Quick Honey Teriyaki Chicken

I didn’t grow up eating teriyaki chicken—my mom’s go-to weeknight dinner was more along the lines of baked chicken with ranch seasoning. But once I discovered how easy it is to make teriyaki sauce at home, I never looked back to the bottled stuff.

The secret is using fresh orange juice and a good squeeze of ginger. Most store-bought teriyaki sauces are loaded with corn syrup and have that artificial sweetness that coats your mouth. When you make it yourself with honey and fresh citrus, you get that sweet and savory balance without all the weird aftertaste. Plus, it takes about the same time as opening a bottle—maybe an extra five minutes if you’re slow at mincing garlic.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are the best choice for this honey teriyaki recipe because they stay juicy and tender even when cooked at higher heat. If you prefer white meat, you can swap in chicken breasts, but keep a close eye on them since they tend to dry out faster than thighs. Either way, try to choose pieces that are roughly the same thickness so they cook evenly. If your chicken thighs are particularly thick, you can pound them out a bit with a meat mallet or just slice them in half horizontally before cooking.

Options for Substitutions

This teriyaki chicken is pretty forgiving when it comes to swapping ingredients:

• Chicken thighs: You can use chicken breasts instead, but keep in mind they cook faster and can dry out more easily. Reduce the cooking time by a few minutes and check for doneness earlier.
• Fresh orange juice: Store-bought orange juice works fine here – just make sure it’s 100% juice without added sugar. You can also use pineapple juice for a tropical twist.
• Mirin: If you don’t have mirin, mix 2 tablespoons of white wine or sake with 1 teaspoon of sugar. In a pinch, you can also use an extra tablespoon of honey mixed with a splash of water.
• Fresh ginger: Ground ginger can work in a pinch – use about 1/2 teaspoon, but add it gradually since it’s more concentrated than fresh. The flavor won’t be quite as bright though.
• Toasted sesame oil: Regular sesame oil works, but if you don’t have any, you can skip it and sprinkle some toasted sesame seeds at the end for that nutty flavor.
• Honey: Maple syrup or brown sugar (about 2 tablespoons) can replace the honey, though you’ll lose some of that floral sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making teriyaki chicken is cranking up the heat too high, which causes the honey in the sauce to burn and turn bitter before the chicken cooks through – medium to medium-high heat is your sweet spot.

Don’t skip marinating the chicken for at least 10 minutes, as this short wait helps the flavors penetrate the meat and makes a noticeable difference in taste.

When you add the sauce back to the pan, resist the urge to constantly stir or flip the chicken – let it simmer undisturbed so the sauce can thicken and coat the meat properly instead of just pooling at the bottom.

Finally, if your sauce seems too thin after the final simmer, mix a teaspoon of cornstarch with a tablespoon of water and stir it in during the last minute of cooking for a glossy, restaurant-style glaze.

What to Serve With Honey Teriyaki Chicken?

This sweet and savory chicken is perfect over a big bowl of steamed white or brown rice, which soaks up all that delicious teriyaki sauce. I love pairing it with some quick stir-fried vegetables like broccoli, snap peas, or bell peppers to round out the meal. For something a bit different, try serving it over noodles like udon or rice noodles, or even alongside some roasted bok choy with garlic. A simple cucumber salad with rice vinegar also makes a nice, refreshing side that balances out the sweetness of the honey teriyaki glaze.

Storage Instructions

Store: Keep your leftover honey teriyaki chicken in an airtight container in the fridge for up to 4 days. The sauce actually gets even better as it sits, so this is a great one to make ahead for meal prep throughout the week.

Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then store it with the sauce in a freezer-safe container or bag. I like to freeze individual portions so I can grab just what I need for a quick dinner.

Reheat: Warm it up gently in a skillet over medium-low heat with a splash of water or chicken broth to keep it from drying out. You can also microwave it on medium power, stirring halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 95-110 g
• Fat: 30-38 g
• Carbohydrates: 60-70 g

Ingredients

For the chicken and marinade:

• 1/3 cup low-sodium soy sauce
• 1/3 cup fresh squeezed orange juice
• 4 tbsp honey
• 1 tbsp ginger (finely grated into a paste)
• 2 cloves garlic (minced)
• 2 tbsp mirin
• 1 1/2 tsp toasted sesame oil
• 1.5 lb chicken thighs (cut into 1-inch bite-sized pieces)
• 1 tbsp avocado oil
• 1 tsp cornstarch (optional for thicker sauce)

For the garnish:

• 1 tbsp orange zest
• 1 tsp toasted sesame seeds

Step 1: Prepare the Teriyaki Sauce Base

• 1/3 cup low-sodium soy sauce
• 1/3 cup fresh squeezed orange juice
• 4 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp ginger, finely grated into a paste
• 2 tbsp mirin
• 1 1/2 tsp toasted sesame oil
• 1 tsp cornstarch

In a medium bowl, whisk together the soy sauce, fresh orange juice, honey, mirin, and toasted sesame oil until the honey is fully dissolved and the mixture is well combined.

Add the minced garlic and ginger paste, stirring until evenly distributed throughout the sauce.

If you prefer a thicker sauce that clings better to the chicken, whisk in the cornstarch until no lumps remain.

Set the sauce aside.

Step 2: Prepare and Marinate the Chicken

• 1.5 lb chicken thighs
• teriyaki sauce from Step 1

Cut the chicken thighs into bite-sized 1-inch pieces, removing any excess skin or cartilage as you go.

Place the chicken pieces into the teriyaki sauce from Step 1 and gently toss to coat evenly.

Let the chicken marinate for 10-15 minutes at room temperature—this allows the flavors to begin penetrating the meat.

I find that even a quick 10-minute marinate makes a noticeable difference in flavor depth compared to cooking completely unmarinated chicken.

Step 3: Sear the Chicken and Build Color

• 1 tbsp avocado oil
• marinated chicken from Step 2

Heat the avocado oil in a large skillet or wok over medium-high heat until it shimmers and is just beginning to smoke.

Using a slotted spoon or tongs, transfer the marinated chicken pieces from the sauce to the hot pan, reserving all the sauce in the bowl for later.

Arrange the chicken in a single layer and let it sear undisturbed for 2-3 minutes until the edges turn golden brown, then flip and cook the other side for another 2-3 minutes.

The goal is to develop a flavorful golden crust that adds depth to the final dish.

Step 4: Simmer Chicken in Sauce Until Cooked Through

• teriyaki sauce from Step 1
• seared chicken from Step 3

Pour the reserved teriyaki sauce from Step 1 into the pan with the seared chicken, then reduce the heat to medium-low and cover the pan with a lid.

Let it simmer gently for 5 minutes, allowing the chicken to finish cooking through and the sauce to warm completely.

Remove the lid and continue simmering uncovered for another 5 minutes—this final phase lets the sauce reduce slightly and concentrate in flavor while the liquid around the chicken reduces to a glossy glaze.

I like to give the pan an occasional gentle shake to keep everything moving, but avoid stirring too vigorously so the chicken stays tender.

Step 5: Finish and Plate

• 1 tbsp orange zest
• 1 tsp toasted sesame seeds

Transfer the honey teriyaki chicken to a serving bowl or over cooked rice.

Sprinkle the orange zest over the top for a bright, fresh pop of citrus flavor and visual appeal, then finish with a light scatter of toasted sesame seeds.

Serve immediately while the chicken and sauce are still warm.

Quick Honey Teriyaki Chicken

Delicious Quick Honey Teriyaki Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

For the chicken and marinade

• 1/3 cup low-sodium soy sauce
• 1/3 cup fresh squeezed orange juice
• 4 tbsp honey
• 1 tbsp ginger (finely grated into a paste)
• 2 cloves garlic (minced)
• 2 tbsp mirin
• 1 1/2 tsp toasted sesame oil
• 1.5 lb chicken thighs (cut into 1-inch bite-sized pieces)
• 1 tbsp avocado oil
• 1 tsp cornstarch (optional for thicker sauce)

For the garnish

• 1 tbsp orange zest
• 1 tsp toasted sesame seeds

Method

 

1. In a medium bowl, whisk together the soy sauce, fresh orange juice, honey, mirin, and toasted sesame oil until the honey is fully dissolved and the mixture is well combined. Add the minced garlic and ginger paste, stirring until evenly distributed throughout the sauce. If you prefer a thicker sauce that clings better to the chicken, whisk in the cornstarch until no lumps remain. Set the sauce aside.
2. Cut the chicken thighs into bite-sized 1-inch pieces, removing any excess skin or cartilage as you go. Place the chicken pieces into the teriyaki sauce from Step 1 and gently toss to coat evenly. Let the chicken marinate for 10-15 minutes at room temperature—this allows the flavors to begin penetrating the meat. I find that even a quick 10-minute marinate makes a noticeable difference in flavor depth compared to cooking completely unmarinated chicken.
3. Heat the avocado oil in a large skillet or wok over medium-high heat until it shimmers and is just beginning to smoke. Using a slotted spoon or tongs, transfer the marinated chicken pieces from the sauce to the hot pan, reserving all the sauce in the bowl for later. Arrange the chicken in a single layer and let it sear undisturbed for 2-3 minutes until the edges turn golden brown, then flip and cook the other side for another 2-3 minutes. The goal is to develop a flavorful golden crust that adds depth to the final dish.
4. Pour the reserved teriyaki sauce from Step 1 into the pan with the seared chicken, then reduce the heat to medium-low and cover the pan with a lid. Let it simmer gently for 5 minutes, allowing the chicken to finish cooking through and the sauce to warm completely. Remove the lid and continue simmering uncovered for another 5 minutes—this final phase lets the sauce reduce slightly and concentrate in flavor while the liquid around the chicken reduces to a glossy glaze. I like to give the pan an occasional gentle shake to keep everything moving, but avoid stirring too vigorously so the chicken stays tender.
5. Transfer the honey teriyaki chicken to a serving bowl or over cooked rice. Sprinkle the orange zest over the top for a bright, fresh pop of citrus flavor and visual appeal, then finish with a light scatter of toasted sesame seeds. Serve immediately while the chicken and sauce are still warm.