Teriyaki Chicken

Teriyaki chicken is one of the most symbolic Japanese dishes to me. Whenever someone says “Japanese food,” my mind instantly jumps to sushi or teriyaki chicken. And for good reason — it’s a dish that’s simple, flavorful, and universally loved. The sweet-savory glaze clings perfectly to tender chicken, making it both comforting and satisfying without being complicated. Best of all, it comes together in under 30 minutes, which means you can whip it up on a busy weeknight or serve it alongside rice and veggies for a complete, balanced meal. It’s the kind of recipe that never goes out of style and always leaves you reaching for a second bowl.

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teriyaki chicken on a bowl of rice

Ingredients

  • 4 boneless, skinless chicken thighs (or breasts)

For the Teriyaki Sauce:

  • 1 tbsp Light soy sauce

  • 1 tbsp Dark soy sauce

  • 1 tbsp Cooking wine

  • 1 tsp Sesame oil

  • 1 tbsp Honey

  • 1 tsp Sugar ( or 1/2 tsp if you prefer less sweet)

  • 1 tsp Corn Starch

  • 1/2 tsp Black pepper

  • 3 pieces of thinly sliced Ginger

  • Thinly sliced green onions to garnish

Step by step instructions

  1. Marinate the chicken
    Marinate boneless chicken thighs with light soy sauce, dark soy sauce, cooking wine, sesame oil, honey, sugar, cornstarch, and black pepper. Set aside. 
  2. Sear the chicken
    Heat a little oil in a pan over medium heat. Shake off excess marinade and add the chicken. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through.
  3. Glaze and simmer
    Pour in the reserved sauce (or bring any leftover marinade to a boil before using). Optional: add a few ginger slices. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken.
  4. Rest and slice
    Transfer the chicken to a board and rest briefly. Slice into bite-size pieces, then toss back in the pan to pick up any extra glaze.
  5. Serve
    Spoon over a hot bowl of rice and garnish with thinly sliced green onions. 
Print Pin

Teriyaki Chicken

Make this classic Japanese dish that goes perfectly with a hot bowl of rice, in just 30 minutes!
Prep Time 30 minutes
Servings 2
Cost $5

Ingredients

  • 1 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Cooking wine
  • 1 tsp Sesame oil
  • 1 tbsp Honey
  • 1 tsp Sugar (1/2 tsp if you prefer less sweet)
  • 1 tsp Corn starch
  • 1/2 tsp Black pepper
  • 3 Ginger pieces, thinly sliced
  • Green onions to garnish

Instructions

  • Marinate the chicken: Marinate boneless chicken thighs with light soy sauce, dark soy sauce, cooking wine, sesame oil, honey, sugar, cornstarch, and black pepper. Set aside. 
  • Sear the chicken: Heat a little oil in a pan over medium heat. Shake off excess marinade and add the chicken. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through.
  • Glaze and simmer: Pour in the reserved sauce (or bring any leftover marinade to a boil before using). Optional: add a few ginger slices. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken.
  • Rest and slice: Transfer the chicken to a board and rest briefly. Slice into bite-size pieces, then toss back in the pan to pick up any extra glaze.
  • Serve: Spoon over a hot bowl of rice and garnish with thinly sliced green onions. 

Also try these out!:

  1. Honey Soy Chicken
  2. Creamy Miso Pasta
  3. Saucy Teriyaki Tofu