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Teriyaki Chicken

Teriyaki Chicken

Juicy, tender chicken thighs are seared until beautifully golden and coated in a glossy homemade teriyaki sauce made with soy sauce, honey, brown sugar, fresh garlic, ginger, and rice vinegar. Finished with sesame seeds and fresh green onions, this easy Teriyaki Chicken is sweet, savory, sticky, flavorful, and perfect for serving over steamed rice or alongside your favorite vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Japanese-Inspired
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon neutral cooking oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic finely minced
  • 1 tablespoon fresh ginger finely grated
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 –2 tablespoons cold water for the cornstarch slurry
For Garnishing
  • 1 tablespoon sesame seeds
  • 2 green onions thinly sliced

Equipment

  • Large skillet or frying pan
  • Medium mixing bowl
  • Small bowl (for cornstarch slurry)
  • Whisk
  • Tongs
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Instant-read meat thermometer

Method
 

  1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Season lightly on both sides with salt and black pepper.
  2. Make the sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and 1/2 cup water.
  3. Prepare the slurry: In a small bowl, combine the cornstarch with 1–2 tablespoons of cold water. Stir until completely smooth and set aside.
  4. Sear the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken without overcrowding the pan. Sear for about 4–6 minutes per side, or until nicely browned and nearly cooked through.
  5. Add the sauce: Reduce the heat to medium and pour the teriyaki sauce into the skillet. Bring it to a gentle simmer, turning the chicken occasionally so it becomes coated in the sauce.
  6. Thicken the glaze: Stir the cornstarch slurry again and slowly add it to the simmering sauce while stirring. Cook for several minutes until the sauce becomes thick, glossy, and able to coat the chicken.
  7. Finish cooking: Continue gently simmering until the chicken reaches an internal temperature of 165°F (74°C).
  8. Rest and slice: Remove the chicken from the heat and let it rest briefly. Slice into strips or bite-sized pieces, if desired.
  9. Garnish and serve: Spoon the remaining teriyaki glaze over the chicken and finish with sesame seeds and sliced green onions. Serve immediately with steamed rice, vegetables, or noodles.

Notes

Chicken thighs: Recommended for the juiciest result, but boneless, skinless chicken breasts can also be used.
Salt: Season the chicken lightly because soy sauce already contains sodium.
Gluten-free option: Use certified gluten-free tamari or gluten-free soy sauce.
Spicy variation: Add red pepper flakes, sriracha, or chili garlic sauce to the teriyaki sauce.
Vegetables: Broccoli, carrots, bell peppers, snap peas, mushrooms, and zucchini make excellent additions.
Sauce consistency: If the sauce becomes too thick, loosen it with a small splash of water. If it is too thin, allow it to simmer slightly longer.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze cooled chicken with its sauce in an airtight freezer-safe container for approximately 2–3 months for best quality.
Serving suggestion: Serve over fluffy jasmine rice and garnish generously with sesame seeds and green onions for a classic presentation.