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This Teriyaki Chicken Recipe folds tender bites of chicken into a thick, homemade teriyaki sauce for a savory and flavorful dish. Serve it with white rice and broccoli for a takeout-worthy dinner.
For more delicious chicken options, you might also enjoy my Szechuan chicken. It’s a spicy, sweet stir-fry with a bit of kick. Or, if you prefer something more hands-off, my slow cooker glazed chicken drumsticks are a fantastic choice!
We love Chinese food for dinner, but sometimes, we don’t feel like going out or even ordering takeout. No problem. On the nights when we crave something a little different, I make an easy chicken stir fry or this easy teriyaki chicken recipe. It has all the flavors we’ve come to expect from our favorite restaurant but made at home! A thick, sweet-savory sauce enfolds tender chunks of chicken to make a satisfying dinner. Just add a side of vegetables and noodles or rice, and dinner is ready.
Why You’ll Love This Teriyaki Chicken Recipe
- Quick. In 25 minutes or less, you’ll have teriyaki chicken done, and only 15 minutes of that time involves active cooking. Tip: Start the rice before you begin cooking the chicken so they’ll be done around the same time.
- So flavorful. We love the easy homemade teriyaki sauce that is infused with toasted sesame oil, soy sauce, rice vinegar, and fresh ginger and garlic! It adds so much flavor to the chicken.
- Another way to cook chicken. If you’re anything like us, you probably turn to chicken frequently. This teriyaki chicken is a different way to cook this staple protein and is a nice addition to the usual dinner rotation.
What You’ll Need
Here’s a look at the ingredients in this teriyaki chicken recipe. Scroll down to the recipe card at the end of this post for the full ingredient amounts.
- Chicken – I use boneless, skinless chicken breasts or thighs.
- Salt and Pepper – I use sea salt and freshly ground black pepper.
- Olive Oil – Or substitute avocado oil.
- Soy Sauce – Regular or low-sodium soy sauce is fine.
- Rice Vinegar – If you don’t have rice vinegar on hand you can use sherry vinegar or white wine vinegar.
- Brown Sugar – You can use light or dark brown sugar.
- Honey – A bit of honey adds a touch of natural sweetness.
- Sesame Oil – Toasted sesame oil will give a deeper sesame flavor, but regular sesame oil will work, too.
- Garlic – Fresh garlic is best!
- Ginger – Use fresh ginger for the best flavor.
- Cornstarch – A little cornstarch is used to thicken the sauce.
- Water – To combine with the cornstarch and make a slurry.
- Garnish – Sesame seeds, optional.
How To Make Teriyaki Chicken
I’ve outlined how to make this recipe in the photos below to give you an idea of how to make it. Find the detailed instructions in the recipe card at the end of this post.
- Season the chicken. Add salt and pepper to the chicken.
- Cook the chicken. Heat the olive oil in a skillet, then cook the chicken until it’s browned. Remove and set aside.
- Make the teriyaki sauce. Now add the the soy sauce, vinegar, brown sugar, honey, sesame oil, garlic, and ginger to the skillet.
- Simmer. Stir the sauce and bring it to a simmer.
- Add the cornstarch. Mix together the water and cornstarch, then add it to the sauce. Simmer until thick.
- Assemble. Add in the cooked chicken and toss to coat it with the sauce.
- Serve! Simmer the chicken for a few minutes in the sauce, then serve it with white rice and broccoli.
Recipe Tips & Tricks
- Chicken thighs over breasts. As noted in the recipe card, you can use chicken breast or chicken thighs for this teriyaki chicken recipe. However, smaller chicken thighs cook up even juicier than breast meat. Make sure to use boneless chicken thighs if you go this route.
- Use pre-made teriyaki sauce. I happen to think the homemade sauce is what makes this the perfect teriyaki chicken, but if you’re short on time, you can use your favorite store-bought sauce for the teriyaki sauce.
- Another protein. Use this base sauce recipe and substitute a different protein for the chicken. For example, use shrimp, like in this teriyaki shrimp stir fry, and for a vegetarian version, use cubes of tofu. Or, swap in sliced beef.
- Add veggies. If you want to make this into a more one-pot meal, add vegetables! Classic choices include matchstick carrots, snow peas, or green beans.
Serving Suggestions
My favorite way to serve teriyaki chicken is with a scoop of white rice and a side of vegetables. Or, make long or short-grain brown rice or quinoa as an alternative. This egg drop soup, for starters, is a fantastic option! Even better if you serve it with a side of my crunchy and fresh Asian cabbage slaw.
Easy steamed broccoli is a natural choice, or you can branch out into other greens and make sauteed green beans or roasted asparagus to go with teriyaki chicken. Garlic butter mushrooms or honey balsamic roasted carrots are also lovely choices.
Skip the rice and make noodles or a simplified version of Chicken Lo Mein. Soba, glass noodles, rice noodles, or lo mein noodles go well with this easy teriyaki chicken recipel
How To Store & Reheat Leftovers
Leftover teriyaki chicken makes a fantastic lunch or quick dinner later in the week. Place cooled leftover chicken in an airtight container and store it in the fridge for up to 3 days.
To reheat, scoop the chicken into a microwave-safe bowl, then heat it in the microwave in 1-minute increments until it’s hot.
More Easy Chicken Dinners
- Chicken and Sausage Jambalaya
- Chicken Mac and Cheese
- Chicken Parmesan Casserole
- Creamy Pesto Chicken
- Chicken Fajita Pasta
Teriyaki Chicken Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into ¾ -inch pieces
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light brown sugar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- ⅓ cup water
- sesame seeds, for garnish
- rice and steamed broccoli, for serving
Instructions
Prepare the Chicken:
- Season the chicken pieces with sea salt and freshly ground black pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the seasoned chicken to the skillet and cook until browned and fully cooked through about 6-8 minutes. Remove the chicken from the skillet and set it aside.
Make the Teriyaki Sauce:
- In the same skillet, add the soy sauce, rice wine vinegar, light brown sugar, honey, toasted sesame oil, minced garlic, and minced ginger.
- Stir the mixture well and bring it to a simmer over medium heat.
- In a small bowl, mix the cornstarch and water until smooth.
- Slowly pour the cornstarch mixture into the simmering sauce, stirring constantly. Continue to cook the sauce until it thickens, about 2-3 minutes. If desired, add more water to achieve a thinner sauce consistency.
Combine and Serve:
- Return the cooked chicken to the skillet, tossing it in the thickened teriyaki sauce until well coated.
- Let the chicken simmer in the sauce for an additional 2 minutes to absorb the flavors.
- Serve the teriyaki chicken over rice and steamed broccoli.
- Garnish with sesame seeds. Enjoy!
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
