Glazed Teriyaki Chicken Recipe

Sticky, glossy, and packed with balanced sweet and savory flavor, this glazed teriyaki chicken turns simple ingredients into a restaurant-style dinner you can easily master at home. It’s a perfect choice for busy weeknights or relaxed weekend meals.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 Serving

Ingredients Method Notes

Ingredients

For the Chicken

500 g boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
1 tablespoon oil (vegetable or neutral oil)
½ teaspoon salt
¼ teaspoon black pepper

For the Teriyaki Sauce

¼ cup soy sauce
3 tablespoons brown sugar or honey
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 teaspoon grated ginger
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

For Garnish

1 tablespoon sesame seeds
2 tablespoons chopped green onions

Method

Cut and season the chicken evenly so it cooks consistently and absorbs flavor properly from the start.
Sear the chicken in a hot pan until golden brown, ensuring you develop a rich base flavor that enhances the final dish.
Mix the teriyaki sauce ingredients thoroughly so the sugar dissolves and flavors are balanced before cooking.
Pour the sauce over cooked chicken and simmer gently to allow the flavors to combine and deepen.
Add the cornstarch slurry and stir continuously until the sauce thickens into a smooth glaze.
Garnish and rest the dish briefly to let the sauce fully coat the chicken before serving.

Notes

Always preheat your pan properly before adding chicken to ensure a good sear and prevent sticking.
Taste and adjust your sauce before cooking so you can control sweetness and salt levels more effectively.
Stir constantly after adding cornstarch to avoid lumps and achieve a silky glaze.
Let the dish rest briefly before serving so the sauce thickens slightly and clings better to the chicken.