Teriyaki Chicken

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.

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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, Beef Teriyaki or Chow Mein. Need more stress-free dinner ideas? You’ll find plenty inside our Quick and Easy Chicken Dinners Series.

A Note on Teriyaki Style

Traditional Japanese teriyaki is actually a cooking technique, not a bottled sauce — “teri” means shine and “yaki” means grilled or pan-fried, and the original method uses just soy sauce, mirin, and sugar with no cornstarch or marinating. This version leans more Americanized, with a thicker, glossier sauce (thanks to the cornstarch) that clings to every bite — closer to what you’d get from your favorite takeout spot. If you love that sticky, restaurant-style glaze, this is the version for you!

Ingredients

• Boneless, Skinless Chicken Breast – Diced into 1-inch pieces so it cooks quickly and evenly. Prefer more richness? Swap in boneless, skinless chicken thighs — they’re more forgiving if slightly overcooked and stay extra juicy in the sauce.
• Low-Sodium Soy Sauce – This is the salty backbone of the sauce. I use low-sodium so the honey and brown sugar can balance it without the dish tasting overly salty — if you only have regular soy sauce, that’s fine, just taste before adding extra salt anywhere else.
• Honey and Brown Sugar – Using both gives a rounder sweetness than sugar alone — honey adds a light floral note and helps the sauce turn glossy, while brown sugar adds that deep caramel flavor you want in a good teriyaki glaze.
• Cornstarch – This is what turns a thin, watery sauce into that thick, clingy glaze you get from takeout. Don’t skip it — without it, the sauce won’t coat the chicken properly no matter how long you simmer it.
• Rice Vinegar – Just enough to cut through the sweetness and keep the sauce from tasting one-note. It’s a small amount, but it makes a big difference in balance. Sesame Oil – Used sparingly here since a little goes a long way — it adds a toasty, nutty background note rather than an overpowering sesame flavor.
• Ground Ginger – Fresh ginger can be used instead of ground ginger. If using fresh, use approximately 2 teaspoons grated ginger.

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 – Crowding the pan traps steam, which means the chicken boils instead of browns. Give it space so you get that light caramelization, which adds real flavor before the sauce even goes in.
• Don’t skip the cornstarch – It’s the difference between a glossy glaze and a thin, runny sauce that won’t stick to the chicken.
• Let the sauce simmer briefly, not longer – Cornstarch thickens fast. Once it coats the chicken (60–90 seconds), pull it off the heat — overcooking can break down the thickening power and turn the sauce gummy.

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.

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

More Easy Teriyaki Chicken Recipes

BBQ Teriyaki Chicken

Teriyaki Chicken Skewers

Baked Teriyaki Chicken

Teriyaki Chicken Stir Fry

We love hearing from you! If you make this Chicken Teriyaki Recipe, please leave us a comment or a star review.

Review Pin Print

Teriyaki Chicken

4.84 from 6 votes

Estimated Cost: $8.64/ $2.16 per Serving

Sweet, savory, and perfectly glazed Chicken Teriyaki that tastes even better than takeout! This easy homemade version is ready in just 25 minutes with simple pantry ingredients.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4

Cuisine Japanese

Course Main Course

Calories 439

Author Carrie Barnard

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Ingredients

1x2x3x

• ▢ 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).

Recipe Video

Nutrition Facts

Calories 439kcal, Carbohydrates 35g, Protein 51g, Fat 10g, Saturated Fat 2g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 0.03g, Cholesterol 145mg, Sodium 1417mg, Potassium 990mg, Fiber 0.4g, Sugar 31g, Vitamin A 68IU, Vitamin C 3mg, Calcium 38mg, Iron 2mg

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