Homemade Teriyaki Chicken with Stir-Fried Vegetables | CookOS

Teriyaki Chicken

Name: Homemade Teriyaki Chicken with Stir-Fried Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1/2 cup teriyaki marinade; 1 tsp ground ginger; 1 tsp garlic powder; 1 tsp all-purpose meat seasoning; 1 tbsp honey; 12 oz stir-fry vegetable mix; Sriracha, for garnish

This homemade teriyaki chicken uses boneless, skinless thighs marinated in teriyaki sauce with ginger and garlic, then cooked until caramelized and served over stir-fried vegetables—a healthier alternative to mall food court versions.

🍴Copycat

🌍Japanese-American 🏷️Teriyaki chicken 🏷️Chicken thighs 🏷️Weeknight dinner

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jackiehartlaubonTikTok

Total

25 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

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Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup teriyaki marinade
1 tsp ground ginger
1 tsp garlic powder
1 tsp all-purpose meat seasoning
1 tbsp honey
12 oz stir-fry vegetable mix
Sriracha, for garnishoptional

8 Ingredients

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Instructions

1
Cut the boneless, skinless chicken thighs into bite-sized pieces and place them in a container.
2
Pour the teriyaki marinade over the chicken.
3
Season the chicken with ground ginger, garlic powder, all-purpose meat seasoning, and honey.
4
Mix thoroughly until the chicken is evenly coated.
5
Place the marinated chicken in a single layer in an air fryer basket.
6
Air fry until the chicken is cooked through and caramelized, flipping halfway through cooking.
7
Serve the cooked teriyaki chicken over a bed of stir-fried vegetables.
8
Drizzle with sriracha if desired.

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Tips & Notes

Pro tips

Cut chicken thighs into uniform bite-sized pieces so they cook evenly and caramelize at the same rate.
Don't skip the marinade—it tenderizes thighs and builds flavor; even 30 minutes makes a difference.
Use medium-high heat and avoid crowding the pan so the chicken develops a caramelized crust rather than steaming.
Add honey near the end of cooking to prevent burning while still achieving glossy, sticky sauce.

Substitutions

Boneless, skinless chicken breasts → thighs (shorter cooking time, monitor for dryness)
Teriyaki marinade → soy sauce + mirin + sugar in equal parts (homemade alternative)
Ground ginger → fresh ginger, minced, 1 tbsp (more pronounced flavor)
Stir-fry vegetable mix → fresh broccoli, bell peppers, snap peas (customize texture and flavor)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium heat or microwave, adding a splash of water to prevent drying.