Teriyaki Chicken

Name: Teriyaki Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.5 pounds boneless, skinless, chicken thighs (1-3 pounds should work as well.); 2 tablespoons oil (I prefer sesame oil but olive oil will work.); 1 teaspoon garlic powder (divided (1/2 teaspoon + 1/2 teaspoon)); 1/4 teaspoon black pepper; 3 tablespoons corn starch (divided (1 tablespoon + 2 tablespoons)); 1 cup water; 1/4 cup soy sauce; 1 tablespoon honey; 5 tablespoons brown sugar; green onions, sesame seeds or crushed red pepper optional as garnishes

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5 from 2 votes

Teriyaki Chicken made at home can be easy and ready in about 30 minutes! Love the chicken you can get in the food court at the mall?

This recipe is similar to my favorite dish there, and it’s now an easy dinner recipe that the kids love too.

When I made this teriyaki sauce recipe without ginger, to go on these air fryer teriyaki chicken wings, I knew it needed to go on other chicken recipes because it was so good. It’s also delicious on beef recipes like these Ahola burgers and even non-meat dishes like these mixed vegetables.

Why You’ll Love This Teriyaki Chicken Recipe

Quick Recipe – This chicken is so quick and easy, even if you make the homemade teriyaki sauce to go with it. Even faster? Use a store-bought teriyaki sauce.
Type of Chicken – Using chicken thighs in this recipe makes such a difference and makes it similar to the restaurant-style teriyaki chicken recipes.
Sweet and Salty – The combination of sweet and salty flavors here is delicious.

Key Ingredients

Here’s what you’ll need to make this simple teriyaki chicken:

Full list of ingredients and amounts can be found in the recipe card below.

Ingredients for teriyaki chicken recipe.

Chicken Thighs – I use boneless, skinless, chicken thighs for best results. Chicken breasts can be used but the result will have a different texture.
Teriyaki Sauce – I prefer using my own homemade teriyaki sauce but I’m not against a storebought brand and actually like the Sweet Baby Ray’s teriyaki brand.
Corn Starch – This is used to thicken the sauce and help it cling to the chicken.
Garlic – I like using garlic powder because this is what I usually have on hand but minced garlic is just fine to use instead!
Brown Sugar – Feel free to use light or dark brown sugar. I use light, and this is used to make the sweet portion of the “sweet and salty” flavors of the sauce.
Soy Sauce – Low sodium soy sauce is typically recommended in recipes so over-salting doesn’t take place. However I’ve found that regular soy sauce works in this recipe great, and it’s the perfect balance of “salty” for a sweet and salty flavor combination.
Oil – I like to keep sesame oil on hand and feel it’s the absolute best for this recipe. However, I don’t expect anyone to go out and buy a whole bottle just for this, so using olive oil or avocado oil will work too.

How to Make This Easy Teriyaki Chicken

Teriyaki sauce mixture in a glass bowl with whisk, before cooking it. — 1. First, mix together the ingredients for the teriyaki sauce.

Chicken thigh pieces covered in cornstarch, garlic powder and pepper. — 2. Coat chicken in black pepper, garlic powder and 1 tablespoon corn starch.

Chicken thigh pieces cooked in oil on stovetop in skillet. — 3. Brown chicken in oil over medium-high heat.

Cooked chicken thigh pieces cooked in teriyaki sauce. — 4. Cook chicken until done and add in sauce mixture.

5. Allow chicken and sauce to cook until thickened and serve over rice if desired.

Teriyaki Chicken Tips

Versatile Recipe – This chicken recipe is great with so many dishes. Serve it alone, with rice, pasta, quinoa, polenta, on a salad recipe, or even as a pizza topping or in street tacos.
Browning the Chicken – When cooking the chicken, spread the raw meat out so it doesn’t overlap, and then turn the heat on. Do not move or turn the chicken until the underside is golden brown.
I’ve found that if constantly moving the chicken often while trying to cook, it will take longer to get that golden brown color that’s desired, and it’s easily overcooked. Brown on one side, flip, and then brown on the other side until fully cooked.

Storing Tips

Leftovers: Allow the teriyaki chicken to cool before storing in an airtight container. Place in the refrigerator and enjoy within 4-5 days.
Freeze: You can freeze teriyaki chicken, once it has cooled off. Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat in the microwave or on the stovetop.

What to Serve with Teriyaki Chicken

This chicken and sauce recipe is delicious served with steamed rice, fried rice and a roasted broccoli.

Recipe FAQs

Why do you add teriyaki sauce to chicken after it is cooked?

Some prefer to cook the chicken in the teriyaki sauce so the flavor gets in to the chicken. However cooking chicken without the sauce allows the chicken to brown, instead of “steam,” giving the teriyaki chicken more flavor.

How do you thicken teriyaki sauce?

If the teriyaki sauce is too thin, (water content from chicken can cause this) you can thicken your sauce with a mixture of the corn starch and sauce. (1 teaspoon of sauce mixed with 1 teaspoon of corn starch and then added to the sauce over heat, will thicken.)
Do note: Teriyaki sauce will thicken a bit more when removed from the heat.

Does this recipe make enough sauce to drizzle over rice?

If you love a lot of teriyaki sauce with your chicken and rice, it’s best to double the sauce ingredients in this recipe.

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