Craving the ultimate teriyaki chicken? Unlock the secret to tender, juicy chicken pieces that are infused with incredible flavor. This recipe features a rich, sticky teriyaki sauce with a signature blend of soy sauce, honey, brown sugar, and the bold aromatics of garlic and ginger. The sauce’s distinctive flavor clings perfectly to each bite, making the chicken irresistibly flavorful. With simple steps and easy-to-find ingredients, you’ll create a dish that’s beautifully garnished with sesame seeds and spring onions (or scallions). Say goodbye to takeout and treat yourself to the best homemade teriyaki chicken ever!

The Best Teriyaki Chicken Recipe

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Servings

servings

Prep time

minutes

Total time

minutes

Enjoy tender, juicy chicken coated in our signature teriyaki sauce, made with a perfect blend of soy sauce, honey, garlic, and ginger. A touch of dark soy sauce adds depth and richness, while the sauce thickens to a sticky, flavorful glaze. Finished with sesame seeds and fresh spring onions, this dish is packed with umami and perfect for any meal.

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Ingredients to season chicken:

16 oz Chicken Breasts (Cut into cubes)
1 tsp Salt
½ tsp Black Pepper
Ingredients to make the Signature Teriyaki Sauce:
3 tbsp Soy Sauce
2 tsp Dark Soy Sauce
2 tsp Honey
1 tbsp Rice Vinegar
1 tsp Sesame Oil
4 tbsp Water
3 tbsp Brown Sugar
1 tbsp Cornstarch
1 tsp Minced Garlic
½ tsp Grated Ginger
Ingredients required to complete the dish:
4 tbsp Vegetable Oil
½ tsp Salt
¼ tsp Ground White Pepper
¼ tsp Red Pepper Flakes (Optional)
White Sesame Seeds
Green Part of Spring Onion

Directions

Add the cubed chicken pieces to a large mixing bowl and season with salt and ground black pepper. Set aside for about 10 minutes.
In another mixing bowl, combine the ingredients for the teriyaki sauce. Mix well and set aside.
Heat about 5 tablespoons of vegetable oil in a saucepan over medium heat.
Add the seasoned chicken pieces to the heated oil and cook over medium heat.
Turn the chicken halfway through cooking to ensure even cooking.
Let the chicken cook through without increasing the heat.
Add the prepared sauce and mix well until the chicken is evenly coated.
Season with ½ teaspoon of salt, ¼ teaspoon of ground white pepper, and ¼ teaspoon of red pepper flakes.
Mix well, then let the sauce simmer over medium heat and reduce to a sticky consistency.
Finally, add the white sesame seeds and mix well.
Transfer to a serving dish and garnish with more sesame seeds and chopped green parts of spring onion or scallions.

Recipe Video

Notes

Marinate the chicken in a little soy sauce and cornstarch for 15 minutes to enhance tenderness.
Simmer the sauce longer or add an extra teaspoon of cornstarch mixed with water for a thicker glaze.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan over low heat with a splash of water or microwave in short bursts.