Easy Homemade Teriyaki Chicken: Tangy, Glazed & Quick (Print Version)

Whip up this Easy Homemade Teriyaki Chicken! My simple recipe brings sticky, savory, sweet flavors right to your dinner table. Skip takeout, make it fresh!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Chicken & Marinade Base

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1/2 cup low sodium soy sauce
03 - 1/4 cup brown sugar, packed

→ Sauce Essentials

04 - 1/4 cup mirin
05 - 2 tbsp sake (or dry sherry/more mirin)
06 - 1 tbsp fresh ginger, grated
07 - 2 cloves garlic, minced
08 - 2 tbsp cornstarch

→ Flavor Boosters & Garnish

09 - 1 tbsp cold water (for cornstarch slurry)
10 - 1 tsp sesame oil
11 - 2 tbsp sesame seeds, toasted
12 - 2 green onions, thinly sliced

# Instructions:

01 - First things first, get your chicken ready. Pat those boneless, skinless chicken thighs dry with a paper towel. This helps them get a nice sear later. Then, I usually cut them into bite-sized pieces, about 1-inch chunks. This makes them cook faster and soak up more of that amazing sauce. Sometimes I get a little messy with the knife, but that's part of the fun, right? Pop them into a bowl; they're ready for their flavor bath.
02 - In a medium bowl, whisk together the soy sauce, brown sugar, mirin, sake, grated ginger, and minced garlic. This is where the magic starts! Give it a good whisk until the sugar is mostly dissolved. I always take a little sniff at this stage—it smells so promising! Pour about half of this mixture over your chicken pieces, tossing to coat. Let it sit for at least 30 minutes, or even better, an hour in the fridge. That marinating time is key for tender, flavorful Easy Homemade Teriyaki Chicken.
03 - Heat a large skillet or wok over medium-high heat with a little oil. Once it's shimmering, add your marinated chicken in a single layer. Don't overcrowd the pan, or it won't brown properly; you might need to do this in batches. Sear for about 3-5 minutes per side, until it's beautifully browned and cooked through. I love that sizzle and the smell of the chicken caramelizing – it’s just fantastic! This step builds so much flavor.
04 - While the chicken is cooking, grab the remaining half of your teriyaki marinade. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until it's completely smooth – no lumps, remember my mishap! Once the chicken is cooked and removed from the pan, pour the reserved marinade into the hot skillet. Bring it to a simmer, then slowly whisk in the cornstarch slurry. Stir constantly until the sauce thickens and becomes glossy. It should coat the back of a spoon. This is where the sauce transforms into that luscious, sticky glaze for your Easy Homemade Teriyaki Chicken.
05 - Once the sauce is thick and shiny, return the cooked chicken to the skillet. Toss everything together, making sure every piece of chicken is beautifully coated in that sticky, sweet, savory teriyaki glaze. This is the moment when it really starts to look like the dish you crave. Sometimes I get a little overzealous with the tossing and a piece or two flies out, but hey, that's just extra flavor for the kitchen floor, right? Just kidding, mostly.
06 - Remove the skillet from the heat. Drizzle with a tiny bit of sesame oil for that extra nutty aroma. Give it one last gentle stir. Garnish generously with sesame seeds and thinly sliced green onions. Serve your Easy Homemade Teriyaki Chicken immediately over steamed rice, with a side of your favorite veggies. The chicken should be glistening, tender, and bursting with flavor. Honestly, it's such a satisfying dish to make and eat!

# Notes:

01 - Don't rush the marinade, it makes all the difference in tenderness and flavor!
02 - Leftovers are fantastic, but the chicken can dry out if reheated too aggressively.
03 - Try honey instead of brown sugar for a slightly different sweetness.
04 - Serve it over fluffy rice with a sprinkle of sesame seeds for that restaurant vibe.

# Equipment Needed:

01 - Large skillet or wok
02 - whisk
03 - mixing bowls
04 - measuring spoons and cups

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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