Teriyaki Chicken is a quick stovetop dinner made with juicy chicken thighs coated in a glossy homemade sauce flavored with soy sauce, mirin, ginger, garlic, and brown sugar. The chicken develops deeply browned edges before being tossed in the sweet-savory glaze, giving each piece plenty of flavor without making the sauce overly heavy.
The sauce is added only after the chicken has browned, which protects its sugars from scorching. A small cornstarch slurry gives the teriyaki its clingy texture, making this chicken especially good with steamed rice and crisp vegetables.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Additional Time: 5 minutes
- Total Time: 40 minutes
- Yield: About 6 cups
- Servings: 6
- Category: Dinner
- Cuisine: Japanese-Inspired
- Cooking Method: Stovetop
- Difficulty: Easy
Why You'll Love This Recipe
- Boneless chicken thighs stay juicy while developing browned, caramelized edges over relatively high heat.
- Cooking the chicken before adding the sauce prevents the sugar in the teriyaki mixture from burning.
- Mirin balances the salty soy sauce with gentle sweetness and acidity.
- Fresh ginger and garlic give the sauce aromatic flavor without requiring a long marinade.
- Cornstarch thickens the sauce just enough to create a glossy glaze that clings to the chicken.
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
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 Teriyaki Chicken with Homemade Sauce
Prepare 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 nicely and the sugar is incorporated before cooking.
Make the Cornstarch Slurry
In a small bowl, whisk together the cornstarch and 2 tablespoons (30 ml) cold water until completely smooth. Set aside. This slurry will help thicken the sauce later, giving it a desirable clingy texture.
Prepare the Chicken
Pat the chicken thighs dry with paper towels. Cut them into evenly sized 1 1/2-inch (4 cm) pieces and season with the black pepper. Drying the chicken helps it brown better during cooking.
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, which will help develop a nice crust.
Brown the Chicken
Add the chicken in a single layer. If necessary, work in two batches to avoid crowding the pan. Cook undisturbed for 3 to 4 minutes, until the bottoms are deeply golden. This browning adds flavor and texture to the chicken.
Turn and Continue Cooking
Turn the chicken pieces and cook for another 3 to 4 minutes, stirring occasionally. They should be browned on several sides and nearly cooked through. This ensures even cooking and caramelization.
Add the Teriyaki Sauce
Reduce the heat to medium. Pour the prepared sauce into the skillet and stir to coat the chicken. Bring to a gentle simmer. This allows the chicken to absorb the flavors of the sauce.
Finish Cooking the Chicken
Simmer for 2 to 3 minutes, stirring occasionally, until the thickest chicken pieces reach 165°F (74°C). Use an instant-read thermometer to check for doneness, ensuring the chicken is safe to eat.
Thicken the Sauce
Stir the cornstarch slurry again, then slowly pour it into the skillet while stirring continuously. This will help the sauce thicken evenly without clumping.
Cook Until Glossy
Simmer for 1 to 2 minutes. The sauce should become shiny and thick enough to coat the chicken without looking pasty. This glossy finish is characteristic of a good teriyaki sauce.
Adjust the Consistency
If the sauce becomes too thick, stir in 1 tablespoon (15 ml) water at a time. If it remains too thin, simmer for another 30 to 60 seconds. Adjusting the consistency ensures the sauce clings well to the chicken.
Coat the Chicken
Toss the chicken through the sauce until every piece is evenly glazed and there is no pool of thin liquid at the bottom of the skillet. This step ensures that every bite is flavorful.
Rest Briefly
Remove the skillet from the heat and let the chicken stand for 5 minutes. The glaze will thicken slightly as it cools, enhancing the overall texture.
Garnish and Serve
Sprinkle with sliced green onions and toasted sesame seeds, if using. Serve warm. These garnishes add a fresh crunch and visual appeal to the dish.
Tips for Success
- Stir the cornstarch slurry immediately before adding it because the starch settles quickly.
- Keep the sauce at a gentle simmer once the slurry is added to avoid reducing it too aggressively.
- Use an instant-read thermometer to make sure the chicken reaches 165°F (74°C).
Storage, Freezing, and Make-Ahead Instructions
Cool leftover Teriyaki Chicken promptly and transfer it to an airtight container within 2 hours. Refrigerate 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 glaze. Individual portions can also be microwaved until the chicken reaches 165°F (74°C).
Teriyaki Chicken can be frozen for up to 2 months in an airtight freezer-safe container. Thaw overnight in the refrigerator before reheating. Add a small splash of water if the sauce becomes too thick.
For make-ahead preparation, mix the teriyaki sauce up to 3 days ahead and refrigerate it in an airtight container. Cut the chicken up to 1 day in advance and keep refrigerated separately. Cook shortly before serving for the best texture.
FAQ
Can I use chicken breast for Teriyaki Chicken?
Yes. Substitute 2 pounds (910 g) boneless, skinless chicken breast and cut it into evenly sized pieces. Chicken breast is leaner, so stop cooking as soon as the center reaches 165°F (74°C).
Can I make Teriyaki Chicken 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.
Why is my teriyaki sauce too thick?
The sauce may have simmered too long after adding the cornstarch. Stir in water 1 tablespoon (15 ml) at a time over low heat until the glaze becomes smooth and pourable again.
Can I make the teriyaki sauce less sweet?
Yes. Reduce the brown sugar to 2 tablespoons (25 g). The finished sauce will be more savory and less caramel-like.
What can I serve with Teriyaki Chicken?
Steamed jasmine rice, brown rice, broccoli, snap peas, carrots, green beans, or stir-fried cabbage all pair well with the sweet-savory glaze.
Teriyaki Chicken with Homemade Sauce
Ingredients
Method
- Prepare 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.
- Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons (30 ml) cold water until completely smooth. Set aside.
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Cut them into evenly sized 1 1/2-inch (4 cm) pieces and season with the black pepper.
- Heat the skillet: Heat the neutral oil in a 12-inch skillet over medium-high heat until shimmering.
- Brown the chicken: Add the chicken in a single layer. If necessary, work in two batches to avoid crowding the pan. Cook undisturbed for 3 to 4 minutes, until the bottoms are deeply golden.
- Turn and continue cooking: Turn the chicken pieces and cook for another 3 to 4 minutes, stirring occasionally. They should be browned on several sides and nearly cooked through.
- Add the teriyaki sauce: Reduce the heat to medium. Pour the prepared sauce into the skillet and stir to coat the chicken. Bring to a gentle simmer.
- Finish cooking the chicken: Simmer for 2 to 3 minutes, stirring occasionally, until the thickest chicken pieces reach 165°F (74°C).
- Thicken the sauce: Stir the cornstarch slurry again, then slowly pour it into the skillet while stirring continuously.
- Cook until glossy: Simmer for 1 to 2 minutes. The sauce should become shiny and thick enough to coat the chicken without looking pasty.
- Adjust the consistency: If the sauce becomes too thick, stir in 1 tablespoon (15 ml) water at a time. If it remains too thin, simmer for another 30 to 60 seconds.
- Coat the chicken: Toss the chicken through the sauce until every piece is evenly glazed and there is no pool of thin liquid at the bottom of the skillet.
- Rest briefly: Remove the skillet from the heat and let the chicken stand for 5 minutes. The glaze will thicken slightly as it cools.
- Garnish and serve: Sprinkle with sliced green onions and toasted sesame seeds, if using. Serve warm.
