Teriyaki Chicken

This Teriyaki Chicken probably ends up on my dinner table more than any other recipe I've shared. Tender chicken in a glossy, flavorful sauce that tastes like it came straight from a restaurant kitchen.

Teriyaki Chicken has a special place in my cooking journey. It was actually the very first dish I attempted to make after moving out of my university dorm into my own apartment.

I was so excited to finally have my own kitchen! I grabbed a bottle of teriyaki sauce and some chicken from the store. How hard could it be, right?

Well… I marinated the chicken in way too much sauce, and as the chicken was searing in the hot pan, I drenched it with even more sauce and ended up burning most of it. My new apartment smelled like burnt teriyaki sauce for weeks!

Regardless, I was still obsessed with Teriyaki Chicken and eventually started making my own teriyaki sauce from scratch at home.

Thankfully, my cooking skills have improved, and I no longer burn teriyaki sauce! This is one of our go-to meals in our home.

Two Options for the Sauce

I make this dish frequently, switching between two sauce methods depending on how much time I have (and whether I feel like washing an extra dish).

Separate saucepan method: You cook the sauce separately in a small saucepan, then drizzle it over the marinated chicken at the end, or serve it on the side. This gives you the richest, glossiest sauce with deep flavor.

One-pan method: One less dish to wash and no need to marinate! Add the sauce ingredients directly to the wok once the chicken is cooked. The sauce will be a bit lighter and less glossy, but still yummy!

I'll walk you through the saucepan method in the steps below, but if you want to go one-pan, head to the Pro Tips section or the recipe card below for the steps.

How to Make Teriyaki Chicken

Prepare the sauce by combining 1 cup water, ½ cup soy sauce, 2 tablespoons mirin, 2 teaspoons honey, ¼ cup brown sugar, ½ teaspoon grated ginger and 2 tablespoons cornstarch.

Stir well to break up any clumps in the cornstarch.

Cut 1 lb of chicken thighs into strips or into bite-sized pieces. You could also use chicken breast, but I find chicken thighs a much better match for this recipe in terms of flavor and texture.

Pour 2 tablespoons of the teriyaki sauce mixture over the chicken, then stir to coat.

Allow the chicken to marinate for at least 15 minutes. If you will be marinating the chicken for longer than 30 minutes, keep it refrigerated.

While the chicken marinates, heat the remaining sauce in a small saucepan over medium-high heat, stirring often.

It will thicken quickly as it boils, so keep stirring until it is smooth, then set aside.

Heat 2 tablespoons of oil in a wok over medium-high heat. When the wok starts to smoke, add the chicken in a single layer. Leave it untouched for 30 seconds, then stir-fry until cooked through.

If liquid collects in the wok as the chicken cooks, don't worry; that’s normal. Just pour a little out and keep stir-frying so the rest of the liquid evaporates. This helps the chicken sear rather than steam.

Remove the chicken from the wok, plate it, then drizzle with the sauce or serve the sauce on the side.

Garnish with scallions and sesame seeds, and don’t forget the steamed rice to soak it all up.

Looking for another twist on teriyaki? Check out my Pan-Fried Teriyaki Salmon recipe!

💡 Pro Tips for the Best Teriyaki Chicken

Use chicken thighs. They stay juicier and more flavorful than chicken breast.

Bring the chicken to room temperature just before cooking. Cold chicken cools down the wok, which can prevent a good sear.

Adjust the sweetness. If you prefer a less sweet sauce, reduce the brown sugar or honey slightly.

Skip the extra pan. If you’d rather skip the saucepan and keep everything in the wok, you can add the sauce mixture directly after cooking the chicken. This saves time and cuts down on dishes, but keep these in mind:

• Use about two-thirds of the sauce mixture so the chicken doesn’t get swamped.
• Chicken releases liquid as it cooks, which can thin out the sauce. Pour off some of that liquid, then let the rest evaporate before adding the sauce.
• The sauce will take longer to thicken and won’t be quite as glossy. The flavor may also be a bit lighter since it’s not caramelizing on its own.
• Stir constantly to keep the sauce smooth and prevent burning while it reduces.

This method is great when you’re short on time, but for the richest, most flavorful teriyaki sauce, I still recommend the separate saucepan method.

Too much liquid? No problem. It’s normal for chicken to release moisture as it cooks. If the wok gets too watery, pour off a little and keep stirring so the rest evaporates. If you're using the one-pan method, don’t add the teriyaki sauce until after the liquid has cooked off, or the dish will be too watery.

What to Serve with Teriyaki Chicken

Steamed rice is the classic side, but here are some other dishes you can consider to round out the meal:

Egg Drop Soup – a light, comforting starter that pairs beautifully with saucy chicken.

Hot and Sour Soup – another takeout favorite that makes this meal feel like a full spread.

Wok Stir-Fried Brussels Sprouts – crisp, garlicky veggies to balance the sweet-savory teriyaki sauce.

Char Siu Fried Rice or Shrimp Fried Rice – heartier than plain rice and perfect for soaking up extra sauce.

Frequently Asked Questions