Teriyaki Chicken

Who doesn’t love the sweet, soy based flavor of Teriyaki chicken? Regardless of whether you enjoy it as take out or have a favorite restaurant you love to frequent, we can all agree that there’s just something great about this sticky sweet meat treat. This recipe is going to show you how easily you can make this in your own home – with or without a wok. The basis of the recipe is using a teriyaki sauce that you like. You can go to any Asian market store, or your local grocery and find one that fits your taste. But, there’s a little more to it than just the sauce. Take a look, give it a try, and let me know how it turns out.

Teriyaki Chicken

Serving Size:


  • 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1/2 tsp Chinese Five Spice (found in most grocery stores)
  • 1/2 Cup Teriyaki Sauce (I use Panda Express brand, but use your favorite.)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 Cup cornstarch
  • 1 – 2 Tbsp Sesame oil


  1. Add chicken pieces to a mixing bowl and toss with Five spice, salt, and pepper until evenly coated
  2. Dust pieces with cornstarch – carefully tossing as you sprinkle it in so that all pieces are coated and set aside
  3. Heat oil in skillet over med-high heat until it shimmers in the pan
  4. Add in chicken pieces. (You should hear a strong sizzle when chicken is added.)
  5. Stir chicken pieces in skillet until all pieces are coated with oil.
  6. Simmer in skillet for 5 – 7 min, stirring frequently to ensure all sides are seared.
  7. Chicken is done when largest pieces show no signs of pink coloring in center. (You can check this easily by either using a knife or whatever you’re stirring with right in the skillet.)
  8. When chicken is cooked, turn off the heat, but leave the skillet on the burner.
  9. Pour in the sauce and stir to coat all pieces evenly, let simmer on burner for about 1 min. REMEMBER, the burner is turned off, so you’re just using the heat left as the burner cools.
  10. Remove from heat and set aside to rest for 1 – 3 min before serving

**If you choose to use a wok, the process is the same, but it’s going to cook very fast. As you add your chicken, move quickly to stir for 3 – 5 min. Check for doneness, then remove from heat to add sauce and sir. The wok will retain the heat, so don’t leave it over the burner.

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