Here’s a simple, restaurant-style Teriyaki Chicken recipe—sweet, savory, and perfectly glossy:
🍗 Ingredients
For the Chicken:
- 500g boneless chicken thighs (juicier) or breast
- 1 tbsp oil
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp sugar (optional, for extra glaze)
- 1 tbsp rice vinegar (or lemon juice)
- 1 tsp grated ginger
- 1–2 cloves garlic, minced
- 1/2 cup water
- 1 tsp cornstarch + 2 tsp water (slurry for thickening)
👩🍳 Instructions
1️⃣ Cook the Chicken
- Heat oil in a pan over medium heat
- Add chicken and cook 5–6 minutes per side until golden and cooked through
- Remove and set aside
2️⃣ Make the Sauce
- In the same pan, add soy sauce, honey, vinegar, ginger, garlic, and water
- Let it simmer for 2–3 minutes
3️⃣ Thicken the Sauce
- Add the cornstarch slurry
- Stir until the sauce becomes thick and glossy
4️⃣ Combine
- Return chicken to the pan
- Coat well in the sauce and cook 2–3 more minutes
🍽️ Serving Ideas
- Slice and serve over steamed rice
- Add stir-fried vegetables (broccoli, carrots, bell peppers)
- Garnish with sesame seeds and green onions
💡 Chef’s Tips
- Use chicken thighs for juicier results
- Don’t overcook—the sauce thickens quickly
- Want extra flavor? Marinate chicken in a little soy sauce + garlic for 30 minutes before cooking
🧠 Bottom Line
This teriyaki chicken is quick, flavorful, and better than takeout, with a perfect balance of sweet and savory.
If you want, I can give you a 1-pan or oven-baked version that’s even easier and great for meal prep.
