Teriyaki Chicken Recipe

When it comes to quick and delicious dinners, nothing beats a classic teriyaki chicken recipe. The perfect balance of sweet and savory, this dish brings the authentic flavors of Japanese cuisine right to your table.
Imagine tender, juicy chicken glazed with a rich teriyaki sauce, served over a bed of fluffy rice or paired with steamed veggies—it’s a meal that’s as comforting as it is flavorful!
I still remember the first time I tried teriyaki chicken at a small Japanese restaurant. The combination of flavors was unlike anything I had ever tasted—sweet, salty, and slightly tangy with a hint of umami.
Recreating this dish at home became a fun challenge, and after experimenting with a few recipes, I finally landed on this version that’s not only easy to make but also tastes just as good as (if not better than!) takeout.
Whether you’re hosting a casual weeknight dinner or need a dish that impresses your guests, teriyaki chicken is a crowd-pleaser.
Plus, it’s a versatile recipe that can easily be paired with sides like fried rice, noodles, or even a light salad. So, let’s dive into why this recipe deserves a permanent spot in your weekly meal rotation!
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Why You’ll Love This Recipe:
- Quick and Easy: This teriyaki chicken recipe comes together in under 30 minutes, making it perfect for busy weeknights.
- Flavor-Packed: The combination of soy sauce, honey, garlic, and ginger creates an irresistible glaze that coats the chicken beautifully.
- Customizable: Use chicken thighs for a richer taste or chicken breasts for a leaner option. You can also add vegetables like bell peppers, broccoli, or snap peas for a one-pan meal.
- Kid-Friendly: The sweet and savory flavors are a hit with kids, making this dish a family favorite.
- Meal Prep Friendly: It reheats well, so you can make a big batch and enjoy it throughout the week.
How To Make Tasty Teriyaki Chicken
Ingredient List:
For the Teriyaki Sauce:
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup honey (or brown sugar)
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
For the Chicken:
- 1 pound (500g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil (for frying)
- Salt and pepper, to taste
Optional Garnishes:
- Sesame seeds
- Sliced green onions
- Steamed white rice or noodles (for serving)
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Kitchen Tools Needed:
- Cutting board and knife: For chopping the chicken and preparing ingredients.
- Mixing bowls: To whisk together the teriyaki sauce ingredients.
- Large skillet or wok: For cooking the chicken and reducing the sauce.
- Tongs or spatula: To flip the chicken and ensure even cooking.
- Measuring cups and spoons: For precise measurements of the sauce ingredients.
- Small whisk or fork: For mixing the cornstarch slurry.
- Ladle: To pour and coat the sauce over the chicken evenly.
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Cooking Instructions:
Step 1: Make the Teriyaki Sauce
- In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well combined.
- In a small bowl, mix cornstarch with water to form a slurry. Set it aside; you’ll add this later to thicken the sauce.
Step 2: Prepare the Chicken
- Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Step 3: Cook the Chicken
- Once the oil is hot, add the chicken to the skillet in a single layer. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes until the chicken is fully cooked.
- Remove the chicken from the skillet and set it aside.
Step 4: Thicken the Sauce
- In the same skillet, pour the prepared teriyaki sauce mixture. Bring it to a simmer over medium heat.
- Slowly add the cornstarch slurry while whisking continuously. Allow the sauce to thicken, which should take about 1-2 minutes.
Step 5: Combine and Serve
- Return the cooked chicken to the skillet and toss it in the teriyaki sauce until evenly coated. Let it cook for another 2 minutes to absorb the flavors.
- Remove from heat and garnish with sesame seeds and sliced green onions.
- Serve over steamed rice, noodles, or with your favorite vegetables.
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Tips and Tricks for Success:
- Use Fresh Ginger and Garlic: These add authentic flavor to the sauce and elevate the dish. Avoid using powdered substitutes unless necessary.
- Don’t Overcrowd the Pan: If cooking a larger batch, fry the chicken in batches to ensure it gets a golden-brown sear.
- Adjust the Sweetness: If you prefer a less sweet sauce, reduce the honey or substitute it with maple syrup for a different flavor profile.
- Thicken Gradually: Add the cornstarch slurry in small increments to avoid an overly thick sauce.
- Double the Sauce: If you love extra sauce for drizzling over rice or veggies, double the teriyaki sauce recipe.
- Meal Prep-Friendly: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop for the best texture and flavor.
- Vegetarian Alternative: Swap the chicken with tofu or portobello mushrooms for a plant-based version.
Ingredient Substitutions and Variations
- Soy Sauce Alternatives: Use tamari or coconut aminos for a gluten-free option.
- Sweetener Swaps: Replace honey with maple syrup, agave syrup, or brown sugar for a slightly different flavor.
- Vinegar Options: If rice vinegar isn’t available, substitute with apple cider vinegar or white vinegar (reduce slightly as these are stronger).
- Protein Variations: Swap chicken for shrimp, salmon, pork, or tofu. Adjust cooking times as needed.
- Add Vegetables: Bell peppers, broccoli, snap peas, zucchini, or carrots pair wonderfully with teriyaki chicken. Add them to the pan while cooking the sauce for a one-pan meal.
- Spicy Kick: Add a teaspoon of sriracha, red chili flakes, or fresh chopped chili for heat.
- Low-Carb Option: Serve with cauliflower rice or zucchini noodles instead of regular rice or pasta.
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Serving Suggestions
- Classic Pairing: Serve the teriyaki chicken over steamed jasmine or basmati rice.
- With Noodles: Pair with stir-fried udon, soba noodles, or even spaghetti for a fusion twist.
- As a Bowl: Build a teriyaki bowl with chicken, rice, roasted vegetables, and a drizzle of extra sauce.
- Side Dishes: Serve with steamed or sautéed greens like bok choy, green beans, or spinach.
- In Wraps: Use the chicken and sauce as a filling for wraps, tacos, or lettuce cups.
- As an Appetizer: Skewer the chicken and grill it to make teriyaki chicken kebabs.
Storage and Reheating Instructions
Storage:
- Let the chicken cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 4 days.
- For longer storage, freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months.
Reheating:
- Stovetop: Heat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened.
- Microwave: Place in a microwave-safe dish, cover, and heat in 30-second intervals, stirring in between to ensure even heating.
- Oven: Reheat in a covered dish at 350°F (175°C) for about 10 minutes.
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FAQ
1. Can I make the sauce ahead of time?
Yes! You can prepare the teriyaki sauce in advance and store it in the refrigerator for up to 1 week. Simply reheat and thicken with the cornstarch slurry when ready to use.
2. Can I bake the chicken instead of frying it?
Absolutely. Marinate the chicken in the sauce, then bake it at 400°F (200°C) for 20-25 minutes, brushing with more sauce halfway through.
3. Can I make this recipe vegan?
Yes, substitute chicken with tofu, tempeh, or portobello mushrooms, and use maple syrup or agave instead of honey for the sauce.
4. Is teriyaki chicken spicy?
Traditional teriyaki chicken is not spicy, but you can add chili flakes or sriracha if you prefer some heat.
5. How do I prevent the chicken from drying out?
Using chicken thighs ensures juiciness, but if using breasts, avoid overcooking. Cook just until the internal temperature reaches 165°F (74°C).
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Teriyaki Chicken Recipe
Equipment
- Cutting Board and Knife
- Mixing Bowls
- Large Skillet or Wok
- Tongs or Spatula
- Measuring cups and spoons
- Small whisk or fork
- Ladle
Ingredients
For the Teriyaki Sauce:
- 1/2 cup soy sauce low-sodium preferred
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons cornstarch mixed with 2 tablespoons water for thickening
For the Chicken:
- 1 pound 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil for frying
- Salt and pepper to taste
Optional Garnishes:
- Sesame seeds
- Sliced green onions
- Steamed white rice or noodles for serving
Step 1: Make the Teriyaki Sauce
- In a mixing bowl combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well combined.
- In a small bowl mix cornstarch with water to form a slurry. Set it aside; you’ll add this later to thicken the sauce.
Step 2: Prepare the Chicken
- Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Step 3: Cook the Chicken
- Once the oil is hot add the chicken to the skillet in a single layer. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes until the chicken is fully cooked.
- Remove the chicken from the skillet and set it aside.
Step 4: Thicken the Sauce
- In the same skillet pour the prepared teriyaki sauce mixture. Bring it to a simmer over medium heat.
- Slowly add the cornstarch slurry while whisking continuously. Allow the sauce to thicken which should take about 1-2 minutes.
Step 5: Combine and Serve
- Return the cooked chicken to the skillet and toss it in the teriyaki sauce until evenly coated. Let it cook for another 2 minutes to absorb the flavors.
- Remove from heat and garnish with sesame seeds and sliced green onions.
- Serve over steamed rice noodles, or with your favorite vegetables.
Notes
Nutritional Value (per serving):
Note: Values are approximate and can vary based on ingredient brands and measurements.- Calories: 320 kcal
- Protein: 28g
- Carbohydrates: 12g
- Sugars: 10g
- Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 95mg
- Sodium: 900mg
- Fiber: 0.5g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.