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Honey Teriyaki Chicken

Honey teriyaki chicken with a glossy homemade sauce that thickens quickly with a cornstarch slurry. Bite-sized chicken thighs are seared until golden, then simmered until coated for a fast weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Dinner
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Honey Teriyaki Sauce
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey
  • 2 tbsp brown sugar
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 3 tbsp water
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • 1 cast iron skillet

Method
 

Make the honey teriyaki sauce
  1. In a small bowl, whisk together low-sodium soy sauce, honey, brown sugar, garlic cloves, fresh ginger, and rice vinegar until smooth.
  2. In a second small bowl, stir cornstarch and water into a slurry with no dry lumps.
Cook the chicken and glaze
  1. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Season boneless skinless chicken thighs with salt and black pepper, then add them to the hot skillet and cook for 6–8 minutes until golden brown and cooked through.
  3. Pour in the honey teriyaki sauce and bring it to a gentle simmer for 1–2 minutes so the flavors meld.
  4. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens and becomes glossy.
  5. Toss the chicken until fully coated in the honey teriyaki sauce, then turn off the heat and let it settle for 30 seconds.
  6. Garnish with sesame seeds and sliced green onions, then serve over rice or steamed vegetables.

Notes

For best gloss and cling, keep the sauce at a gentle simmer after adding the cornstarch slurry—boiling can thin it out. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet. Freezing is not recommended because the sauce can lose some thickness after thawing. Swap the honey for maple syrup if you need a different flavor profile while keeping the same cooking method.