Dinner

The Best Chicken Teriyaki Recipe

Name: The Best Chicken Teriyaki Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: Japanese
Ingredients: 2 lbs Chicken Thighs, cubed into 1-2 inch pieces; ⅓ cup Soy Sauce; 1 teaspoon Sesame Oil; 1 teaspoon Ground Ginger; 2 tablespoons Rice Vinegar; 4 cloves Garlic, chopped; ⅓ cup Brown Sugar; 1 tablespoon Honey; ½ cup Water; 1 teaspoon Cornstarch; 1 tablespoon Canola Oil; Sesame Seeds (optional)

Bylina Carter November 18, 2025November 18, 2025

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Introduction

Chicken Teriyaki is a classic Japanese dish that’s flavorful and easy to make at home. This recipe delivers tender, juicy chicken with a glossy, sweet-savory sauce that’s sure to become a family favorite.

A white plate filled with two main layers; the bottom layer is yellow rice with a fluffy texture, showing some green herbs mixed in, spread evenly across the plate. On top is the second layer, made up of many pieces of glazed, dark brown grilled chicken that looks juicy and tender, each piece sprinkled with white sesame seeds and finely chopped green herbs for decoration. The plate is placed on a wooden surface with a white marbled texture background, and sunlight highlights the shiny, caramelized glaze on the chicken, giving it an appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs Chicken Thighs
⅓ cup Soy Sauce

1 teaspoon Sesame Oil
1 teaspoon Ground Ginger

2 tablespoons Rice Vinegar
4 cloves Garlic, chopped

⅓ cup Brown Sugar
1 tablespoon Honey
½ cup Water

1 teaspoon Cornstarch
1 tablespoon Canola Oil
Sesame Seeds for garnish (optional)

Instructions

Step 1: Cube the chicken thighs into pieces about 1-2 inches thick for even cooking.
Step 2: Place the cut chicken in a large bowl and add soy sauce, sesame oil, ground ginger, rice vinegar, garlic, brown sugar, honey, water, and cornstarch. Stir well to combine all the ingredients.
Step 3: Cover the bowl and marinate the chicken overnight in the refrigerator. If short on time, marinate for at least two hours to develop flavor.

Step 4: When ready to cook, drain the chicken completely from the marinade to prevent excess liquid in the pan.
Step 5: Heat canola oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-10 minutes, turning occasionally, until the chicken is cooked through and nicely browned.
Step 6: Plate the cooked chicken and sprinkle with sesame seeds if desired. Serve warm and enjoy your homemade chicken teriyaki!

Tips & Variations

For a thicker sauce, reserve some marinade before adding the chicken and simmer it separately with a little extra cornstarch until thickened.
Substitute chicken breasts if you prefer leaner meat, but be careful not to overcook them as they dry out faster.
Add steamed vegetables or serve over rice to make it a complete meal.

Storage

Store leftover cooked chicken teriyaki in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain the sauce’s texture and flavor. Avoid reheating multiple times for best quality.

How to Serve

A white plate holds a two-layered dish with the bottom layer of creamy yellow rice, slightly oily and clumped together, covering the whole base. The top layer is a generous pile of dark brown, glossy grilled chicken pieces, charred in spots, sprinkled with white sesame seeds and small green herb flakes for garnish. The plate is set against a soft green outdoor background and rests on a white marbled surface, with sunlight adding a warm glow. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine, but it cooks faster and can dry out more easily, so watch the cooking time closely.

Do I need to marinate overnight?

While overnight marinating enhances flavor, marinating for at least two hours will still give good results if you’re short on time.

lina Carter