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Million Dollar Teriyaki Chicken - Sticky, Savory, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (or breasts; see notes for timing)
  • 2 tablespoons neutral oil (canola, avocado, or light olive oil)
  • 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper
  • 2 green onions, thinly sliced (whites and greens separated)
  • Sesame seeds for garnish (optional)
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey (or brown sugar)
  • 1/4 cup mirin (sweet rice wine; see swaps below)
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)

Method
 

  1. Prep the chicken: Pat chicken dry. Trim excess fat. Season lightly with salt and pepper on both sides.
  2. Whisk the sauce: In a bowl, combine soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Stir until the honey dissolves. Set aside.
  3. Sear the chicken: Heat oil in a large skillet over medium-high. When hot, add chicken in a single layer. Sear 4–5 minutes per side until browned. Work in batches if needed to avoid steaming.
  4. Add sauce and simmer: Reduce heat to medium. Pour the sauce around the chicken. Simmer 3–4 minutes, turning the chicken once, until it starts to thicken slightly.
  5. Glaze it: Stir the cornstarch slurry, then drizzle it into the pan while stirring the sauce. Simmer 1–2 more minutes until glossy and thick enough to coat a spoon.
  6. Finish and rest: Stir in the white parts of the green onions. Remove from heat and rest 3 minutes. This helps the juices settle and the glaze cling.
  7. Slice and serve: Slice chicken against the grain or serve whole. Spoon plenty of sauce over the top. Garnish with green onion tops and sesame seeds. Serve with rice and veggies.