Hey there my friend 
. This teriyaki chicken recipe is better than takeout. The trick? Letting the chicken soak up all the sauce before cooking so every bite is juicy and full of flavor.
And oh, by the way, I will show you how to make it without a store-bought sauce. It’s quick, simple, and so good!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Large skillet or pan
- Spatula or wooden spoon
- Knife
- Cutting board
Important Info
- Servings: 4 servings
- Estimated Cost to make this recipe: About $10
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Additional time: 15 minutes (for marinating)
- Calories per serving: 350 kcal
- Cook method: Stovetop
- Season: All year round
- Courses: Main Course
- Cuisine: Japanese
- Diets: LowLactoseDiet
Ingredients You Need
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/3 cup soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp ginger (grated)
- 2 cloves garlic (minced)
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame seeds (for garnish)
- 2 green onions (sliced, for garnish)
- 1 tbsp vegetable oil (for cooking)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken thighs | Chicken breast |
| Soy sauce | Tamari or coconut aminos |
| Honey | Maple syrup |
| Brown sugar | White sugar |
| Rice vinegar | Apple cider vinegar |
| Sesame oil | Olive oil |
| Cornstarch | Arrowroot powder |
Instructions
- In a mixing bowl, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Stir well.
- Place the chicken pieces in the bowl and coat them with the marinade. Cover and let it sit for 15 minutes.
- In a small cup, mix cornstarch with water to create a slurry. Set aside.
- Heat vegetable oil in a large skillet over medium heat.
- Remove the chicken from the marinade, saving the liquid for later.
- Cook the chicken in the skillet for about 5-7 minutes, flipping occasionally.
- Pour the marinade into the skillet and bring it to a simmer.
- Stir in the cornstarch slurry and cook for another 3-5 minutes until the sauce thickens.
- Remove from heat and garnish with sesame seeds and green onions.
- Serve hot with steamed rice or veggies.
Notes
- For extra crispy chicken, sear it on high heat for a minute before adding the sauce.
- If you want a thicker sauce, add a little more cornstarch slurry.
- Adjust the sweetness by adding more or less honey.
- You can store leftovers in the fridge for up to 3 days.
- If you like spicy food, add a pinch of red pepper flakes to the sauce.
What to Serve with Teriyaki Chicken
- Steamed white rice
- Stir-fried vegetables
- Noodles
- Roasted broccoli
- Cucumber salad
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast instead of thighs. Just make sure not to overcook it, as chicken breast tends to dry out faster.
Can I make this recipe without soy sauce?
You can use tamari or coconut aminos as a substitute for soy sauce. They both have a similar salty taste.
How do I store leftover teriyaki chicken?
Place leftovers in an airtight container and store them in the fridge for up to 3 days. Reheat in a pan over low heat or in the microwave.
Can I freeze teriyaki chicken?
Yes, you can freeze cooked teriyaki chicken. Let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Can I make this dish spicy?
Yes, you can make it spicy by adding red pepper flakes or a little sriracha sauce to the marinade.
