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Skip the takeout and make this easy Chicken Teriyaki recipe at home in just 15 minutes! Tender bites of chicken are coated in a sweet and savory homemade teriyaki sauce that’s perfect served over rice, noodles, or vegetables for a fast, family-friendly dinner.
This homemade Chicken Teriyaki is one of those quick weeknight meals you’ll come back to again and again because it uses simple pantry ingredients, cooks in one skillet, and tastes even better than restaurant takeout.
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❤️ 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 packed with 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 ingredients used in the recipe. 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 chicken thighs are another great option if you prefer darker meat.
Soy Sauce
Reduced-sodium soy sauce gives this homemade teriyaki sauce its rich, savory flavor without making the dish too salty.
Packed Light Brown Sugar
Packed with light brown sugar, the sauce balances the salty soy sauce and creates the sweet, glaze-style flavor classic Chicken Teriyaki is known for.
Garlic And Ginger
Fresh garlic and ginger add bold flavor and help this easy Chicken Teriyaki taste fresher and more flavorful than bottled sauce versions.
Sesame Oil
Sesame oil adds a rich, nutty flavor that gives the sauce restaurant-style depth.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- olive oil – substitute with avocado oil or vegetable oil if needed
- boneless, skinless chicken breasts – boneless, skinless chicken thighs work well too
- salt – no substitution recommended
- black pepper – no substitution recommended
- reduced-sodium soy sauce – substitute with tamari for a gluten-free option
- water – no substitution recommended
- packed light brown sugar – substitute with honey for a slightly different flavor
- rice wine vinegar – substitute with apple cider vinegar if needed
- cornstarch – substitute with arrowroot powder
- fresh garlic – garlic powder can be used in a pinch, but fresh is best
- fresh ginger – ground ginger may be substituted, but fresh gives better flavor
- sesame oil – can be omitted if preferred
Variations
- Add broccoli, snap peas, carrots, mushrooms, or bell peppers to make it a complete one-pan meal.
- Use boneless, skinless chicken thighs instead of chicken breasts for richer flavor.
- Add crushed red pepper flakes or sriracha for spicy Chicken Teriyaki.
- Serve over ramen noodles or lo mein noodles instead of rice.
- Top with sesame seeds and sliced green onions before serving.
Tips for Best Results
- Cut the chicken into evenly sized pieces so everything cooks evenly.
- Avoid overcrowding the skillet, or the chicken may steam instead of browning.
- Whisk the sauce thoroughly so the cornstarch fully dissolves.
- If the sauce becomes too thick, add a splash of water until it reaches your preferred consistency.
- Prep all ingredients ahead of time since this recipe cooks very quickly.
FAQs
Chicken Teriyaki sauce is typically made with soy sauce, sugar, garlic, ginger, and a thickener like cornstarch.
Yes! The sauce can be mixed and refrigerated for up to 3 days before cooking.
Yes. Allow the chicken to cool completely before freezing in an airtight container for up to 2 months.
Rice, noodles, steamed vegetables, fried rice, roasted broccoli, and Asian-inspired salads all pair well with this easy teriyaki chicken recipe.
Absolutely. Boneless, skinless chicken thighs stay juicy and work very well in this recipe.
Cornstarch helps thicken the sauce quickly while simmering. If needed, simmer an extra minute or two until the sauce reaches your desired consistency.
How to Store Chicken Teriyaki
Store leftover Chicken Teriyaki 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 if needed to loosen the sauce.
For easy meal prep, portion the chicken and rice into individual containers for quick lunches throughout the week.
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How to Make Chicken Teriyaki
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
This quick Chicken Teriyaki recipe comes together in one skillet with simple ingredients and a homemade teriyaki sauce. It’s an easy weeknight dinner recipe that tastes better than takeout while using ingredients you probably already have in your kitchen.
Quick steps:
- Cook the chicken in olive oil until golden brown and nearly cooked through.
- Whisk together the ingredients for the homemade teriyaki sauce.
- Pour the sauce into the skillet and simmer until thickened.
- Serve hot over rice, noodles, or vegetables.
Serve with your favorite sides, such as steamed broccoli, fried rice, Asian cucumber salad, roasted vegetables, or simple buttered noodles, for an easy, complete dinner.
If You Enjoyed Chicken Teriyaki
If you loved the sweet-and-savory flavors in this recipe, you’ll definitely want to try Air Fryer Sesame Chicken – it has the same Asian-inspired flair, a delicious sauce, and comes together so easily in the air fryer.
For a full takeout-style meal at home, Chicken Lo Mein is always a crowd-pleaser.
If you’re craving something with that same sweet-savory tropical twist, Hawaiian Chicken is an absolute must.
Love bold, soy-based flavors? Don’t miss my Korean Beef recipe – it’s a natural next step if teriyaki is your thing.
And when you need a reliable weeknight dinner, the Grilled Chicken Marinade is a simple, flavorful option the whole family will love.
You can also browse more quick and easy dinners and main dish recipes for simple family meals and busy weeknight inspiration.
📌 Save This Recipe
Save this Chicken Teriyaki recipe to your favorite Pinterest dinner board for later! This easy teriyaki chicken recipe is perfect for busy weeknights, homemade takeout nights, meal prep lunches, and quick family dinners everyone will love.
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Chicken Teriyaki
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Equipment
- large skillet
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
- Heat olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Season the chicken with salt and pepper. Add the chicken to the skillet and cook for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes until almost cooked through.2 large boneless skinless chicken breasts, ½ teaspoon salt, ¼ teaspoon black pepper
- In a small bowl, whisk together the soy sauce, water, brown sugar, rice wine vinegar, cornstarch, garlic, ginger, and sesame oil until smooth.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, 1½ teaspoons fresh ginger, 1 teaspoon sesame oil
- Pour the sauce into the skillet and reduce the heat to medium. Simmer for 2-4 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Serve immediately over steamed rice or with your favorite sides.steamed rice
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Keep rice and chicken separate when possible for the best texture.
♨️ REHEATING
- Reheat in the microwave in 30-second intervals until warmed through.
- Warm in a skillet over low heat with a splash of water if needed to loosen the sauce.
❄️ FREEZING
- Freeze the cooled Chicken Teriyaki in a freezer-safe container for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Use fresh garlic and ginger for the best flavor.
- Do not overcook the chicken or it may become dry.
- Whisk the sauce thoroughly before adding it to the skillet.
🍳 ALTERNATE COOKING METHODS
- Cook the chicken in a wok for a more traditional stir-fry texture.
- Grill the chicken separately, then toss with the homemade teriyaki sauce before serving.
♻️ LEFTOVERS
- Use leftovers in lettuce wraps or rice bowls.
- Add leftovers to fried rice or stir-fried noodles.
📝 NOTES
- The sauce can be mixed and refrigerated up to 3 days in advance.
- Sesame oil adds depth of flavor but may be omitted if preferred.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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