For the Teriyaki Marinade/Sauce:
½ cup soy sauce (or tamari for GF)
¼ cup honey (or brown sugar)
2 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch + 2 tbsp water (for thickening)
For the Chicken:
1.5 lbs boneless chicken thighs (or breasts), cubed
1 tbsp oil (avocado or vegetable)
Sesame seeds & green onions, for garnish
(Optional: Pineapple chunks, bell peppers, or broccoli for stir-fry!)
Step-by-Step Instructions
1. Marinate the Chicken
Whisk soy sauce, honey, vinegar, garlic, and ginger. Reserve ½ cup for later.
Toss chicken in remaining marinade for 15 mins (or up to 24 hours for deeper flavor).
2. Cook the Chicken
Heat oil in a skillet over medium-high. Cook chicken 5-6 mins per side until browned. Remove.
3. Make the Glaze
Pour reserved marinade into the skillet. Simmer 1 min.
Mix cornstarch + water, stir into sauce until thickened (1-2 mins).
4. Finish & Serve
Return chicken to skillet, toss in glaze.
Garnish with sesame seeds and green onions. Serve over rice or noodles!
Pro Tips for the Best Teriyaki
🔥 Extra caramelization? Broil the chicken 2-3 mins after glazing.
🍍 Hawaiian twist? Add grilled pineapple at the end.
🌶 Spicy kick? Add 1 tsp sriracha to the marinade.
🍱 Meal prep? Stores well in the fridge for 3 days.
Serving Suggestions
🍚 Classic Bowl – White rice + steamed veggies.
🥗 Low-Carb – Cauliflower rice + stir-fried zucchini.
🍜 Noodle Upgrade – Toss with udon or soba noodles.
Final Thoughts
This Homemade Chicken Teriyaki is foolproof and delicious—sweet, savory, and way better than delivery. Will you make it spicy or add pineapple? Let us know in the comments!
