Description
This Easy Teriyaki Chicken Recipe delivers that irresistible sweet and savory Japanese-inspired flavor in under 30 minutes. Juicy chicken breasts or thighs are seared until golden and coated in a homemade teriyaki sauce made with soy, honey, garlic, and ginger. It’s a takeout-style favorite that’s quick, family-friendly, and better than anything in a bottle.
Ingredients
4 boneless, skinless chicken breasts or thighs (about 680 g / 1½ lbs)
2 tablespoons (30 ml) olive oil
Salt and black pepper, to taste
½ cup (120 ml) low-sodium soy sauce
¼ cup (60 ml) honey
2 tablespoons (30 ml) rice vinegar
2 tablespoons (24 g) brown sugar
1 tablespoon (15 g) freshly grated ginger or 1 teaspoon (2 g) ground ginger
2 garlic cloves, minced (about 6 g)
1 tablespoon (8 g) cornstarch (optional, for thicker sauce)
1 tablespoon (15 ml) water (if using cornstarch)
Sesame seeds and chopped green onions, for garnish (optional)
Instructions
Sear the Chicken
Pat chicken dry and season with salt and pepper. In a skillet over medium heat, heat olive oil and sear chicken for 6–7 minutes per side until golden and cooked through. Remove and set aside.Make the Sauce
In the same skillet, add soy sauce, honey, rice vinegar, brown sugar, ginger, and garlic. Simmer for 3–4 minutes until slightly thickened.Optional: Thicken with Cornstarch
Mix cornstarch with water and stir into the sauce. Simmer 1–2 minutes more until thick and glossy.Finish the Chicken
Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes to absorb the flavor.Serve
Plate chicken with a drizzle of sauce. Garnish with sesame seeds and green onions if desired.
Notes
Chicken thighs yield juicier results
Use tamari or gluten-free soy sauce for a GF version
Make extra sauce and refrigerate for up to 1 week
Works great with grilled chicken too
Freeze cooked, sliced chicken with sauce for easy reheating
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Japanese-Inspired / Asian