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Glossy mo bettahs teriyaki chicken sliced over rice on a floral gold-rim plate
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Mo Bettahs Teriyaki Chicken (Copycat Recipe)

Sticky, glossy copycat mo bettahs teriyaki chicken made with a tested pineapple-soy glaze that actually clings to the chicken instead of pooling on the plate.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 410kcal

Ingredients

For the Chicken and Marinade:

  • 2 lb boneless, skinless chicken thighs
  • 1/2 cup soy sauce, divided
  • 3 clove garlic, minced, divided
  • 1 tablespoon grated fresh ginger, divided
  • 1 tablespoon sesame oil

For the Teriyaki Glaze:

  • 1/3 cup brown sugar, packed
  • 1/4 cup pineapple juice
  • 1 tablespoon cornstarch
  • 2 tablespoon cold water
  • 2 tablespoon sliced green onion, for garnish
  • 1 teaspoon sesame seeds, for garnish

Instructions

  • In a bowl, combine the chicken thighs with 3 tablespoons of the soy sauce, 1 clove of minced garlic, and half the grated ginger. Marinate at room temperature for 20 minutes, or refrigerate up to 4 hours.
  • In a small saucepan, whisk together the remaining soy sauce, brown sugar, pineapple juice, remaining garlic, and remaining ginger. Set aside.
  • Heat sesame oil in a large skillet over medium-high heat. Sear the chicken thighs 4–5 minutes per side, until deeply golden.
  • Pour the sauce mixture over the chicken. Reduce heat to medium-low and simmer uncovered for 8–10 minutes, flipping once, until internal temperature reaches 165°F.
  • Remove the chicken to a plate. Whisk the cornstarch and cold water together, then whisk into the sauce in the pan. Simmer 1–2 minutes, whisking constantly, until thickened. Return the chicken to the pan and turn to coat in the glaze.
  • Let the chicken rest 5 minutes, then slice against the grain. Garnish with green onion and sesame seeds and serve over rice.

Notes

  • The cornstarch slurry is not optional if you want a glaze that clings instead of pooling — whisk it into cold water first to avoid lumps.
  • Leftovers keep in an airtight container in the fridge for up to 4 days, and the flavor actually improves after the first day.
  • To freeze, cool completely and store in a freezer-safe container for up to 3 months; thaw overnight before reheating.
  • For a gluten-free version, substitute tamari or coconut aminos for the soy sauce, reducing the brown sugar slightly since coconut aminos are sweeter.