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Homemade teriyaki chicken served over steamed white rice, glazed with a glossy soy-ginger sauce and topped with sesame seeds and sliced green onions.

Teriyaki Chicken

A glossy, sweet-savory Teriyaki Chicken made with a simple homemade sauce that clings perfectly to juicy chicken. Ready in under 30 minutes — better than takeout and kid-approved!
5 from 1 vote
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Course: dinner, Main Course
Cuisine: Asian-Inspired, Japanese
Keyword: Easy recipe for red velvet cake roll, Red Velvet Cake roll recipe pioneer woman, Red velvet cake roll with cake mix, Red velvet cake roll with snowflakes, Red velvet roll fabric, Red velvet Swiss roll with cream cheese frosting, Teriyaki Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate (optional): 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 480kcal
Cost: $11

Equipment

  • 1 Heavy-bottomed skillet (For even browning and glazing the chicken)
  • 1 Small saucepan (To simmer and thicken the sauce)
  • 1 Sharp knife (For cutting chicken and prepping ingredients)
  • 1 Whisk (For mixing sauce and slurry)
  • 1 Measuring spoons (For accuracy in sauce ratios)

Ingredients

The Sauce

  • ½ cup soy sauce - Can substitute coconut aminos
  • ¼ cup brown sugar - Adds caramel sweetness
  • 2 tablespoon honey - For glossy texture
  • 2 tablespoon rice vinegar - Adds tanginess
  • 3 cloves garlic - Minced
  • 1 tablespoon fresh ginger - Grated
  • 1 teaspoon sesame oil - Optional for nutty flavor
  • 1 tablespoon cornstarch - Thickener
  • 2 tablespoon water - For slurry
  • 1 tablespoon mirin - Optional – Oliver’s “secret ingredient”

The Chicken

  • 1½ lbs boneless chicken thighs or breasts - Cut into bite-sized pieces
  • salt and pepper - To taste
  • 2 tablespoon vegetable oil - For cooking

For Serving

  • 4 cups steamed rice - White or brown
  • 1 tablespoon sesame seeds - For garnish
  • 2 green onions - Sliced
  • 2 cups steamed broccoli - Optional side

Instructions

  • Whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger in a saucepan. Mix cornstarch with water, add to the pan, and simmer 3–4 minutes until the sauce thickens and becomes glossy.
  • Cut chicken into 1-inch pieces, pat dry with paper towels, and season both sides with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 6–7 minutes per side until golden brown and fully cooked (165°F).
  • Pour prepared sauce over the cooked chicken, bring to a gentle simmer, and toss to coat evenly for 2–3 minutes until the sauce reduces and clings to the chicken.
  • Serve the glazed chicken over steamed rice, drizzle with extra sauce, and garnish with sesame seeds and sliced green onions.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 350g | Calories: 480kcal | Carbohydrates: 45g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 1350mg | Potassium: 720mg | Fiber: 1g | Sugar: 24g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg