Chicken Teriyaki
This Chicken Teriyaki is better than takeout and ready in 30 minutes. Bite-size chicken gets air fried or seared until golden, then tossed in a homemade teriyaki sauce made with soy sauce, brown sugar or honey, rice vinegar, sesame oil, garlic, and ginger.
A cornstarch slurry thickens it into a glossy, sticky glaze. Serve it over rice with broccoli and peppers and top with sesame seeds and green onions.
Why You’ll Love This Chicken Teriyaki
- Homemade sauce: simple pantry ingredients.
- 30 minutes: faster than delivery.
- Sticky and glossy: the perfect glaze.
- Air fryer or skillet: your choice.
Chicken Teriyaki Ingredients
Chicken
Thighs or breasts, cut bite-size and seasoned with salt, pepper, and paprika.
Teriyaki Sauce
Low-sodium soy sauce, water, brown sugar or honey, rice vinegar, sesame oil, garlic, and ginger.
Cornstarch Slurry
Cornstarch and water to thicken.
For Serving
Rice, broccoli, peppers, sesame seeds, and green onions.
Swap It: Use tamari or coconut aminos for a gluten-free teriyaki.
How to Make Chicken Teriyaki
Step 1: Make the Sauce
Whisk all the sauce ingredients except the cornstarch slurry.
Step 2: Cook the Chicken
Air fry at 450°F for 16 minutes, flipping halfway, or sear in a skillet 6 to 8 minutes. Remove.
Step 3: Thicken
Simmer the sauce and slowly stir in the slurry until thick and glossy.
Step 4: Combine
Toss the chicken in the sauce and simmer 1 minute. Serve over rice with veggies, sesame seeds, and green onions.
Carly’s Expert Tips
- Use low-sodium soy sauce. Keeps it from getting too salty.
- Add slurry slowly. Control the thickness.
- Don’t overcook. The chicken stays juicy.
- Fresh ginger. Brighter flavor.
Make It Your Own
- Salmon: Use salmon fillets.
- Pineapple: Add pineapple chunks.
- Spicy: Add sriracha or chili flakes.
- Tofu: Make it vegetarian.
Make-Ahead and Meal Prep: Make the sauce up to a week ahead. Portion chicken, rice, and veggies for easy lunches.
What to Serve With Chicken Teriyaki
Serve over white or brown rice with broccoli, peppers, edamame, or fried rice.
Storing and Reheating
Fridge: Store for up to 4 days.
Reheat: Warm in a skillet with a splash of water.
Freezer: Freeze for up to 3 months.
What People Ask About Chicken Teriyaki
Thighs or breasts?
Both work. Thighs stay juicier.
Can I use store-bought sauce?
Yes, but homemade is easy.
How do I thicken teriyaki sauce?
With a cornstarch slurry.
Can I make it gluten-free?
Yes. Use tamari.
Chicken Teriyaki
Ingredients
Method
- Whisk together all sauce ingredients except the cornstarch slurry.
- Air fry the chicken at 450°F for 16 minutes, flipping halfway through. Alternatively, sear the chicken in a skillet with sesame oil for 6–8 minutes until cooked. Remove from the pan.
- Simmer the sauce in the same pan. Slowly stir in the cornstarch slurry until thick and glossy. Stir every few minutes to prevent sticking.
- Toss the chicken back into the pan, coat with the sauce, and simmer for 1 more minute.
- Serve over rice, add vegetables, and top with sesame seeds and green onions.
Nutrition
Notes
- Use fresh ginger for a more vibrant flavor, but ground ginger works as a substitute.
- Adjust the sweetness of the sauce by choosing between brown sugar or honey based on your preference.
- Keep stirring the sauce while simmering to avoid sticking and ensure even thickening.
- Air frying the chicken gives it a crispy texture, but pan-searing is a great alternative for convenience.
- Feel free to mix and match vegetables based on what you have available.
