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Honey Teriyaki Chicken

Honey teriyaki chicken made with juicy skillet-seared thighs and a thick, glossy homemade glaze. Sticky sweet-and-savory sauce with garlic, ginger, honey, soy, and a cornstarch slurry coats every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 0.5 cup low-sodium soy sauce
  • 0.3333333333 cup honey
  • 0.25 cup brown sugar
  • 0.5 tbsp rice vinegar
  • 3 garlic cloves
  • 1 tsp fresh ginger
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 2 green onions
  • 1 cup steamed rice

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces and cook until golden brown, stirring occasionally so they color evenly.
Make and simmer the teriyaki glaze
  1. In a bowl, whisk the low-sodium soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil until smooth. Pour the sauce over the chicken, then bring it to a gentle simmer.
Thicken to a glossy glaze
  1. Mix the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the skillet and cook for 3–4 minutes until the sauce becomes thick and glossy.
Finish and serve
  1. Remove the skillet from the heat. Garnish with sesame seeds and green onions, then serve the chicken over steamed rice.

Notes

Pro tip: keep the simmer gentle after adding the cornstarch slurry—boil too hard and the glaze can turn grainy. Refrigerate leftovers in an airtight container for up to 3–4 days; freezer: yes, up to 2 months (reheat gently with a splash of water). For a lighter option, use skinless chicken breast and replace brown sugar with an equal amount of coconut sugar for a similar caramel note.