Sticky-sweet glazed chicken thighs over rice
Family Teriyaki Chicken
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
8 thighs
Difficulty
Easy
Cost
Budget
$
Family Teriyaki Chicken
Sticky-sweet glazed chicken thighs over rice
★4.4(20)
Chicken thighs glazed with a homemade teriyaki sauce that is sweet, savory, and impossibly sticky. Served over steamed rice with steamed broccoli for a complete family meal.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This teriyaki chicken uses a simple four-ingredient homemade sauce that caramelizes into a glossy, sticky glaze on juicy chicken thighs. Kids love the sweet flavor and it is miles better than bottled teriyaki.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
Instructions
- 1
Season chicken thighs with salt and pepper. Cook in 1 tbsp oil in a large skillet over medium-high heat 5-6 minutes per side until cooked through. Remove to a plate.
- 2
Reduce heat to medium. Add soy sauce, honey, rice vinegar, and ginger to the skillet. Stir and bring to a simmer.
- 3
Stir in cornstarch slurry and cook 1-2 minutes until sauce thickens to a glossy glaze.
- 4
Return chicken to the skillet and turn to coat in the teriyaki sauce.
- 5
Serve over steamed rice, spooning extra sauce over the top. Garnish with sesame seeds and sliced green onions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Substitutions
Soy sauceTamari for gluten-free
Same flavor profile without the wheat
HoneyBrown sugar or maple syrup
Both caramelize similarly for a sticky glaze
Tips & Storage
Pro Tips
Reduce the sauce until it coats the back of a spoon—this ensures it clings to the chicken instead of pooling.
Marinate the chicken in half the sauce for 30 minutes before cooking for even deeper flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat gently in a covered skillet over medium-low heat with a splash of water.
Nutrition Facts
Per serving (110mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates10g
Fat32g
Fiber680mg
Sugar0g
Sodium18g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken breast?
- Yes, but cook for less time and slice thinner to prevent dryness.
- Is teriyaki sauce gluten-free?
- Use tamari instead of soy sauce and it becomes naturally gluten-free.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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