Teriyaki Chicken Recipe

Teriyaki Chicken is one of those comforting, crowd-pleasing dinners that never goes out of style. It’s savory and sweet at the same time, coated in a glossy, perfectly caramelized sauce that clings to every bite of tender chicken. The kind of dish that fills your kitchen with the most irresistible aroma and makes everyone wander in asking, “What’s for dinner?”

I first started making this recipe on busy weeknights when takeout felt tempting—but honestly, this homemade version quickly won us over. It delivers all those familiar restaurant flavors, yet feels fresher, lighter, and somehow more satisfying because you made it yourself. And the best part? It’s surprisingly easy. No fancy techniques, no hard-to-find ingredients—just simple pantry staples coming together in the most delicious way.

This Teriyaki Chicken comes together in about 30 minutes, making it perfect for hectic evenings, last-minute dinners, or even relaxed weekend cooking when you want something comforting without spending hours in the kitchen. At around 360 calories per serving, it’s a balanced option that works beautifully with steamed rice, noodles, or even tucked into meal-prep containers for the week ahead.

If you’re looking for a reliable, foolproof recipe that tastes better than takeout and fits effortlessly into real life, this one truly deserves a spot in your dinner rotation.

Why You’ll Love This Teriyaki Chicken Recipe

There’s something truly special about a recipe that feels both comforting and impressive, and this Teriyaki Chicken checks all the boxes. It’s the kind of dinner that tastes like a treat but fits effortlessly into everyday life. Whether you’re cooking for family, meal-prepping for the week, or just craving something cozy and satisfying, this recipe delivers every single time.

Juicy, Tender Chicken Every Time

One of my favorite things about this recipe is how reliably juicy the chicken turns out. Both chicken thighs and breasts work beautifully here—thighs offer extra richness, while breasts stay lean and tender when cooked just right. Pan-searing over medium heat creates a lightly golden exterior that locks in moisture, and once the chicken is coated in sauce, it stays succulent without ever drying out.

Sweet and Savory Homemade Teriyaki Sauce

This homemade teriyaki sauce is all about balance. Soy sauce brings deep umami flavor, while brown sugar or honey adds gentle sweetness. Fresh ginger and garlic layer in warmth and aroma, giving the sauce a depth that bottled versions just can’t match. It simmers into a glossy, clingy glaze that tastes rich, fresh, and completely irresistible.

Easy 30-Minute Weeknight Dinner

Busy night? No problem. This recipe comes together in about 30 minutes from start to finish. With minimal prep and a simple one-pan method, cleanup stays easy too. Each step is straightforward and beginner-friendly, making it perfect even if you’re still building confidence in the kitchen.

Versatile and Family-Friendly

This Teriyaki Chicken is a win for both kids and adults. You can easily adjust the sweetness or add a little heat to suit your taste. It pairs beautifully with rice, noodles, or veggies and holds up wonderfully for meal prep, making leftovers just as delicious the next day.

Ingredients

The beauty of this recipe lies in its simple, familiar ingredients. Each one plays an important role, coming together to create that classic sweet-and-savory flavor we all love.

Full List of Ingredients (With Purpose)

• Boneless, skinless chicken thighs or breasts – The juicy protein base of the dish. Thighs offer extra tenderness, while breasts stay light and satisfying.

• Soy sauce (or low-sodium soy sauce) – Provides the signature savory, umami-rich backbone of the teriyaki sauce.

• Brown sugar or honey – Adds that classic sweetness that balances the saltiness of the soy sauce.

• Rice vinegar – Brightens the sauce and keeps it from tasting overly sweet or heavy.

• Mirin (optional) – A subtle, authentic Japanese touch that adds depth and mild sweetness.

• Garlic – Brings aromatic richness and savory warmth to the sauce.

• Fresh ginger – Adds a gentle heat and freshness that lifts all the flavors.

• Cornstarch + water – Essential for thickening the sauce into a glossy, restaurant-style glaze.

• Vegetable oil – Helps the chicken brown evenly without sticking to the pan.

• Sesame seeds & green onions – The finishing touch, adding texture, color, and a pop of freshness.

How to Make Teriyaki Chicken (Step-by-Step)

This method is simple, forgiving, and designed to give you the best flavor with minimal effort. Take your time with the sauce—it’s the heart of the dish.

Step-by-Step Instructions

1. Whisk the teriyaki sauce.
   In a bowl, whisk together the soy sauce, brown sugar or honey, rice vinegar, mirin (if using), garlic, and grated ginger. The mixture should look smooth and slightly glossy, with the sugar fully dissolved.

2. Heat the skillet properly.
   Place a large skillet over medium heat and add the vegetable oil. Let it heat until the oil shimmers—this step is key for getting a nice sear on the chicken.

3. Cook the chicken evenly.
   Add the chicken in a single layer, making sure not to overcrowd the pan. Cook for about 5–6 minutes per side until the chicken is golden brown and cooked through. You’re looking for lightly caramelized edges and a firm but juicy center.

4. Remove the chicken.
   Transfer the cooked chicken to a plate and set it aside. This prevents overcooking while you focus on the sauce.

5. Simmer the sauce.
   Pour the prepared teriyaki sauce into the same skillet. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan—those add extra flavor.

6. Thicken the sauce.
   Stir together the cornstarch and water, then slowly add it to the simmering sauce while stirring. Within 1–2 minutes, the sauce should thicken and turn glossy. If it coats the back of a spoon, you’re right on track.

7. Return the chicken and glaze.
   Add the chicken back into the skillet and toss gently to coat every piece in the sauce. Let it simmer for another 2–3 minutes so the flavors fully absorb.

8. Garnish and serve.
   Sprinkle with sesame seeds and sliced green onions. The sauce should look shiny and rich, clinging beautifully to the chicken. Serve warm and enjoy every bite.

Beginner tip: Don’t rush the sauce—letting it simmer gently is what creates that perfect teriyaki finish.

What to Serve with Teriyaki Chicken

One of the things I love most about Teriyaki Chicken is how easy it is to build a complete, satisfying meal around it. That sweet-and-savory glaze pairs beautifully with simple sides, making dinner feel comforting and well-rounded without any extra fuss. Whether you’re setting the table for family dinner or packing leftovers for lunch, these pairings never disappoint.

Best Side Dishes and Pairings

• Steamed jasmine rice – Soft, fragrant rice is the classic choice and perfect for soaking up every drop of that glossy teriyaki sauce.

• Fried rice – A heartier option that adds extra flavor and texture, especially if you have leftover rice on hand.

• Lo mein or rice noodles – Tossed lightly with sauce or kept plain, noodles turn this dish into a cozy, takeout-style meal at home.

• Steamed broccoli or green beans – Fresh, crisp veggies balance the sweetness of the sauce and add a pop of color to the plate.

• Asian cucumber salad – Cool, crunchy, and refreshing, this is a lovely contrast to the warm, rich chicken.

• Miso soup – Light and comforting, it rounds out the meal without feeling heavy.

Tip: When serving something sweet like teriyaki, pairing it with fresh or lightly seasoned sides helps keep the flavors balanced and satisfying.

Variations and Substitutions

This recipe is wonderfully flexible, which means you can easily adjust it to fit your taste, cooking style, or dietary needs—without sacrificing flavor.

Teriyaki Chicken Thighs vs Chicken Breast

Chicken thighs are naturally richer and tend to stay extra juicy, making them perfect if you love a slightly more indulgent bite. Chicken breasts, on the other hand, are leaner and still turn out tender when cooked properly. Both options work beautifully in this recipe, so it really comes down to personal preference and what you have on hand.

Baked Teriyaki Chicken

Prefer using the oven? Simply place the chicken in a baking dish, pour the sauce over the top, and bake at 400°F (200°C) until cooked through, turning once for even coating. Finish by thickening the sauce on the stovetop or broiling briefly for a sticky, caramelized finish.

Spicy Teriyaki Chicken

If you enjoy a little heat, it’s easy to spice things up. Add chili paste, sriracha, or a pinch of red pepper flakes to the sauce. Start small and adjust to taste—you’ll get a gentle kick that complements the sweetness perfectly.

Gluten-Free Teriyaki Chicken

For a gluten-free version, swap soy sauce for tamari or coconut aminos. Cornstarch is naturally gluten-free, so it thickens the sauce just as well. The result is just as glossy, flavorful, and satisfying.

Storage and Meal Prep Tips for Teriyaki Chicken

This Teriyaki Chicken is just as delicious the next day, making it ideal for leftovers and meal prep.

Refrigeration Instructions

Store cooled chicken in an airtight container in the refrigerator. It will stay fresh and flavorful for 3–4 days. Keeping the chicken coated in sauce helps prevent it from drying out, so don’t drain it before storing.

Freezing Teriyaki Chicken

To freeze, let the chicken cool completely, then place it in freezer-safe containers or bags with the sauce. For best texture, freeze in single portions. If the sauce separates slightly after thawing, simply stir while reheating to bring it back together.

Reheating Without Drying Out

For best results, reheat gently in a skillet over medium-low heat, adding a splash of water if needed. The microwave works too—just cover and heat in short intervals to keep the chicken juicy and tender.

Recipe Tips and Tricks

A few simple tips can make all the difference between good teriyaki chicken and truly great teriyaki chicken. These little details help ensure the chicken stays juicy, the sauce turns glossy, and the flavors are perfectly balanced every single time.

• Use low-sodium soy sauce for balance. Teriyaki sauce should be savory, not salty. Low-sodium soy sauce lets the sweetness and aromatics shine while giving you more control over the final flavor.

• Don’t skip the ginger and garlic. These two ingredients add warmth and depth that make homemade teriyaki sauce taste fresh and vibrant. Even a small amount goes a long way.

• Let the sauce simmer before thickening. Allowing the sauce to gently simmer for a minute or two helps the flavors meld before adding the cornstarch slurry. This step is key to achieving that silky, restaurant-style glaze.

• Avoid overcooking the chicken. Once the chicken is cooked through, remove it from the pan. It will finish cooking when it’s returned to the sauce, keeping it tender and juicy.

• Taste and adjust sweetness. Everyone’s preference is different. Before serving, give the sauce a quick taste and adjust with a touch more honey or sugar if needed.

Related Recipes

If you loved this Teriyaki Chicken recipe, you might also enjoy these delicious chicken dinners and flavorful mains from Creative Cookery:

• Easy Teriyaki Chicken and Pineapple Foil Packets – Sweet and savory grilled or baked packets with juicy chicken and pineapple.

• Hawaiian Chicken Recipe – Tender chicken in a sticky teriyaki glaze with caramelized pineapple and vibrant bell peppers.

• Black Pepper Chicken Recipe – Bold, peppery, and savory chicken perfect with steamed rice or noodles.

• Honey Lime Chicken and Avocado Rice Stack – Bright, sweet-tangy chicken with creamy avocado rice—great for lighter dinners.

FAQs

Can I make teriyaki chicken ahead of time?

Yes! Teriyaki chicken is a great make-ahead dish. You can prepare it fully, let it cool, and store it in the refrigerator for up to four days. The flavors actually deepen as it sits, making leftovers extra delicious.

Is teriyaki chicken healthy?

Teriyaki chicken can be part of a balanced meal, especially when made at home. Using lean chicken, low-sodium soy sauce, and moderate sweetness keeps it lighter than many takeout versions. Pair it with veggies for an even healthier plate.

Can I use bottled teriyaki sauce instead?

You can, but homemade sauce offers much better flavor and control. Bottled sauces tend to be overly sweet or salty. If using one, choose a high-quality brand and consider adding fresh ginger or garlic to boost the taste.

Why is my teriyaki sauce not thickening?

This usually happens if the sauce isn’t hot enough or the cornstarch mixture wasn’t fully stirred. Make sure the sauce is gently simmering before adding the slurry, and stir constantly for a smooth, glossy finish.

Can I grill teriyaki chicken?

Absolutely. Grill the chicken over medium heat until cooked through, brushing with sauce during the final minutes. Heat any remaining sauce separately to thicken, then drizzle it over the grilled chicken before serving.

Conclusion

This Teriyaki Chicken is everything a great home-cooked meal should be—sweet, savory, comforting, and incredibly easy to make. With simple ingredients, a quick cooking time, and endless ways to serve or customize it, this recipe fits beautifully into busy weeknights and relaxed family dinners alike.

If you’ve been craving takeout-style flavor without leaving home, this is the recipe to try. I hope it becomes a favorite in your kitchen, just like it is in mine.

If you give it a go, leave a comment and let me know how it turned out. Feel free to share your favorite variations, and don’t forget to pin this recipe for later so it’s always within easy reach. 🍽️

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