Recipe

Sweet and Savory Teriyaki Chicken

Juicy chicken glazed in a glossy homemade teriyaki sauce that hits salty, sweet, and just a little gingery. Weeknight-friendly, better than takeout, and perfect over rice.

By Matt Campbell

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4.8

Sliced teriyaki chicken thighs glazed with a shiny dark sauce on a white plate with steamed rice and sliced green onions

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Teriyaki chicken is one of those dinners that feels like a win even when your day has been doing the most. It is sweet, savory, sticky in the best way, and it makes plain rice taste like it has a personality. This version keeps the ingredient list grocery-store simple, but still gives you that restaurant-style glossy glaze that clings to the chicken and makes you want to keep “testing” bites straight from the pan.

We are going with a quick homemade teriyaki sauce (soy sauce, brown sugar or honey, garlic, ginger) and a cornstarch slurry to thicken it fast. No mystery bottle needed. Bonus: you control the sweetness, the salt, and the sauce-to-chicken ratio, which is basically the holy trinity of weeknight peace.

A small saucepan of teriyaki sauce simmering with a whisk resting on the rim on a wooden countertop

Why It Works

Big flavor, small effort: The sauce builds fast with pantry staples, and the cornstarch slurry turns it into a glaze in minutes.
Juicy chicken with crisp edges: A hot pan plus boneless thighs (or breasts if you prefer) gives you browning first, then sauce second so nothing tastes steamed.
Balanced sweet and savory: Brown sugar or honey brings the cozy sweetness, while soy sauce and rice vinegar keep it from going flat.
Meal prep friendly: It reheats well and stays saucy, which is all I want from leftovers.

Pairs Well With

Storage Tips

Refrigerator: Store teriyaki chicken in an airtight container for up to 4 days. Keep extra sauce with it, if you have any, because the chicken will happily soak it up overnight.

Freezer: Freeze cooled chicken with sauce for up to 2 months. Thaw overnight in the fridge.

Reheating: Warm gently in a skillet over medium-low with a splash of water to loosen the glaze, or microwave in 30-second bursts, stirring once, until hot.

Food safety note: If you used any sauce as a raw chicken marinade, do not reuse it unless you boil it for at least 1 minute. Easiest move is to reserve some sauce before it touches the chicken.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Chicken breast works great, just watch the cook time. Pound to an even thickness or slice into cutlets so it cooks quickly and stays tender. Thighs are more forgiving and stay juicier.

Do I have to marinate the chicken?

Nope. This recipe is designed to taste great without a long marinate. If you have 15 to 30 minutes, a quick soak in a few spoonfuls of the sauce is nice, but not required.

How do I make the sauce thicker or thinner?

For thicker glaze, simmer 1 to 2 minutes longer after adding the cornstarch slurry. For thinner sauce, add a splash of water and simmer for 30 seconds to smooth it out.

Is teriyaki sauce supposed to have sesame oil?

Traditional teriyaki is mainly soy sauce, mirin, and sugar. Sesame oil is not required, but a tiny drizzle at the end adds a toasted aroma that tastes like takeout in a good way.

Can I make it gluten-free?

Yes. Use tamari or a gluten-free soy sauce. Cornstarch is naturally gluten-free, but always double-check labels if you are cooking for someone with celiac.

What if my sauce tastes too salty or too sweet?

Too salty: add a little water and a small squeeze of citrus or a bit more rice vinegar. Too sweet: add another teaspoon of rice vinegar or a pinch of salt, then simmer for 30 seconds and taste again.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch works best) or a wok
Whisk
Measuring cups and spoons
Tongs
Small bowl (for the cornstarch slurry)
Instant-read thermometer (optional but helpful)

I started making teriyaki chicken when I realized I was paying takeout prices for something I could pull off in one pan, with better texture, and way more sauce. The first time I nailed the glaze, I did that totally normal thing where you stand at the stove “checking” the sauce every 20 seconds with a spoon. Now it is my go-to when I want dinner to feel a little special without turning my kitchen into a disaster zone. Sticky pan? Sure. Happy people at the table? Absolutely.