Name: Teriyaki Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: ⅓ cup soy sauce, 80 ml (use low-sodium if preferred); ¼ cup mirin, 60 ml; 2 tbsp honey, or brown sugar; 1 tbsp rice vinegar; 1 tbsp fresh ginger, finely grated; 2 garlic cloves, finely grated; 1 tsp cornstarch (cornflour); 2 tbsp water; 1 ½ lb boneless, skinless chicken thighs, 680 g, cut into bite-size pieces; ¼ tsp fine salt; 1 tbsp neutral oil, such as vegetable or canola; 2 green onions (scallions), thinly sliced, to serve; 1 tsp sesame seeds, to serve

Teriyaki Chicken

Juicy chicken thighs glazed in a sticky, glossy homemade teriyaki sauce. It takes about 30 minutes and tastes better than the bottled kind.

By amine Published October 25, 2026

Teriyaki means "glossy grill", and that shine is exactly what you are after: chicken with a lacquered, sweet-savory glaze that clings to every piece. This version uses boneless chicken thighs, which stay tender in a hot pan, and a homemade sauce of soy sauce, mirin, honey, ginger and garlic. It takes about five minutes to stir together and keeps in the fridge for a week.

Why this recipe works

Thighs, not breasts. Thighs have more fat and flavor and forgive a minute or two of extra cooking, which matters when you are reducing a sugary glaze.
Brown first, glaze last. The chicken is browned on its own, then the sauce goes in at the end. Adding a sweet sauce too early burns it before the chicken is cooked.
A little cornstarch. A teaspoon of cornstarch helps the sauce thicken in a minute or two and gives it that glossy coating.

Teriyaki sauce ingredients

Traditional teriyaki is made with soy sauce, mirin and sake, sweetened with sugar. Mirin, a sweet Japanese rice wine, is sold in most supermarkets near the soy sauce. If you cannot find it, use 3 tablespoons of rice vinegar with 1 extra tablespoon of honey. Use low-sodium soy sauce if you are sensitive to salt; the sauce reduces and concentrates.

How to serve teriyaki chicken

Spoon it over steamed white or brown rice and add steamed broccoli, sugar snap peas or a quick cucumber salad. For a full takeout-style spread, add a side of egg fried rice.

FAQ

Can I use chicken breasts?

Yes. Cut them into 1-inch (2.5 cm) pieces and reduce the browning time to 5 to 6 minutes so they stay moist.

Can I make it in the oven?

Arrange whole thighs on a lined sheet pan, brush with some of the sauce and bake at 425°F (220°C, or 200°C fan, gas mark 7) for 18 to 22 minutes, brushing with more sauce halfway. Simmer the remaining sauce in a small pan until thick and spoon it over.