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teriyaki chicken recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe transforms classic teriyaki chicken into a rich, creamy glaze by adding toasted sesame paste, creating a satisfying and high-protein weeknight meal. The velvety texture and deep nutty aroma make it a family-friendly favorite that’s quick and easy to prepare.
Ingredients
- 600 g (1.3 lb) boneless, skinless chicken thighs, cut into 3 cm pieces
- 15 ml (1 tbsp) vegetable oil
- For the Marinade:
- 60 ml (1/4 cup) alcohol-free soy sauce
- 30 ml (2 tbsp) sweet rice seasoning
- 15 ml (1 tbsp) grated fresh ginger
- 1 clove garlic, minced
- 5 ml (1 tsp) toasted sesame oil
- For the Creamy Glaze:
- 60 ml (1/4 cup) alcohol-free soy sauce
- 45 ml (3 tbsp) sweet rice seasoning
- 30 ml (2 tbsp) honey
- 15 ml (1 tbsp) grated fresh ginger
- 2 cloves garlic, minced
- 45 g (3 tbsp) toasted sesame paste (tahini)
- For the Slurry:
- 30 ml (2 tbsp) water
- 15 ml (1 tbsp) cornstarch
- For Garnish:
- 15 ml (1 tbsp) toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Marinate Chicken: Pat the chicken pieces completely dry. In a medium bowl, combine the marinade ingredients (60 ml soy sauce, 30 ml sweet rice seasoning, 15 ml ginger, 1 minced garlic clove, 5 ml sesame oil). Pour over the chicken pieces, toss well, and let marinate for 15-30 minutes.
- Prepare Glaze and Slurry: While the chicken marinates, whisk together the creamy glaze ingredients (60 ml soy sauce, 45 ml sweet rice seasoning, 30 ml honey, 15 ml ginger, 2 minced garlic cloves, and 45 g toasted sesame paste) until smooth. In a separate tiny bowl, whisk together the cornstarch slurry (water and cornstarch); set aside.
- Sear Chicken: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Remove chicken from the marinade (discarding the marinade) and add to the hot skillet in a single layer. Sear for 3-4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.
- Thicken Glaze: Reduce the heat to medium. Pour the prepared creamy glaze mixture over the chicken in the skillet. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry. Stir continuously for 2-3 minutes until the glaze thickens significantly and coats the chicken pieces with a creamy sheen.
- Serve and Garnish: Remove the skillet from the heat and allow the glaze to set for 1 minute. Plate the teriyaki chicken pieces over rice or noodles. Drizzle any remaining creamy glaze over the top and garnish generously with toasted sesame seeds and sliced scallions.
Notes
To achieve the best results, use boneless, skinless chicken thighs for extra juiciness. If substituting with chicken breast, reduce the searing time to prevent dryness. To avoid lumps when thickening the glaze, ensure you create a cornstarch slurry by mixing cornstarch with water first, then whisking slowly into the simmering sauce.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 100 mg