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Honey Teriyaki Chicken Recipe

Honey Teriyaki Chicken Recipe

This honey teriyaki chicken recipe features juicy chicken coated in a glossy honey teriyaki sauce made with soy sauce, garlic, ginger, and honey. Serve it with rice and broccoli for an easy skillet dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1½ pounds boneless skinless chicken thighs or chicken breasts
  • 1 tablespoon neutral cooking oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Honey Teriyaki Sauce
  • ⅓ cup low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 garlic cloves finely minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
For Serving
  • Cooked jasmine white, or brown rice
  • Steamed broccoli
  • Sliced green onions
  • Toasted sesame seeds

Equipment

  • Large skillet
  • Mixing bowl
  • Small bowl
  • Whisk
  • Spatula or tongs
  • Measuring cups
  • Measuring spoons
  • Meat thermometer

Method
 

  1. Prepare the chicken: Cut the chicken into evenly sized bite-sized pieces and pat dry with paper towels.
  2. Season the chicken: Season the chicken lightly with salt and black pepper.
  3. Mix the sauce: Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl.
  4. Make the slurry: Stir cornstarch and cold water together in a small bowl until completely smooth.
  5. Brown the chicken: Heat oil in a large skillet over medium-high heat and cook the chicken for 6–8 minutes, turning occasionally, until browned and cooked through.
  6. Remove the chicken: Transfer the cooked chicken to a clean plate while preparing the sauce.
  7. Simmer the sauce: Reduce the heat to medium and pour the honey teriyaki sauce into the same skillet.
  8. Thicken the glaze: Stir the cornstarch slurry again, add it gradually to the simmering sauce, and cook for 1–2 minutes until glossy and slightly thickened.
  9. Glaze the chicken: Return the chicken to the skillet and toss for 1–2 minutes until every piece is coated with the sticky sauce.
  10. Serve: Spoon the chicken over warm rice and finish with broccoli, green onions, and toasted sesame seeds.

Notes

  • For juicy chicken: Boneless chicken thighs are especially forgiving, while chicken breasts work well when not overcooked.
  • For a glossy glaze: Add the cornstarch slurry gradually and stop cooking once the sauce coats the chicken.
  • For less sweetness: Reduce the honey slightly according to your taste.
  • For extra garlic flavor: Add one additional minced garlic clove.
  • Food safety: Cook chicken to an internal temperature of 165°F (74°C).
  • Serving idea: Jasmine rice and steamed broccoli pair especially well with the sweet-savory glaze.

Storage

Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.

Freezing

Freeze cooled chicken in a freezer-safe container for up to 2–3 months for best quality.

Reheating

Reheat gently and add a small splash of water if the sauce has become too thick.