This chicken dish brings that signature sweet-savory teriyaki flavor home with minimal effort. I’ve tested it with both thighs and breasts, and both turn out juicy and packed with that glossy, stick-to-your-ribs sauce.
Just sear the chicken, simmer in the sauce, and let it soak up all that rich Kinders flavor. The result is tender meat coated in a thick, glossy glaze that’s ready in under 30 minutes.
Ingredients for Kinders Teriyaki Sauce Chicken
Pantry staples plus a bottle of Kinders sauce. Nothing fancy, just big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Or use chicken breasts |
| Kinders Teriyaki Sauce 🥫 | 1 ½ cups | Store-bought or homemade |
| Olive Oil 🫒 | 2 tbsp | For searing chicken |
| Garlic Cloves 🧄 | 3 cloves | Minced for extra flavor |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for depth |
| Soy Sauce 🥫 | 2 tbsp | Low-sodium preferred |
| Brown Sugar 🍚 | 2 tbsp | Packed, for sweetness |
| Rice Vinegar 🍶 | 1 tbsp | Balances the sweetness |
| Cornstarch 🌾 | 1 tbsp | For thickening sauce |
| Water 💧 | ¼ cup | To thin sauce |
| Green Onions 🧅 | 3 whole | Thinly sliced for garnish |
| Sesame Seeds 🌰 | 1 tsp | Toasted, for crunch |
| Salt 🧂 | ½ tsp | To taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The chicken is the star here. Thighs give you that juicy, fall-apart texture—breasts work too but can dry out if overcooked. I grab mine from Costco for bulk savings, but any grocery store will do. Look for evenly sized pieces so they cook at the same rate. If you’re using breasts, pound them to a consistent thickness (about 1/2 inch) for best results.
No Kinders teriyaki sauce? Any store-bought teriyaki works in a pinch, though the flavor might vary. For a homemade version, soy sauce, brown sugar, and a little ginger get you close. The cornstarch slurry is key for that thick, glossy coating—don’t skip it. Fresh ginger can be swapped for ground ginger at half the amount. If you’re out of rice vinegar, apple cider vinegar works too (just use a touch less).
Leftovers keep beautifully. Store in an airtight container for up to 4 days in the fridge, or freeze for 3 months. Reheat gently on the stove—microwaving can make the sauce separate. I always make extra for easy lunches.
Why You’ll Love This Recipe
- One Pan Magic: I just toss the chicken thighs with olive oil, garlic, and ginger, then let Kinders Teriyaki Sauce do the heavy lifting.
- Sticky Sweet Goodness: Honestly, the sauce caramelizes into this glossy, finger-licking glaze that makes the chicken irresistible.
- Meal Prep MVP: I make a double batch on Sunday and it reheats beautifully for lunches all week.
- Budget Winner: Thighs stay juicy and cost less than breasts, and one bottle of sauce covers multiple meals.
Step-by-Step Instructions for Kinders Teriyaki Sauce Chicken
Here’s how I make this dish with restaurant-worthy results every time.
Step 1: Sear the Chicken Thighs
Pat the 1.5 lb Boneless Skinless Chicken Thighs dry with paper towels, then season both sides with 0.5 tsp Salt and 0.25 tsp Black Pepper. Heat 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering.
Add the chicken in a single layer and sear for 5-6 minutes per side until golden brown and cooked through. The skinless thighs won’t stick as much, but resist the urge to move them too soon. You’ll know they’re ready to flip when they release easily from the pan.
Transfer the cooked chicken to a plate and cover with foil to keep warm.
Step 2: Build the Teriyaki Sauce Base
In the same skillet, reduce heat to medium and add the minced 3 cloves Garlic Cloves and grated 1 tbsp Fresh Ginger. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in 1.5 cups Kinders Teriyaki Sauce, 2 tbsp Soy Sauce, 2 tbsp Brown Sugar, and 1 tbsp Rice Vinegar. Stir well to combine and bring to a gentle simmer. The brown sugar will dissolve quickly, and the mixture will start to thicken slightly.
Step 3: Thicken the Sauce and Finish
In a small bowl, whisk together 1 tbsp Cornstarch and 0.25 cup Water until smooth. Slowly pour this slurry into the simmering sauce while stirring constantly. The sauce will thicken almost immediately.
Let it bubble for 1-2 minutes until it coats the back of a spoon. Taste and adjust seasoning if needed, though the Kinders Teriyaki Sauce is usually well-balanced.
Step 4: Combine and Garnish
Return the chicken to the skillet along with any accumulated juices. Spoon the sauce over the chicken and simmer for 2-3 minutes to heat through and coat evenly. Flip the thighs once to ensure they’re fully covered in the glossy teriyaki glaze.
Slice the 3 whole Green Onions thinly and sprinkle over the dish along with 1 tsp Sesame Seeds. The green onions add a fresh, crisp contrast to the rich sauce, while the sesame seeds provide a nutty crunch. Serve immediately over rice or noodles.
Pro Tips For Making Kinders Teriyaki Sauce Chicken
- Sear Chicken First: Brown the thighs in olive oil over medium-high heat for 3-4 minutes per side before adding the sauce—this locks in juices and prevents soggy chicken.
- Grate the Ginger: Use a microplane for the fresh ginger to get a fine, even texture that blends seamlessly into the Kinders sauce without fibrous bits.
- Skip the Overcrowding: Cook the thighs in batches if needed—crowding the pan steams them instead of searing, and the teriyaki won’t reduce properly.
- Thicken the Sauce: After removing the chicken, simmer the leftover sauce for 2-3 minutes to thicken it slightly so it clings better to the thighs.
Best Sauces and Condiments for This Dish
Extra Sauce Boost
I always double the sauce for this dish—trust me, you’ll want extra for drizzling. Mix 1 cup Kinders Teriyaki Sauce with 1 tbsp soy sauce and 1 tbsp brown sugar, then thicken with a cornstarch slurry. It’s perfect for coating veggies or rice. 🥢
Spicy Sriracha Drizzle
For a kick, stir 1-2 tbsp sriracha into ½ cup leftover teriyaki sauce. The heat cuts through the sweetness beautifully. I use Huy Fong sriracha for consistent spice.
Garlic-Ginger Glaze
Simmer 2 minced garlic cloves and 1 tsp grated ginger in ½ cup reserved sauce for 3 minutes. This intensifies the aromatic base flavors. Drizzle over finished chicken before serving.
Citrus Twist
Add 1 tbsp fresh lime juice and 1 tsp zest to ½ cup warm sauce. The acidity brightens the rich teriyaki. I love this with steamed broccoli on the side.
Sesame-Ginger Finish
Whisk 1 tbsp toasted sesame oil and ½ tsp grated ginger into ¼ cup sauce. The nutty depth pairs perfectly with the chicken’s glossy coating. Sprinkle extra sesame seeds on top. 💫
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier. If using breasts, pound them to ½ inch thickness and reduce cooking time to 4-5 minutes per side to prevent drying out.
How do I make the sauce thicker?
Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into simmering sauce. It’ll thicken in 1-2 minutes. Avoid overcooking after adding slurry.
What if my sauce turns out too salty?
Balance it with 1 tsp brown sugar or a splash of rice vinegar. For a bigger batch, add ¼ cup water and simmer to blend flavors.
Can I prep this dish ahead?
Cook chicken fully, then store with sauce in an airtight container for up to 4 days. Reheat gently on the stove to maintain texture.
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