This Sweet Teriyaki Chicken delivers a glossy, sweet-savory glaze over tender chicken in just 30 minutes. The homemade sauce caramelizes beautifully for restaurant-quality results every time. It’s a versatile, crowd-pleasing meal perfect for busy weeknights.
Love Sweet Teriyaki Chicken? So do we! If you're into Chicken Breast Recipes or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Sweet Teriyaki Chicken
- Versatile serving: Perfect over rice, noodles, or in lettuce wraps.
- Homemade sauce: Glossy, sticky, and perfectly balanced.
- Quick & easy: Ready in about 30 minutes with minimal fuss.
- Great leftovers: Flavors deepen overnight for easy next-day meals.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp vegetable or canola oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 120 ml soy sauce (use reduced-sodium if preferred)
- 80 ml mirin
- 60 g brown sugar
- 1 tbsp rice vinegar
- 2 tsp cornstarch mixed with 2 tbsp cold water (slurry)
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds, for garnish
Tools: A large skillet or frying pan, a small whisk or fork, a microplane or fine grater for the ginger, and measuring spoons/cups.
Notes: Fresh ginger and garlic provide the best aromatic base. Don’t skip the cornstarch slurry—it gives the sauce a glossy, clingy thickness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breast. I highly recommend thighs for this recipe. They stay incredibly juicy and tender during the quick cooking process and can handle the high heat better than leaner breast meat, which can dry out if you’re not careful.
- What if I don’t have mirin? No worries! You can make a quick substitute by mixing 80 ml of dry white wine or even sherry with a teaspoon of sugar. The flavor won’t be identical, but it will still give you that subtle sweetness and acidity that mirin provides.
- Get your mise en place ready. This recipe moves quickly once you start cooking. Having your garlic minced, ginger grated, and sauce ingredients measured and ready to go will make the process smooth and stress-free.
- Don’t overcrowd the pan. When browning the chicken, give the pieces some space. If you pile them all in, they’ll steam instead of sear, and you’ll miss out on those delicious browned bits that add so much flavor to the final dish.
How to Make Sweet Teriyaki Chicken
Step 1: Start by prepping your chicken. Pat the chicken thighs completely dry with paper towels—this is crucial for getting a good sear. Then, cut them into uniform, bite-sized pieces, about 3-4 cm each. Season lightly with a pinch of black pepper (you won’t need extra salt as the soy sauce is plenty salty). In a small bowl, whisk together the soy sauce, mirin, brown sugar, and rice vinegar until the sugar has mostly dissolved. This is your teriyaki base.
Step 2: Heat the oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches. Let the chicken cook undisturbed for 2-3 minutes to develop a golden-brown crust on one side before flipping and cooking for another 2 minutes. The chicken doesn’t need to be cooked through at this stage—it will finish cooking in the sauce. Remove the chicken to a plate and set aside.
Step 3: Reduce the heat to medium. In the same pan, you should have some lovely browned bits and a little oil left. Add the minced garlic and grated ginger. They’ll sizzle on contact—cook them for just 30-60 seconds, stirring constantly, until they become incredibly fragrant. You’ll notice the aroma change from sharp to sweet and nutty. Be careful not to burn them!
Step 4: Pour your pre-mixed teriyaki sauce into the pan. It will bubble up immediately. Use a wooden spoon or spatula to scrape up all those browned bits from the bottom of the pan—that’s pure flavor! Let the sauce simmer for about 2 minutes, allowing it to reduce slightly and the flavors to meld together.
Step 5: Give your cornstarch slurry a quick stir (the cornstarch settles quickly) and then drizzle it into the simmering sauce while stirring constantly. You’ll see the sauce begin to thicken almost instantly. Keep stirring for another minute until it becomes glossy and coats the back of a spoon nicely.
Step 6: Return the cooked chicken and any accumulated juices back to the pan. Toss everything together to ensure every piece of chicken is generously coated in that gorgeous, sticky glaze. Let it simmer together for another 2-3 minutes, just until the chicken is heated through and cooked completely.
Step 7: Turn off the heat. Stir in most of your sliced spring onions, saving some for a fresh garnish on top. Give it one final toss, then transfer your Sweet Teriyaki Chicken to a serving platter. Sprinkle with the reserved spring onions and a generous pinch of sesame seeds for that final touch of color and nutty flavor. Serve immediately while it’s hot and glossy!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water to refresh the glaze.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that delicious teriyaki sauce.
- Simple cucumber salad — Thinly sliced cucumbers with a quick dressing of rice vinegar, a pinch of sugar, and sesame seeds provide a crisp, refreshing contrast to the rich chicken.
- Stir-fried vegetables — A quick mix of broccoli, bell peppers, and snap peas stir-fried with a little garlic adds color, texture, and makes the meal feel complete.
Drinks
- Iced green tea — Its mild, slightly bitter notes help cleanse the palate between bites of the sweet and savory chicken, making each mouthful taste fresh.
- A light lager or pilsner — The crisp, carbonated bitterness of a cold beer cuts through the richness of the glaze beautifully and is incredibly refreshing.
- Ginger ale or ginger beer — The spicy-sweet flavor of ginger echoes the notes in the dish itself, creating a wonderfully harmonious pairing.
Something Sweet
- Mochi ice cream — These little chewy, icy treats, especially green tea or red bean flavor, offer a delightful and authentic finish that isn’t too heavy.
- Orange slices — Simple, fresh, and surprisingly perfect. The bright, citrusy burst after a savory meal feels light and cleansing.
- Sesame cookies — Their nutty, buttery flavor is a lovely echo of the sesame seeds in the main dish, providing a sweet endnote.
Top Mistakes to Avoid
- Mistake: Adding the cornstarch directly to the hot sauce. This will create lumps instantly that are almost impossible to get rid of. Always mix cornstarch with a cold liquid first to create a smooth slurry before introducing it to heat.
- Mistake: Cranking the heat too high when reducing the sauce. High heat can cause the sugar in the sauce to burn, giving it a bitter, acrid taste. A steady, gentle simmer is all you need to achieve that perfect glossy thickness.
- Mistake: Skipping the step of scraping the browned bits from the pan. Those little browned bits (the fond) are packed with savory, umami flavor. Letting them dissolve into your sauce is a free flavor upgrade you don’t want to miss.
- Mistake: Overcooking the garlic and ginger. They burn in a flash and will turn bitter, which can ruin the entire sauce. A quick, fragrant sizzle is all they need before you add the liquid.
Expert Tips
- Tip: Double the sauce. If you’re serving this with rice or noodles, I often make 1.5 times the sauce recipe. Trust me, you’ll want extra for drizzling over everything on your plate. It’s that good.
- Tip: Let the chicken rest before cutting. If you have an extra minute, let the whole chicken thighs rest for 5 minutes after patting them dry and before you cut them. This helps them retain their juices better during the high-heat sear.
- Tip: Add a splash of pineapple juice. For a fruitier, more complex sweetness, replace a tablespoon of the mirin with an equal amount of pineapple juice. It adds a wonderful tropical note that pairs amazingly well with the soy and ginger.
- Tip: Use a non-stick pan for foolproof results. While a stainless steel skillet will give you better browning, a good non-stick pan makes the process virtually foolproof, especially when you’re working with a sticky, sugar-based sauce.
FAQs
Can I make this recipe ahead of time?
Absolutely! You can cook the chicken and make the sauce up to 2 days in advance. Store them separately in airtight containers in the fridge. When you’re ready to eat, gently reheat the sauce in a pan, add the chicken, and warm it through. The texture and flavor hold up remarkably well. I wouldn’t recommend freezing it, though, as the texture of the cooked chicken can become a bit mushy upon thawing.
Is there a way to make this gluten-free?
Yes, easily! Simply swap the regular soy sauce for a certified gluten-free tamari or coconut aminos. Make sure your mirin is also gluten-free (many brands are). All the other core ingredients are naturally gluten-free, so with that one simple swap, you’re good to go. The flavor will be virtually identical.
My sauce is too thick. How can I thin it out?
No problem at all! Just add a tablespoon of warm water at a time, stirring it in, until the sauce reaches your desired consistency. If it’s too thin, let it simmer for another minute or two—it will continue to thicken as it cooks and cools. Remember, the sauce will thicken a bit more once it’s off the heat, so err on the side of slightly too thin.
Can I use this sauce for other proteins?
You sure can! This teriyaki sauce is fantastic on salmon, beef strips, or even firm tofu. The cooking method will be slightly different—for salmon, you might bake or pan-sear it and then brush the sauce on at the end. For tofu, press it well and pan-fry until crispy before tossing it in the glaze.
Why is my chicken tough?
Tough chicken is almost always a sign of overcooking. Since we’re cutting the thighs into small pieces, they cook very quickly. Make sure you’re just searing them until browned on the outside but not cooked through before setting them aside. Their final cook in the sauce should only take 2-3 minutes to heat through and finish cooking. Using a digital thermometer can help—you’re aiming for an internal temperature of 74°C (165°F).
Sweet Teriyaki Chicken
Make perfect Sweet Teriyaki Chicken at home in just 30 minutes! This easy recipe features a glossy, homemade sauce. Get the simple steps and cook it tonight!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
3 tbsp vegetable or canola oil
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
120 ml soy sauce (use reduced-sodium if preferred)
-
80 ml mirin
-
60 g brown sugar
-
1 tbsp rice vinegar
-
2 tsp cornstarch (mixed with 2 tbsp cold water (slurry))
-
2 spring onions (thinly sliced)
-
1 tbsp sesame seeds (for garnish)
Instructions
-
Start by prepping your chicken. Pat the chicken thighs completely dry with paper towels—this is crucial for getting a good sear. Then, cut them into uniform, bite-sized pieces, about 3-4 cm each. Season lightly with a pinch of black pepper (you won't need extra salt as the soy sauce is plenty salty). In a small bowl, whisk together the soy sauce, mirin, brown sugar, and rice vinegar until the sugar has mostly dissolved. This is your teriyaki base.01
-
Heat the oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches. Let the chicken cook undisturbed for 2-3 minutes to develop a golden-brown crust on one side before flipping and cooking for another 2 minutes. The chicken doesn't need to be cooked through at this stage—it will finish cooking in the sauce. Remove the chicken to a plate and set aside.02
-
Reduce the heat to medium. In the same pan, you should have some lovely browned bits and a little oil left. Add the minced garlic and grated ginger. They’ll sizzle on contact—cook them for just 30-60 seconds, stirring constantly, until they become incredibly fragrant. You’ll notice the aroma change from sharp to sweet and nutty. Be careful not to burn them!03
-
Pour your pre-mixed teriyaki sauce into the pan. It will bubble up immediately. Use a wooden spoon or spatula to scrape up all those browned bits from the bottom of the pan—that’s pure flavor! Let the sauce simmer for about 2 minutes, allowing it to reduce slightly and the flavors to meld together.04
-
Give your cornstarch slurry a quick stir (the cornstarch settles quickly) and then drizzle it into the simmering sauce while stirring constantly. You’ll see the sauce begin to thicken almost instantly. Keep stirring for another minute until it becomes glossy and coats the back of a spoon nicely.05
-
Return the cooked chicken and any accumulated juices back to the pan. Toss everything together to ensure every piece of chicken is generously coated in that gorgeous, sticky glaze. Let it simmer together for another 2-3 minutes, just until the chicken is heated through and cooked completely.06
-
Turn off the heat. Stir in most of your sliced spring onions, saving some for a fresh garnish on top. Give it one final toss, then transfer your Sweet Teriyaki Chicken to a serving platter. Sprinkle with the reserved spring onions and a generous pinch of sesame seeds for that final touch of color and nutty flavor. Serve immediately while it's hot and glossy!07
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