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Easy Homemade Teriyaki Chicken

This easy teriyaki chicken recipe delivers juicy, tender chicken coated in a perfectly balanced, glossy homemade sauce. It's a quick, flavorful weeknight dinner that's better than takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Japanese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp neutral oil such as avocado or vegetable oil
  • 1/2 cup low-sodium soy sauce or tamari for gluten-free
  • 1/4 cup water
  • 1/4 cup light brown sugar packed
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry

Equipment

  • Large skillet or wok (12-inch recommended)
  • Wooden spoon or spatula
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, whisk together the soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until the sugar is mostly dissolved. Set this teriyaki sauce base aside.
  2. Pat the chicken pieces very dry with paper towels. This is crucial for getting a good sear. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding. Cook for 4-5 minutes per side until deeply golden brown. Remove chicken to a plate.
  3. Reduce the heat to medium. Pour the prepared sauce into the skillet, scraping up any browned bits from the bottom. Let it come to a simmer. In a small bowl, make a slurry by whisking the cornstarch with 2 tablespoons of cold water until smooth.
  4. While whisking constantly, slowly drizzle the cornstarch slurry into the simmering sauce. Continue to whisk for 1-2 minutes until the sauce thickens noticeably and becomes glossy. It should coat the back of a spoon.
  5. Return the cooked chicken and any accumulated juices to the skillet. Toss to coat every piece thoroughly in the thickened sauce. Let it simmer together for 1-2 more minutes to allow the flavors to meld and the chicken to heat through.
  6. Remove from heat. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or with your favorite vegetables.

Notes

Chef's Tips:
• For a smoother sauce, you can strain it after thickening to remove the garlic and ginger pieces.
• Do not skip drying the chicken before cooking; moisture is the enemy of browning.
• Serve with a side of quick-pickled cucumbers or a simple green salad to cut the richness.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
• Store leftovers in the refrigerator within 2 hours of cooking.