Skip the takeout and make this easy Chicken Teriyaki at home in just 15 minutes. Tender pieces of chicken are coated in a sweet and savory homemade teriyaki sauce that’s excellent when served over rice, noodles, or vegetables for a fast, family-friendly dinner.
This simple Chicken Teriyaki is a reliable weeknight recipe you’ll return to often: it uses common pantry ingredients, cooks in one skillet, and often tastes better than restaurant takeout.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- How to Store Chicken Teriyaki
- How to Make Chicken Teriyaki
- If You Enjoyed Chicken Teriyaki
- 📌 Save This Recipe
- Chicken Teriyaki Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Ready in about 15 minutes from start to finish
- Made with simple pantry staples
- Better than takeout and budget-friendly
- Sweet, savory, and full of flavor
- Perfect for busy weeknights
- Great for meal prep and leftovers
- Easy to customize with vegetables or different proteins
Key Ingredients
NOTE: This section highlights the main ingredients. Find the full printable recipe in the recipe card below.
Chicken
Boneless, skinless chicken breasts cook quickly and stay juicy when cut into evenly sized pieces. Boneless, skinless thighs are a great alternative for a richer flavor.
Soy Sauce
Reduced-sodium soy sauce gives the teriyaki sauce a savory base without making the dish overly salty.
Packed Light Brown Sugar
Brown sugar balances the saltiness and creates the glossy, sweet glaze that defines teriyaki.
Garlic And Ginger
Fresh garlic and ginger brighten the sauce and make it taste fresher than bottled alternatives.
Sesame Oil
A small amount of sesame oil adds a nutty, savory depth like you’d expect from restaurant-style teriyaki.
Ingredients & Substitutions
NOTE: Substitutions and swaps are suggested here. The full printable recipe is in the recipe card below.
- Olive oil – can be swapped with avocado or vegetable oil
- Boneless, skinless chicken breasts – thighs work well too
- Salt & black pepper – use to taste
- Reduced-sodium soy sauce – substitute tamari for gluten-free
- Water – used to thin the sauce
- Packed light brown sugar – honey can be used for a slightly different sweetness
- Rice wine vinegar – apple cider vinegar is a suitable substitute
- Cornstarch – arrowroot powder works as a thickener
- Fresh garlic & ginger – fresh is best; powdered forms can be used in a pinch
- Sesame oil – optional, but adds flavor
Variations
- Add broccoli, snap peas, carrots, mushrooms, or bell peppers to make it a full one-pan meal.
- Use chicken thighs instead of breasts for a richer, juicier result.
- Add crushed red pepper or sriracha for a spicy version.
- Serve over ramen or lo mein noodles instead of rice.
- Finish with sesame seeds and sliced green onions for garnish.
Tips for Best Results
- Cut the chicken into even pieces so it cooks uniformly.
- Don’t overcrowd the skillet; overcrowding can cause the chicken to steam instead of brown.
- Whisk the sauce well so the cornstarch dissolves completely.
- If the sauce gets too thick, add a splash of water to reach your preferred consistency.
- Prep all ingredients before you start since the recipe cooks quickly.
FAQs
Teriyaki sauce is typically made from soy sauce, sugar (or brown sugar), garlic, ginger, and a thickener like cornstarch.
Yes. The sauce can be mixed and refrigerated for up to 3 days before cooking.
Yes. Cool completely and freeze in an airtight container for up to 2 months. Thaw overnight before reheating.
Rice, noodles, steamed or roasted vegetables, and Asian-style salads all complement this teriyaki chicken.
Absolutely. Boneless, skinless thighs remain juicy and are an excellent choice for this recipe.
Cornstarch mixed with water and whisked into the sauce thickens it quickly while simmering. Simmer an extra minute if needed.
How to Store Chicken Teriyaki
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or in a skillet over low heat with a splash of water to loosen the sauce if needed.
For meal prep, portion the chicken and rice into individual containers for quick lunches during the week.
How to Make Chicken Teriyaki
NOTE: This is a step-by-step overview. The full printable recipe is in the recipe card below.
This Chicken Teriyaki comes together in one skillet with a quick homemade sauce. It’s an easy weeknight dinner that often rivals takeout, using ingredients you likely have on hand.
Quick steps:
- Heat oil in a large skillet and cook the seasoned chicken until golden and nearly cooked through.
- Whisk the soy sauce, water, brown sugar, rice wine vinegar, cornstarch, garlic, ginger, and sesame oil until smooth.
- Pour the sauce over the chicken, reduce heat, and simmer until it thickens and glazes the chicken.
- Serve immediately over steamed rice, noodles, or vegetables.
Serve with simple sides like steamed broccoli, fried rice, Asian cucumber salad, roasted vegetables, or buttered noodles for a complete, easy meal.
If You Enjoyed Chicken Teriyaki
If you liked the sweet-and-savory profile here, try similar quick Asian-inspired dinners like air fryer sesame chicken, chicken lo mein, Hawaiian-style chicken, or a Korean beef recipe for bold soy-based flavors.
For more quick dinner ideas, browse other easy main dish recipes for simple family meals and weeknight inspiration.
📌 Save This Recipe
Save this Chicken Teriyaki recipe to your favorite collection for later. It’s perfect for busy weeknights, homemade takeout nights, meal prep, and quick family dinners everyone will enjoy.
Chicken Teriyaki
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Equipment
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large skillet
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mixing bowl
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whisk
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measuring cups and spoons
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knife
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cutting board
Ingredients
- 1 tablespoon olive oil
- 2 large boneless skinless chicken breasts, cut into ½-inch pieces (about 1½ pounds)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup reduced-sodium soy sauce
- ¼ cup water
- 3 tablespoons packed light brown sugar
- 1½ tablespoons rice wine vinegar
- 2 teaspoons cornstarch
- 2 teaspoons fresh garlic, minced
- 1½ teaspoons fresh ginger, minced
- 1 teaspoon sesame oil
- steamed rice, (optional for serving)
Instructions
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Heat the olive oil in a large skillet over medium-high heat.
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Season the chicken with salt and pepper. Add to the skillet and cook 3–4 minutes until golden, flip and cook 2–3 more minutes until almost cooked through.
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In a small bowl, whisk together soy sauce, water, brown sugar, rice wine vinegar, cornstarch, garlic, ginger, and sesame oil until smooth.
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Pour the sauce into the skillet, reduce heat to medium, and simmer 2–4 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
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Serve immediately over steamed rice or with your preferred sides.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Keep rice and chicken separate when possible to preserve texture.
♨️ REHEATING
- Reheat in the microwave in short intervals until warmed through.
- Or warm in a skillet over low heat with a splash of water to loosen the sauce.
❄️ FREEZING
- Freeze cooled Chicken Teriyaki in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
💡 TIPS FOR BEST RESULTS
- Use fresh garlic and ginger for the best flavor.
- Do not overcook the chicken to prevent dryness.
- Whisk the sauce thoroughly before adding it to the skillet.
🍳 ALTERNATE COOKING METHODS
- Use a wok for a stir-fry texture, or grill the chicken and toss with the sauce before serving.
♻️ LEFTOVERS
- Leftovers work well in lettuce wraps, rice bowls, fried rice, or stir-fried noodles.
📝 NOTES
- The sauce can be made and refrigerated up to 3 days in advance.
- Sesame oil adds depth but can be omitted if preferred.
Nutrition
Nutrition information is an approximation.
🍽️ Other Recipes You May Enjoy
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Chicken and Turkey