Name: Recipe "Teriyaki Chicken"
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tbsp olive oil; 1.5 lb boneless skinless chicken breasts (cut into 1-inch cubes); 0.33 cup low sodium soy sauce; 0.25 cup brown sugar; 0.25 cup rice wine vinegar; 0.5 tsp toasted sesame oil; 2 tsp fresh ginger (peeled and grated); 3 clove garlic cloves (minced); 2 tsp cornstarch; sesame seeds and sliced green onions (for garnish); rice and steamed broccoli (for serving)

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A 15-Minute Dinner That Beats Takeout

This teriyaki chicken has saved countless weeknights in my kitchen. The homemade teriyaki sauce comes together in minutes and thickens right in the pan, coating each piece of chicken in a glossy, savory-sweet glaze. It’s faster than ordering takeout, and my kids actually ask for the broccoli on the side.

Why This Easy Teriyaki Chicken Works So Well

Ready in 15 minutes, from prep to plate, this recipe delivers a full dinner faster than delivery.
No marinating needed, the sauce simmers and thickens as the chicken cooks, so that deep teriyaki flavor builds right in the pan.
Better than takeout, you control the salt and sweetness, and it costs a fraction of what you’d pay for delivery.

Key Ingredients for the Best Homemade Teriyaki Sauce

Soy sauce, use low-sodium so you can adjust saltiness. For a gluten-free version, swap in tamari.
Fresh ginger, keep a knob in the freezer and grate with a microplane straight into the bowl; it releases more juice and flavor than dried.
Cornstarch, it thickens the sauce into a glossy coating. Whisk it into the cold liquid first so it doesn’t clump when heated.

Kitchen Tools for Quick Teriyaki Chicken

Large skillet or wok, gives the chicken room to sear without steaming.
Microplane, makes grating frozen ginger effortless and releases maximum flavor.
Spatula, a thin metal or flexible silicone spatula helps flip the chicken and scrape up any browned bits.

Tips for Perfect Teriyaki Chicken Every Time

Cut the chicken into even 1-inch cubes so they cook at the same rate. Don’t overcrowd the pan; if needed, sear in two batches. The chicken only needs a quick sear on each side, it will finish cooking while the sauce simmers. Let the sauce bubble for 4 to 5 minutes; it should coat the back of a spoon before you add the chicken back.

Pro-Level Advice for the Sauce

Whisk the cornstarch into the cold soy sauce mixture until completely dissolved before pouring it into the pan. This prevents lumps. Taste the sauce before simmering and adjust the sweetness by adding more brown sugar or cut the salt with a splash of water. If the sauce thickens too much, add a tablespoon of water at a time until it reaches the right consistency.

Easy Teriyaki Chicken Variations to Try

Swap chicken thighs for breasts, they stay juicier and can take a little more heat. Add heat with red pepper flakes or sriracha in the sauce. Stir in steamed broccoli or snap peas during the last minute of cooking for a one-pan meal. For a gluten-free version, use tamari and ensure your rice vinegar is labeled gluten-free.

What to Serve with Teriyaki Chicken

Serve this chicken over steamed white, jasmine, or brown rice to soak up the extra sauce. Steamed broccoli is the classic side, but roasted green beans or a quick cabbage salad with sesame dressing also work. For a low-carb option, serve over cauliflower rice or zucchini noodles.

How to Store Leftover Teriyaki Chicken

Let the chicken cool, then transfer to an airtight container. It keeps in the fridge for up to 4 days. Store rice and broccoli separately so they don’t get soggy from the sauce.

Can You Freeze Teriyaki Chicken?

Yes. Cool the chicken completely, then place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Best Way to Reheat Teriyaki Chicken

For the best texture, reheat in a skillet over medium heat with a splash of water or extra soy sauce. Stir until warmed through and the sauce becomes glossy again. You can also microwave it, but the chicken may dry out a bit, add a damp paper towel over the bowl to help retain moisture.

Frequently Asked Questions About This Teriyaki Chicken

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs work great and stay juicier. Cut them into 1-inch cubes and cook exactly as directed; they may need 1 extra minute per side during searing.

Can I make the sauce ahead of time?

Absolutely. Whisk all sauce ingredients together and store in the fridge for up to a week. Give it a stir before using, as the cornstarch settles.

How do I avoid lumps in the sauce?

Make sure the cornstarch is fully dissolved in the cold liquid before adding it to the hot pan. Whisk until no white streaks remain.

Is this recipe gluten-free?

Use tamari or a certified gluten-free soy sauce in place of regular soy sauce. Double-check that your rice vinegar and other ingredients are gluten-free as well.

Recipe

Teriyaki Chicken

You only need 15 minutes to get this delicious dinner on the table. Serve with rice, steamed broccoli, and you have a complete meal that tastes better than takeout!

easy

5 min

Prep Time

10 min

Cook Time

15 min

Total Time

Servings

Dinner

Course

Japanese

Cuisine

472 kcal

Calories

Ingredients

Servings

1 tbsp olive oil
1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
0.33 cup low sodium soy sauce
0.25 cup brown sugar
0.25 cup rice wine vinegar

0.5 tsp toasted sesame oil
2 tsp fresh ginger, peeled and grated
3 clove garlic cloves, minced
2 tsp cornstarch

garnish

sesame seeds and sliced green onions, for garnish

serving

rice and steamed broccoli, for serving

Instructions

1
In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook for 2 minutes. Use a spatula to flip it over; cook the other side for an additional 1-2 minutes. It doesn’t have to be cooked through, just seared on the outside.
2
In a small mixing bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch.

3
Pour the sauce in the pan and stir. Let simmer for 4 to 5 minutes or until the sauce has thickened and the chicken is cooked through.
4
Garnish with sesame seeds and green onions. Serve over rice and with steamed broccoli, if desired.

Nutrition (per serving)

472kcal

Calorie breakdown

Protein33%154 kcal

Fat40%184 kcal

Carbohydrates27%127 kcal

How this was calculated — 11 of 11 ingredients matched

olive oilOil, corn, peanut, and olive133 kcal

boneless skinless chicken breastsChicken, broilers or fryers, breast, meat and skin, raw1170 kcal

low sodium soy sauceSoy sauce made from soy and wheat (shoyu), low sodium45 kcal

brown sugarSugars, brown228 kcal

rice wine vinegarRice, white, medium-grain, raw, enriched216 kcal

toasted sesame oilOil, oat22 kcal

fresh gingerGinger root, raw8 kcal

garlic clovesGarlic, raw22 kcal

cornstarchCornstarch38 kcal

sesame seeds and sliced green onionsSeeds, sesame butter, tahini, from raw and stone ground kernels6 kcal

rice and steamed broccoliBroccoli, raw0 kcal

Serving size ≈ 234 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Asian, Chicken, easy, quick, Skillet, stir-fry

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