Chicken Teriyaki

Chicken teriyaki with tender skillet-cooked chicken coated in a glossy homemade sauce. The quick simmer thickens with a cornstarch slurry for a sweet-savory finish that clings to every bite.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Chicken

1.5 lb boneless skinless chicken thighs
1 tbsp vegetable oil
0.5 tsp salt
0.25 tsp black pepper

Teriyaki Sauce

0.5 cup low-sodium soy sauce
0.33 cup brown sugar
0.25 cup water
2 tbsp honey
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp water

Garnish

2 green onions, sliced
1 tbsp sesame seeds
1 steamed rice for serving

Equipment

1 cast iron skillet

Method

Season and sear the chicken

Pat the boneless skinless chicken thighs dry, then season lightly with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken thighs and cook for 6–8 minutes until browned and fully cooked.

Simmer and thicken the teriyaki sauce

In a bowl, whisk together low-sodium soy sauce, brown sugar, water, honey, garlic cloves, and fresh ginger.
Pour the sauce into the skillet with the chicken thighs.
Bring the sauce to a gentle simmer.
Mix cornstarch with water to create a slurry.
Stir the slurry into the sauce.
Cook for 2–3 minutes until the sauce thickens and becomes glossy.
Toss the chicken thighs until fully coated.

Finish and serve

Sprinkle the sesame seeds and green onions over the chicken teriyaki.
Serve the chicken teriyaki over hot steamed rice for serving.

Notes

For best coating, simmer just until glossy—overcooking can thicken too much. Store leftovers in the refrigerator up to 3 days; freeze up to 2 months (freeze without the steamed rice). For a lower-sugar option, use a brown sugar substitute in the sauce in a 1:1 measure.