Easy Teriyaki Chicken Recipe

Easy Teriyaki Chicken Recipe – Better Than Takeout in Under 30 Minutes

So, you’ve been craving that sticky, sweet, savory teriyaki chicken from your favorite Japanese restaurant, but you don’t want to deal with the drive or the delivery fees? Well, this Easy Teriyaki Chicken Recipe is exactly what you’ve been looking for.

Everything you need is already sitting in your pantry or available at your local grocery store — nothing fancy, nothing complicated. Just bold, mouthwatering flavor that comes together fast. Whether it’s a busy Tuesday night or a lazy Sunday meal prep session, this dish has got you covered.

Save

Why You’ll Keep Coming Back to This Recipe

First of all, the sauce is the star of the show here. It’s made from scratch using simple ingredients — soy sauce, honey, brown sugar, garlic, ginger, and cornstarch — and it turns into a glossy, finger-licking glaze that coats every single bite of chicken. Furthermore, you’re skipping the preservatives and mystery ingredients that come in a bottled sauce. Homemade just tastes better, plain and simple.

On top of that, this recipe takes less than 30 minutes from start to finish. You don’t need a wok, special equipment, or any culinary training to pull this off. If you can stir a sauce together and heat up a skillet, you can make this dish. And honestly? Once you try it, takeout won’t even cross your mind.

Ingredients

Here’s everything you’ll need. All of these items are easy to find at Walmart, Kroger, Whole Foods, or any US grocery store.

For the Chicken:

• 1½ lbs boneless, skinless chicken thighs (or chicken breasts, if preferred)
• 1 tablespoon vegetable oil or light olive oil
• Salt and black pepper, to taste
• 1 tablespoon cornstarch (for dredging the chicken — makes it extra crispy)

For the Homemade Teriyaki Sauce:

• ¼ cup low-sodium soy sauce (Kikkoman works great)
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar (or rice vinegar)
• 2 cloves fresh garlic, minced
• 1 teaspoon fresh ginger, grated (or ¼ tsp ground ginger)
• 1 tablespoon cornstarch + 2 tablespoons cold water (for thickening the sauce)

For Serving:

• 2 cups cooked white rice or jasmine rice
• Steamed broccoli or carrots
• 1 teaspoon sesame seeds (optional)
• 2 green onions, sliced (optional)

Step-by-Step Instructions

Step 1 – Make the Teriyaki Sauce

To start, grab a small mixing bowl and whisk together the soy sauce, honey, brown sugar, apple cider vinegar, garlic, and grated ginger. Next, in a separate small bowl, mix the cornstarch with the cold water until it forms a smooth slurry — no lumps! Then, stir that cornstarch slurry right into your teriyaki sauce mixture and set it aside. This little trick is what gives the sauce that thick, glossy consistency you know and love.

Step 2 – Prep the Chicken

Now, let’s get the chicken ready. Pat the chicken thighs dry with paper towels — this step is important because moisture is the enemy of a good sear. Lightly season both sides with salt and pepper. Then, dust each piece with a light coating of cornstarch. This creates a slight crust on the outside that holds the sauce perfectly once it’s added.

Step 3 – Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the chicken pieces in a single layer — don’t crowd the pan. Allow the chicken to cook undisturbed for about 5 to 6 minutes on the first side until it’s golden brown, then flip and cook for another 4 to 5 minutes. At this point, the chicken should be almost fully cooked through.

Step 4 – Add the Sauce

Here comes the best part! Pour the teriyaki sauce directly over the chicken in the skillet. As the sauce heats up, it will start to bubble and thicken into that beautiful sticky glaze. Toss the chicken in the sauce and let it cook for another 2 to 3 minutes, spooning the sauce over the top to coat every piece evenly. The kitchen is going to smell absolutely amazing right now — you’ve been warned.

Step 5 – Rest and Serve

Once the chicken is fully cooked (internal temp of 165°F), remove the skillet from the heat and let the chicken rest for about 2 minutes. Then, slice it up or serve the thighs whole over a bed of fluffy white rice. Spoon extra sauce from the pan over the top, and finish it off with a sprinkle of sesame seeds and sliced green onions. Add steamed broccoli on the side, and dinner is officially done.

Pro Tips From the Kitchen

Save

• Chicken thighs over breasts: Thighs are juicier and more forgiving during cooking, so they’re strongly recommended. That said, chicken breasts work just fine if that’s what you have on hand.
• Don’t skip the cornstarch dredge: That light coating on the chicken makes a real difference in texture — it helps the sauce cling better.
• Low-sodium soy sauce is your friend: Regular soy sauce can make the dish quite salty. Using low-sodium gives you better control over the flavor.
• Marinating is optional but awesome: If time allows, marinate the chicken in half the sauce for 30 minutes in the fridge before cooking. The flavor goes even deeper.
• Double the sauce: Seriously. Pour extra sauce over the rice and broccoli too — you’ll thank yourself later.

Easy Teriyaki Chicken Recipe FAQs

Easy Teriyaki Chicken Recipe Card

Save

Save

Easy Teriyaki Chicken Recipe

This Easy Teriyaki Chicken Recipe brings together tender pan-seared chicken thighs coated in a homemade sweet and savory teriyaki glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course chicken

Cuisine American

Servings 4

Calories 410 kcal

Ingredients

  

For the Chicken:

• 1½ lbs boneless skinless chicken thighs (or chicken breasts, if preferred)
• 1 tablespoon vegetable oil or light olive oil
• Salt and black pepper to taste
• 1 tablespoon cornstarch for dredging the chicken — makes it extra crispy
• For the Homemade Teriyaki Sauce:
• ¼ cup low-sodium soy sauce Kikkoman works great
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar or rice vinegar
• 2 cloves fresh garlic minced
• 1 teaspoon fresh ginger grated (or ¼ tsp ground ginger)
• 1 tablespoon cornstarch + 2 tablespoons cold water for thickening the sauce

For Serving:

• 2 cups cooked white rice or jasmine rice
• Steamed broccoli or carrots
• 1 teaspoon sesame seeds optional
• 2 green onions sliced (optional)

Instructions

 

Step 1 – Make the Teriyaki Sauce

• To start, grab a small mixing bowl and whisk together the soy sauce, honey, brown sugar, apple cider vinegar, garlic, and grated ginger. Next, in a separate small bowl, mix the cornstarch with the cold water until it forms a smooth slurry — no lumps! Then, stir that cornstarch slurry right into your teriyaki sauce mixture and set it aside. This little trick is what gives the sauce that thick, glossy consistency you know and love.

Step 2 – Prep the Chicken

• Now, let’s get the chicken ready. Pat the chicken thighs dry with paper towels — this step is important because moisture is the enemy of a good sear. Lightly season both sides with salt and pepper. Then, dust each piece with a light coating of cornstarch. This creates a slight crust on the outside that holds the sauce perfectly once it’s added.

Step 3 – Cook the Chicken

• Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the chicken pieces in a single layer — don’t crowd the pan. Allow the chicken to cook undisturbed for about 5 to 6 minutes on the first side until it’s golden brown, then flip and cook for another 4 to 5 minutes. At this point, the chicken should be almost fully cooked through.

Step 4 – Add the Sauce

• Here comes the best part! Pour the teriyaki sauce directly over the chicken in the skillet. As the sauce heats up, it will start to bubble and thicken into that beautiful sticky glaze. Toss the chicken in the sauce and let it cook for another 2 to 3 minutes, spooning the sauce over the top to coat every piece evenly. The kitchen is going to smell absolutely amazing right now — you’ve been warned.

Step 5 – Rest and Serve

• Once the chicken is fully cooked (internal temp of 165°F), remove the skillet from the heat and let the chicken rest for about 2 minutes. Then, slice it up or serve the thighs whole over a bed of fluffy white rice. Spoon extra sauce from the pan over the top, and finish it off with a sprinkle of sesame seeds and sliced green onions. Add steamed broccoli on the side, and dinner is officially done.

Keyword Easy Teriyaki Chicken Recipe

Related recipes

• Teriyaki Chicken Rice Bowl
• Chicken Teriyaki Noodles