This teriyaki chicken is sweet, savory, and coated in a rich homemade sauce that tastes even better than takeout. It’s ready in just 25 minutes using simple pantry ingredients, making it perfect for busy weeknights.
Serve it over rice or in a quick bowl for an easy, family-friendly dinner everyone will love.
Why You’ll Love this Recipe!
Homemade Teriyaki Chicken is one of those dishes that instantly makes me feel like I’m having restaurant-quality food at home.
The glossy sauce, the tender chicken, and the rich, sweet-savory flavor and it’s comfort food at its best. I love how easy it is to make with ingredients I almost always have on hand.
Serve it over rice, sprinkle with sesame seeds, and dinner is done in no time!
My entire family loves this Chicken Recipe with the Homemade Teriyaki Sauce. We have even used this flavorful sauce on Ground Beef Teriyaki, and Teriyaki Salmon Recipe for easy meal idea and because it taste amazing.
You may even like this Korean Beef Bowls Recipe, Chicken Ramen, Hibachi Chicken or Chow Mein. Need more stress-free dinner ideas? You’ll find plenty inside our Quick and Easy Chicken Dinners Series.
Ingredients
- Boneless, Skinless Chicken Breast (slice chicken into 1 inch pieces or strips on a cutting board) – You can easily use boneless, skinless chicken thighs instead of breasts in this recipe if you prefer.
- Olive Oil – Use your favorite oil
- Low-Sodium Soy Sauce – I prefer low sodium soy sauce so that the meal does not get too salty but you can definitely use regular if you don’t mind the extra salt.
- Sweetness – Add in Honey and Brown Sugar
- Rice Vinegar – If you are out, see The Best Substitutes for Rice Vinegar
- Sesame Oil – See The Best Sesame Oil Substitute
- Ground Ginger – Fresh ginger can be used instead of ground ginger. If using fresh, use approximately 2 teaspoons grated ginger.
- Cloves Garlic, minced – or 2 teaspoons jar minced garlic
- Cornstarch – Helps to thicken the sauce
- Topping – Sesame Seeds and Chopped Green Onions, optional
Scroll to the recipe card for the full recipe details.
How to Make Teriyaki Chicken
Step 1 – Heat the olive oil in a large pan or wok over medium-high heat. Add in the bite size pieces of chicken in a single layer and let it cook to brown for about 3-4 minutes. Flip and cook the other side of the chicken for 3-4 more minutes until browned and cooked through (internal temperature of 165 degrees F).
Step 2 – In a medium bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch until the teriyaki sauce ingredients is combined.
Step 3 – Pour the sweet-savory teriyaki sauce into the skillet with the chicken and cook for approximately 60-90 seconds until the sauce has thickened and coats the chicken.
Step 4 – Serve warm topped with the green onions and sesame seeds. Enjoy!
Tips for Success
- Cook chicken in a single layer for better browning
- Don’t skip the cornstarch—it thickens the sauce quickly
- Let the sauce simmer briefly to fully coat the chicken
- Cut chicken evenly so it cooks at the same time
- Serve immediately for best texture
Variations Ideas
- Add Spice – A little sriracha or chili flakes add a nice kick.
- Pineapple Chicken – Add pineapple chunks for a sweet tropical twist.
- Vegetable Teriyaki – Toss in broccoli, carrots, or snap peas with the chicken pieces for a complete meal idea.
- Grilled Chicken – Marinate chicken in sauce for 30 minutes, then grill for smoky flavor.
Serving Recommendations
This dish is so delicious and we love to serve with Instant pot White Rice Recipe, Microwave Brown Rice or Cauliflower Rice.
You can even make a Teriyaki Chicken Bowl by place the chicken over rice with a side of Air Fryer Broccoli for an amazing dinner idea.
Storage & Freezer Instructions
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. For best results, store the chicken and rice separately so the rice does not get too soft.
- Freezing: Place cooled teriyaki chicken in a freezer-safe container or bag and freeze for up to 3 months. Freeze without rice or toppings for the best texture.
- Reheating: Thaw overnight in the refrigerator if frozen. Reheat in the microwave or in a skillet over medium heat until warmed through. Add a splash of water if the sauce thickens too much.
Frequently Asked Questions
It is a Japanese-inspired dish made with chicken cooked in a sweet and savory sauce made from soy sauce, sugar, and seasonings.
Yes, but homemade sauce has fresher flavor and better control over ingredients.
Yes, it stores well and reheats easily for meal prep.
Chicken breasts or thighs both work well. Thighs are often more affordable and stay juicy.
More Easy Teriyaki Chicken Recipes
We love hearing from you! If you make this Chicken Teriyaki Recipe, please leave us a comment or a star review.
Teriyaki Chicken
Ingredients
- 2 pounds Boneless Skinless Chicken Breasts (diced into 1 inch pieces)
- 1 Tablespoon Olive Oil
- ½ cup Low-Sodium Soy Sauce
- ¼ cup Water
- ¼ cup Honey
- ¼ cup Light Brown Sugar packed
- 2 Tablespoon Rice Vinegar
- ¼ teaspoon Sesame Oil
- ½ teaspoon Ground Ginger
- 2 cloves Garlic minced (or 2 teaspoons minced garlic)
- 1 Tablespoons Cornstarch
- Sesame Seeds optional (for serving)
- Chopped Green Onions optional (for serving)
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Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 2 pounds boneless skinless chicken breasts (diced into 1-inch pieces) and cook for about 3–4 minutes to brown, then flip and cook for 3–4 more minutes until browned and cooked through to an internal temperature of 165°F.
- In a small mixing bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup water, ¼ cup honey, ¼ cup packed light brown sugar, 2 tablespoons rice vinegar, ¼ teaspoon sesame oil, ½ teaspoon ground ginger, 2 minced garlic cloves (or 2 teaspoons minced garlic), and 1 tablespoon cornstarch until fully combined.
- Stir the sauce into the skillet with the chicken and cook for about 60–90 seconds, until the sauce has thickened and coats the chicken.
- Serve warm topped with sesame seeds (optional) and chopped green onions (optional).
It l9 looks ? Can’t wait to try it!
Michelle – I hope you try it and then come back and let me know what you think!
Made this recipe and loved it! It’s quick, easy and delicious!
I love hearing this Lynne! Thank you so much for sharing and for the positive review!
2.76 lb chicken I used
Thx again..
Out of this world????????
Thank you
First time making this. It was just a little on the sweet side for me but still very good. I prefer the chicken a little more tender so I will cook it longer than the recommended time but I will make it again because it is good and quick! Thank you!
Thanks for sharing your review Misty!
Great dinner. I loved it….so did the rest of the family. I’m anxious to try this on salmon.
Thank you so much for sharing Sandi! I’m so glad you enjoyed it and I think it’ll be delicious on salmon as well!
Thank you!
Great Recipe’s
Great webb sites
Peter – Thank you SO much!
So delicious! This was the best Chicken Teriyaki and my entire family loved it.