Chicken Teriyaki pairs juicy, browned chicken with a glossy homemade sauce flavored with soy sauce, mirin, ginger, garlic, and brown sugar. The sauce is savory-sweet with gentle acidity, while a quick skillet sear gives the chicken caramelized edges that hold onto the sticky glaze.

Chicken Teriyaki with Homemade Teriyaki Sauce finished recipe

Boneless chicken thighs work especially well because they stay tender during high-heat cooking. The entire chicken and sauce portion comes together in one skillet in about 30 minutes, making it practical for serving with steamed rice and vegetables.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 6 cups chicken teriyaki
Servings: 6
Difficulty: Easy

Why You'll Love This Recipe

Boneless chicken thighs stay moist while developing deeply browned edges in a hot skillet.
Soy sauce provides savory depth, while mirin and brown sugar balance it with mild sweetness.
Fresh ginger and garlic add aromatic flavor without overwhelming the teriyaki sauce.
A small cornstarch slurry thickens the sauce quickly so it coats the chicken instead of pooling in the skillet.
Adding the sauce after the chicken is browned prevents its sugar from burning before the meat is fully cooked.

Equipment Needed

12-inch heavy-bottomed skillet
Medium mixing bowl
Small bowl
Whisk
Tongs or heat-resistant spatula
Chef’s knife and cutting board
Instant-read meat thermometer

Ingredients You'll Need

Chicken Teriyaki with Homemade Teriyaki Sauce ingredients

For the Chicken

■ 2 pounds (910 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
■ 1 tablespoon (15 ml) neutral oil, such as avocado or canola oil
■ 1/4 teaspoon ground black pepper

For the Teriyaki Sauce

■ 1/2 cup (120 ml) reduced-sodium soy sauce
■ 1/3 cup (80 ml) mirin
■ 1/4 cup packed (50 g) light brown sugar
■ 1/4 cup (60 ml) water
■ 1 tablespoon (15 ml) rice vinegar
■ 2 teaspoons (10 ml) toasted sesame oil
■ 3 garlic cloves, finely minced
■ 1 tablespoon (8 g) freshly grated ginger
■ 1 tablespoon (8 g) cornstarch
■ 2 tablespoons (30 ml) cold water, for the cornstarch slurry

Optional Garnishes

■ 2 green onions, thinly sliced, optional
■ 1 tablespoon (9 g) toasted sesame seeds, optional

How to Make Chicken Teriyaki with Homemade Teriyaki Sauce

Make the Teriyaki Sauce

In a medium bowl, whisk together the soy sauce, mirin, brown sugar, 1/4 cup (60 ml) water, rice vinegar, sesame oil, garlic, and ginger until the sugar is mostly dissolved. This step ensures that the flavors meld together and the sugar is incorporated for a balanced sauce.

Chicken Teriyaki with Homemade Teriyaki Sauce step 1

Prepare the Slurry

In a small bowl, whisk the cornstarch with 2 tablespoons (30 ml) cold water until completely smooth. Set aside. This slurry will help thicken the sauce later, giving it the desired glossy texture.

Prepare the Chicken

Pat the chicken thighs dry with paper towels and cut them into evenly sized 1 1/2-inch (4 cm) pieces. Season with the black pepper. Drying the chicken helps it brown better in the skillet, preventing steaming.

Chicken Teriyaki with Homemade Teriyaki Sauce step 3

Heat the Skillet

Heat the neutral oil in a 12-inch skillet over medium-high heat until shimmering. The oil should be hot enough to sear the chicken, creating a nice crust.

Brown the Chicken

Add the chicken in a single layer. If necessary, cook it in two batches rather than overcrowding the skillet. Let it cook undisturbed for 3 to 4 minutes, until the underside develops a deep golden-brown color. This browning adds flavor and texture to the dish.

Turn and Continue Cooking

Turn the chicken pieces and cook for another 3 to 5 minutes. They should be browned on several sides and nearly cooked through. This step ensures even cooking and enhances the flavor through caramelization.

Chicken Teriyaki with Homemade Teriyaki Sauce step 6

Add the Teriyaki Sauce

Reduce the heat to medium. Pour the prepared teriyaki sauce into the skillet and stir to coat the chicken. Bring it to a gentle simmer. This allows the chicken to absorb the flavors of the sauce.

Chicken Teriyaki with Homemade Teriyaki Sauce step 7

Finish Cooking the Chicken

Simmer for 2 to 3 minutes, stirring occasionally, until the thickest chicken pieces reach at least 165°F (74°C). Using an instant-read thermometer ensures the chicken is safely cooked.

Thicken the Sauce

Stir the cornstarch slurry again, then slowly pour it into the simmering skillet while stirring. Cook for 1 to 2 minutes. The sauce should become glossy and thick enough to cling to the chicken, enhancing its texture.

Chicken Teriyaki with Homemade Teriyaki Sauce step 9

Adjust the Consistency

If the sauce becomes too thick, stir in 1 tablespoon (15 ml) water at a time until it loosens. If it remains too thin, simmer for another minute. This step allows you to achieve the perfect sauce consistency.

Coat the Chicken

Toss the chicken through the thickened sauce until every piece has an even glaze and the skillet no longer has a pool of thin liquid at the bottom. This ensures that each bite is flavorful and well-coated.

Garnish and Serve

Remove from the heat. Sprinkle with sliced green onions and toasted sesame seeds, if using, and serve hot. The garnishes add a fresh crunch and visual appeal to the dish.

Chicken Teriyaki with Homemade Teriyaki Sauce step Final

Helpful Notes

Dry the chicken thoroughly before cooking so it browns instead of steaming.
Avoid overcrowding the skillet; cook in batches if the chicken cannot fit in a single layer.

Tips for Success

Do not add the sugary teriyaki sauce until after the chicken has browned, since it can scorch over prolonged high heat.
Stir the cornstarch slurry immediately before using because starch settles quickly.
Keep the sauce at a gentle simmer after adding the slurry; excessive boiling can reduce it too quickly.
Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C).

Storage, Freezing, and Make-Ahead Instructions

Cool leftover Chicken Teriyaki promptly and refrigerate it in an airtight container within 2 hours. Store for up to 4 days.

Reheat gently in a covered skillet over medium-low heat with 1 to 2 tablespoons (15 to 30 ml) water to loosen the sauce. Alternatively, microwave individual portions until the chicken reaches 165°F (74°C).

Chicken Teriyaki can be frozen in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may thicken after freezing, so add a small splash of water during reheating.

For make-ahead preparation, mix the teriyaki sauce up to 3 days in advance and refrigerate it separately. Cut the chicken up to 1 day ahead and keep it covered in the refrigerator. Cook the chicken shortly before serving for the best texture.

FAQ

Can I use chicken breast for Chicken Teriyaki?

Yes. Use the same weight of boneless, skinless chicken breast and cut it into evenly sized pieces. Chicken breast cooks faster and is leaner, so remove it from the heat as soon as it reaches 165°F (74°C).

Why is my teriyaki sauce too thick?

The sauce may have simmered too long after the cornstarch was added. Stir in water 1 tablespoon (15 ml) at a time over low heat until it returns to a glossy, pourable consistency.

Can I make Chicken Teriyaki without mirin?

Yes. Replace the 1/3 cup (80 ml) mirin with 1/4 cup (60 ml) water, 1 tablespoon (15 ml) rice vinegar, and 1 tablespoon (13 g) additional brown sugar. The flavor will be slightly less complex.

What can I serve with Chicken Teriyaki?

Steamed white or brown rice works well for soaking up the sauce. Broccoli, green beans, snap peas, carrots, or cabbage also pair well with the sweet-savory chicken.

Can I make the teriyaki sauce less sweet?

Yes. Reduce the brown sugar from 1/4 cup (50 g) to 2 tablespoons (25 g). The sauce will taste more savory and slightly less caramelized.