There’s something irresistibly comforting about a glossy, savory-sweet sauce coating tender pieces of chicken served over warm rice. This Chicken Teriyaki recipe hits that mark—simple ingredients, quick preparation, and a bright balance of flavors from ginger, garlic, and a hint of heat. The method keeps the chicken juicy while building a sticky, delicious sauce perfect for spooning over brown rice and vibrant stir-fry vegetables. Whether you’re making a weeknight dinner or preparing a cozy weekend meal, this version is dependable and easy to customize.

Why you’ll love this Chicken Teriyaki

Quick: From prep to plate in about 25–30 minutes.
Simple pantry ingredients: Soy sauce, honey, rice vinegar, and cornstarch deliver big flavor with little fuss.
Flexible: Use thighs for extra richness or breast for a lighter option—both work beautifully when cut into bite-sized pieces.
Family-friendly: Sweet, savory, and slightly tangy with an optional touch of heat.

Ingredients

1 ¼poundsboneless skinless chicken thighs or breastcut into bite-sized pieces
¼cupplus 1 tablespoon low sodium soy sauce,divided
¼teaspoonkosher salt
¼teaspoonground black pepper
3teaspoonscornstarchdivided
¼cupwater
3tablespoonshoney
1tablespoonrice vinegar
1tablespoonminced garlicabout 3 cloves
1tablespoonminced fresh gingerfrom about 1, 1-inch piece
¼teaspoonred pepper flakesplus additional to taste (optional)
1tablespooncanola oil or similar neutral cooking oilsuch as grapeseed oil
3chopped green onions1/2 cup, divided
Steam-in bag stir fry vegetablesfor serving (if desired)
Cooked brown ricefor serving (seeInstant Pot Brown Rice)

Prep notes

Trim any excess fat from the chicken and cut it into evenly sized bite-sized pieces so they cook uniformly. Measure and prep the garlic and ginger before you begin—minced fresh aromatics make a big difference in the finished sauce. Keep the soy sauce split as called for: a small portion will season the chicken directly, while the rest goes into the sauce.

Cookware

Large bowl for tossing chicken
Small bowl to whisk sauce
Large skillet or sauté pan
Spoon or spatula
Measuring cups and spoons

Step-by-step instructions

The directions below are rewritten for clarity while preserving the original order and ingredient amounts. Read through once before cooking so you have a sense of timing.

Season and toss the chicken: Place 1 ¼poundsboneless skinless chicken thighs or breastcut into bite-sized pieces in a large bowl. Add ¼teaspoonkosher salt, ¼teaspoonground black pepper, and 1teaspoon of the 3teaspoonscornstarch (reserve the remaining cornstarch for the sauce). Pour 1tablespoon of the ¼cupplus 1 tablespoon low sodium soy sauce over the chicken and mix thoroughly so each piece is lightly coated. Let the chicken rest while you prepare the sauce—this helps the surface starch and soy meld with the meat.
Make the teriyaki sauce base: In a small bowl, whisk together ¼cupwater, the remaining ¼cupplus 1 tablespoon low sodium soy sauce (use the ¼cupminus the tablespoon you already used on the chicken), 3tablespoonshoney, 1tablespoonrice vinegar, 1tablespoonminced garlicabout 3 cloves, 1tablespoonminced fresh gingerfrom about 1, 1-inch piece, and ¼teaspoonred pepper flakesplus additional to taste (optional). Stir until the honey is dissolved and the mixture is smooth.
Activate the thickener: Take the remaining 2teaspoonscornstarch and place them in a small cup. Add a tablespoon or two of the prepared sauce and whisk until the cornstarch forms a smooth slurry with no lumps. This will be used later to thicken the teriyaki so it becomes glossy and clingy.
Heat the pan and brown the chicken: Warm a large skillet over medium-high heat. Add 1tablespooncanola oil or similar neutral cooking oilsuch as grapeseed oil and swirl to coat. When the oil is hot and shimmering, add the seasoned chicken in a single layer. Allow the chicken to sear without crowding the pan—work in batches if needed. Cook until the pieces develop a golden-brown exterior and are nearly cooked through, about 4–6 minutes depending on the size of the pieces. Stir or flip occasionally for even browning.
Add aromatics: Push the chicken toward the center or to one side of the pan and add any remaining oil if the pan looks dry. Add the minced garlic and minced ginger to the hot pan and cook, stirring, for about 30–45 seconds until fragrant. Be careful not to burn the garlic—fragrance should be the goal.
Pour in the sauce: Carefully pour the prepared teriyaki sauce mixture over the chicken and aromatics. Stir to combine and bring the sauce to a gentle simmer. Let it cook for 1–2 minutes so flavors meld and the liquid heats through.
Thicken the sauce: Give the cornstarch slurry a quick whisk (it can settle) and slowly drizzle it into the simmering sauce while stirring the chicken. Continue to cook and stir until the sauce becomes glossy and coats the chicken, about 1 minute. The sauce should cling to the pieces rather than pool thinly in the pan.
Finish with green onions: Stir in 2chopped green onions1/2 cup, divided (reserve a small amount for garnish) and toss to distribute. Taste and adjust seasoning: add a pinch of additional red pepper flakes if you want more heat, or a splash of rice vinegar if the sauce needs a brighter note.
Serve: Scoop steamed brown rice into bowls. Add a portion of chicken coated in teriyaki sauce. If using, heat a steam-in bag stir fry vegetablesfor serving according to package directions and add alongside the rice and chicken. Sprinkle the reserved chopped green onions over the top for freshness and color.

Tips for success

Cut chicken into uniform pieces so everything cooks at the same rate.
Brown the chicken well for extra flavor; the fond (browned bits) in the pan adds depth to the sauce.
If the sauce becomes too thick, swirl in a tablespoon of water to reach your desired consistency.
Make sure the cornstarch is fully dissolved in a small amount of liquid before adding to the pan to avoid lumps.
For a shinier glaze, finish with a tiny pat of butter stirred into the sauce off heat.

Variations

Vegetable-forward: Add broccoli florets, bell peppers, or snap peas to the pan during the last 2–3 minutes of cooking so they stay crisp-tender.
Air-fryer finish: Toss the seasoned chicken with a light spray of oil and air-fry at 400°F for 8–10 minutes, then transfer to a skillet, add aromatics and sauce, and finish as directed.
Extra sticky: Reduce the sauce for an additional 1–2 minutes before adding the slurry so sugars concentrate and the final glaze is thicker.
Garnishes: Sesame seeds, thinly sliced cucumber, or pickled ginger add nice texture and contrast.

Make-ahead and storage

You can prepare the sauce up to 2 days in advance and store it in the refrigerator. Cooked chicken with sauce keeps well in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if it thickens too much when cold.

Nutrition note

This recipe balances protein, whole grains, and vegetables when served with brown rice and steamed stir-fry vegetables. Using low sodium soy sauce helps control the salt level, and you can adjust the honey to your preferred sweetness.

Final thoughts

Chicken Teriyaki is a reliable weeknight winner—bright, slightly sweet, and deeply satisfying. The straightforward sauce comes together in minutes, but the method of browning the chicken and finishing with a cornstarch slurry ensures every bite is sticky and flavorful. Serve over brown rice with a colorful side of stir-fried vegetables, and you’ll have a balanced, comforting meal that feels special without a lot of work.

Enjoy your dinner, and don’t be afraid to tweak the heat and sweetness until it’s exactly how you like it.

Chicken Teriyaki

A quick, savory-sweet chicken teriyaki that's ready in under 40 minutes and perfect served with rice and steamed vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 1/4 pounds boneless skinless chicken thighs or breast cut into bite-sized pieces
1/4 cup low sodium soy sauce divided (see directions)
1 tablespoon low sodium soy sauce divided (see directions)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 teaspoons cornstarch divided
1/4 cup water
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced garlic about 3 cloves
1 tablespoon minced fresh ginger from about a 1-inch piece
1/4 teaspoon red pepper flakes plus additional to taste (optional)
1 tablespoon canola oil or neutral cooking oil such as grapeseed oil
3 green onions chopped, about 1/2 cup total, divided (use two-thirds in sauce and reserve remaining for garnish)
steam-in-bag stir fry vegetables for serving, optional
cooked brown rice for serving

Equipment

Large Bowl
medium bowl or liquid measuring cup
large nonstick skillet or wok
Spatula or tongs
Measuring Spoons
Measuring Cups

Method

In a large bowl, combine the chicken, 1 tablespoon of the soy sauce, kosher salt, and black pepper; stir to coat. Sprinkle 1 teaspoon of the cornstarch over the chicken and stir once more. Set aside to marinate briefly while you make the sauce.
In a medium bowl or liquid measuring cup, whisk together the remaining 1/4 cup soy sauce, 2 teaspoons cornstarch, water, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes until smooth. Keep the sauce nearby.
Heat the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and let cook undisturbed until deeply golden on the first side, about 2–3 minutes.
Turn the chicken pieces and cook until browned all over and cooked through, about 2–3 more minutes. If using steam-in-bag vegetables, steam them according to package directions toward the end of this step.
Pour the prepared sauce into the skillet with the chicken and stir to coat. Simmer, stirring frequently, until the sauce thickens and becomes glossy, about 1–2 minutes.
Stir in about two-thirds of the chopped green onions, reserve the remaining green onions for garnish, and serve the teriyaki chicken hot over cooked brown rice with steamed vegetables if desired.