Tender chicken thighs swim in sticky, glossy teriyaki sauce made with soy sauce, brown sugar, mirin, and a little garlic-ginger magic. This teriyaki chicken is savory-sweet, seared to golden perfection, and practically begs to be eaten over a pile of steamy rice.
This is one of those recipes that makes your kitchen smell amazing instantly—like something wildly better than takeout but without the whole “wait 40 minutes while your rice gets cold” thing. Homemade teriyaki chicken has that deep, sweet-salty glaze that clings to seared chicken thighs like it was meant to be. The sauce thickens into this glossy, sticky situation, which is VERY hard not to “quality test” with a spoon. It’s cozy but not fussy, ideal for weeknights or lazy Sundays when you want to feel like a pro without actually trying that hard.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Teriyaki Chicken
This isn’t a whole big event of a recipe. It’s just satisfying in that sticky-saucy kind of way, which is honestly what I crave midweek.
- Ridiculously simple to make: You just sear the chicken, stir up the sauce, and reunite everyone in the pan.
- Better than takeout: It’s not even a competition; the sauce hits deeper and you get to decide how saucy you want it.
- Minimal cleanup required: One skillet to rule them all (and maybe a rice pot, if we’re being honest).
- Made with real ingredients: No mystery bottles or preservatives with unreadable labels required.
- Plays well with others: Serve it over rice, next to stir-fried veggies, or tucked inside a tortilla if you’re ~that~ hungry.
- Leftovers taste amazing: That sauce clings better on day two. Not science, just truth.
Ingredient Notes
Let’s unpack what makes this glaze so good (and how to tweak if you’re short on something).
- Boneless, skinless chicken thighs: Juicy and forgiving. They stay tender even if dinner runs late or the toddler hides your spatula again.
- Low-sodium soy sauce: Keeps the salt under control so the sweetness of the brown sugar shines. Regular will work, but taste as you go.
- Brown sugar (packed): That molasses-y depth caramelizes beautifully. Light or dark both work, depending on your sweet tooth.
- Mirin (sweet rice wine): Brings that authentic teriyaki vibe. Can’t find it? A splash of dry sherry or sweet marsala will do in a pinch.
- Rice vinegar: Brightens things up so the sauce doesn’t get cloying. Apple cider vinegar is an okay swap.
- Garlic and ginger: Fresh really makes a difference here. That zingy aroma = irresistible.
- Sesame oil: Tiny ingredient, HUGE flavor. Just a drizzle at the end adds a toasty richness.
- Cornstarch slurry: The secret to that thick, glossy, coat-the-back-of-a-spoon finish.
How To Make This Teriyaki Chicken
The magic here is in the pan. A quick browning, a bubbling sauce, a saucy reunion… it’s basically a rom-com.
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Season and sear the chicken: Sprinkle salt and pepper on both sides, then toss them into a hot skillet with olive oil. Sear until they’ve got color on all sides—about 5 to 6 minutes. They don’t need to be cooked through yet, just confidently golden-ish.
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Mix up the sauce: Grab a small bowl and whisk together soy sauce, brown sugar, mirin, vinegar, garlic, ginger, and sesame oil. It should smell like something you’d wear as perfume if that weren’t totally weird.
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Simmer the sauce and thicken: Pour your glorious concoction into the now-empty skillet (don’t clean it—those browned bits are flavor gold). Once it starts bubbling, stir in your cornstarch slurry and let it simmer until it thickens to a glossy glaze.
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Bring chicken back to the party: Slide those seared thighs back in, toss them around so they’re good and coated, and simmer for 2 to 3 more minutes. You want the chicken fully cooked and the sauce attached like peanut butter to a spoon.
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Garnish and serve: Plate it hot over rice (or not!), and sprinkle with sesame seeds and chopped green onions for that fancy finish.
Storage Options
If you somehow have leftovers, congrats. You’ve just unlocked tier-two flavor.
Store any extras in an airtight container in the fridge, and they’ll hang in there for three to four days. The sauce may thicken up a bit when cold, but warms beautifully. Microwave or stovetop both do the trick—just splash in a tablespoon or so of water to loosen it as you reheat.
Wondering if you can freeze it? You sure can. Let everything cool, then freeze in a tightly sealed container or zip-top bag. It’s best defrosted in the fridge overnight so the chicken doesn’t go rubbery. Stir while heating for even reheating and to revive that glossy shine.
Bonus tip: Freeze it in single-serving portions so Future You can have teriyaki chicken on autopilot.
Variations and Substitutions
Let’s say you’ve got a fridge that’s half full (or half empty, depending on your perspective). These substitutions totally work.
- Chicken breasts instead of thighs: Go for it! Just be careful not to overcook them so they stay tender and juicy.
- No mirin: Sub in a teaspoon of honey and a splash of white wine or even just more soy sauce if needed.
- Coconut aminos or tamari for soy sauce: Great gluten-free substitutes, with a slightly sweeter profile.
- Add veggies: Broccoli, snap peas, or carrots tossed in during the simmer step make it a whole meal. Just cut small!
- Make it spicy: Add sriracha, a pinch of red pepper flakes, or a squirt of sambal oelek to the sauce before simmering.
What to Serve with Teriyaki Chicken
Once the chicken’s sauced and ready, you can dress it up or down. Here are some go-to pairings when you’re hungry and tired of guessing.
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Steamed white or brown rice: Nothing soaks up that teriyaki glaze like fluffy rice. Use a rice cooker and call it a day, or scoop some into one of those cute rice bowls if you’re feeling extra.
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Stir-fried veggies: I love a quick zucchini, bell pepper, and mushroom mix. A splash of sesame oil after cooking takes it over the top.
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Noodles: Lo mein, soba, or even plain spaghetti tossed in a light soy-garlic situation. Speaking of pasta, leftovers pair oddly well with this oven-baked Monterey spaghetti for your next fridge clean-out fusion.
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Crispy lettuce cups: Scoop the chicken into iceberg or butter lettuce for a lighter (and surprisingly satisfying) option.
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On its own with a side cider: I won’t lie, I’ve eaten this with a mug of copycat Starbucks caramel apple cider and called it dinner. Sweet meets sweet, and I regret nothing.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Absolutely! Just cut them into bite-sized pieces for even cooking. Keep a close eye on them, since white meat dries out faster than thighs. As long as you’re gentle with the heat and don’t overcook, they’ll soak up the sauce like champions.
How long does teriyaki chicken last in the fridge?
You’re good for about 3 to 4 days, stored in an airtight container. Make sure it’s fully cooled before sealing it up. The sauce might thicken a bit in the fridge, but a quick warm-up returns it to saucy perfection.
Can I make this sauce in advance?
Yes, and it’s actually kind of brilliant to do so. Just whisk everything together (minus the cornstarch) and store in the fridge for up to 5 days. When you’re ready to cook, heat it up and add your cornstarch slurry. Instant homemade teriyaki magic, ready to go.
Why is my sauce too thin or too thick?
If it’s too thin, it probably needed a bit more simmering after adding the cornstarch slurry. Let it bubble a tiny bit longer or add just a smidge more slurry. Too thick? Stir in a splash of water or chicken broth until it loosens into that glossy texture you want.
Homemade Teriyaki Chicken
Ingredients
Chicken & Pan Sear
- 1.5 lb (680 g) boneless, skinless chicken thighs about 6-8 thighs, trimmed of excess fat
- 1 tbsp (15 ml) olive oil
- salt and freshly ground black pepper to taste
Teriyaki Sauce
- 1/3 cup (80 ml) low-sodium soy sauce
- 1/4 cup (50 g) brown sugar, packed light or dark
- 2 tbsp (30 ml) mirin (sweet rice wine) or use dry sherry or sweet marsala as a substitute
- 1 tbsp (15 ml) rice vinegar or apple cider vinegar
- 2 cloves garlic minced
- 1 tbsp (15 ml) fresh ginger grated
- 1 tsp (5 ml) toasted sesame oil
To Thicken
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) water for cornstarch slurry
To Serve
- steamed white or brown rice for serving
- sliced green onions garnish
- toasted sesame seeds garnish
Equipment
- Large skillet
- Mixing bowl
- Whisk
Instructions
- Season chicken thighs on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear on all sides until golden brown, about 5-6 minutes. Chicken does not need to be fully cooked through yet. Transfer to a plate.
- In a bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, minced garlic, grated ginger, and sesame oil.
- Pour the sauce mixture into the now-empty skillet (don’t clean the pan). Bring to a simmer, scraping any browned bits from the bottom.
- In a small bowl, mix cornstarch with water to form a smooth slurry. Stir slurry into simmering sauce. Let bubble, stirring constantly, until thickened and glossy, about 1-2 minutes.
- Return the seared chicken thighs (and any juices) to the pan. Toss to coat in the sauce. Simmer another 2-3 minutes, or until chicken is cooked through and coated with the sticky glaze.
- Serve hot over steamed rice and sprinkle with sliced green onions and sesame seeds. Enjoy!
