Easy Teriyaki Chicken Recipe (Better Than Takeout!)
There’s something magical about that first bite of teriyaki chicken—the way the glossy, sweet-savory sauce clings to tender pieces of meat, each morsel bursting with umami goodness. I’ve been making this recipe for years, and honestly? It’s become one of those weeknight lifesavers that I turn to when I need dinner on the table fast but still want something that feels special.
The beauty of teriyaki chicken isn’t just in its incredible flavor—it’s in how ridiculously simple it is to make at home. No complicated techniques, no exotic ingredients you’ll use once and forget about. Just a handful of pantry staples and about 20 minutes standing between you and a restaurant-quality meal that’ll have everyone asking for seconds.
What I love most is how forgiving this recipe is. Forgot to marinate the chicken overnight? No problem—this version doesn’t even need it. Running low on one ingredient? There are easy swaps that still deliver amazing results. It’s the kind of recipe that makes you look like a kitchen genius without actually requiring genius-level skills.
Time Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
For the Chicken:
- 1½ pounds boneless, skinless chicken thighs (about 6-8 thighs)
- 1 tablespoon vegetable oil or sesame oil
- Salt and pepper to taste
- Sesame seeds and sliced green onions for garnish (optional)
For the Teriyaki Sauce:
- ⅓ cup soy sauce (or tamari for gluten-free)
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup sake (or dry white wine)
- 3 tablespoons honey or brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Ingredient Notes:
- Chicken thighs are my go-to because they stay incredibly juicy and tender, but chicken breasts work too—just cut them into smaller pieces or pound them thin so they cook evenly.
- Can’t find mirin or sake? Don’t stress. You can substitute with rice vinegar plus a teaspoon of sugar, or use more of whichever one you do have and adjust the sweetness to taste.
- Low-sodium soy sauce is your friend here, especially if you’re watching salt intake. You can always add more, but you can’t take it away!
Instructions
Step 1: Prep Your Chicken
Cut the chicken thighs into bite-sized pieces, about 1-inch cubes. This helps them cook quickly and evenly, plus every piece gets coated in that gorgeous sauce. Pat them dry with paper towels—this little trick helps them brown better instead of steaming.
Season the chicken lightly with salt and pepper. Go easy on the salt since the soy sauce will add plenty.
Step 2: Make the Teriyaki Sauce
In a small bowl, whisk together the soy sauce, mirin, sake, and honey until the honey dissolves completely.
In a separate tiny bowl (I use a small ramekin), mix the cornstarch with the 2 tablespoons of water to create a slurry. This is the secret to that perfect glossy, clingy sauce—no lumps, just smooth deliciousness. Set both bowls aside.
Step 3: Cook the Chicken
Heat your oil in a large skillet or wok over medium-high heat. Once it’s shimmering (but not smoking), add the chicken pieces in a single layer. Don’t overcrowd the pan—give them space so they can get those beautiful golden-brown spots instead of steaming.
Cook for about 3-4 minutes without moving them, then flip and cook another 3-4 minutes until they’re cooked through and golden on all sides. The internal temperature should hit 165°F if you’re checking with a thermometer.
Step 4: Add the Aromatics
Push the chicken to the sides of the pan and add your minced garlic and grated ginger to the center. Let them sizzle for about 30 seconds until they’re fragrant—not burned, just perfumed and gorgeous. Stir everything together.
Step 5: Create the Magic
Pour the teriyaki sauce mixture into the pan with the chicken. Bring it to a gentle boil, then reduce the heat to medium. Give the cornstarch slurry one more quick stir (it settles), then pour it into the bubbling sauce.
Keep stirring constantly—this is important! The sauce will thicken in about 30-60 seconds, transforming from thin and watery to thick and glossy. You’ll know it’s ready when it coats the back of a spoon and clings to the chicken beautifully.
Step 6: Serve and Enjoy
Remove from heat and give everything one final toss to make sure each piece is evenly coated. Transfer to a serving dish and sprinkle with sesame seeds and sliced green onions if you’re using them.
Serve hot over steamed white rice or brown rice with a side of steamed broccoli, snap peas, or stir-fried vegetables.
Tips & Variations
Chef’s Tips for Perfect Teriyaki Chicken Every Time:
Don’t skip the cornstarch slurry. I learned this the hard way when I first started making teriyaki at home. Without it, you’ll end up with thin, watery sauce that slides right off the chicken. The slurry gives you that restaurant-style thick glaze that makes teriyaki so irresistible.
Control the heat. Medium-high is your sweet spot for cooking the chicken. Too hot and the outside burns before the inside cooks; too low and you’re basically braising it, which doesn’t give you those nice browned bits.
Taste as you go. Everyone’s soy sauce is different—some are saltier, some sweeter. After the sauce comes together, taste it. Too salty? Add a splash more honey. Not sweet enough? Another drizzle of honey or brown sugar does the trick.
Let the chicken rest. If you’re cooking whole thighs instead of cubes, let them rest for 5 minutes before slicing. They’ll stay juicier, I promise.
Variations to Try:
Add vegetables right in: Toss in broccoli florets, snap peas, bell peppers, or sliced carrots during the last few minutes of cooking. They’ll pick up all that teriyaki flavor and you’ve got a complete one-pan meal.
Make it spicy: Add a teaspoon of sriracha or red pepper flakes to the sauce for a kick.
Pineapple teriyaki: Stir in some pineapple chunks during the last minute of cooking for a sweet-tart twist that’s absolutely addictive.
Meal prep friendly: This recipe doubles or triples easily. Make a big batch on Sunday and you’ve got quick lunches or dinners sorted for the week.
Try different proteins: This sauce works beautifully on salmon, shrimp, tofu, or thinly sliced beef. Just adjust cooking times accordingly.
Storage & Reheating:
Store leftover teriyaki chicken in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so day-two lunches are phenomenal.
To reheat, use the microwave in 30-second intervals, stirring between each one, or gently warm it in a skillet over medium heat with a splash of water to loosen the sauce. If you’re reheating rice separately, store the chicken and rice in different containers so your rice doesn’t get soggy.
You can also freeze this for up to 3 months. Portion it into individual servings in freezer bags, then thaw overnight in the fridge before reheating.
Nutrition Facts (Per Serving)
Approximate values
- Calories: 320
- Protein: 35g
- Carbohydrates: 18g
- Fat: 11g
- Saturated Fat: 2g
- Sodium: 1100mg
- Sugar: 13g
- Fiber: 0g
Note: Nutrition information is calculated based on the ingredients listed and is approximate. Actual values may vary based on specific brands and modifications.
Conclusion
After years of ordering teriyaki chicken from my local Japanese restaurant, I can honestly say this homemade version has completely spoiled me. Not only is it faster than waiting for delivery (seriously, 20 minutes from start to finish), but it’s also fresher, healthier, and so much more satisfying knowing I made it myself.
The real game-changer here is how customizable this recipe is. Some nights I keep it simple with just chicken and rice. Other times I throw in whatever vegetables are lurking in my crisper drawer and call it a complete meal. My kids love it with extra sauce drizzled on top, my husband adds hot sauce to his, and I’ve been known to meal prep it for easy work lunches all week.
Whether you’re a teriyaki veteran or making it for the first time, I hope this recipe becomes one of your go-to weeknight winners. Give it a try, tweak it to your taste, and don’t be surprised when it starts appearing on your weekly meal rotation. That’s exactly what happened in my kitchen, and I wouldn’t have it any other way.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work perfectly fine, though they tend to dry out faster than thighs. The trick is to cut them into smaller pieces (about ¾-inch cubes) or pound them to an even ½-inch thickness before cooking. This helps them cook quickly and evenly without becoming rubbery. Keep a close eye on them and pull them off the heat as soon as they reach 165°F internally.
Do I need to marinate the chicken?
Nope! That’s one of the best parts about this recipe. The sauce is so flavorful that marinating isn’t necessary. The chicken gets tossed in the sauce while it’s hot, which allows all those delicious flavors to penetrate right away. If you want to marinate anyway (maybe you’re prepping ahead), 30 minutes to 2 hours is plenty—any longer and the soy sauce can make the meat too salty and the texture a bit mushy.
What can I substitute for mirin and sake?
This is one of the most common questions I get! If you can’t find mirin, use rice vinegar plus a teaspoon of sugar, or substitute with a mix of 3 parts water to 1 part honey. For sake, dry white wine or dry sherry work well. You can also just use extra mirin and reduce the honey slightly, or vice versa. The sauce won’t be quite as authentic, but it’ll still taste fantastic.
Why is my sauce too salty?
Usually this happens when you use regular soy sauce instead of low-sodium, or if you added salt to the chicken before realizing how salty the sauce is. To fix it, add more honey or brown sugar to balance the saltiness, or dilute it with a tablespoon or two of water. Going forward, always use low-sodium soy sauce and season the chicken very lightly (or not at all) before cooking.
Can I make this ahead of time?
Yes! This recipe is fantastic for meal prep. Cook everything as directed, let it cool completely, then store in airtight containers for up to 4 days in the fridge. The flavors actually improve as they sit. You can also freeze portions for up to 3 months. Just reheat gently with a splash of water to loosen the sauce, and you’re good to go.
