The Best Teriyaki Chicken Recipe for Busy Weeknights

Is there anything more satisfying than a dinner that’s both incredibly delicious and incredibly easy to get on the table? You know the feeling—it’s been a long day, the family is hungry, and you need a reliable, flavor-packed meal that feels like a hug in a bowl. That’s exactly why this Best Teriyaki Chicken Recipe has become a non-negotiable staple in my kitchen. It’s the perfect blend of sweet, savory, and saucy, clinging to juicy, tender chicken every single time. No need for takeout when you can make something this good at home.

Why You’ll Love This

You’ll love this recipe because it’s the ultimate trifecta: fast, flavorful, and foolproof. We’re talking about a simple, from-scratch sauce that comes together in minutes and transforms basic chicken into a superstar main dish. It’s a fantastic gluten free chicken option if you need it, and it’s versatile enough for a quick lunch recipe the next day. Honestly, the smell alone as it simmers on the stove is enough to make your entire house feel cozy and inviting. It’s a meal that feels so, so special without any of the fuss.

Ingredients You’ll Need

• 1 ½ pounds boneless, skinless chicken thighs or breasts: Thighs stay extra juicy, but breasts work great too!
• 2 tablespoons avocado oil or neutral oil: For getting that perfect sear without smoking.
• Salt and black pepper: To season the chicken simply and perfectly.
• ½ cup low-sodium tamari or coconut aminos: This gives us that deep, savory umami base and keeps things gluten free.
• ⅓ cup water or chicken broth: Thins our sauce just enough to create a beautiful glaze.
• ¼ cup honey or pure maple syrup: For that classic, sticky-sweet teriyaki goodness.
• 2 tablespoons rice vinegar: Adds a crucial bright note to balance the sweetness.
• 2 cloves garlic, minced: Because what’s a savory sauce without garlic?
• 1 tablespoon fresh ginger, grated: The secret ingredient that makes the flavor pop.
• 1 tablespoon cornstarch: Our magic trick for thickening the sauce into a glossy glaze.
• 2 tablespoons cold water: For mixing with the cornstarch to prevent lumps.
• Sesame seeds and sliced green onions: For the perfect, pretty finish.

Let’s Get Cooking Step by Step

1. First, pat your chicken completely dry with paper towels. This is the secret to getting a gorgeous golden sear instead of steam. Season both sides generously with salt and pepper.
2. Heat the oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Don’t crowd the pan! Cook for 5-7 minutes per side, until you’ve got a beautiful, deep golden-brown crust and the chicken is cooked through. Transfer the chicken to a clean plate and set it aside. It will finish cooking perfectly later.
3. While the chicken rests, let’s make the sauce. In a medium bowl, whisk together the tamari, ⅓ cup water (or broth), honey, rice vinegar, minced garlic, and grated ginger. In a separate small bowl, make a slurry by whisking the cornstarch with the 2 tablespoons of cold water until it’s completely smooth.
4. Reduce the heat under your skillet to medium-low. Pour the teriyaki sauce mixture into the pan, scraping up any of those delicious browned bits from the chicken. Let it come to a gentle simmer.
5. Whisk in the cornstarch slurry. Keep whisking constantly for about 1-2 minutes, until the sauce magically transforms from thin and watery to thick and glossy. You’ll know it’s ready when it coats the back of a spoon.
6. Return the cooked chicken and any accumulated juices back to the skillet. Spoon that glorious sauce all over each piece and let everything heat through for another 2-3 minutes, ensuring every nook and cranny is covered. And that’s it! You just made the best teriyaki chicken.
7. Garnish with a generous sprinkle of sesame seeds and sliced green onions right before serving.

Delicious Serving Ideas & Pairings

The classic move is to serve this saucy chicken over a big fluffy bed of steamed white or brown rice—it’s the perfect vehicle for soaking up every last drop of that teriyaki glaze. But don’t stop there! For a lighter option, it’s fantastic on a bed of cauliflower rice or zucchini noodles. You can also pile it into lettuce cups for a low-carb lunch. For veggie sides, simple steamed broccoli, roasted asparagus, or a quick cucumber salad cut through the richness perfectly. A complete, satisfying chicken dinner in under 30 minutes.

Variations & Substitutions

• Protein Swap: This sauce is amazing on salmon fillets, shrimp, or even firm tofu cubes. Just adjust the cooking time for your protein of choice.
• Sweetener: Don’t have honey? An equal amount of maple syrup or even brown sugar works beautifully.
• Spice It Up: Add a big pinch of red pepper flakes to the sauce or a tablespoon of sriracha for a sweet and spicy kick.
• Pineapple Twist: Stir in ½ cup of crushed pineapple (juice and all) when you add the sauce to the pan for a tropical teriyaki vibe.
• Extra Veggies: Feel free to sauté some sliced bell peppers, onions, or broccoli florets in the pan after removing the chicken. Remove them before making the sauce, then add them back in with the chicken to warm through.

Storage & Reheating

Let any leftovers cool completely before storing them. They’ll keep in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. The best way to reheat is gently on the stove over low heat, adding a tiny splash of water to help loosen the sauce back up. You can also use the microwave, but heat in short bursts to avoid overcooking the chicken.

Pro Tips For Perfect Chicken Teriyaki

• Don’t Skip the Slurry: Mixing the cornstarch with cold water first is non-negotiable. It prevents those pesky, unappetizing lumps in your beautiful glossy sauce.
• Pat That Chicken Dry: Seriously. This is the single most important step for getting color and texture on your chicken, not pale steamed meat.
• Taste as You Go: Before you add the slurry, taste your sauce. Want it a little sweeter? Add a touch more honey. More tang? A splash more vinegar. Make it yours!
• Use Fresh Ginger: The jarred stuff works in a pinch, but the bright, zingy flavor of freshly grated ginger makes a world of difference. I keep a knob in my freezer and just grate it frozen—no peeling needed!
• Thighs for the Win: For the absolute most juicy chicken, I highly recommend using thighs. They are much more forgiving and stay tender even if you accidentally overcook them a little.
• Garnish Right Before Serving: This keeps your green onions bright and crisp and your sesame seeds from getting soggy.

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Absolutely! Chicken breasts work just fine. Just be extra careful not to overcook them, as they can dry out faster than thighs. I recommend pounding them to an even thickness so they cook uniformly.
• How can I make sure my chicken is cooked through safely? The best way is to use an instant-read thermometer. Your chicken is done when it reaches an internal temperature of 165°F. If you don’t have one, pierce the thickest part with a knife; the juices should run clear, not pink.
• Is this teriyaki chicken recipe really gluten-free? Yes, as long as you use certified gluten-free tamari or coconut aminos instead of regular soy sauce. Always double-check your labels to be safe!
• My sauce got too thick. What can I do? No worries! Just whisk in a tablespoon of warm water at a time until it reaches your desired consistency. It happens to the best of us.