The Best Chicken Teriyaki is made with juicy marinated chicken thighs cooked in a sweet and savory homemade teriyaki sauce that's even better than takeout.
From the recipe collection of Tara Ippolito
If you're anything like me, ordering chicken teriyaki from our favorite takeout place used to be a regular thing around here. Then I started making it at home, and honestly...there was no going back! It's incredibly easy to make, costs way less than takeout, and tastes even better.
The secret is letting the chicken marinate in a simple homemade teriyaki sauce before cooking it. Every bite comes out tender, juicy, and packed with flavor. Serve it over fluffy white rice with your favorite vegetables, and you've got a restaurant-quality dinner right at home.
Why You'll Love It
- Better Than Takeout - Big restaurant flavor made right in your own kitchen.
- Easy Ingredients - Everything comes together with pantry staples you probably already have.
- Family Friendly - Even picky eaters usually love this one.
- Great For Meal Prep - It reheats beautifully for lunches all week.
Ingredients
Heres everything you'll need to make this delicious chicken dinner. You can find the full ingredients list along with instructions on the recipe card below.
- Boneless Skinless Chicken Thighs- The perfect protein choice here. The thighs stay juicy and rich.
- Soy Sauce- Adds a salty deep flavor. I use the brand Kikikoman.
- Sesame Oil- Brings a toasty, nutty flavor that elevates the whole dish. I used the brand Sushi Chef.
- Ground Ginger-Adds warmth and a hint of spice. I use a ginger paste from Aroma One.
- Fresh Garlic-Elevates flavor of the sauce.
- Brown Sugar- Sweetness that balances out the soy sauce.
- Rice Wine Vinegar- Adds a gentle, clean acidity. I used Domino.
- Honey- Balances the rich sauce and creates a sticky glaze.
- Corn Starch & Water- Thickens the marinate and coats the chicken perfectly. I use Argo.
- Sesame Seeds- An optional garnish that really makes this dish pop. I use Mccormick.
How To Make It
Heres how to make this delicious chicken teriyaki. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Add the chicken cubes to a large bowl with all of the other ingredients except the sesame seeds and canola oil. Stir until all the ingredients are well combined. Cover the bowl and marinate it for at least 2 hours and up to overnight.
- Drain the chicken well from the marinade. In a large skillet, heat the Oil over medium high heat and add the chicken. Cook it for about 5-10 minutes, stirring frequently, or until the chicken is cooked all the way through and the edges start to brown. Plate the chicken and add sesame seeds, if desired. Serve warm and enjoy!
Pro Tips
- Marinate overnight if possible for the most flavorful chicken.
- Don't overcrowd the pan or the chicken will steam instead of brown.
- Let the skillet get nice and hot before adding the chicken.
- Chicken thighs stay much juicier than chicken breast in this recipe.
- Garnish with sliced green onions for extra freshness.
Variations
- Add Vegetables- Toss in broccoli, snap peas, bell peppers, or carrots.
- Make It Spicy- Add red pepper flakes or a drizzle of sriracha.
- Use Chicken Breast- It works perfectly, but be careful not to overcook it.
- Turn It Into Bowls- Serve over rice with steamed broccoli, edamame, cucumbers, and avocado.
What Should I Serve This With?
Chicken teriyaki goes with just about everything. I love serving it over steamed white rice with Roasted Broccoli, Green Beans, snap peas, or stir-fried vegetables. It also pairs perfectly with fried rice, lo mein, or even a simple cucumber salad for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave until warmed through or heat gently in a skillet over medium-low heat with a splash of water to loosen the sauce.
You can also freeze cooked chicken teriyaki for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Chicken Thigh Recipes
Chicken thighs are juicy, flavorful & hit the spot every time. I've rounded up all my Best Chicken Thigh Recipes so you can find them easily in one place.
The Best Chicken Teriyaki Recipe
Ingredients
- 2 Pounds Boneless, Skinless Chicken Thighs, cut into 1"-2" pieces
- ā Cup Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Ground Ginger
- 2 Tbs Rice Vinegar
- 4 Cloves Garlic, Chopped
- ā Cup Brown Sugar
- 1 Tbs Honey
- Ā½ Cup Water
- 1 teaspoon Cornstarch
- 1 Tbs Canola Oil
- Sesame Seeds for garnish (optional)
Instructions
- Add the cut chicken to a large bowl and all of the other ingredients except the sesame seeds and canola oil. Give everything a big stir until all the ingredients are combined.
- Cover the bowl and marinate it overnight. If thats not a possibility, let it marinate for at last two hours. When it's time to cook the chicken, drain it completely from the marinade.
- In a large skillet, heat the canola oil over medium high heat and add the chicken. Cook the chicken for about 5-10 minutes or until its cooked all the way through.
- Plate the chicken and add sesame seeds if desired. Serve warm and enjoy!
Video
Other Easy Chicken Dinners
If you like super easy to make chicken dinners like this one, you have to try Chicken And Stuffing Casserole, Crockpot Chicken And Noodles and Baked Caeser Chicken.
Diane Plummer says
Can you use this recipe for beef too?
Anonymous says
In the recipe it has brown sugar but the video didn't show it.
Anonymous says
Is there a healthy sub for canola oil?
Anonymous says
Curious why you drain the marinade? I am making this now I but I want it saucier so Iām keeping some of the marinade in the pan. Thanks for the reply in advance!
Lesley Kareem says
Can I use white or apple vinegar instead of rice wine ? Thanks
Al Dente Diva says
Thank you so much for giving it a try and letting me know. I love this one too!