Easy Chicken Teriyaki with Homemade Teriyaki Glaze
"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!"
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.
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