Here’s a simple, flavorful Teriyaki Chicken recipe you can make at home—juicy, sweet, and savory:
Ingredients (Serves 4)
- 4 boneless, skinless chicken thighs (or breasts)
- 1/4 cup soy sauce
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar (or mirin)
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch + 2 tsp water (optional, for thickening)
- Sesame seeds and chopped green onions (for garnish)
Instructions
1. Prepare the Teriyaki Sauce
- In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Optional: Mix cornstarch with water to make a slurry for thickening later.
2. Cook the Chicken
- Heat a pan over medium heat and lightly oil it.
- Add chicken and cook 5–7 minutes per side until golden brown and cooked through.
3. Add the Sauce
- Pour the teriyaki sauce over the chicken in the pan.
- Let it simmer 2–3 minutes, stirring occasionally.
- Optional: Add the cornstarch slurry to thicken the sauce until it coats the chicken nicely.
4. Serve
- Slice the chicken and drizzle with the sauce.
- Garnish with sesame seeds and chopped green onions.
- Serve with steamed rice or stir-fried vegetables.
💡 Tips for Juicy Teriyaki Chicken
- Marinate the chicken in the sauce for 30 minutes to 2 hours for deeper flavor.
- Use skin-on thighs for more moisture and flavor.
- Don’t overcook—chicken thighs stay juicy even if slightly under 165°F (74°C) internal temp.
If you want, I can also give a quick 15-minute Teriyaki Chicken stir-fry version that’s perfect for weeknight dinners.
