This homemade Teriyaki Chicken recipe delivers restaurant-quality results in just 25 minutes. Perfect for busy weeknights, the dish combines tender chicken with a sweet-savory sauce that’s irresistibly good.
Each serving packs 18g of protein while staying under 350 calories, making it a smart choice for health-conscious food lovers. The best part? You’ll spend only 10 minutes prepping and 15 minutes cooking – leaving more time to enjoy your delicious creation.
Ingredients You’ll Need
- Chicken: 2 large boneless skinless breasts, cut into bite-sized chunks
- Base Sauce: 1 cup low-sodium soy sauce, ¼ cup rice vinegar
- Oils: 1-2 Tbsp cooking oil, 2 Tbsp sesame oil for authentic flavor
- Sweeteners: ½ cup light brown sugar, 2 Tbsp honey for perfect glaze
- Aromatics: 2 cloves minced garlic, 1½ tsp ground ginger
- Thickener: 3 tsp cornstarch mixed with 3 tsp water
- Heat Element: ¼-½ tsp crushed red pepper flakes
- For Serving: 3 cups cooked rice, chopped green onions, steamed vegetables
Step-by-Step Instructions
- Prepare the Chicken: Heat oil in a skillet over medium-high heat until shimmering. Cook chicken pieces until golden brown on both sides
- Create the Sauce: Combine soy sauce, vinegar, oils, sweeteners, ginger, and garlic in the same skillet. Stir well to incorporate all flavors
- Thicken: Add cornstarch slurry when sauce begins to bubble. Cook for 1 minute until it nicely coats a spoon
- Finish Cooking: Return chicken to the pan, cooking until thoroughly done and well-coated with sauce
- Serve: Place over hot rice, garnish with fresh green onions, and add steamed vegetables on the side for a complete meal
Cooking Techniques
Getting that perfect teriyaki chicken is all about two simple steps! First, brown your chicken pieces just right – you want them golden on the outside but not fully cooked inside yet. This keeps them super juicy.
Then, the magic happens with the sauce. Keep stirring as it bubbles and thickens, and you’ll see it turn into that beautiful glossy coating that makes teriyaki so special. A quick tip: if your sauce gets too thick, add a splash of water to thin it out.
Easy Variations
Love this recipe but want to mix it up? Try these simple swaps! Replace chicken breasts with thighs for extra flavor, or use maple syrup instead of honey for a different sweetness. Not a fan of spicy food? Skip the red pepper flakes.
Want to make it gluten-free? Just swap the soy sauce with tamari. You can also add pineapple chunks near the end of cooking for a sweet tropical twist!
Serving Ideas
While rice is the classic partner for teriyaki chicken, there are so many tasty ways to serve this dish! Try it over noodles, quinoa, or cauliflower rice. For vegetables, broccoli and snap peas are amazing – they soak up all that yummy sauce.
Want to make it into a bowl? Add some sliced avocado, shredded carrots, and cucumber for fresh crunch. Don’t forget those green onions on top – they add such nice color and flavor!
Storage Tips
Made too much? Lucky you! This teriyaki chicken keeps beautifully in the fridge for 3-4 days in an airtight container.
The sauce might thicken up when cold, but don’t worry – it’ll loosen right up when you reheat it gently on the stove or in the microwave. You can also freeze portions for up to 3 months – perfect for busy weeknight dinners!
Teriyaki Chicken
Equipment
- Skillet
Ingredients
Main Ingredients
- 1-2 Tablespoons oil
- 2 large boneless skinless chicken breasts chopped
Sauce Ingredients
- 1 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 Tablespoons sesame oil
- 1/2 cup light brown sugar
- 2 Tablespoons honey
- 1 1/2 teaspoons ground ginger
- 2 cloves garlic minced
- 3 teaspoons cornstarch mixed with 3 teaspoons water cornstarch slurry
- 1/4-1/2 teaspoon crushed red pepper flakes
For Serving
- 1 green onion chopped, for garnish
- 3 cups hot cooked rice
Instructions
- Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn’t need to be cooked all the way through). Remove to a plate and cover.
- Add the remaining ingredients to the skillet then stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
- Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
- Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side.
