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Stir Fry – If I can’t grill the chicken, my next favorite way to prepare teriyaki chicken is to cut it into bite sized pieces and stir-fry it in a large wok or skillet. Add a little sesame oil to the skillet over medium-high heat, add the chicken and sauté until white on the outside, and then add the sauce. Simmer until sauce thickens and chicken is cooked through.
Stove Top – Similar to stir fry, but keep the chicken pieces whole. In a large skillet, sear each chicken thigh on each side until golden brown then add sauce and simmer until sauce has reduced (similar to Shoyu Chicken).
Crock Pot / Instant Pot – The slow or pressure cooked methods are my least preferred methods because the sauce seems to get watered down. If you do these methods, simmer the sauce down in a separate pot on the stove until it thickens (about 20-30 minutes). You can serve the chicken whole or shred it.
Baked – Place chicken pieces in a baking dish and pour about 1-2 cups of the homemade teriyaki sauce over the top. Bake at 350°F for 35 to 40 minutes.
until chicken has cooked through (165-degrees F).
When in doubt, pull out your digital thermometer. Teriyaki chicken is done when the chicken reaches an internal temperature of 165 degrees F.
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