Teriyaki Chicken
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This Teriyaki Chicken is fast, flavorful, and way better than anything from a bottle. Juicy chicken, a garlicky sweet homemade sauce, and dinner’s done in 20.
20 Minute Teriyaki Chicken
If there’s one recipe I lean on when I need dinner fast and don’t want to think too hard, it’s this Teriyaki Chicken. We’re talking juicy bites of chicken, a quick homemade sauce (no bottled mystery goo here), and a glossy, sticky finish that makes it look like you tried way harder than you actually did.
I’ve been making this one for years, it’s fast enough for weeknights, but tasty enough to pass as takeout when I don’t feel like leaving the house. Remo’s obsessed, I rarely have leftovers, and the fact that it’s done in 20 minutes? That’s just the cherry on top. Or sesame seed, I guess.
Why You’ll Love This Teriyaki Chicken
- 20 minutes, one pan. It’s faster than ordering takeout and a whole lot better.
- No bottled sauce here. The homemade version is garlicky, gingery, and actually tastes like something.
- Works with rice, noodles, veggies, whatever’s hanging out in your fridge.
- Leftovers reheat like a dream. If you’re lucky enough to have any.
- Total crowd-pleaser. Even picky eaters and “meh” about chicken people love this one.
Before You Start: Tips & Ingredient Notes
- Thighs are best. They stay juicy, they brown better, and they soak up all that teriyaki sauce like pros. You can swap in chicken breast if that’s what you’ve got, just know it won’t be quite as juicy or forgiving. Thighs are the real MVP here.
- Pat it dry. If your chicken is wet, it’ll steam instead of sear. A quick blot with paper towels makes all the difference.
- Cut it small, cook it fast. Bite-sized = more surface area for browning, more flavor, and faster cook time.
- Homemade > store-bought. This one’s got soy sauce, mirin, sake (or white wine), brown sugar, garlic, ginger. It’s bold, sticky, and takes 2 minutes to whisk.
- No mirin? Sub a splash of rice vinegar + sugar or even a little apple juice. It’s flexible.
- Cornstarch needs a cold mix. Always whisk it into water before it hits the hot pan, no one wants a lumpy sauce.
- Make it spicy. Add red pepper flakes or a squirt of sriracha if you like it with a kick.
In a small bowl, whisk together the soy sauce, mirin, sake (or white wine), brown sugar, honey, garlic, ginger, cornstarch, and water. Make sure that cornstarch fully dissolves — no clumps allowed. Set it aside, it’s ready when you are.
Cut the chicken thighs into bite-sized pieces. Pat them dry with paper towels, then season with salt and pepper. Don’t skip the drying, that’s how you get that golden sear instead of sad, steamed chicken.
Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and spread it out, don’t overcrowd the pan. Let it sear for a couple of minutes before stirring. Cook for 6–8 minutes until browned and fully cooked.
Pour the sauce right into the pan. Stir it around and let it simmer for 1–2 minutes, just until it thickens up and coats every piece. It’ll go from runny to glossy pretty quickly, so don’t walk away.
Spoon the teriyaki chicken over cooked rice, noodles, or even stir-fried veggies. Garnish with sesame seeds or sliced green onions and enjoy.
What To Serve It With
This chicken is saucy and bold, so it plays really well with simple sides that soak up all that teriyaki goodness. Here are a few of my go-tos:
Sesame Noodles
Jasmine Rice
Asian Green Beans
Chicken Fried Rice
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, just cut it into bite-sized pieces and don’t overcook it. Breasts are leaner, so they’ll dry out faster. Thighs stay juicier and give you that restaurant style flavor without even trying.
What can I use instead of mirin or sake?
No sake? Use dry white wine. No mirin? Try rice vinegar with a tiny pinch of sugar or even apple juice in a pinch. The sauce is flexible, just don’t skip the sweet/savory balance.
Can I use store-bought teriyaki sauce?
Sure, but why would you? This homemade version takes 2 minutes and tastes way better. Plus, you get to control the sweetness and saltiness.
How do I keep the sauce from getting lumpy?
Make sure the cornstarch is fully whisked into the sauce before it hits the hot pan. Cold slurry + hot pan = silky sauce. No shortcuts here.
Can I make this ahead of time?
Totally. It reheats beautifully. Store it in the fridge for up to 4 days and reheat in a pan or microwave. The flavor gets even better after a day.
Can I freeze it?
Yes! Cool it completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
Try These Chicken Recipes Next
- Slow Cooker Teriyaki Chicken
- Hot Honey Chicken
- Lemon Herb Chicken And Potatoes Skillet
- Jerk Chicken
- BBQ Chicken
- General Tso’s Chicken
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Teriyaki Chicken
Video
Ingredients
- 1½ pounds chicken thighs (boneless and skinless)
- salt and pepper (to taste)
- 2 tablespoons vegetable oil
- 2 cups cooked rice
Teriyaki sauce
- ¼ cup soy sauce (low sodium)
- ¼ cup mirin
- ¼ cup sake (or dry white wine)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon cornstarch
- ¼ cup water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, whisk together the soy sauce, mirin, sake or white wine, brown sugar, honey, minced garlic, grated ginger, cornstarch, and water to make the Teriyaki Sauce.
- Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes until browned and cooked through.
- Pour the Teriyaki Sauce into the skillet and stir to coat the chicken. Cook for another 1 to 2 minutes until sauce thickens.
- Serve the chicken teriyaki with cooked rice and garnish with sesame seeds or sliced green onions if desired.
Notes
- Thighs are best: They stay juicy and soak up the sauce like champs. Breasts work too, just don’t overcook them.
- Mirin and sake give the sauce real depth. Sub with rice vinegar + sugar or dry white wine if needed.
- Don’t skip drying the chicken. Helps with browning and stops it from steaming.
- Sauce thickening tip: Always whisk the cornstarch into cold liquid before adding to the pan. No one wants gluey clumps.
- Spice it up: Add red pepper flakes or sriracha for a kick.
- Storage: Fridge for 4 days, freezer for 3 months. Reheat gently on the stove or in the microwave.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
