Easy Teriyaki Chicken Recipe

Easy Teriyaki Chicken Recipe that tastes better than takeout. This chicken teriyaki is a family favorite! Simple easy dinner idea. We served it over buttery white rice with broccoli. Yum! | natashaskitchen.com

Because we all still need to eat real meals leading up to Christmas and not everyone can survive on Christmas cookies; so this! Teriyaki chicken is a quick and easy dinner and tastes better than takeout. It’s seriously addictive with that honey orange glaze. Not too sweet and not too salty, but just right.

The chicken thighs are tender and delicious. If you’re like me and love super clean meat, chicken thighs can be a little annoying to trim but it’s so worth it. You can’t beat the juiciness and flavor of thigh meat.

I learned how to make this simple and delicious teriyaki chicken from Juliana on Instagram! Her delicious photo of glazed teriyaki chicken over white rice came up in my feed and I was like “gimme ‘dat chicken ?!” I love getting dinner-time inspiration on Instagram!

The ingredient list is so simple, but it works! We’ve made it 3 times in the past week and a half and even when I burned the sauce , my hubby and son still enjoyed it. Leave it to me to burn the sauce.

Easy Teriyaki Chicken Recipe that tastes better than takeout. This chicken teriyaki is a family favorite! Simple easy dinner idea. We served it over buttery white rice with broccoli. Yum! | natashaskitchen.com

Watch how to make Chicken Teriyaki!

Ingredients for Chicken Teriyaki Recipe:

1/4 cup soy sauce
1/3 cup freshly squeezed orange juice (from 1 1/2 medium or 1 large oranges)
3 Tbsp honey
1 tsp finely grated fresh ginger
1 tsp sesame oil
1 1/2 to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
1 Tbsp oil (I use light olive oil)
1 1/2 Tbsp unsalted butter
Green onion and sesame seeds for garnish, optional

Easy Teriyaki Chicken Recipe that tastes better than takeout. This chicken teriyaki is a family favorite! Simple easy dinner idea. We served it over buttery white rice with broccoli. Yum!

Cooks Tip: How to Peel and Grate fresh ginger:

1. Peel with a spoon. It’s the easiest way to get the skin off. Grate peeled ginger with a fine grater or zester.

Easy Teriyaki Chicken Recipe that tastes better than takeout. This chicken teriyaki is a family favorite! Simple easy dinner idea. We served it over buttery white rice with broccoli. Yum!

How to Make Teriyaki Chicken:

1. In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.

Teriyaki Chicken Recipe-5

2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.

Teriyaki Chicken Recipe-6

3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).

Teriyaki Chicken Recipe-7

4. Remove pan from heat and transfer chicken to a bowl. (Don’t leave the empty pan over the heat or you may scorch the bottom of the pan and ruin the sauce – been there, done that and if it happens to you, continue making the sauce using a clean pan). 

Easy Teriyaki Chicken Recipe that tastes better than takeout. This chicken teriyaki is a family favorite! Simple easy dinner idea. We served it over buttery white rice with broccoli. Yum!

5. Pour reserved marinade into the pan, add 1 1/2 Tbsp butter (it’s in bold for my own sake because I’ve forgotten it before and it just wasn’t the same) and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine.

Teriyaki Chicken Recipe-8Easy Teriyaki Chicken Recipe that tastes better than takeout. This chicken teriyaki is a family favorite! Simple easy dinner idea. We served it over buttery white rice with broccoli. Yum!

Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds for pizzazle. I served it with steamed broccoli to appease my conscience and make it a meal.

Easy Teriyaki Chicken Recipe

4.82 from 93 votes
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
This teriyaki chicken tastes better than takeout. It's seriously addictive with that honey orange glaze. Not too sweet and not too salty, but just right.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Servings: 4 as a main course

Ingredients

  • 1/4 cup soy sauce
  • 1/3 cup freshly squeezed orange juice from 1 1/2 medium or 1 large oranges
  • 3 Tbsp honey
  • 1 tsp finely grated fresh ginger
  • 1 tsp sesame oil
  • 1 1/2 to 2 lbs about 6-7 medium boneless skinless chicken thighs, trimmed of fat
  • 1 Tbsp oil I use light olive oil
  • 1 1/2 Tbsp unsalted butter
  • Green onion and sesame seeds for garnish optional

Instructions

  1. In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
  2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
  3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
  4. Remove pan from heat and transfer chicken to a bowl.
  5. Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

Recipe Notes

How to Peel and Grate fresh ginger: Peel with a spoon. It's the easiest way to get the skin off. Grate peeled ginger with a fine grater or zester.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Now that’s what I call teriyaki chicken! I love that it glows – do you see it too?

Easy Teriyaki Chicken Recipe that tastes better than takeout. This chicken teriyaki is a family favorite! Simple easy dinner idea. We served it over buttery white rice with broccoli. Yum!

Easy Teriyaki Chicken Recipe that tastes better than takeout. This chicken teriyaki is a family favorite! Simple easy dinner idea. We served it over buttery white rice with broccoli. Yum!
This chicken teriyaki easy to make and the sauce is just right. A chicken teriyaki recipe that totally satisfies the craving for takeout, only way better! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Cyndi
    September 15, 2018

    Could you do this in a slow cooker? Reply

    • Natashas Kitchen
      September 16, 2018

      Hi Cyndi! Honestly I haven’t tried this in a slow cooker so I can’t say. If you experiment please let me know how you like the recipe! Reply

  • Annabel Morgan
    August 24, 2018

    Didn’t change a thing, this recipe is so good! Reply

    • Natashas Kitchen
      August 24, 2018

      That’s so great Annabel. Thank you for sharing your awesome review! Reply

  • Sofia
    August 21, 2018

    Just wanted to say what an AMAZING recipe this is! Thank you so much! My sister made this a while ago, now its my turn. One thing that I am curious about though is, if you don’t have ginger can you use garlic? (I am no professional cooker 🙂 Reply

    • Natasha
      August 21, 2018

      Hi Sofia, it is difficult to sub ginger since it has such a unique flavor and makes it taste more like an authentic stir fry. If fresh garlic is all you have on hand, it would still taste good, but we do prefer stir fry’s with ginger. Reply

  • Brooke
    August 12, 2018

    Half of these recipes don’t cook like they show it This sauce. completely burnt in my frying pan & turned brown just from cooking the chicken the first time Reply

    • Natasha
      August 12, 2018

      Hi Brooke, it could be that your cooktop runs hot. If you are having issues with over-cooking, I would suggest turning down the heat lower than what is called for in recipes so stay on the safe side and reduce the risk of burning/scorching foods. Reply

  • Teena99
    July 17, 2018

    First of all, Thank -You Natasha for sharing this recipe! I have made this on several different occasions. It is very easy to follow and we always enjoy it. I have read several comments throughout the years. The only changes made are one, I do use chicken breast, and did follow a readers suggestion. ( I put a little baking soda in the marinade, and it has consistently come out moist and tender.) The other thing I do, ( and am shocked I never saw this one in reviews or tweaks ) is that I always just barely boil cashews and add to it. Anyways, FANTASTIC… thank you again! Reply

    • Natashas Kitchen
      July 17, 2018

      Thank you for sharing those tips with us Teena! I’m happy you are enjoying our recipes! Reply

    • Heyzuu
      October 9, 2018

      Hi.. how much baking soda did you specifically use? Thank you. Reply

  • Anna
    June 10, 2018

    Hi Natasha! Thank you so much for the amazing recipe – my family loves it. We have recently started getting serious about meal-prepping in advance for the week; does this recipe freeze well? Have you tried to freeze it? Thanks! 🙂 Reply

    • Natasha
      June 11, 2018

      Hi Anna! Meal prepping is so smart. I haven’t tried freezing this so I can’t say for sure, but I imagine the cooked chicken could freeze well. I wish I had a more concrete answer for you. Reply

  • JessieB
    June 9, 2018

    So delicious! My picky husband LOVED it! This will be added to my list of go to recipes. I love how easy to follow it is… the print out version is super helpful and clear. Reply

    • Natashas Kitchen
      June 11, 2018

      I’m so happy you enjoyed it, Jessie! Thank you for the great review! Reply

  • christine
    June 6, 2018

    hi.can I use beef instead of chicken for this recipe?thanks Reply

    • Natashas Kitchen
      June 6, 2018

      Hi Christine, I haven’t tried it on beef but I imagine it would taste great with beef 🙂 If you try it out, let me know how you liked it! Reply

  • Ver Garcia
    May 9, 2018

    Can I use brown sugar instead of honey for the marinade? Thanks Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi Ver, yes that should work well with brown sugar. Reply

  • Vera
    April 28, 2018

    I used pineapple juice instead of orange juice and two boneless, skinless chicken breasts. After I thickened the marinade in a pan, I added a 10 oz bag of frozen veggies that contained broccoli, carrots, snap peas and water chestnuts. I cooked the veggies for a few minutes until thoroughly heated, stirring constantly to ensure they were evenly covered in the sauce, and then added the chicken. Served over white rice with a side of grilled pineapple rings. Reply

    • Natasha's Kitchen
      April 28, 2018

      I’m drooling just thinking about that! Thanks for sharing your delicious review with other readers Vera! Reply

  • annette detratto
    April 9, 2018

    I wish the calorie intake was listed Reply

    • Natasha's Kitchen
      April 9, 2018

      We are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, check out this nutrition analyzer: https://www.verywell.com/recipe-nutrition-analyzer-4129594. You can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
      Thank you so much for being patient Annette!! Reply

      • May Hamilton
        April 28, 2018

        I bought a “cup” measure which is useful for those of us in UK and Europe. Thanks for your brilliant and easy to follow recipes. Reply

        • Natasha's Kitchen
          April 28, 2018

          Great tip May! Thanks for following! 🙂 Reply

  • Nicole
    April 7, 2018

    My fiance LOVES this recipe! I am not much of a cook, but after making this, he always requests it!! Thank you 🙂 Reply

    • Natasha's Kitchen
      April 9, 2018

      Yay! I’m glad to hear the recipe is a hit. Thanks for sharing your excellent review Nicole! Reply

  • Eileen
    April 1, 2018

    This was amazing, and amazingly simple! My kids enjoyed it – and with picky eaters, it’s hard to find things they enjoy! I served it over a mix of rice and riced cauliflower – and it was just delicious! This is now my go-to for teriyaki chicken! Reply

    • Natasha's Kitchen
      April 2, 2018

      I’m glad to hear your entire family enjoys this recipe Eileen! Thanks for sharing your outstanding review! Reply

  • Julie Long
    March 20, 2018

    Hi,

    This is by far the best and easiest Teriyaki that I have tried and I now make it all of the time. A real winner!! Reply

    • Natasha's Kitchen
      March 20, 2018

      Hello Julie! I’m glad to hear you enjoy the recipe enough to put it in your regular rotation! Thanks for sharing! Reply

  • middle school student
    March 2, 2018

    need to know the recipe in the text!!!!!!!!!!!!!!!!!!! : ( Reply

    • Natasha's Kitchen
      March 2, 2018

      What recipe are you referring to? Reply

  • Ella
    February 14, 2018

    Can I use olive oil instead of sesame oil? Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Ella, sesame oil gives Asian dishes amazing, more authentic flavor. You could replace it as an oil but you would be lacking some flavor with an olive oil. Reply

  • Khadijah M.
    January 28, 2018

    this was excellent! I tried it and I replaced orange juice with lemon juice since we have no oranges. It was sweet and delicious <3 Reply

    • Natasha's Kitchen
      January 29, 2018

      I’m glad to hear the recipe was a success! Thanks for sharing your great review with other readers! Reply

  • Kris
    January 28, 2018

    👍👍👍 !!! Unbelievably good!!! I used thin chicken breasts instead of thighs and it was delicious!!! Keep your great recipes coming😁 Reply

    • Natasha's Kitchen
      January 28, 2018

      Awesome, I’m glad to hear how much you love the recipe. Thanks for sharing your great review Kris! Reply

      • Sullivan
        February 16, 2018

        I swapped in pineapple juice instead of orange juice, added 1 t minced garlic, and added chopped green bell pepper and pineapple while cooking the chicken. Came out fantastic! Reply

        • Natasha's Kitchen
          February 16, 2018

          I’m glad to hear how tasty the recipe was! Thanks for sharing your great review with other readers Sullivan! Reply

  • DEEPAK RAI
    January 21, 2018

    Tried just now with chicken wings in snacks. Came out to be out of the world with drinks. I let the balance sauce made thick and saute the sauted wings in the same sauce. Excellent……………. Reply

    • Natasha's Kitchen
      January 21, 2018

      I’m happy to hear how much you love the recipe! Thanks for sharing your great review! Reply

  • Amy M
    January 6, 2018

    This was the BEST teriyaki recipe I have ever tried. My picky daughter (and even pickier friend) wanted 3rds! I am definitely making this again….thanks! Reply

    • Natasha's Kitchen
      January 6, 2018

      You’re welcome Amy! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your fantastic review! Reply

  • Chalitha
    December 31, 2017

    Don’t we need to put some salt? The recipe doesn’t mention about salt. Reply

    • Natasha
      natashaskitchen
      December 31, 2017

      Hi Chalitha, there is no need for the salt since sauces give enough salt to thre recipe. Reply

  • Earline
    December 29, 2017

    Hi, I tried this recipe twice. Both times it took longer than the “38 Minutes”. Rinsing off the Chicken, pulling off the skin, and deboning took awhile. Then marinating for Twenty Minutes and following the Cooking Instructions. And I serve this with Brown Rice. I won’t say how long it took, but I could have watched the Movie: “WHITE CHRISTMAS” nearly 3 Times. Reply

    • Natasha
      natashaskitchen
      December 29, 2017

      Hi Earline, it can definitely make a difference what kind of chicken you are starting out with. I used one that was already skinned and deboned. Reply

  • Evelyn
    November 20, 2017

    Can I make this recipe without ginger? I have most of the ingredients at home except for ginger. I don’t really feel like going to the store for just one thing. Please let me know.

    Thank you Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Evenlyn, ginger gives it that distinct Asian flavor, but it can be subbed for dried ginger in a pinch. I have seen some ginger substitutes online but I honestly have not tried any of the suggested spice combinations. Reply

  • James
    November 8, 2017

    I was thinking, could you pound some chicken breasts flat, leave whole, coat in the marinade, then griddle on a hot iron pan? To give some griddle lines and slight burnt flavour? Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      I think that could work well. Let me know if you try it! Reply

  • Cathy
    October 16, 2017

    Tried this tonight and it was a big hit. The sauce is so much better than store bought. Loved it. Did it with breasts and it came out terrific. Reply

    • Natasha's Kitchen
      October 16, 2017

      Awesome, I’m so glad to hear that Cathy! Thanks for sharing your excellent review! Reply

  • KEH
    October 10, 2017

    Hi! Looking forward to making this tonight, so many great reviews! Can chicken breasts be substituted for chicken thighs? Thanks! Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi, I prefer chicken thighs for this recipe since they are more tender and chicken breast is easier to overcook, but you could also make it work with chicken breast. Reply

  • Lucia Nichols
    October 8, 2017

    I love this recipe. I cooked it for the first time last night for my boyfriend and I. The taste of the orange is incredible, it’s a flavour you want to keep enjoying even when you’re totally stuffed because it’s so moreish and special. I steamed some brocolli and served it alongside the rice and chicken. 10/10 recipe, thanks for sharing. Reply

    • Natasha's Kitchen
      October 8, 2017

      My pleasure Lucia! I’m happy to hear how much you two enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Jen
    September 26, 2017

    Made this, exactly to the recipe last week and it was so good, 10/10.
    Trying A different method as I’m feeling extra lazy today and I’ve just popped some chicken drumsticks, with the sauce minus butter, into the oven. Will add the butter for the second half of cooking.. Fingers crossed it works out! Reply

    • Natasha's Kitchen
      September 27, 2017

      I’m glad to hear how much you enjoy the recipe Jen! Thanks for sharing your fantastic review! Reply

  • Zar
    September 25, 2017

    Delicious Reply

    • Natasha's Kitchen
      September 25, 2017

      I’m glad you like it Zar! 🙂 Reply

  • Penny Wells
    September 22, 2017

    just curious if you have the raw chicken sitting in the marinade and then take the cooked chicken and put it back in the same marinade the raw chicken was in if this would be considered safe.
    I am by no means a professional cook so I really don’t know. I’ve just seen the cooking shows harp on keeping anything that touches raw chicken away from cooked chicken. Reply

    • Natasha
      natashaskitchen
      September 23, 2017

      Hi Penny, bringing the mixture to a boil ensures that the sauce is safe. This is also why I cook the sauce separately and then add the cooked chicken back to the pan. 🙂 Reply

  • Dee smith
    September 15, 2017

    Very tasty but I had to add a little more butter. It can use a little less soy sauce. I know if I didn’t adjust, my kids wouldn’t have eaten it. Reply

  • Gary
    September 15, 2017

    I am looking forward to preparing this this weekend (just as the recipe instructs) but I am on a diet and would like to know the nutrition breakdown for this recipe do you provide that? I don’t see a like for such information. Reply

    • Natasha's Kitchen
      September 15, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Gary! Reply

  • Karyn
    September 6, 2017

    Super easy and tasty. Made last week and my family keeps requesting that I make it again .. which I am doing tonite. I don’t have an orange.. just using orange juice. Reply

    • Natasha's Kitchen
      September 6, 2017

      I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review Karyn! Reply

  • Anastasia
    September 6, 2017

    The best chicken teriyaki recipe, better than any japanese restaurant ive been to! Really easy and simple, very delicious, the kids and family will love it! Reply

    • Natasha's Kitchen
      September 6, 2017

      I’m so glad to hear how much you and your family enjoy this recipe! Thanks for sharing your excellent review Anastasia! Reply

  • HED
    August 26, 2017

    Hi, This recipe sounds delicious and easy. I am going to make this for a get together of friends, can it be made ahead, then reheated,will it spoil the flavour at all?
    Thank you Reply

    • Natasha
      natashaskitchen
      August 26, 2017

      I personally think this is best fresh but it can be reheated if needed 🙂 Reply

  • caroline
    August 22, 2017

    Hello, making this tonight- looks awesome. In STEP 5 it says add reserved marinade to pan.

    Are you referring to the bowl that once had the chicken in it? Reply

    • Natasha
      natashaskitchen
      August 22, 2017

      Hi Caroline, yes that is correct. Use that same marinade which you reserved in step 3. Reply

  • John
    July 25, 2017

    If you were to marinate this a little longer, what time would you suggest? Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi John, because the sauce is so flavorful and the chicken is cut small, I don’t think I would recommend marinating longer, probably not more than 1 hour and you would need to refrigerate if marinating that long. I had one reader report marinating bone-in chicken drumsticks with this marinade for 8 hours but small pieces of chicken breast would probably taste salty for that long. Reply

      • Trisha
        August 21, 2017

        I made this and my husband approved! He is a picky eater for sure. He said it tasted like the chinese food we usually get 🙂 Reply

        • Natasha
          natashaskitchen
          August 21, 2017

          That is awesome!! So glad to hear you both enjoyed it 🙂 Reply

  • Eds
    July 20, 2017

    Hi! Would love to try this out today, was just thinking if i use apple cider vinegar instead of orange juice, will that be okay? Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      Hi Eds, I haven’t tried that substitution so I’m not sure how that would alter the flavor profile. I probably wouldn’t substitute that straight across since apple cider vinegar is much stronger in flavor and acidity than orange juice. Reply

      • Eds
        July 22, 2017

        Ohhh okay 🙂 well i still followed your recipe! Was able to follow most of it (except for the frying chicken part since i need to fry in batches), and yes needed to change pans! Went out great, shouldve marinated it longer though 🙂 Reply

  • SNataraj
    June 14, 2017

    Made this today. Among all teriyaki recipes, this one is very close to the teriyaki chicken I tried in restaurant. Natasha thank very much. Reply

    • Natasha's Kitchen
      June 14, 2017

      Awesome, I’m glad to hear you enjoy the recipe! Thanks for sharing your great review! Reply

  • Grez
    June 10, 2017

    Absolutely incredible. I added a wee bit of chilli oil (although it didn’t need it I just love chilli oil) one of the nicest recipes iv ever had. We had it with sticky rice done in the slow cooker. Sensational Reply

    • Natasha's Kitchen
      June 10, 2017

      Awesome! I’m so happy you love the recipe! Thanks for sharing your fantastic review! Reply

  • Katerina
    June 8, 2017

    I just made this last night and the whole family loved it! The only thing I changed was to add 1 tsp of chopped garlic to the marinade. It took a bit longer than the recipe suggests, but I also made a double batch. Next time, I am going to cut the chicken and put it in the marinade the night before. I am hoping that will make it faster the day of and increase the flavor. Thank you for this wonderful recipe! Reply

    • Natasha's Kitchen
      June 8, 2017

      You’re welcome Katerina! Thanks for sharing your tips with other readers! 🙂 Reply

  • Fred
    May 12, 2017

    Hi Natasha. You did a really great job presenting how to make this recipe. This is my next culinary project. Reply

    • Natasha's Kitchen
      May 12, 2017

      Thank you so much Fred! Please let me know what you think of the recipe when you decide to make it! Reply

  • Anon
    May 11, 2017

    I really hate that in the “cost to make” they put such a low number. This did not cost me 8$

    the chicken alone was 12$

    It cost me around 40$ to make this Reply

    • Natasha
      natashaskitchen
      May 11, 2017

      Hi Anon, I base prices on what a general grocery store would charge in the US. Prices can vary widely based on if you use organic or high end ingredients and even in some areas, foods are way overpriced (such as Maui, HI). The price is also what it would cost to make 1 recipe, so If it requires soy sauce, I don’t consider the entire cost of the bottle of soy sauce, but what it would cost for the portion in this recipe. I hope that makes sense so you can gauge easier in the future! 🙂 Reply

    • Victoria L Caddy
      May 16, 2017

      I use bottled Kikkoman Teriyaki Marinade & Sauce. Of course it’s doesn’t have the same fresh, wonderful flavor that you’d get if you make your own marinade but for me it’s a quick easy alternative. It still makes a great teriyaki chicken and rice dinner! (about $2.50 per bottle) Reply

    • a nice anon who found good deals on items
      June 20, 2017

      I spent around $16.00
      So it depends on the person

      Kikkoman soy sauce- less than 3.00
      3 small oranges- 33cents each
      Honey- less than 3.00
      fresh ginger- around 2.00
      sesame oil-less than 4.00
      Green onion- around 3.00

      I already had chicken,olive oil, butter and sesame seeds Reply

    • Noah
      August 15, 2017

      Hi! I’m only 12 but I made this for my mum, dad and sister and they loved it! Only thing I did differently was reserving a portion of marinade and reducing it for ages to make a very thick, sticky glaze. Thanks for the brilliant recipe! Reply

  • Nina
    May 10, 2017

    This looks so delicious, I would love to cook this later today! But is there any conversion to the metric System, at least for the liquids? I live in Europe and don’t have cups, unfortunately :/ Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      Hi Nina, for this particular recipe, 1/4 cup soy sauce = 2 oz or about 50 ml. 1/3 cup orange juice = about 80 ml. I hope that helps! Also 1 Tbsp = 15 ml and 1 tsp = 5 ml Reply

      • Nina
        May 11, 2017

        Thank you so much!! Reply

    • Iga
      May 29, 2017

      I’m surprised that someone said we don’t have cups in Europe, um. Anyhoo, sounds delicious and without any products that are hard to get/expensive. I’ll make it soon. Reply

  • Maria
    May 8, 2017

    It was delicious.. I will be making this again and again Reply

    • Natasha's Kitchen
      May 8, 2017

      I’m glad to hear that Maria! Thanks for sharing 😀 Reply

  • nancy
    May 3, 2017

    Made this tonight for hubby & me. It was SO GOOD!!!!

    We just about could eat the whole thing. LOL Reply

    • Natasha's Kitchen
      May 4, 2017

      YES! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing 😀 Reply

  • Lisa
    May 1, 2017

    Can ground ginger be substituted for fresh?. I always have most these ingredients on hand minus the ginger. Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Hi Lisa, I think it could work well with 1/4 tsp of dried ground ginger. Reply

  • Josh
    April 28, 2017

    Hi! Currently about to make this dish. Just was curious how to make my sauce thicker at the end. Last time I made this my glaze came out really runny. Hopefully you see this within the next hour lol. Thanks! Reply

    • Natasha
      natashaskitchen
      April 28, 2017

      Hi Josh, Im so sorry I couldn’t get to your question sooner – it’s been such a loooong day! Anyway, it’s most likely due to cooking on too low of heat. If you put it over higher heat, the sauce reduces down and thickens. I hope that helps for next time! 🙂 Reply

  • Susan
    April 7, 2017

    Hi
    We live in England and as an occasional treat we dine in Wagammas – when I made this my kids said it was just as good! It was delicious and so easy to make. I served on white rice with fresh pea shoots, shredded carrot and cooked bean shoots on the side. It was yummy. Next time I think I will double up on the marinade as would have like a bit more sauce to pour over the chicken when served. Thank you for this lovely recipe. Reply

    • Natasha's Kitchen
      April 7, 2017

      You’re welcome Susan! I’m happy to hear everyone enjoyed the recipe! Reply

  • Dimi
    March 31, 2017

    Wonderful! Not often Wify enjoy my cooking..:) This time she sure did. Thanks for the lovely recipe… Reply

    • Natasha's Kitchen
      March 31, 2017

      That’s great to hear! Thanks for sharing 🙂 Reply

  • Beth
    March 29, 2017

    Thank you for this simple teriyaki recipe. It was a hit with my family. I served it over sticky rice in a bowl along with steamed broccoli. This will definitely go into our regular dinner rotation! Reply

    • Natasha's Kitchen
      March 29, 2017

      You’re welcome Beth! I’m happy to hear your family enjoys the recipe as much as mine does! 😀 Reply

  • Ashlee
    March 27, 2017

    Absolutely delicious! I always double the sauce just because it’s so yummy! Reply

    • Natasha's Kitchen
      March 28, 2017

      I’m happy to hear that Ashlee! Thank you for sharing 🙂 Reply

  • elle
    March 26, 2017

    will try this recipe for dinner tonight! looks so awesome.. but i just want to know how do you make a buttery rice? thanks ! Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Hi Elle, I just make it the standard way using my rice maker; rice, water, salt and a little extra butter :). If you cook it on the stovetop, add more water than you would in a rice maker. Reply

  • Holly Wickham
    March 21, 2017

    My goodness this was utterly amazing! I see what you mean about the butter! i am totally making more sauce next time though as it was so delicious, i also thickened it with cornflour so i didn’t lose as much sauce when reducing to thicken. Reply

    • Natasha's Kitchen
      March 21, 2017

      I’m happy to hear you love the recipe Holly! Thanks for sharing 😀 Reply

  • March 20, 2017

    Pleased the pickiest of eaters! Thank you! Reply

    • Natasha's Kitchen
      March 20, 2017

      That’s AWESOME! Thank you for sharing 😀 Reply

  • Rachel P.
    March 15, 2017

    This is my second time making this chicken this week. So yummy and easy. Thank you so much for sharing so many wonderful recipes! Reply

    • Natasha's Kitchen
      March 15, 2017

      You’re welcome Rachel! Thanks for sharing your wonderful review. 😀 Reply

  • Heba
    March 13, 2017

    Hi, would it taste as good if I use brown sugar instead of the honey?
    Thanks 😊 Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      Hi Heba, I think that would work fine 🙂 Reply

  • Marella
    March 10, 2017

    Love it! I’m the type who don’t usually cook, but I want to adapt a new lifestyle and thought of starting making easy dishes. This is the first one I tried and it was simple but tastes good. Now I’m excited to try the other recipes you shared. Thanks! 😊 Reply

    • Natasha's Kitchen
      March 10, 2017

      You’re welcome Marella! I’m happy to hear you enjoyed the recipe. 🙂 Keep it up! Reply

  • Cindy
    March 6, 2017

    I made this for our dinner today. I did change a few things. When I got to the part where you ad the chicken into the pan with the remaining marinade I added some broccoli florets and a few pea pods. My hubby thought some fresh mushrooms and red or yellow peppers would have been good too. Oh, and I added some chopped onion as well and cooked just until the broccoli was al dente as we didn’t want it soft and mushy. It is a good recipe and will make it again. Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Cindy, I’m so glad you enjoyed the recipe and tweaked it to your liking 😋 Reply

  • Vani
    March 1, 2017

    I just tried it and it was absolutely delicious. I was sceptical at first when I saw the orange juice, but it turned out perfect. I can’t wait to cook this for my family and friends next time I do it, as I’m sure they will all love it. I’m placing this in my recipe book for sure! Reply

    • Natasha's Kitchen
      March 1, 2017

      Awesome! I love hearing reviews like this! I’m so glad you enjoy the recipe! Reply

  • Debbie S.
    February 20, 2017

    I have thin-sliced boneless, skinless chicken breast to use up. What adjustments, if any, do I need to make to this recipe? Reply

    • Natasha
      natashaskitchen
      February 20, 2017

      Hi Debbie, Chicken thighs will be more tender for this stir fry but you could make it work with chicken breast. I would keep the recipe the same and just substitute with the thin sliced chicken breast. Reply

  • Stephanie
    February 8, 2017

    I made this for my husband last week and it was DELICIOUS! We loved it! Easy peasy and tasty as could be. Reply

    • Natasha's Kitchen
      February 8, 2017

      That’s great! I love hearing reviews like yours! Thanks for sharing Stephanie 🙂 Reply

  • Jaslyn
    February 5, 2017

    IAmazing recipe since I have extra oranges left from Lunar New Year! But will it be alright if I don’t use oranges in the recipe? Will it affect the taste? If so, is there a substitute for it? Thank you so much! 😀 Reply

    • Natasha
      natashaskitchen
      February 6, 2017

      Hi Jaslyn, I haven’t tested it without orange juice only because it works so well with them! I think they do add great flavor and a freshness to the marinade that you’d miss if you omitted oranges. Reply

  • Ethan
    January 31, 2017

    Can you use actual teryaki sauce? Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      Yes, I imagine it would work to just use a store-bought sauce, but be careful of the amount that you use. Many of the store-bought sauces are very high in salt and sugar. Reply

  • Maria
    January 30, 2017

    Can I use chicken drumsticks for this recipe. Is there any adjustment needed for the marinade? Reply

    • Natasha
      natashaskitchen
      January 30, 2017

      Hi Maria, I haven’t tried that so I can’t really say for sure how that would work. You are giving me a really great idea though! 😉 If you test it out, let me know how it goes! 🙂 Reply

      • Maria
        January 31, 2017

        Hi Natasha,

        I actually tried it with a tray of drumsticks I got from Costco and it worked 😊. I cleaned and took out the skin, tripled the recipe, as it was about 6 lbs., added 3 cloves of grated garlic to the marinade (garlic lover in me 🤓), and left the batch to marinate for 8 hrs. It tasted so good! Scored high points from hubby and kids. Thanks for the recipe! 🤗 Reply

        • Natasha
          natashaskitchen
          January 31, 2017

          Oh that sounds amazing!! How long did you bake and at what temperature? Thank you so much for sharing that with me!! Reply

          • Maria
            January 31, 2017

            I actually cooked it on the stove top, too.. probably about 30 minutes. I scored the chicken thighs to make sure it cooks through. Thanks again for posting this recipe 😊

          • Natasha's Kitchen
            February 1, 2017

            You’re welcome Maria!

  • david
    January 28, 2017

    Hey what kind of honey do you recommend Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      Hi David, I don’t use any specific flavored ones, just a basic one from Costco. Jut about any honey would work 🙂 Reply

  • Natalia
    January 27, 2017

    Let me just say, I LOVE this recipe! It’s so simple and tasty and way better than Panda Express! Haha! Thanks for giving us a nice alternative for when our son asks for Panda! 😉 Reply

    • Natasha
      natashaskitchen
      January 27, 2017

      Ha! That’s funny! We have the same “struggle” at our house. Glad you liked it!! 🙂 Reply

  • April
    January 25, 2017

    Does this marinade work for beef too? Reply

    • Natasha
      natashaskitchen
      January 25, 2017

      Hi April, I haven’t tried it on beef but I imagine it would taste great with beef 🙂 If you try it out, let me know how you liked it! Reply

  • Melissa
    January 20, 2017

    I made this tonight. So yummy. Everyone loved it, even my three picky kids. Super easy and quick. I did double the sauce so that I would have more for the rice. I served it with broccoli and sushi rice (which I love and is easier for the littles to eat due to it being sticky). Great recipe that is definitely going to be a part of our rotation of favorites! Reply

    • Natasha's Kitchen
      January 20, 2017

      I love hearing this! Thank you for sharing your amazing review Melissa! 🙂 Reply

  • Amy
    January 12, 2017

    I would love to use this recipe, however I’ve read that it’s unsafe to repurpose your poultry marinade even after boiling for a few minutes. Is there any added information you could give me that would put my mind at ease regarding this issue? Thanks! Reply

    • Natasha
      natashaskitchen
      January 12, 2017

      Hi Amy, I have never read that; but on the contrary, it is safe when it is boiled just as raw chicken is safe when it is cooked. Can you provide a credible source for that – I’ve just never come across anything like that. I think if you were really concerned, you could probably use half of the liquid to marinate and half to add to the pan later. Consider that some of the sauce is obviously still on the chicken when it goes into the pan so if it were true that it’s not safe to consume, then it would mean that no marinated chicken is safe to consume which is not correct. I hope that makes sense! 🙂 Reply

  • Rachel
    January 11, 2017

    I want to make this recipe but am unsure whether to use light soy sauce or dark, which would be best? Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      Hi Rachel, do you mean low sodium vs regular soy sauce? If you are on a low sodium diet, I would recommend the low sodium (less salt version), but I used regular Kikkoman brand soy sauce (as photographed). Reply

      • Rachel
        January 11, 2017

        Yes, that’s perfect, thank you! Reply

      • Linsey Rose
        January 28, 2017

        Made this today – really tasty and easy to prepare. Will definitely be making it again. Reply

        • Natasha's Kitchen
          January 28, 2017

          Awesome! I love hearing reviews like this! Reply

      • Edward wong
        October 16, 2018

        Hi Natasha

        Light and dark soy sauces have different purposes and their differences go beyond the amount of sodium. In fact dark soy sauce has less sodium. By default soy sauce refers to… light soy sauce. In other words recipes calling for dark will explicitly lists Dark.

        On a side note, if you are seeking to reduce sodium, it’s recommended to water down down regular soy sauce or add some lemon to it instead of getting low sodium soy sauce. That’s because low sodium is made differently.

        I am ethnically Chinese who loves Japanese cuisine but the info above is based on Chinese soy sauces. The Japanese category of soy sauces is slightly different from the Chinese, which I purposely left out to not confuse further. If you can only have one type of soy sauce in your kitchen, get chinese/Japanese light soy sauce. The bottle will simply say “soy sauce”. Reply

        • Natashas Kitchen
          October 16, 2018

          Thank you so much for sharing this with all of us, Edward! I’m sure our readers will find this helpful! Reply

  • Jerisa
    January 8, 2017

    I love the recipe it’s super easy but why haven’t you used Mirin for the sauce? Reply

    • Natasha
      natashaskitchen
      January 8, 2017

      I’ve never used that ingredient in this recipe. Have you tried it in this recipe? If you test it out, let me know how you like it!  Reply

  • Bremcf
    January 5, 2017

    Easy and delicious and my kids actually liked it! Thanks! Reply

    • Natasha's Kitchen
      January 5, 2017

      I am so glad the kids enjoyed it too!! Reply

  • Rakia
    January 5, 2017

    Can I marinate the chicken in the fridge for over 20 minutes? I have a cooking class that’s only 45 minutes and that would take to long to prep so I was gonna leave it in there the class before Reply

    • Natasha
      natashaskitchen
      January 5, 2017

      Hi Rakia, that would work fine to marinate 45 minutes but I would refrigerate it since you don’t want to leave raw chicken out too long. Reply

  • Julie Wanja
    December 21, 2016

    Cooked this last night and my husband couldn’t get enough of it! I enjoyed every bit of it from preparation to eating it!! Be blessed! Reply

    • Natasha's Kitchen
      December 21, 2016

      Thank you very much Julie! I am so glad you both loved it! Reply

  • brenda
    December 19, 2016

    do i have to use sesame seed oil or can i use something else? Reply

    • Natasha
      natashaskitchen
      December 20, 2016

      Brenda, sesame oil gives the recipe more authentic flavor but it would still taste great without it. Reply

  • Tanvi Andrade
    December 13, 2016

    tried it last night… awesome!! any suggestions on how to make it a little spicier? Reply

    • Natasha
      natashaskitchen
      December 14, 2016

      I haven’t experimented with making this spicier but maybe try adding your favorite hot sauce. Reply

    • Natasha
      natashaskitchen
      December 14, 2016

      I haven’t experimented with making this spicier but maybe try adding your favorite hot sauce. Reply

  • Julie Hu
    December 9, 2016

    How much chicken is best? I saw the sauce ingredients, but not the amount of chicken thighs. I made this once and it was delicious but I don’t remember how much chicken I used. Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      Hi Julie, I have the amounts of chicken listed at the top of the recipe as well as in the print-friendly at the bottom: “1 1/2 to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat” 🙂 Reply

  • Joyce
    November 28, 2016

    I dknt have fresh ginger. Do you think i could use ground ginger. If so how much? Thanks! Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Hi Joyce, I think it could work well with 1/4 tsp of ground ginger. 🙂 Reply

  • Tam
    November 22, 2016

    Love this recipe! It is easy and delicious 🙂 Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      I’m so glad you enjoyed it! Reply

  • Jan
    November 16, 2016

    Do you happened to know the nutrition value….how may calories?
    This recipe is delicious!!! Reply

    • Natasha
      natashaskitchen
      November 17, 2016

      Hi Jan, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free). Reply

  • charleskogie
    November 7, 2016

    i really liked it! Sorry… What I meant to say was I LOVE IT! Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Thank you for such a nice review, I’m all smiles 😁. Reply

  • Gui
    November 6, 2016

    This is amazing. It is so tasty and easy to make. Thank you. Reply

    • Natasha
      natashaskitchen
      November 6, 2016

      I’m so happy to hear that! Thank you for sharing you awesome review! 🙂 Reply

  • Dena Farrar
    October 27, 2016

    Wonderful recipe, my grandchildren want it again next time they are over. My husband and I are having it today. Recipe is easy to make also. Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Thank you for Dena for such a nice review, I’m so happy to hear that 😄. Reply

  • October 17, 2016

    Gotta try this recipe soon. Can I swap the honey for agave? Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      I really like the flavor of honey but I think that might work. Add it to taste. Reply

  • Carol Kizner
    October 15, 2016

    This recipe has become my family’s favorite. Thanks to you and your lovely family. Also appreciate any Ukranian recipes you have – my mom was Ukranian and these dishes bring back happy memories. Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      That is awesome! I’m so happy it has become a favorite in your home 🙂 Reply

  • Tatiana Comitre
    September 27, 2016

    Natasha, thank you!! I made this recipe tonight, my husband and I simply loved it! Easy and delicious! Huge kiss from Brazil! Reply

    • Natasha
      natashaskitchen
      September 28, 2016

      I’m so happy you loved it, thank you for sharing your wonderful review 😀. Reply

  • Ann-Marie deBettencor
    September 4, 2016

    This recipe is fabulous! The night before last I cooked pre made store teriyaki chicken and we had a family rice paper roll session with cut salad veggies and glass noodles and a lovely home made peanut dipping sauce. There were loads of veg/noodles/dipping sauce left so I decided to do it again as the kids had a lot of fun making their own rolls, but I didn’t love the taste of the store bought chicken, too sweet, and found your recipe on line. Well you should have seen the wide eyes on first taste, wow! Didn’t make the extra sauce as it would have made the rolls too soggy but it’s waiting in the freezer. Can’t wait to make it again and try it with rice but this will be fab again in the rolls or sushi! Thank you!! Reply

    • Natasha
      natashaskitchen
      September 4, 2016

      You are very welcome, thank you for sharing that with us 😀 Reply

  • anya
    September 1, 2016

    I made it for my kids who love to go to local ” I love teriyaki ” restaurant. they ate it for lunch and when I got home later the leftovers were gone 🙂 so this recipe is defiantly a keeper. I really like easy recipe like this one that turns out as good as restaurant ones. thank you Natasha. I was not into cooking before, but now when I make something from your website, and my kids eat it and ask to make again, makes me want to cook more ))) and I enjoy cooking now more and more )) Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      That is the best when kids love what we Mom’s make. That’s so great! Reply

  • Kristina
    August 30, 2016

    I made this for my brothers and dad, all I can say is it’s so good like this is amazing!!!! Best recipe ever!! Everyone needs to try this 😍😍😍 Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Kristina, thank you for such a great review on the recipe, looks like you found a new favorite chicken recipe 😀. Reply

  • Sarah
    August 28, 2016

    I cooked this last night and it really turned out great, it was easy to prep and took very less time. Posted a picture on Instagram _qsarahb with the link to this recipe. Thank you for this recipe 🙂 Reply

    • Natasha
      natashaskitchen
      August 29, 2016

      I’m so happy you enjoyed it and thank you so much for sharing on IG! 🙂 Reply

  • mira naanes
    August 27, 2016

    This will help those who want to freeze and save. I have been buying frozen chicken teriyaki from Trader Joe’s because I just don’t have time or energy to cook. I am currently slowing it down because I need to cut back on outside job time (now 75 yo) TIP: T.J.s frzn has the sauce in a separate pouch to be added to the chicken when reheated it in the microwave for serving. So that is what I will do for portions I want to freeze – freeze the sauch in a separate storage bag from the precooked chicken. ENJOY !!!
    Mira Reply

    • Natasha
      natashaskitchen
      August 27, 2016

      That is a great tip! Thanks Mira! 🙂 Reply

  • Mengqi Shi
    August 25, 2016

    Dear Natasha, I made this recipe for my boyfriend tonight and finally he changed his impression about my poor cooking skill! Thank you for the easy tasty recipe! Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      AWWW! That is so awesome!! 🙂 🙂 🙂 Reply

  • Ani McCormick
    August 19, 2016

    Not as sweet as I would have liked it to be. Very easy to make but I will probably find another recipe for next time. Reply

    • Natasha
      natashaskitchen
      August 20, 2016

      Hi Ani, you can adjust the sugar to make it sweeter if you prefer. Reply

  • Natalie
    August 18, 2016

    This recipe was so quick and easy and extremely tasty! Will be making again. Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Natalie, thank you for such a nice review and you are welcome 😀. Reply

  • Gareth R
    August 11, 2016

    Great Recipe – just don’t overcrowd pan otherwise the chicken won’t brown properly, I find I have to cook in two batches. Reply

    • Natasha
      natashaskitchen
      August 11, 2016

      Hi Gareth, great tip! I use a really large non-stick pan but two batches would help with a smaller pan. Reply

  • Gretchen
    August 3, 2016

    I wanted to make this and freeze for a later meal (trying to prep dinners for baby coming soon). Any recommendations?? Reply

    • Natasha
      natashaskitchen
      August 3, 2016

      I don’t think this would be the best recipe for freezing since it requires shore marinating time. By the time it would freeze and defrost, you would have marinated it too long. I really haven’t tested it so if you’ll give it a try, let me know how it turns out. Reply

  • Joyce
    July 27, 2016

    Omg this recipe was amazing! Thanks so much! Reply

    • Natasha
      natashaskitchen
      July 27, 2016

      Joyce, I’m so glad you liked it 😀. Thank you for the nice review! Reply

  • Shantee Telford
    July 20, 2016

    Use this recipe and it turned out GREAT! Thank you! Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      That’s awesome!! Thanks for sharing our great review! : ) Reply

  • rueben pena
    July 19, 2016

    Making this right now for the fam, my initial thoughts are its going to be dope or delicious lol Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      I would love to hear how the recipe turned out 😄. Reply

  • Alma
    July 19, 2016

    But i have no orange here. Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Hi Alma, the next best thing would be to use store-bought orange juice (not from concentrate is best). Reply

  • Dina
    July 6, 2016

    I am making this right now and it smell so yummy😀 Do u think it will be ok to marinate the chicken over night? Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Dina, I never tried it this way, since it’s such a quick prep. I’m not sure if the marinate still be ok after marinating overnight. I wish I had more definitive answer for you but I haven’t tested it myself. Reply

  • sharon
    July 4, 2016

    Made this for dinner and it was delicious! Instead of the butter I used a bit of cornstarch to thicken the marinade and I also roasted the sesame seeds ahead of time but apart from those tiny changes I made it exactly to the recipe. Will definitely be making this again. Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      I’m so happy you liked it! 🙂 Reply

  • Brooke
    July 1, 2016

    This was amazing! I have found the best recipes of the entire internet on this site!!! Thank you! Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Awww that is quite a compliment. I’m all smiles :). Thanks Brooke! Reply

  • Nancy Jo
    June 30, 2016

    Guess what I am having for supper!!! Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      Yay!!! I hope you love it! 🙂 Reply

  • Happiness
    June 26, 2016

    So yummy! I made it tonight and everyone loved it. Thank you Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      June 26, 2016

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Richie Tyndall
    June 21, 2016

    Every time I make this I end up checking the ingredients as it seems just too simple. I’ve tweaked your fab recipe a bit for my own tastes. I don’t actually measure ingredient so I just go by feel, but I use less honey and add the orange zest and some chopped chilli to the marinade.
    I add some mangetout peas to the pan before I return the chicken.
    I serve with white rice cooked with a few cardamom pods, whole cloves and a small piece of cinnamon stick.
    Deelish! Reply

    • Natasha
      natashaskitchen
      June 21, 2016

      Wow that all sounds fantastic! Reply

  • Jas
    June 14, 2016

    Just made this for my fam it was dank~ Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      My slang is pretty shabby so I had to look up the word dank. I kid you not! Here’s what I found in the urban dictionary and it made me laugh: “Also an expression frequently used by stoners and hippies for something of high quality.” Not that you are a hippie or a stoner. Oh boy. lol. Thanks for the great review. I mean the dank review. ha ha ha, sorry. Reply

  • sharon
    June 10, 2016

    I have to try this! I love honey/soy flavors and I have most of the ingredients in the house already. this looks so simple Reply

    • Natasha
      natashaskitchen
      June 10, 2016

      I love when that happens! I hope you love it! 🙂 Reply

      • sharon
        June 10, 2016

        Looks like I just need an orange and I’m good to go! I love simple recipes that don’t use heaps of ingredients and I don’t have to spend hours making. This looks great! Thanks for posting it Reply

  • Jon
    June 5, 2016

    This is my absolute favourite meal…. Simply delicious and so easy to prepare. Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      That’s wonderful! I’m so happy you discovered a favorite here 🙂 Reply

  • Laurie
    May 22, 2016

    Oh my …. so good! This is my go to for teriyaki chicken forever! It drives me crazy when people do the “awesome recipe but this what I changed” thing but I have to admit I had no oranges, or oj even, but I had a pineapple. I think it worked out fine but will definitely try the orange next time. Thank you! This is umami heaven! Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      Ha ha your comment about “awesome recipe but,…” lol. I’m so happy you loved it!! Thanks for sharing. Now I’m super curious about the pineapple juice!! 🙂 Reply

      • Laurie
        May 23, 2016

        👍 Reply

  • Lindsey Woronicz
    May 10, 2016

    Hi Natasha.

    Can I leave out the sesame oil if I don’t have it? Reply

    • Natasha
      natashaskitchen
      May 10, 2016

      Yes, it will still work without it. I hope you try it one day though – it really makes Asian-inspired dishes taste authentic. Reply

  • scarlett
    April 26, 2016

    HI, are you suppose to use the same marinade that the raw chicken was in to make the sauce? Is that ok? Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      Yes, it is ok to do so. It only marinates 20 minutes. Once it’s cooked and the chicken is fully cooked, it is safe if that is what you are asking? Reply

      • Patty G
        May 11, 2016

        You have to make sure that the marinade comes to a full boil for at least 15 seconds to kill any bacteria before using it separatelyor in making the sauce. Reply

        • Natasha
          natashaskitchen
          May 11, 2016

          Thanks for sharing that safety tip! Great to know it’s definitely more than adequate when sauteeing for 5 minutes. 🙂 Reply

  • April 26, 2016

    Hello Natasha ! Very easy recipe for teriyaki chicken. Thank you for this . It looks delish. I am planning to make it tonight. Have a question to ask what can we use instead of honey in this recipe ? TIA 🙂 Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      You could try brown sugar instead although I like the flavor that honey adds. Reply

  • ayeka
    April 18, 2016

    I made this today! I just use a little bit of vinegar, teriyaki soy sauce, sesame oil, ginger powder, brown sugar, black pepper… and guess what. My boyfriend and his sister loved it!!!!! Taste great with limited stuff! 😀 Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      Oh awesome!! I’m so happy you liked it 🙂 Reply

  • Lizzy
    April 18, 2016

    Will be trying this tonight! Can’t wait! Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      Enjoy! 🙂 Reply

  • Kaelyn
    April 7, 2016

    Trying this out tonight with steak! My silly self forgot to grab chicken at the store and steak is what we have at home. Hoping it turns out delicious… It sure smells it. 😃 Reply

    • Natasha
      natashaskitchen
      April 7, 2016

      Oh wow I haven’t actually tried this with steak. Let me know how you like it! I’m so curious! 🙂 Reply

  • April 5, 2016

    I tried this recipe tonight and it was indeed excellent. Would have taken a pic but they ate it too fast! Thanks for sharing it. Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      Thank you so much for that awesome review! 🙂 Reply

  • Angie Ang
    April 5, 2016

    Trying this out tonight!!! So excited Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      Let me know how it turns out 😀. Reply

  • Gina Fletcher
    March 28, 2016

    Hi. I’m thinking of preparing this recipe as one of my entrees for my 50th birthday party. How far in advance can this meal be prepared before it loses it’s freshness? Or, is there another chichen recipe that can withstand a buffet style table? Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      My go-to buffet style chicken is this one (it shows up to most of our special occasions and family dinners): https://natashaskitchen.com/2011/04/17/chicken-and-mushroom-casserole/ (make sure to watch the video linked in the post). This casserole can be kept covered in a warm oven until ready to serve and you can even wrap it in towels to keep it warm to free up your oven. I think this particular teriyaki recipe you are asking about would be good for a couple of hours on a buffet table. I hope that helps. Happy Birthday! 🙂 Reply

  • m lambert
    March 25, 2016

    Loved this! We made sandwiches with it inside French bread. Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      I’m so happy you enjoyed the recipe. Thank you for sharing that with us 😀 Reply

  • Sara Edman
    March 21, 2016

    Can you marinade it in the fridge throughout the day? Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      You can but it really isn’t necessary with this recipe to marinate longer than 20 minutes. Reply

  • March 20, 2016

    Very well explained step by step Easy Teriyaki Chicken Recipe I will try to cook this for my husband it”s always great to get something new from chicken. Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      Thank you Nadia! I hope you love the recipe! 🙂 Reply

  • Mimi
    March 12, 2016

    Can I sub orange juice if I don’t have oranges? Reply

    • Kathy D
      March 12, 2016

      I did when I made it but it was an orange juice that is 100% oranges – absolutely no additives (Nudie Pulp Free Orange Juice). I’m in Australia. Reply

    • Natasha
      natashaskitchen
      March 12, 2016

      I really haven’t tested anything else with this recipe. Did you have a specific substitute in mind? Reply

  • Emilie Garcia
    March 12, 2016

    Its a really simple, easy recipe to make. I’m only 15 and I made it very easily. Also, it tastes AMAZING! Reply

    • Natasha
      natashaskitchen
      March 12, 2016

      Thank you for the nice review, I’m so glad you liked it 😀. Reply

  • Kanwal
    March 6, 2016

    tried it today-easy to follow recipe with great tips! turned out great -thanks Natasha. I wish I could add the picture here Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      That’s just awesome! I’m so happy to hear that 🙂 Reply

  • Janice
    March 6, 2016

    Hi Natasha, thank you so much for this recipe, just made it with turkey fillets and it it’s absolutely delicious, I did use maple syrup instead of honey. It was last minute recipe for me too, great instructions, worked out as you stated and it will now be a staple. Well done! Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      Janice, that’s so great! It sounds like you have a new favorite! Reply

  • AnnSesa
    March 6, 2016

    So, I don’t have any ginger at home… is it alright not to use any or f.e. dried garlic? Unfortunately there are no open shops today where I live. Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      It won’t have quite he same authentic Asian flavor that giver provides but I think it will still work with some garlic instead. Reply

  • Jen
    February 26, 2016

    This is really good. I was looking for a recipe last-minute and didn’t have time to run to the store, consequently I had to sub dry ground ginger for the fresh and chicken breast for the thighs. It was still great and got compliments from my son and husband. I will be making it again for sure. Next time I will use the fresh ginger, I’m sure it will only be better. Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      Thank you for the nice review Jen, I’m so glad that you all enjoyed 😀. Reply

  • Hannah
    February 24, 2016

    I am a teenager who has never really cooked before, so making this and having it turn out so well is awesome! My mom and I thoroughly enjoyed this meal and will for sure have it again. Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      That’s just awesome!! I’m so happy you enjoyed the recipe 🙂 Reply

  • Natasha
    February 24, 2016

    Thank you for the recipe, my question is. is it safe to use the marinate where raw chicken was marinating for the glaze? my husband is concerned that it is not safe to use the same marinade for the glaze. thanks ahead for the response. Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Hi Natasha, that would be the case if it wasn’t cooked but you do cook the sauce over high heat so yes it is safe. 🙂 Reply

  • Sameya
    February 21, 2016

    It was long that I was looking forward to make Chicken Teriyaki. As I came across your blog I jus prepared it today itself. Slight variations was that I added veggies too and it was too good. Thank you so much for such a wonderful Jesture. Cheers!!! Reply

    • Natasha
      natashaskitchen
      February 21, 2016

      Sameya, I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Tani Hubbard
    February 14, 2016

    making this tonite for my husband !! Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Let me know how it turns out 😋. Reply

  • Julie
    February 8, 2016

    Making this again tonight…its so easy and the flavour is beautiful. Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Julie, that’s so great! It sounds like you have a new favorite! Reply

  • Natasha
    February 1, 2016

    I was just wondering, how many servings does this recipe make? Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      It serves 4 as a main coarse. I put the serving size at the top of the print friendly version on every recipe if you’re looking for it in the future. Reply

  • Sahane Sultan
    January 20, 2016

    I made this the same evening that I made the orange cramberry scones.
    This is so far the best homemade teriyaki sauce. My husband also loved it.
    I made coconut jasmine rice to go with it.
    Thank you Natasha
    Love
    Sahane Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      Thank you for such a nice review, what a compliment 😊. I’m so glad you guys liked it. Reply

  • Cooking Mama
    January 11, 2016

    My family enjoyed this! I used chicken breast instead of thigh meat and added some crushed red pepper because we like spicy food. The sauce didn’t thicken up enough for me, so I added just a bit of cornstarch mixed with a couple of teaspoons of orange juice, then added it in. This recipe will go in my file to add to the rotation. Delicious! Thanks so much for sharing! Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      It’s great to know it works with chicken breast. Thanks for sharing that with me! 🙂 Reply

  • Stacey
    January 3, 2016

    Do you think I could marinate this overnight? Alternatively, could I make the marinade ahead of time? I’m looking for super fast dinner ideas because I work late 3 days a week. By the way, I have two VERY picky eaters in my family and they will actually eat foods from your blog, so THANK YOU Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      I’m so happy to hear that! Thanks for sharing that with me 🙂 You can definitely prep the marinade a day ahead and chop up the chicken the day before but don’t combine them until 20 minutes before cooking. It doesn’t need any more than 20 minutes of marinating time. Reply

  • December 24, 2015

    Hi Natasha. Thank you so much for another wonderful creation! Would it be alright to use chicken breast? And if yes what advice can you give for making it softer.

    Happy Holidays! Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      There really isn’t an easy way to make the chicken breast more tender. Even if you used chicken tenders, it would be tougher than chicken thighs. Thighs are very forgiving and even if you overcook them a little, they taste great, while chicken breast turns rubbery and hard to chew. I wish it wasn’t the case because chicken breast is so much easier to work with but it is what it is :). Have a wonderful Christmas! Reply

      • Valentina
        January 9, 2016

        I made these with chicken breast and it tasted delicious, not rubbery at all! I added some extra water to have more sauce and thickened it up with some corn starch. Thank you for the great recipe! Reply

        • Natasha
          natashaskitchen
          January 9, 2016

          Thank you for the nice review Valentina and you are welcome 😀. Reply

      • Karen
        January 17, 2016

        A Chinese friend of mine said that the secret to make your chicken breast soft is to add a little bit of baking soda when marinating. Tired it. Works every time. Reply

        • Natasha
          natashaskitchen
          January 18, 2016

          That’s so interesting! I’ll have to try it. Thanks so much for sharing that little secret with me 🙂 Reply

      • Michael
        January 27, 2016

        What about brining the chicken breast. Would that make the meat softer! Reply

        • Natasha
          natashaskitchen
          January 28, 2016

          Hi Michael, I’ve never tried that so I can’t say for sure. Reply

  • Svetlana
    December 18, 2015

    This was REALLY good! Pleasantly surprised, thank you! But I couldn’t thicken up the sauce afterwards, mine stayed on the watery side rather than a glaze like yours. But still a super quick and delicious recipe :))) Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Svetlana, thank you for such a nice review, I’m glad you enjoyed it 😀. It’s not a super thick sauce but it helps to cook the it a little longer if you want it to be thicker. Reply

  • Liz Tucker
    December 16, 2015

    Very easy and very tasty. My fussy 8 year old loved it. Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      I’m so happy to hear that! Thank you so much Liz 🙂 Reply

  • Ziz'ka
    December 14, 2015

    looks great and simple.
    I made recently chicken drumsticks with similar recipe but instead of orange i have added 1/2 cup rice vinegar and hot sauce and it was great. so have to try this recipe while i still have ginger. Reply

    • Natasha
      natashaskitchen
      December 14, 2015

      Oh wow that does sound delicious! Did you marinate it longer? And do you recall the time and temp you baked them? Reply

      • Ziz'ka
        December 15, 2015

        Yes, I marinated them overnight and baked on low (275 oF) for 2.5 hours and on high for 10 minutes. It is perfect for Sunday’s lunch because I can leave it in the oven before church and when I come home from church I already have a lunch 🙂 … Reply

  • Nina
    December 14, 2015

    Hi Natasha, you read my dream to learn how to cook: teriyaki and sweet and sour chicken. Now I will be a cheffffff for 1000% and my big family will enjoy and tanksful for You!!!!!! Be happy awesome person. We all love you!!!! I wish to meet you on the heaven soon. ha-ha good night Reply

    • Natasha
      natashaskitchen
      December 14, 2015

      Hi Nina! 🙂 I hope you all love the recipe! Reply

  • susan
    December 13, 2015

    Can’t wait to try this sounds yummy. Reply

    • Natasha
      natashaskitchen
      December 13, 2015

      Thank you so much Susan! I hope you love it! 🙂 Reply

      • Edith Ritzer
        December 13, 2015

        Can one substitute bonesless chicken breast slices for the chicken legs? Reply

        • Natasha
          natashaskitchen
          December 13, 2015

          I think it would be dry and tough using chicken breast. It’s tempting because it’s so much easier to prepare if you don’t have to trim the thighs but you won’t have the same results using chicken breast. Reply

  • LaTrice
    December 12, 2015

    I LOVE Teriyaki Chicken!! Can’t wait to make this recipe!!!!! 🙂 Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      I hope you enjoy it!! 🙂 Reply

  • Julia
    December 12, 2015

    Hi! My question is completely unrelated to this recipe, but I’ve been meaning to ask for a while…. where do you buy the Ste Chapelle chardonnay that you use for cooking? Or where can I buy it?

    Thanks!!
    Happy Holidays Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      Hi Julia. It is an Idaho brand of wine so I’m not sure where you live or which stores would carry it in your area but it is sold in most grocery stores in Idaho, even costco. Their prices online are very close to what I pay at the grocery store: http://amzn.to/1QDNPUb&nbsp;Reply

  • December 12, 2015

    Looks delicious! Love homemade meals 🙂 Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      Same here; it’s so much better than takeout. Better flavor and healthier too! Thanks Valya 🙂 Reply

  • December 12, 2015

    oh em gee! I have the same exact recipe up on my blog!! I got it from Juliana over a year ago on Instagram as well, and I agree its amazing!!! 🙂

    http://doublesidedspoon.com/homemade-teriyaki-chicken-recipe/&nbsp;Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      That is pretty hilarious and awesome! That’s just proof that it’s good! I actually used 2 lbs of chicken the last time I made it and it still turned out great! It’s a brilliant recipe! 🙂 Reply

  • December 11, 2015

    This looks so delicious! Exactly the kind of meal I need right now in between all this crazy holiday baking and sweet eating! 🙂 Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      No kidding! We’ve been eating a crazy amount of sugar since before Thanksgiving! 🙂 Reply

  • Nina
    December 11, 2015

    Thank you Natasha !!!!!!! You are so awesome. I love your site and your family . God bless you always. Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      You’re so sweet. Thank you so much Nina 🙂 Reply

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