Dinner

Teriyaki Chicken: An Incredible Ultimate Recipe for Everyone Recipe

Name: Teriyaki Chicken: An Incredible Ultimate Recipe for Everyone Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 4 boneless, skinless chicken thighs; 1 tablespoon vegetable oil; Salt and pepper, to taste; 1/2 cup soy sauce; 1/4 cup brown sugar; 2 tablespoons rice vinegar; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 tablespoon cornstarch; 2 tablespoons water; 1 tablespoon sesame seeds; 2 green onions, chopped

Byreem everly December 8, 2025December 8, 2025

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Introduction

Teriyaki chicken is a classic Japanese-inspired dish that’s both sweet and savory, perfect for a quick weeknight dinner or a special meal. This recipe features tender chicken thighs coated in a rich, homemade teriyaki sauce that’s sure to impress.

A close-up image of a dish featuring a piece of grilled meat cut into six thick slices, each glazed with a shiny brown sauce and topped with small green onion pieces and light sesame seeds. The meat sits on a bed of white rice on the left side, with the rice showing small green onion pieces scattered on top. On the upper left side behind the meat, there are fresh, sliced green vegetables arranged neatly. The entire dish is placed on a white plate set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
1 tablespoon vegetable oil
Salt and pepper, to taste
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon cornstarch
1 tablespoon water
Sesame seeds, for garnish (optional)
Chopped green onions, for garnish (optional)

Instructions

Step 1: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Step 2: In a small saucepan, combine soy sauce, brown sugar, rice vinegar, honey, minced garlic, and minced ginger. Heat over medium heat, stirring until the sugar dissolves.
Step 3: In a small bowl, mix cornstarch and water to make a slurry. Stir this into the saucepan and cook until the sauce thickens. Remove from heat and set aside.
Step 4: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5 to 7 minutes on each side until golden brown and cooked through.
Step 5: Pour the teriyaki sauce over the cooked chicken in the skillet. Cook for an additional 2 to 3 minutes, turning the chicken to coat evenly with the sauce.
Step 6: Remove from heat and sprinkle with sesame seeds and chopped green onions if desired.
Step 7: Let the chicken rest for a few minutes before slicing and serving.

Tips & Variations

For a lighter version, use boneless, skinless chicken breasts instead of thighs, adjusting cooking time accordingly.
Add a splash of sake or mirin to the sauce for authentic depth of flavor.
Serve over steamed rice or with stir-fried vegetables for a complete meal.
To make it gluten-free, use tamari in place of soy sauce.

Storage

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent drying out, adding a splash of water if needed to loosen the sauce.

How to Serve

The image shows a close-up of a dish with four thick slices of glazed grilled chicken on top of white rice. The chicken is golden-brown with dark grill marks and shiny from a sticky sauce, sprinkled with small green onion pieces and white sesame seeds. Behind the chicken, there are slices of fresh cucumber in bright green, arranged in a neat line. The dish is set on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they cook faster and can dry out more easily. Reduce cooking time and watch carefully to keep them juicy.

How do I make the sauce thicker?

Mixing cornstarch with water to create a slurry and adding it to the sauce helps thicken it. Stir continuously over heat until it reaches your desired consistency.