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!

Close up of chunks of chicken in teriyaki sauce

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!

Bowls of ingredients including olive oil, soy sauce, boneless chicken thighs, sesame oil, honey, cornstarch, spices, rice vinegar and minced garlic

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.

Three images, first two or boneless chicken thighs being chopped up and patted with paper towel. Last is bowl of liquid cornstarch.

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 Tbsp cornstarch and ¼ cup water until cornstarch dissolves.

Two images grouped, first is sauces and spices in a bowl unmixed, second is brown teriyaki sauce mixed together.

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

Four images grouped together, first two chopped chicken in a pot first raw then cooked. Last two with teriyaki sauce first poured in, then thickened and mixed with chicken.

STEP 4: Heat 1 Tbsp 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.

A plate with teriyaki chicken on a bed of rice with chopped green onion and sesame seeds

Recipe Tips

Use boneless, skinless chicken thighs for the juiciest, most tender texture. You can also use chicken breasts, but the texture will be a bit more dry.
You can also toss in some broccoli florets, sliced bell peppers, or snap peas. Veggies can be sauteed right after the chicken is cooked and before the teriyaki sauce is added.
Double the sauce if you like extra to drizzle over rice or noodles. You can also use this as a dipping sauce for appetizers.

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.

Close up of chopped teriyaki chicken bites sprinkled with sesame seeds

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