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Sticky glazed teriyaki chicken tossed in a rich homemade garlic ginger teriyaki sauce and served over steamed rice with sesame seeds and green onions.

Teriyaki Chicken

This homemade Teriyaki Chicken is sweet, savory, sticky, and packed with garlic ginger flavor in every bite. A fast and flavorful better-than-takeout dinner.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Asian-inspired

Ingredients
  

  • 2 large chicken breasts or 5 boneless chicken thighs sliced into bite-sized pieces
  • 1 tbsp oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/3 cup low sodium soy sauce
  • 3 tbsp brown sugar
  • 1 1/2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp hoisin sauce
  • 1 tbsp water
  • 1 tbsp cornstarch
  • Optional garnish: sesame seeds sliced green onions, cilantro

Equipment

  • Large skillet or wok
  • Cutting Board
  • Chef's knife
  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons

Method
 

Prep
  1. Slice chicken into bite-sized pieces
  2. Mince garlic
  3. Grate fresh ginger
  4. In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, hoisin sauce, water, and cornstarch until smooth
Instructions
  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add chicken and cook until browned and caramelized on the edges, about 6–8 minutes.
  3. Stir in garlic and ginger. Cook for 30 seconds until fragrant.
  4. Pour in the teriyaki sauce mixture and stir well to coat the chicken evenly.
  5. Simmer 3–5 minutes until the sauce thickens into a glossy sticky glaze.
  6. Toss continuously so every piece gets coated in sauce.
  7. Remove from heat and garnish with sesame seeds and green onions.

Notes

  • Chicken thighs give even more flavor and stay juicier
  • Add broccoli, snap peas, or bell peppers for vegetables
  • Use fresh ginger for the best flavor
  • Serve immediately while the glaze is sticky and glossy
  • Great for meal prep with rice bowls