If you’ve ever wanted a comforting, glossy, and sweet-savory chicken that comes together on a weeknight, this Homemade Teriyaki Chicken is the one to bookmark. It balances brown sugar, soy sauce, honey, and a little cornstarch magic to create a sauce that clings to tender chicken breasts. The flavors are familiar and satisfying, and the recipe uses pantry-friendly ingredients so you can pull it together any time.

Why you’ll love this recipe

Simple pantry ingredients: low effort, big payoff.
Sticky, glossy sauce that coats every bite of chicken.
Flexible for weeknight dinners, meal prep, or serving over rice and steamed veggies.
Cooks quickly and yields a balanced sweet-salty profile with sesame crunch.

Ingredients

1/4 cup soy sauce
1/2 cup brown sugar
1 cup water
1/4 cup honey
2 1/2 tablespoons cornstarch
1/4 teaspoon ground ginger or use fresh
1/2 teaspoon garlic powder or use fresh
1 tablespoon sesame seeds
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts
1 teaspoon garlic powder
salt & pepper to taste
extra sesame seeds for garnish

Equipment

Large skillet or frying pan with lid
Measuring cups and spoons
Mixing bowl and whisk
Tongs or spatula
Plate for resting cooked chicken

Prep and notes

Pat the chicken breasts dry so they brown evenly and the sauce clings better. If your chicken pieces are very thick, slice them in half horizontally so they cook through faster and more evenly. Keep the cornstarch nearby—it’s what turns the sauce glossy and thick. The recipe uses garlic powder twice in the ingredients: once as an option in the sauce (1/2 teaspoon) and once to season the chicken (1 teaspoon). Use fresh ginger or garlic if you prefer a brighter flavor; adjust the small measurements to taste.

Step-by-step instructions

Season the chicken: Pat 2 pounds boneless, skinless chicken breasts dry with paper towels. Lightly season both sides with 1 teaspoon garlic powder and salt & pepper to taste. Set the chicken aside while you prepare the sauce.
Make the teriyaki mixture: In a medium bowl or measuring cup, whisk together 1/4 cup soy sauce, 1/2 cup brown sugar, 1 cup water, 1/4 cup honey, 1/4 teaspoon ground ginger (or minced fresh ginger), and 1/2 teaspoon garlic powder (or minced fresh garlic). Whisk until the brown sugar begins to dissolve.
Mix the cornstarch slurry: In a small bowl, stir 2 1/2 tablespoons cornstarch with a couple of tablespoons of the prepared teriyaki mixture (about 2–3 tablespoons) until smooth and lump-free. This slurry will thicken the sauce evenly.
Brown the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned chicken breasts. Cook without moving them for 4–5 minutes, until the undersides are nicely browned. Flip the chicken and brown the other side for another 3–4 minutes. You are not trying to fully cook the chicken through at this stage—just build color.
Add the sauce to the pan: Reduce the heat to medium. Pour the remaining teriyaki mixture (not the cornstarch slurry) into the skillet with the chicken. Stir gently so the sauce spreads around the chicken.
Simmer until nearly cooked: Cover the skillet with a lid and let the chicken simmer in the sauce for 6–8 minutes, depending on thickness. The steam will help cook the chicken through. Check the internal temperature with a meat thermometer; it should read about 160°F (71°C) before the final sauce reduction step, since the chicken will finish while the sauce thickens.
Thicken the sauce: Remove the lid and give the cornstarch slurry a quick stir (it may settle). Pour the slurry into the skillet and stir the sauce around the chicken. Continue cooking uncovered for 1–3 minutes, stirring occasionally, until the sauce becomes glossy and coats the back of a spoon. The chicken should reach an internal temperature of 165°F (74°C).
Finish with sesame seeds: Sprinkle 1 tablespoon sesame seeds into the sauce and stir to combine. Taste the sauce and adjust salt or pepper if needed. If the sauce becomes too thick, add a splash of water to loosen it; if it’s too thin, simmer a bit longer.
Rest and serve: Transfer the chicken to a cutting board and let it rest for 3–5 minutes. Slice the chicken if desired and spoon the glossy teriyaki sauce over the top. Garnish with extra sesame seeds before serving.

Serving suggestions

This Homemade Teriyaki Chicken is excellent over steamed white or brown rice, cauliflower rice, or quinoa. Add a side of quick-blanched broccoli, steamed bok choy, or a crunchy cucumber salad for contrast. Leftovers keep well in the fridge for up to 3 days and reheat gently over low heat—add a little water if the sauce tightens up.

Variations and swaps

Vegetable add-ins: Toss in sliced bell peppers, snap peas, or mushrooms toward the end of cooking so they stay crisp-tender.
Protein swap: Use boneless, skinless chicken thighs if you prefer darker meat; cook times will vary slightly.
Heat: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.
Fresh aromatics: Substitute fresh minced garlic for garlic powder and fresh grated ginger for ground ginger for brighter flavor—use roughly equal small amounts.

Notes on ingredients

The balance in this recipe comes from the salty soy sauce, the deep sweetness of brown sugar, and the floral note of honey. Cornstarch is used in a small amount to create that restaurant-style glossy finish; be sure to dissolve it first into a little of the sauce so it thickens smoothly without lumps. Sesame seeds are toasted briefly in the pan as the sauce finishes to release their nutty aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals. If the sauce has thickened too much, stir in a tablespoon or two of water while reheating.

Final thoughts

This Homemade Teriyaki Chicken is a reliable, weeknight-friendly recipe that yields tender chicken with a shiny, flavorful sauce. It’s easy to customize, makes enough for leftovers, and pairs beautifully with simple sides like rice and steamed greens. Keep the pantry staples stocked—you’ll find yourself making this again and again.

Homemade Teriyaki Chicken

A quick and flavorful teriyaki chicken made with a simple homemade sauce.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

1/4 cup soy sauce
1/2 cup brown sugar
1 cup water
1/4 cup honey
2 1/2 tablespoons cornstarch
1/4 teaspoon ground ginger or use fresh
1/2 teaspoon garlic powder or use fresh
1 tablespoon sesame seeds
1 tablespoon olive oil
2 pounds boneless skinless chicken breasts
1 teaspoon garlic powder
salt to taste
black pepper to taste
extra sesame seeds for garnish

Equipment

Large Skillet
Measuring cups and spoons
liquid measuring cup or small bowl
Whisk or fork
Spatula or tongs

Method

In a liquid measuring cup or small bowl, whisk together soy sauce, brown sugar, water, honey, cornstarch, ground ginger, 1/2 teaspoon garlic powder, and 1 tablespoon sesame seeds until smooth; set the teriyaki sauce aside.
Spray a large skillet with nonstick spray (or wipe with a little oil) and heat over medium; add 1 tablespoon olive oil to the pan.
Season the chicken breasts with 1 teaspoon garlic powder, salt, and pepper, then add the chicken to the hot skillet.
Cook the chicken, stirring or turning frequently, until cooked through and no longer pink in the center, about 7–10 minutes depending on thickness.
Pour the prepared teriyaki sauce over the cooked chicken and bring to a simmer; stir frequently as the sauce thickens, coating the chicken evenly.
When the sauce has thickened to your liking, remove from heat, sprinkle with extra sesame seeds, and serve with steamed broccoli and white rice if desired.