Teriyaki Chicken: Sticky, Savory & Simply Irresistible

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Teriyaki Chicken made in under 30 minutes — sweet, savory, and perfect for weeknight dinners. Try this easy teriyaki recipe or chicken teriyaki twist and impress your family (don’t forget to pin it!).

When I first tried making teriyaki chicken, I was certain I’d overcook the sugar glaze and end up with a burnt mess. But after a few tries (and one heroic rescue using extra sauce), I nailed the balance of sweet, salty, and sticky. Now this recipe is a regular in my dinner rotation—comforting, fast, and crowd-pleasing.

Why You’ll Love It

Ready in ~30 minutes from start to finish
One-pan or grill options make cleanup easy
Balanced sweet + savory + umami flavor
Great over rice, in bowls, or even as a sandwich filling
Easily adjustable for spice, sweetness, or gluten-free tweaks

Ingredients / What You’ll Need

(Serves about 4)

500 g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
¼ cup low-sodium soy sauce
3 tbsp brown sugar (or honey)
2 tbsp mirin (or a sweet rice wine)
1 tbsp rice vinegar (or plain white vinegar)
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch + 2 tbsp water (slurry to thicken)
1 tbsp neutral oil (for cooking)
Optional garnish: sesame seeds, sliced green onions

How to Make It

Chicken marinating in teriyaki sauce with garlic and ginger

Whisk the sauce. In a bowl, mix soy sauce, brown sugar (or honey), mirin, rice vinegar, sesame oil, garlic, and ginger.
Marinate (optional). Add chicken pieces to the sauce and let sit for 15–30 minutes (or up to 2 hours) in fridge.
Cook the chicken. Heat neutral oil in a pan over medium-high heat. Add chicken (shaking off excess marinade) and sear until cooked on all sides (about 5–7 min).
Make slurry. In a small bowl, whisk cornstarch + water until smooth.
Add sauce + thicken. Pour remaining sauce (or reserved marinade) into the pan. Stir in slurry. Cook, stirring, until sauce thickens and coats chicken (1–2 more minutes).
Finish & Garnish. Remove from heat, sprinkle with sesame seeds and green onions. Serve hot over steamed rice or your favorite side.

Chicken cooking in skillet coated with bubbling teriyaki glaze

Pro Tips

Use thighs if you want more forgiving, juicy meat (they resist drying).
Reserve some marinade before adding the chicken so you can boil it into a sauce (instead of using raw marinade directly).
Don’t overheat sugar. High heat can scorch the sauce—lower the heat if it starts to burn.
Stir constantly once slurry is added to prevent lumps or burning.
Add vegetables last. If you want broccoli, snap peas, bell peppers, toss them in after chicken is cooked, then coat in sauce.

Variations & Substitutions

Spicy teriyaki: Add ½ tsp chili flakes or sriracha.
Pineapple twist: Use pineapple juice in place of some water or vinegar (and toss in chunks at the end).
Teriyaki bowl style: Serve over rice + steamed veggies + a soft boiled egg.
Air fryer / grill: Grill or air fry the chicken, then brush with sauce in the final minutes.
Low sugar version: Reduce sugar/honey and boost with a little extra mirin or a sugar substitute (e.g. monk fruit).

Storage & Reheat

Refrigerator: Store leftovers in airtight container for up to 3 days.
Freezer: Sauce and chicken freeze well separately, up to 2 months (thaw overnight).
Reheat: Warm gently in a pan over low heat, adding a splash of water or stock to loosen sauce if needed. Microwave is okay in short bursts with a cover.

What to Serve With It

Teriyaki chicken served with rice and broccoli in a bowl

Steamed white or brown rice
Stir-fried or steamed broccoli, bok choy, snap peas
Sesame noodles or udon
Green salad with sesame dressing
Pickled cucumber or radish (for contrast)

Can I use chicken breast instead of thighs?

Yes! But slice thinner or pound it so it cooks evenly and doesn’t dry out.

Do I have to marinate?

No — it boosts flavor, but you can just cook and glaze with sauce. Some recipes (like in Once Upon A Chef) skip long marinating.

What about gluten-free?

Use gluten-free tamari or coconut aminos in place of soy sauce.

My sauce is too thin — what do I do?

Add a bit more cornstarch slurry (1 tsp cornstarch + 2 tsp water) and stir until thickened.

Can I double the recipe?

Absolutely — just scale sauce and chicken proportionally. Keep an eye on cooking time and sauce thickness.

Conclusion

If you’ve been craving a takeout-style dinner that’s fast, flavorful, and satisfying, this Teriyaki Chicken recipe checks every box. The glossy, sweet-savory glaze hugs each tender piece of chicken, making every bite pure comfort. It’s quick enough for busy weeknights but delicious enough to impress guests. Once you try this easy teriyaki recipe, it’ll earn a permanent spot in your meal rotation — promise! Serve it over rice, noodles, or veggies, and you’ll have that perfect balance of cozy and crave-worthy on your plate.