Easy Teriyaki Chicken Recipe (Better Than Takeout)
This easy teriyaki chicken recipe is packed with bold, sweet and savory flavor. Tender chicken is coated in a glossy homemade teriyaki sauce that’s perfectly balanced and incredibly delicious. Quick to make and perfect for weeknight dinners, it pairs beautifully with rice and vegetables for a complete meal.
Equipment
- Mixing bowl
- Whisk
- Skillet or grill pan
- Measuring spoons
- Knife and cutting board
Ingredients
- 1 ½ lbs boneless chicken thighs or breasts
- ½ cup soy sauce (low-sodium preferred)
- ¼ cup brown sugar or honey
- 2 tbsp mirin or rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Sesame seeds and scallions for garnish
Instructions
- Make Sauce: In a bowl, whisk soy sauce, sugar (or honey), mirin, garlic, and ginger.
- Marinate Chicken: Place chicken in the sauce for at least 15 minutes.
- Cook Chicken: Heat skillet over medium-high. Cook chicken until golden and nearly cooked through.
- Reduce Sauce: Pour remaining marinade into the pan. Simmer until thick and glossy. Add cornstarch slurry if needed.
- Glaze & Serve: Coat chicken with sauce. Garnish with sesame seeds and scallions. Serve over rice or noodles.
Notes
- Chicken thighs stay juicier than breasts.
- For gluten-free, use tamari instead of soy sauce.
- Add vegetables like broccoli or bell peppers for a stir-fry version.
- Store leftovers in the fridge for 3–4 days; reheat gently.
- Freeze cooked teriyaki chicken for up to 2 months.
- Adjust sweetness by swapping sugar for honey or maple syrup.