Down here in Asheville, the days at Sweet Magnolia bakery are filled with the scent of rising bread, buttery croissants, and warm sugar. It’s a dream come true, a continuation of those first magical moments in my grandma’s kitchen, covered in flour and happiness. But after a full day of crafting delicate pastries, the last thing I want is a complicated dinner.
That’s when my weeknight hero comes to the rescue: this incredibly easy teriyaki chicken recipe. It’s the savory equivalent of a perfect biscuit—simple, comforting, and deeply satisfying. This recipe isn’t just about speed; it’s about creating a delicious, better-than-takeout meal with ingredients I always have on hand.
It has become my go-to dish, a quick teriyaki chicken that brings a moment of peace to a busy day. So, hang up your apron (or just loosen it a bit), and let me share the secret to the best easy teriyaki chicken recipe you’ll ever make.
Why You’ll Love This Easy Teriyaki Chicken Recipe
There are countless reasons this simple teriyaki chicken has a permanent spot in my recipe binder, and I know you’ll fall in love with it, too. This isn’t just another dinner; it’s a solution for hectic evenings when you crave something special without the stress. Here’s why this easy teriyaki chicken recipe is an absolute keeper:
- Ready in Under 30 Minutes: From start to finish, you can have this meal on the table in less time than it takes to decide on a takeout order. It’s the definition of a quick and easy teriyaki chicken recipe.
- Pantry-Friendly Ingredients: The magic of this dish lies in its simplicity. The sauce uses common staples like soy sauce, honey, and ginger that you likely already have. No special trips to the store needed for this homemade teriyaki chicken.
- So Much Better Than Store-Bought: Making your own teriyaki sauce means you control everything—the sweetness, the saltiness, and best of all, there are no weird preservatives. The flavor is bright, fresh, and miles ahead of any bottled sauce. This is truly the best easy teriyaki chicken recipe for flavor.
- Incredibly Versatile: This recipe is a fantastic base. You can swap proteins, add your favorite veggies, or adjust the spice level to your liking. It’s an easy teriyaki chicken recipe that you can make your own.
- A Family Favorite: The sweet and savory glaze is a universal crowd-pleaser. Kids love it, adults crave it, and it makes for fantastic leftovers. It’s a reliable and simple teriyaki chicken dinner for everyone.
Ingredients You’ll Need
The beauty of this easy teriyaki chicken recipe is its short and simple ingredient list. Here’s what you’ll need to create this fantastic meal.
For the Teriyaki Chicken:
- 1 ½ lbs boneless, skinless chicken breasts (about 2-3 breasts), cut into 1-inch cubes
- 1 tablespoon olive oil or sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Toasted sesame seeds, for garnish
- Sliced green onions, for garnish
For the Homemade Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Substitutions & Variations
One of the best things about a truly easy teriyaki chicken recipe is how adaptable it is. Feel free to play around with it to suit your tastes or what you have in your kitchen!
- Protein Swap: This recipe works wonderfully with boneless, skinless chicken thighs for a richer, more tender result. You can also make this easy teriyaki recipe with thinly sliced steak, pork tenderloin, shrimp, or even firm tofu for a vegetarian option.
- Gluten-Free Option: To make a gluten-free teriyaki chicken, simply swap the soy sauce for tamari or coconut aminos. Ensure your other ingredients are certified gluten-free as well.
- Sweetener Choices: If you don’t have honey, you can use an equal amount of brown sugar or maple syrup. Each will lend a slightly different, but equally delicious, flavor to your simple teriyaki chicken.
- Add Some Veggies: Turn this into a complete one-pan meal! Add broccoli florets, sliced bell peppers, snap peas, or pineapple chunks to the pan during the last 5-7 minutes of cooking. This makes the easy teriyaki chicken recipe a full-blown stir-fry.
- Make it Spicy: If you like a little heat, add a pinch of red pepper flakes or a teaspoon of sriracha to the sauce. This gives the quick teriyaki chicken a wonderful kick.
Step-by-Step Instructions
Follow these simple steps, and you’ll be enjoying your delicious homemade teriyaki chicken in no time. This method ensures your chicken is perfectly cooked and coated in a glossy, flavorful sauce. Let’s make this easy teriyaki chicken recipe together!
- Prepare the Sauce: First things first, let’s make that amazing sauce. In a small bowl or liquid measuring cup, whisk together the low-sodium soy sauce, ¼ cup of water, honey, and rice vinegar. Set it aside for now. This step is the heart of our easy teriyaki chicken recipe.
- Make the Cornstarch Slurry: In a separate tiny bowl, whisk together the cornstarch and 1 tablespoon of cold water until it’s completely smooth and free of lumps. This is our secret weapon for a thick, glossy sauce.
- Cook the Chicken: Next, pat your chicken pieces dry with a paper towel; this helps them get a nice sear. Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Add Aromatics: Add the minced garlic and grated ginger to the skillet with the chicken. Sauté for about 30-60 seconds until fragrant. Be careful not to burn them! This adds a huge layer of flavor to your quick teriyaki chicken.
- Combine and Thicken: Now, pour the prepared teriyaki sauce mixture over the chicken. Bring it to a gentle simmer. Give the cornstarch slurry a quick re-whisk and pour it into the skillet. Continue to stir and cook for another 1-2 minutes. You’ll see the sauce magically thicken and coat every piece of chicken beautifully. This is the final step in making the best easy teriyaki chicken recipe.
- Garnish and Serve: Finally, remove the skillet from the heat. Sprinkle with toasted sesame seeds and sliced green onions. Serve your amazing homemade teriyaki chicken immediately over rice or noodles.
Pro Tips for Success
Even the simplest recipes have little secrets that take them from good to great. As a baker, I know the small details matter! Here are my top tips for perfecting this easy teriyaki chicken recipe every single time.
- Don’t Crowd the Pan: This is my number one tip for cooking any protein. Giving the chicken pieces enough space allows them to sear and turn golden brown. If you overcrowd the pan, the chicken will steam instead, and you’ll miss out on that delicious texture. Work in batches if you need to!
- Use Fresh Ginger and Garlic: While the powders are convenient, fresh aromatics make a world of difference in this easy teriyaki chicken recipe. The bright, pungent flavors of fresh ginger and garlic are essential for an authentic-tasting sauce. A microplane zester is your best friend for this.
- Low-Sodium Soy Sauce is Key: Regular soy sauce can make your final dish overwhelmingly salty, especially as the sauce reduces and thickens. Using a low-sodium version gives you full control over the salt level for a perfectly balanced simple teriyaki chicken.
- Control the Sauce Thickness: The cornstarch slurry is what thickens the sauce. If you prefer a thinner sauce, start with half the slurry. If you want it thicker, you can always add a little more (just be sure to mix another teaspoon of cornstarch with cold water first). Remember, the sauce will continue to thicken slightly as it cools.
- Cut Chicken Uniformly: Try to cut your chicken into evenly sized 1-inch pieces. This ensures that everything cooks at the same rate, so you won’t have some pieces that are overcooked while others are still raw. It’s a small step that makes a big impact on the final quality of this easy teriyaki chicken recipe.
Storage & Reheating Tips
One of the perks of this easy teriyaki chicken recipe is that the leftovers are just as delicious the next day, making it perfect for meal prep. Here’s how to store and reheat it properly.
Storage:
Once the chicken has cooled completely, transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. Storing it with the sauce helps keep the chicken moist and flavorful.
Reheating:
- Microwave: Place the desired amount of chicken and sauce in a microwave-safe bowl. Cover it loosely to prevent splatters. Reheat in 30-second intervals, stirring in between, until warmed through. Be careful not to overcook it, as this can make the chicken tough.
- Stovetop: For the best results, reheat your easy teriyaki chicken in a skillet over medium-low heat. Add a tablespoon of water or chicken broth to the pan to loosen the sauce and prevent it from becoming too thick or sticky. Heat, stirring occasionally, until the chicken is hot. This method helps preserve the texture of the chicken and sauce perfectly.
What to Serve With This Recipe
This versatile easy teriyaki chicken recipe pairs beautifully with a variety of sides. You can keep it simple or build a more elaborate meal. Here are some of my favorite serving suggestions:
- Classic Rice: You can’t go wrong with a bed of fluffy steamed white or brown rice. Jasmine rice is particularly wonderful as its fragrance complements the teriyaki sauce.
- Healthy Grains: For a healthier alternative, serve the chicken over quinoa or cauliflower rice.
- Noodles: This dish is fantastic with soba, udon, or even regular spaghetti noodles for a quick and satisfying meal.
- Steamed Vegetables: A side of simple steamed broccoli, green beans, or bok choy adds color, nutrients, and a lovely crunch.
- Salad: A crisp salad with a light ginger dressing, like my Quick Asian Cucumber Salad, provides a refreshing contrast to the rich sauce. This pairing makes for a complete and balanced meal with your simple teriyaki chicken.
FAQs
Here are answers to some common questions about making this easy teriyaki chicken recipe.
Can I make the teriyaki sauce ahead of time?
Absolutely! You can prepare the sauce (everything except the cornstarch slurry) and store it in an airtight container or jar in the refrigerator for up to a week. When you’re ready to cook, just give it a good shake and proceed with the recipe. This makes this quick teriyaki chicken recipe even faster on a busy night!
Is this recipe gluten-free?
As written, this easy teriyaki chicken recipe is not gluten-free because of the soy sauce. However, it’s very easy to adapt! Simply substitute the soy sauce with an equal amount of tamari or coconut aminos, which are both excellent gluten-free alternatives. The flavor will be just as delicious.
Can I use chicken thighs instead of breasts?
Yes, and I highly recommend it! Boneless, skinless chicken thighs are more forgiving than breasts and stay incredibly tender and juicy. The cooking time might be a minute or two longer, just ensure the internal temperature reaches 165°F (74°C). Using thighs is a great way to prepare this easy teriyaki chicken recipe.
How do I make the sauce thicker?
The cornstarch slurry is the key to thickening the sauce. If your sauce isn’t as thick as you’d like after a couple of minutes of simmering, you can make a little more slurry. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth, then slowly whisk it into the simmering sauce until it reaches your desired consistency. Remember it will thicken a bit more as it rests off the heat.
Nutrition Information (per serving)
The following nutrition information is an estimate based on a serving size of one-fourth of the total recipe. Actual values may vary based on the specific ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Protein | 42 g |
| Carbohydrates | 24 g |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Sodium | 650 mg |
| Sugar | 18 g |
This easy teriyaki chicken recipe truly is a lifesaver, and I hope it brings as much joy and ease to your dinner table as it does to mine. For more simple, comforting recipes, be sure to check out my Grandma’s Fluffy Buttermilk Biscuits!
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Easy Teriyaki Chicken Recipe
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
An incredibly easy and quick weeknight teriyaki chicken recipe that is better than takeout. This simple, comforting, and deeply satisfying dish uses common pantry staples and is ready in under 30 minutes, making it a perfect solution for a busy day.
Ingredients
Teriyaki Chicken
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil or sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Toasted sesame seeds, for garnish
- Sliced green onions, for garnish
Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, ¼ cup of water, honey, and rice vinegar. Set aside
- Make the Cornstarch Slurry: In a separate small bowl, whisk together the cornstarch and 1 tablespoon of cold water until completely smooth
- Cook the Chicken: Pat the chicken pieces dry. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Cook in batches if necessary
- Add Aromatics: Add the minced garlic and grated ginger to the skillet. Sauté for 30-60 seconds until fragrant
- Combine and Thicken: Pour the prepared teriyaki sauce mixture over the chicken and bring to a simmer. Give the cornstarch slurry a quick re-whisk and pour it into the skillet. Stir and cook for 1-2 minutes until the sauce thickens and coats the chicke
- Garnish and Serve: Remove from the heat. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately
Notes
Pro Tip: For the best sear, ensure the chicken is patted dry and do not overcrowd the pan. Cooking in batches prevents the chicken from steaming.
Variations: This recipe also works well with chicken thighs, steak, shrimp, or firm tofu. Add vegetables like broccoli florets, sliced bell peppers, or snap peas during the last 5-7 minutes of cooking for a one-pan meal.
Make it Spicy: Add a pinch of red pepper flakes or a teaspoon of sriracha to the sauce for a little heat.
Gluten-Free Option: To make the recipe gluten-free, simply substitute the soy sauce with an equal amount of tamari or coconut aminos.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of water for best results.
Make-Ahead Sauce: The teriyaki sauce (without the cornstarch slurry) can be prepared and stored in the refrigerator for up to a week.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 385 kcal
- Sugar: 18 g
- Sodium: 650 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 42 g
- Cholesterol: 145 mg