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This easy chicken teriyaki recipe features juicy chicken coated in a sweet and savory homemade teriyaki glaze. Perfect for a quick weeknight dinner that tastes better than takeout!
My husband and I have always LOVED getting the chicken teriyaki from the mall—it was our go-to comfort food. But I wanted to create a version we could enjoy at home anytime, without waiting in line or dealing with takeout. After a few tries, I finally nailed it! The chicken is perfectly caramelized, coated in a sticky, flavorful homemade teriyaki glaze, and honestly… it might even be better than our favorite takeout.
Why You’ll Love This Chicken Teriyaki Recipe Too
- Quick & Easy: With just a few simple steps, you can have a delicious dinner on the table in no time.
- Healthy Yet Satisfying: Packed with protein and flavor, it’s a guilt-free comfort food you’ll actually feel good about.
- Meal Prep Friendly: Make a big batch and enjoy it all week for lunches or dinners—it keeps beautifully in the fridge.
- Pairs Perfectly with Veggies: Serve with your favorite sides like stir-fried broccoli, spicy pickled cucumbers, or grilled vegetable skewers for a balanced, colorful meal.
What You’ll Need
For the Chicken Teriyaki
- Boneless, skinless chicken thighs – Cut into bite-sized pieces; they stay extra tender and juicy, perfect for chicken teriyaki.
- Coconut aminos or soy sauce – The savory base of the marinade that adds rich umami flavor.
- Honey – Naturally sweetens the chicken and helps it caramelize beautifully in the pan.
- Hoisin sauce – Adds depth and a slightly tangy, sweet layer that balances the dish.
- Rice vinegar – Brightens the marinade and keeps the flavors balanced.
- Sriracha (optional) – A touch of heat for anyone who likes spicy teriyaki chicken.
- Garlic paste – Adds bold garlic flavor that blends smoothly into the marinade.
- Ginger paste – Essential for the warm, classic teriyaki flavor.
- Black pepper – Enhances the overall seasoning.
- Cornstarch – Helps the marinade cling to the chicken and encourages that perfect golden sear.
- Avocado oil – A neutral, high-heat oil ideal for searing without burning.
For the Homemade Teriyaki Glaze
- Soy sauce – The foundation of a flavorful homemade teriyaki glaze; coconut aminos or tamari also work.
- Chicken stock – Adds body and depth, creating a more balanced and silky glaze.
- Honey – Sweetens and helps thicken the sauce naturally.
- Brown sugar – Adds a richer caramel note that makes the glaze extra sticky and delicious.
- Rice vinegar – Provides acidity to balance the sweetness.
- Garlic paste – Boosts savory depth.
- Ginger paste – Delivers that signature warm, aromatic flavor of classic teriyaki.
- Sriracha – Optional heat to elevate the glaze.
- Cornstarch slurry – Thickens the sauce into a glossy, sticky glaze perfect for coating the chicken teriyaki.
Kitchen Tools
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How to Make Chicken Teriyaki with Homemade Teriyaki Glaze
Prepare the Chicken & Marinade
Cut the chicken into 1-inch pieces. In a mixing bowl, whisk together the coconut aminos, honey, hoisin, rice vinegar, Sriracha, garlic paste, ginger paste, black pepper, and cornstarch. Add the chicken and toss until every piece is well coated. Marinate for at least 15 minutes, or refrigerate for up to 3 hours for even more flavor.
Sear the Chicken
Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer—avoid overcrowding so they can caramelize properly (cook in batches if needed). Sear for 3–4 minutes per side until browned, then remove the chicken from the skillet and set aside.
Make the Sauce
In a saucepan, whisk together the soy sauce, chicken stock, honey, brown sugar, rice vinegar, garlic paste, ginger paste, and Sriracha. Bring to a gentle simmer. Stir in the cornstarch slurry and continue cooking for 1–2 minutes, stirring frequently, until the sauce slightly thickens. Remove from heat and set aside.
Serve
Serve the chicken teriyaki over warm white rice (or noodles!) with a generous drizzle of homemade teriyaki glaze, then finish with sesame seeds and sliced green onions for the perfect final touch.
To round out the meal, pair it with your favorite veggies. I especially love it with:
- Stir-Fried Broccoli – a quick, savory side that balances the sweet and sticky sauce.
- Spicy Pickled Cucumbers – cool, tangy, and the perfect contrast to the caramelized chicken.
- Healthy Grilled Vegetable Skewers – a delicious way to add color, nutrients, and smoky flavor to the plate.
Recipe Tips & Variations / Substitutions
Serve Your Way: Pair with rice, noodles, or in lettuce wraps, and add your favorite veggie sides for a balanced meal.
Don’t Overcrowd the Skillet: Give each piece of chicken room to sear and caramelize properly. Overcrowding will cause the chicken to steam instead of brown. Cook in batches if needed.
Marinate for More Flavor: While the recipe works with a short 15-minute marinade, letting the chicken marinate for 1–3 hours will intensify the flavor.
Swap Chicken Thighs for Chicken Breasts: Boneless, skinless chicken breasts can be used instead, but adjust cooking time as they cook faster.
Adjust the Heat: Love spice? Add extra Sriracha or chili paste to the marinade for a spicier version.
Short on Ingredients? You can use store-bought teriyaki sauce instead of making the homemade teriyaki glaze — it’s a quick and convenient alternative.
Storage & Reheating
Storage:
Allow the chicken teriyaki to cool completely before storing. Transfer the chicken and any remaining teriyaki glaze into separate airtight containers. Refrigerate for up to 4 days. The sauce may thicken slightly as it chills, which is completely normal.
Freezing:
Both the chicken and the sauce freeze well. Store them in separate freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Microwave: Reheat the chicken in 30-second bursts, stirring in between. Warm the glaze separately and drizzle over top.
- Stovetop: Warm the chicken in a skillet over medium heat with a splash of water or broth. In a separate small pan, gently reheat the glaze until glossy, then pour over the chicken.
- Air fryer: Heat the chicken at 350°F for 3–5 minutes to re-crisp the edges. Warm the glaze separately and finish with a generous drizzle.
Whether you’re craving nostalgic takeout flavors or looking for a dependable weeknight dinner, this chicken teriyaki is one you’ll come back to again and again. It’s simple, flavorful, and incredibly versatile—perfect for busy nights, meal prep, or pairing with your favorite veggie sides. I hope this homemade version becomes a new staple in your kitchen just like it has in ours. Enjoy every sticky, saucy bite!
Easy Chicken Teriyaki with Homemade Teriyaki Glaze
Ingredients
Chicken Teriyaki
- 2½ lbs boneless, skinless chicken thighs cut into 1 inch pieces
- ¼ cup coconut aminos or soy sauce
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp Sriracha optional
- 1 tsp garlic paste
- 1 tsp ginger paste
- ½ tsp black pepper
- 1 tsp cornstarch
- 1 tbsp avocado oil
Homemade Teriyaki Glaze
- ½ cup soy sauce can substitute with coconut aminos or tamari
- ½ cup chicken stock
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp Sriracha
- 2 tbsp cornstarch mixed with ¼ cup water
To Serve
- white rice
- green onions
- sesame seeds
Instructions
Chicken Teriyaki
- Cut the chicken into 1-inch pieces. In a mixing bowl, whisk together the coconut aminos, honey, hoisin, rice vinegar, Sriracha, garlic paste, ginger paste, black pepper, and cornstarch. Add the chicken and toss until every piece is well coated. Marinate for at least 15 minutes, or refrigerate for up to 3 hours for even more flavor.
- Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer—avoid overcrowding so they can caramelize properly (cook in batches if needed). Sear for 3–4 minutes per side until browned, then remove the chicken from the skillet and set aside.
Homemade Teriyaki Glaze
- In a saucepan, whisk together the soy sauce, chicken stock, honey, brown sugar, rice vinegar, garlic paste, ginger paste, and Sriracha. Bring to a gentle simmer. Stir in the cornstarch slurry and continue cooking for 1–2 minutes, stirring frequently, until the sauce slightly thickens. Remove from heat and set aside.
To Serve
- Serve the chicken teriyaki over white rice and drizzle generously with the sticky teriyaki glaze. Top with sesame seeds and green onions. Enjoy!
Notes
- Don’t Overcrowd the Pan: For the best sear and deep caramelization, cook the chicken in a single layer with a little space between each piece. If the skillet is too full, the chicken will steam instead of brown, and you’ll miss out on that delicious golden crust. Cook in batches if needed.
- Storage: Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 3–4 days. Keep the sauce, rice and veggies separate, if possible, to maintain the best texture.
- Reheating: Reheat gently in a skillet over medium heat until warmed through, adding a splash of water to loosen the sauce if needed. You can also microwave in 30-second intervals, stirring between each, until hot.
