Easy Chicken Teriyaki

Ingredients

Ingredient notes & substitutions

Chicken thighs:

Juicy and forgiving — they stay tender even if you cook a touch too long. Breasts work but overcook faster; cut them small if using.

Soy sauce:

Use low-sodium so you can control the salt. Regular works but you may want to skip the added salt on the chicken.

Mirin:

Sweet Japanese rice wine that gives teriyaki its signature glossy sheen and umami depth. Substitute with 3 tbsp white wine plus 1 tbsp sugar in a pinch.

Brown sugar + honey:

Both help the sauce caramelize and turn glossy. Brown sugar for depth, honey for the sticky finish.

Fresh garlic + ginger:

Freshly grated makes a huge difference — jarred is fine in a pinch but fresh is punchier and cleaner.

Method

1. 1

   Whisk the soy sauce, mirin, water, brown sugar, honey, garlic, and ginger in a small bowl until the sugar dissolves. Set aside.

   
2. 2

   Season the chicken with salt and pepper.

3. 3

   Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until golden and cooked through, about 6 to 8 minutes.

   
4. 4

   Pour the sauce over the chicken and bring to a simmer.

5. 5

   Stir the cornstarch slurry, then whisk it into the pan. Cook for 1 to 2 minutes, until the sauce is glossy and thick enough to coat the back of a spoon.

   
6. 6

   Toss the chicken to coat evenly. Serve immediately over rice, topped with sliced green onions and sesame seeds, with steamed broccoli or edamame on the side.

   

Variations to try

• Add a splash of rice vinegar for a brighter, tangier sauce.
• Swap chicken for salmon fillets or shrimp — reduce cook time.
• Stir in stir-fried veg (broccoli, snap peas, peppers) at the end for a full one-pan meal.
• Make it spicy with a spoonful of sriracha or gochujang.

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave — the sauce thickens as it cools, so add a splash of water to loosen. Great for meal prep: portion over rice with steamed veg for grab-and-go lunches. The sauce keeps in the fridge for up to a week on its own too.

Frequently asked questions

What's the difference between teriyaki and stir-fry sauce?

Teriyaki is a specific glossy, sweet-savory Japanese sauce made from soy, mirin, and sugar. Stir-fry sauce is a broader term for any Chinese-style sauce (often with garlic, ginger, oyster sauce, and cornstarch).

Can I use store-bought teriyaki sauce?

You can — but homemade is better, cheaper, and takes 30 seconds to whisk together with pantry staples. Once you try it, you won't go back.

How do I make the sauce thicker?

The cornstarch slurry is the trick — whisk cornstarch with cold water first (never straight into the pan or it clumps), then add and simmer until it reaches a glossy, syrupy consistency.

What should I serve with chicken teriyaki?

Steamed white or brown rice, plus a bright vegetable like broccoli, edamame, snap peas, or a quick cucumber salad. A sprinkle of sesame seeds and green onions on top makes it feel takeout-restaurant proper.