Learn how to make Teriyaki Chicken with a handful of simple ingredients and in about 30 minutes. This sweet and savory recipe is even better than takeout and leaves everyone asking for seconds! 

Looking for more easy chicken recipes? Try our Sweet and Spicy Meatballs and Sesame Chicken Wings.

teriyaki chicken in a skillet over rice. this recipe
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Why You’ll Love This Recipe for Teriyaki Chicken

Learning how to make teriyaki chicken at home might sound difficult. However, it’s pretty easy to do. I mastered this easy teriyaki chicken recipe with a few helpful tips and tricks, and the results are completely worth it! 

My go-to family-friendly dinner, this recipe comes together with just a saucepan and a skillet in about 30 minutes. That means you can have it on the table faster than it takes to order takeout, and it’s tastier, too! 

Even better, leftovers store and reheat well. So, you can make a big batch and enjoy your favorite meal for several days. Serve this teriyaki chicken recipe over our jalapeno rice and Asian green beans, and you may never go back to restaurant versions again. 

Chicken Teriyaki Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients to make chicken teriyaki.
  • Flour: This helps thicken the sauce. If needed, you can use a 1:1 gluten-free all-purpose flour to keep this recipe for teriyaki chicken gluten-free. 
  • Soy sauce: We use low-sodium soy sauce to give our teriyaki sauce an umami flavor without lots of salt. 
  • Honey and light brown sugar: These add a touch of sweetness to the sauce.
  • Chicken: We use boneless skinless chicken thighs for this recipe because they stay tender and juicy. If preferred, you can use boneless skinless chicken breasts instead. 
  • Aromatics: Garlic, ginger, and scallions enhance the savory flavor of the dish and add a hint of tangy flavor. 

What is Teriyaki Chicken Sauce Made Of?

There are many different versions of teriyaki sauce. However, for the best chicken teriyaki recipe, we use flour, water, soy sauce, honey, and brown sugar. The combination creates a sweet and savory sauce with a hint of tangy flavor that pairs perfectly with the chicken! 

How to Make Teriyaki Chicken

You’ll need a small saucepan and a large skillet for this recipe. The recipe card below has all the details you need. 

cornstarch slurry in a saucepan.

Step 1: Combine the flour and ¼ cup water in a small saucepan, whisking until the flour is dissolved.

brown sugar in a saucepan with liquid.

Step 2: Add the remaining water, soy sauce, honey, and brown sugar, whisking until well combined. 

teriyaki sauce in a saucepan.

Step 3: Place the saucepan on the stove over medium heat. Simmer until the sauce begins to thicken. Then, turn off the heat, and set the pot aside. 

cooked chicken with garlic and ginger in a pan.

Step 4: Heat avocado oil in a large non-stick skillet over medium-high heat. Add the chicken, and allow it to cook completely. Add the minced garlic and ginger.

teriyaki sauce with cooked chicken in a pan.

Step 5: Pour teriyaki sauce over the cooked chicken, tossing it to combine and coat.  

teriyaki chicken in a pan.

Step 6: Cook for another couple minutes or until the chicken is well coated. Garnish with scallions and sesame oil, if desired.

Best Teriyaki Chicken Recipe Tips

  • Cut the chicken into equal-sized pieces to ensure they cook evenly. 
  • Use a meat thermometer to ensure the chicken cooks completely, reaching an internal temperature of 165 degrees Fahrenheit. 
  • Be sure to stir the aromatics consistently to keep them from burning. 
  • Adjust the seasonings and sauce ingredients to suit your preferences. For instance, if you prefer a sweeter teriyaki sauce, add more honey. Or, if you prefer a dish that’s slightly more savory, add more black pepper or garlic. 

Teriyaki Chicken Recipe FAQs

What is the best cut of meat to use for Chicken Teriyaki?

Chicken thighs are best for teriyaki chicken because they cook quickly and stay tender and juicy. Chicken breasts and chicken tenders will also work, but they tend to become a bit dry and can overcook easily. 

Does teriyaki sauce go on before or after cooking?

Teriyaki sauce typically goes on the chicken during the last few minutes of cooking. 

How to Store this Chicken Teriyaki Recipe

Store leftovers in an airtight container in the fridge for up to 4 days. Or, freeze this teriyaki chicken recipe for up to 3 months. 

Thaw leftovers in the fridge overnight. Then, reheat leftovers in a skillet over medium heat on the stove. Or, warm individual portions in 20-second increments in the microwave. Add a splash of water as needed to loosen the sauce back up. 

cooked chicken in homemade teriyaki sauce in a bowl over rice.

What to Serve Teriyaki Chicken With

Pair this recipe with all your favorite appetizers and side dishes. Some of our favorite options include: 

You May Also Like

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Chicken Cabbage Stir Fry

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Honey Lime Chicken Thighs

If you try our recipe for Teriyaki Chicken, please leave a star rating and a comment letting us know how you liked the recipe.

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teriyaki chicken in a skillet over rice.

How to Make Teriyaki Chicken

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  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Japanese
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Description

Learn how to make Teriyaki Chicken with a handful of simple ingredients and in about 30 minutes. This sweet and savory recipe is even better than takeout and leaves everyone asking for seconds! 

Ingredients

Scale
  • 1 1/2 Tbsp. all-purpose flour
  • 3/4 cup cold tap water
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp. honey
  • 2 Tbsp. light brown sugar
  • 1 1/2 lbs. boneless, skinless chicken thighs (6-8 pieces), cut into roughly 1 1/2” cubes, some excess fat trimmed
  • 1–2 Tbsp. avocado oil
  • 3/4 tsp. kosher salt
  • 2 garlic cloves, minced
  • 1 tsp. fresh ginger, grated on Microplane
  • 2 scallions, thinly sliced, green parts only
  • 1/2 tsp. toasted sesame oil, optional
  • Cooked white rice, for serving, optional
  • Black pepper, to taste

Instructions

  1. To make the sauce: In a small saucepan, whisk together the flour with ¼ cup of the water until dissolved. Add the remaining ½ cup water, soy sauce, honey, and brown sugar and whisk until well combined. 
  2. Place the saucepan over medium heat. When it begins to bubble around the edges, immediately reduce the heat to low and simmer for about 1 minute or until the sauce begins to thicken. Turn off the heat and set the pot aside.
  3. To make the chicken: In a mixing bowl, toss the chicken with salt and season with black pepper, to taste. Heat avocado oil in a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 12-15 minutes or until fully cooked through (registering at least 165°F on an instant meat thermometer), mixing occasionally.
  4. Reduce the heat to medium. Add the minced garlic and ginger and cook until fragrant, about 30 seconds, mixing constantly.
  5. Give the teriyaki sauce a quick whisk then pour the sauce over the cooked chicken, tossing to combine. Cook for about 1-2 minutes or until the chicken is well coated. Reduce the heat to low if needed. Be careful not to simmer for too long or the sauce will reduce too much! 
  6. Turn off the heat and garnish with scallions and sesame oil, if desired. Serve with cooked rice or other cooked grain.

Notes

  • Make it Gluten-Free: You can use tamari sauce instead of soy sauce. Feel free to use cornstarch in place of flour or GF flour. I like Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.
  • Serving Size: This recipe should serve about 4 people, especially if you’re serving it with cooked white rice or another side dish. If serving with smaller portions or as part of a larger meal with additional sides, it could stretch to 5 servings.
  • Leftovers: Refrigerate in an airtight container for up to 4 days. They are excellent reheated to serve the next day!

Nutrition

  • Serving Size: 6 oz.
  • Calories: 313
  • Sugar: 14 g
  • Sodium: 817.3 mg
  • Fat: 10.6 g
  • Carbohydrates: 18.2 g
  • Protein: 35.1 g
  • Cholesterol: 159.8 mg