Teriyaki Chicken

If you're looking for a super easy, delicious dinner that everyone will love, this juicy teriyaki chicken with a perfect sauce is your new go-to!

A Quick Overview

Oh my gosh, my husband loved this teriyaki chicken and seriously gobbled it up! ? The sauce is absolutely delicious—it’s got the perfect consistency, just thick enough to coat the chicken but not too heavy. Plus, it’s so easy to make! The chicken thighs are the real MVP here, giving it that juicy, tender texture. You can serve this with rice, noodles, or honestly, even mashed potatoes—it works with anything!

This recipe is so quick to make! First, chop up the boneless chicken thighs and pat them dry. Then, mix together the teriyaki sauce and cook the chicken in olive oil until it’s golden brown. Pour in the sauce, let it simmer for a few more minutes to thicken, and sprinkle with sesame seeds and green onion. And it's ready to go!

Recipe Ingredients

• 1 Tbsp olive oil
• 1 ½ lbs boneless skinless chicken thighs - cut into 1-inch cubes (about 6-7 thighs)

For the Teriyaki Sauce:

• ¼ cup water
• 1 Tbsp cornstarch
• ⅓ cup soy sauce
• 3 Tbsp honey
• 3 cloves garlic - minced
• 1 Tbsp rice vinegar
• 1 tsp ginger powder
• 1 tsp sesame oil

Kitchen Equipment Used

• Silicone spatula
• Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.

How To Make This Teriyaki Chicken

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: First, pat 1½ lbs boneless skinless chicken thighs dry with paper towel, then chop it into 1-inch pieces.

STEP 2: In a small bowl mix together 1 tablespoon cornstarch and ¼ cup water until cornstarch dissolves.

STEP 3: Add ⅓ cup soy sauce, 1 tablespoon rice vinegar, 3 minced garlic cloves, 1 teaspoon ginger powder, ¼ teaspoon red pepper flakes, 3 tablespoon honey, 1 teaspoon sesame oil and the liquid cornstarch mixture to a medium bowl. Stir until everything is combined and set aside.

STEP 4: Heat 1 tablespoon olive oil in a large pan over medium heat, then add the chicken. Cook it for about 6-8 minutes, stirring occasionally, until it's golden brown and cooked through.

STEP 5: Pour the teriyaki sauce over the cooked chicken, stirring to coat. Let it simmer for about 3-4 minutes, until the sauce thickens up. Sprinkle the chicken with sesame seeds and chopped green onion (scallions) just before serving.

How To Store Leftovers

• REFRIGERATE – Let the chicken cool down to room temperature before transferring it to an airtight container. It will keep for 3-4 days in the fridge.
• REHEAT – To reheat, warm the chicken in a pot over medium heat, adding a splash of water or extra soy sauce if the sauce has thickened too much. Stir occasionally until the chicken is heated through.