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This Chicken Teriyaki recipe is sweet, savory, and perfectly glazed! This homemade version is quick to make and tastes even better than takeout! Ready in just 25 minutes and made with simple pantry ingredients.
Why You’ll Love this Chicken Teriyaki Recipe!
Homemade Chicken Teriyaki 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.
Ingredients
- Boneless, Skinless Chicken Breasts (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 Chicken Teriyaki
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 mixture is combined.
Step 3 – Pour the 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!
Chicken Teriyaki
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)
Instructions
- Heat the olive oil in a large skillet over medium high heat.
- Add in the diced chicken 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).
- In a small mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch until combined.
- Stir the sauce into the skillet with the chicken and cook for approximately 60-90 seconds until the sauce has thickened and coats the chicken.
- Serve warm topped with the green onions and sesame seeds. Enjoy!
Recipe Notes
- Don’t skip the Cornstarch – It gives the sauce that glossy, restaurant-style finish and helps to thicken the sauce.
- Meal Prep Friendly – This is the perfect meal to meal prep for lunches or for busy weeknights.
- Make it Gluten-Free – Use tamari or coconut aminos instead of soy sauce.
- Pineapple Teriyaki 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 Teriyaki – Marinate chicken in sauce for 30 minutes, then grill for smoky flavor.
- Add Spice – A little sriracha or chili flakes add a nice kick.
Nutrition Facts
Serving Recommendations
Chicken Teriyaki 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.
Frequently Asked Questions
Yes, but homemade sauce has fresher flavor and less sodium.
Absolutely! Store cooked chicken and sauce separately in the fridge. Then combine the chicken with the prepared sauce and reheat when ready to serve.
Store any leftovers in an airtight container for up to 5 days in the refrigerator.
Yes! Chicken Teriyaki freezes great by placing in a freezer safe container for up to 2-3 months. Thaw in the fridge overnight when ready to reheat in the microwave, stovetop or oven until reheated through.
More Easy Teriyaki Chicken Recipes
Quick and Easy Chicken
BBQ Teriyaki Chicken
Easy Grilling
Teriyaki Chicken Skewers
Quick and Easy Chicken
Easy Baked Teriyaki Chicken Recipe
We love hearing from you! If you make this Chicken Teriyaki Recipe, please leave us a comment or a star review.
So delicious! This was the best Chicken Teriyaki and my entire family loved it.