutes.

Quick answer: To make teriyaki chicken, cook 1½ lb (680g) of bite sized chicken thigh pieces in a hot pan with a little oil for 6 to 8 minutes until golden. Pour in a sauce made from ½ cup (120 ml) of soy sauce, ¼ cup (60 ml) of water, 3 tbsp of honey or brown sugar, 2 tbsp of rice vinegar, garlic, ginger and 1 tbsp of cornstarch mixed with water. Simmer for 2 to 3 minutes until thick and glossy, then top with sesame seeds and green onions.

It serves 4 and is perfect with rice, noodles or vegetables.

Why You Will Love This Teriyaki Chicken

• It is faster than delivery. About 25 minutes from fridge to table.
• The sauce is homemade and simple. Soy sauce, honey, vinegar, garlic and ginger. No mystery ingredients.
• It is sticky and glossy. A little cornstarch turns the sauce into a thick glaze that clings to every piece.
• It is great for meal prep. Portion it with rice and broccoli for easy lunches.
• Kids love it. Sweet, savory and not spicy.

Ingredients

This serves 4.

For the chicken

• 1½ lb (680g) boneless, skinless chicken thighs (or breasts), cut into 1 inch (2.5 cm) pieces
• 1 tbsp neutral oil (vegetable, canola or avocado)
• Pinch of salt and pepper

For the homemade teriyaki sauce

• ½ cup (120 ml) low sodium soy sauce
• ¼ cup (60 ml) water
• 3 tbsp honey or brown sugar
• 2 tbsp mirin (optional) or 1 extra tbsp honey
• 2 tbsp rice vinegar
• 3 garlic cloves, grated
• 1 tbsp grated fresh ginger
• 1 tsp sesame oil
• 1 tbsp cornstarch (cornflour) mixed with 2 tbsp cold water

To serve

• Cooked jasmine or white rice
• Steamed broccoli
• Toasted sesame seeds and sliced green onions

A few notes on the ingredients

Chicken thighs: They stay juicy and caramelize beautifully. Breasts work, but cook them a minute or two less.

Soy sauce: Low sodium soy sauce keeps the sauce from getting too salty as it reduces. Use tamari for a gluten free version.

Mirin: A sweet Japanese rice wine that gives authentic teriyaki flavor and shine. If you do not have it, extra honey works fine.

Cornstarch: This thickens the sauce into a glossy glaze. Always mix it with cold water first so it does not clump.

How to Make Teriyaki Chicken (Step by Step)

Make the sauce. In a bowl or jar, whisk together the soy sauce, water, honey, mirin, rice vinegar, garlic, ginger and sesame oil. Mix the cornstarch and cold water in a separate small cup.

Start the rice. If you are serving rice, start cooking it now so everything is ready at the same time.

Cook the chicken. Heat the oil in a large skillet or wok over medium high heat. Add the chicken in a single layer and season lightly with salt and pepper. Leave it for 3 minutes to brown, then stir and cook for another 3 to 5 minutes until golden and cooked through to 165°F (74°C).

Add the sauce. Pour the teriyaki sauce over the chicken and bring it to a simmer. Cook for 1 minute.

Thicken. Stir the cornstarch mixture again and pour it in. Stir constantly for 1 to 2 minutes until the sauce turns thick, sticky and glossy.

Serve. Spoon the chicken and sauce over rice with steamed broccoli. Sprinkle with sesame seeds and green onions.

Other Ways to Make Teriyaki Chicken

Baked teriyaki chicken

Place whole chicken thighs in a baking dish, pour over the sauce (without the cornstarch) and bake at 400°F (200°C) for 25 to 30 minutes, basting halfway. Pour the pan juices into a saucepan, add the cornstarch slurry and simmer until thick. Brush over the chicken.

Slow cooker teriyaki chicken

Add whole chicken thighs and the sauce (without cornstarch) to the slow cooker. Cook on low for 4 to 5 hours or high for 2 to 3 hours. Shred or slice the chicken, stir the cornstarch slurry into the liquid and cook on high for 15 minutes until thick.

Grilled teriyaki chicken

Marinate whole thighs in half the sauce for 30 minutes to 4 hours. Grill over medium high heat for 5 to 6 minutes per side. Thicken the remaining sauce on the stove and brush it on at the end.

How to Build Teriyaki Chicken Bowls?

Teriyaki bowls are my favorite meal prep lunch. Layer each bowl with:

• A base: jasmine rice, brown rice, cauliflower rice or noodles
• The chicken: with plenty of sticky sauce
• Vegetables: steamed broccoli, shredded carrots, edamame, cucumber or snap peas
• Toppings: sesame seeds, green onions, sriracha mayo, pickled ginger or a fried egg

If you have leftover rice, turn it into my quick chicken fried rice and serve the teriyaki chicken right on top.

My Tips for the Best Teriyaki Chicken

• Do not crowd the pan. Cook the chicken in batches if needed so it browns instead of steaming.
• Let it sear. Leaving the chicken alone for the first 3 minutes gives you those caramelized edges.
• Add cornstarch slowly. Stir it in and watch. The sauce thickens fast.
• Taste the sauce. Add more honey for sweeter, more vinegar for tangier, or chili flakes for heat.
• Make extra sauce. It keeps in the fridge for 2 weeks and is great on salmon, tofu and vegetables.

Common Mistakes

• Using regular soy sauce without adjusting. It can make the sauce very salty. Use low sodium or add a little more water.
• Adding cornstarch straight to the pan. It clumps. Always mix it with cold water first.
• Overcooking the sauce. It can turn too thick and sticky. Take it off the heat once it coats the chicken.
• Burning the honey. Keep the heat at medium once the sauce goes in.

How to Store and Reheat?

Fridge: Store in an airtight container for up to 4 days.

Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce, or microwave for 1 to 2 minutes.

Freezer: Freeze cooked teriyaki chicken for up to 3 months. Thaw overnight and reheat on the stove.

For another cozy make-ahead dinner, try my easy homemade chicken noodle soup.

Teriyaki Chicken FAQs

What is teriyaki sauce made of?

Traditional teriyaki sauce is made from soy sauce, mirin and sugar. Many home versions add honey, garlic, ginger and rice vinegar.

Can I use chicken breast?

Yes. Cut it into even pieces and cook it for 5 to 6 minutes so it stays juicy.

Is teriyaki chicken healthy?

It can be part of a balanced meal, especially with brown rice and lots of vegetables. To cut sugar and salt, use less honey and low sodium soy sauce.

Can I make teriyaki chicken gluten free?

Yes. Use tamari or coconut aminos instead of soy sauce, and check that your mirin is gluten free.

Can I make it low carb?

Yes. Use a sugar free sweetener instead of honey and serve over cauliflower rice. My low carb dinner ideas have more easy swaps.

Final Thoughts

This easy teriyaki chicken is sticky, savory and faster than ordering takeout. Make a double batch of the sauce, keep it in the fridge, and you will always be 25 minutes away from a dinner the whole family loves.