This post may contain affiliate links. Please read our disclosure policy.

A long time fan of anything “Teriyaki” flavored, this fabulous recipe for Skillet Teriyaki Chicken was one of the first recipes posted on my blog some 15 years ago. Recently, when going through old files, I realized that it had been accidentally deleted. What a shame!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

It is wonderful, easy and so delicious. Ready in just 30 minutes, and loaded with sweet teriyaki flavor, it’s been a family favorite for years.

You’ll start with chicken thighs that have been cut into small slices. Stir a very simple sauce together in a glass measuring cup, featuring brown sugar, soy sauce, garlic powder, water and a bit of sesame oil.

The chicken and sauce simmer away together for about 20 minutes or until the chicken is cooked through.

Remove the chicken to a plate. Whisk together a bit of cold water and cornstarch, then add it to the simmering sauce.

While you stir, it will thicken up nicely for you. Add the chicken back in and give it a nice stir.

You can add a few green onions is you like, but that’s totally optional.

Serve it with rice…


It’s wonderful!

Hope you get a chance to try it.

Skillet Teriyaki Chicken

Serves: 6 servings Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )


  • 2 pounds chicken thighs, trimmed of fat and cut into small slices
  • 1 1/2 C water
  • 1 C brown sugar
  • 1/2 C soy sauce
  • 1 tsp garlic powder or granulated garlic
  • 1 tsp sesame oil
  • 3 Tb cornstarch
  • 4 Tb cold water


  1. Slice up your chicken thighs and place them in a large deep skillet.
  2. Into a large glass measuring cup, place the water, brown sugar, soy sauce, garlic and sesame oil. Stir well to combine.
  3. Pour the sauce over the top of the chicken thighs and place the skillet on the burner. Heat it to simmering over medium high heat.
  4. Cover the pan, with the lid on an angle so that some of the steam can escape. Allow it to simmer for 20 minutes or until the chicken is cooked through.
  5. Remove the chicken to a plate.
  6. Stir together the cornstarch and cold water, making sure no lumps remain. Add it to the skillet, while stirring constantly. Stir and cook for a few minutes while it thickens.
  7. Add the chicken back to the skillet, and allow it to continue to bubble up and cook for 2-3 minutes.

Serve immediately with rice and steamed veggies.

Recipe from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Hi Jamie, my family does not love chicken thighs. I know they are juicer and are probably best here, but do you think if I bought chicken tenders that would be OK?

    1. Teresa,
      Chicken tenders would work perfectly, as would chicken breasts.
      Good luck! Hope you love it.