Teriyaki chicken is one of those meals that saves the day when you’re staring into your fridge at 6 PM wondering what on earth to make that everyone will eat (without a bribe). It’s quick, juicy, and dripping in a sweet-savory glaze that makes plain old chicken breast feel like something you ordered from your favorite takeout spot.
Whether you’re a mom juggling 15 things at once or just someone who wants dinner without drama, this teriyaki chicken recipe gets the job done—with flavor, not fuss. From stovetop to Instant Pot, this one checks all the boxes: easy, budget-friendly, better than takeout, and totally meal-prep friendly. Teriyaki chicken is the weeknight dinner hero you didn’t know you needed. And yes, it tastes just as good the next day—if there are any leftovers, that is.
Table of Contents
What is Teriyaki Chicken?
Teriyaki chicken is a classic Japanese-inspired dish that’s found a cozy little home in American kitchens—and for good reason. Traditionally, “teriyaki” refers to a cooking method that involves broiling or grilling with a glaze made of soy sauce, mirin, and sugar. In this American-style version, we’re simplifying it for the busy home cook with ingredients you can pronounce and likely already have. The chicken is cubed and pan-seared until golden, then tossed in a sticky, garlicky, gingery sauce that clings to each bite like a warm hug.
No deep fryers or complicated steps—just wholesome, savory goodness in under 30 minutes. Think of it as the lovechild of comfort food and weeknight efficiency. Oh, and it’s super versatile too: serve it over rice, noodles, or even stuff it into lettuce wraps if you’re feeling fancy.
Reasons to Try Teriyaki Chicken
Let’s be real—teriyaki chicken isn’t just delicious, it’s practical. First off, this recipe comes together in 35 minutes flat, and half of that is just simmering the sauce. That means more time for you to, well, do literally anything else besides washing a mountain of dishes. Second, it’s picky-eater approved. The balance of sweet and savory has a way of winning over even the most suspicious little taste buds.
Third, you can make it with chicken breasts or thighs, whichever is chilling in your fridge or on sale that week. And did I mention it’s naturally gluten-free? Plus, it’s one of those dishes that makes you feel like a cooking genius even if you’re just eyeballing measurements and praying over your stovetop. Bonus: it’s healthier than takeout and you control exactly what goes into it. Looking for a full meal idea? Pair it with BBQ Chicken Chopped Salad or our wildly popular Best Brown Sugar Pineapple Chicken for a tropical twist.
Ingredients Needed to Make Teriyaki Chicken
- 2 pounds boneless, skinless chicken breast or thighs
- 1 tablespoon vegetable oil
- ⅓ cup soy sauce
- 1 tablespoon dark soy sauce (optional, for deeper color and richness)
- ¼ cup brown sugar
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar or mirin
- ½ tablespoon cornstarch
- 1 teaspoon white sesame seeds (optional, for garnish)
- 1 tablespoon finely chopped green onions (optional, for garnish)
Instructions to Make Teriyaki Chicken (Step by Step)
This is your go-to step by step guide to make teriyaki chicken so easy, you could practically do it in your sleep (though please don’t). Whether it’s your first time or your 50th, this method guarantees juicy chicken with a glossy, flavor-packed glaze.
Step 1: Prep the Chicken
Start by patting the chicken dry with paper towels. This helps it brown properly instead of steaming. Then cut it into 1.5-inch cubes. Don’t stress about perfect symmetry—just aim for bite-sized chunks. Set them aside on a plate while your skillet gets nice and hot.
Step 2: Sauté the Chicken
Add 1 tablespoon of vegetable oil to a large skillet and heat over medium-high. Once it shimmers (about 1 minute), toss in the chicken. Cook for 5–6 minutes, stirring occasionally, until it’s golden and cooked through. Drain off any excess oil—it’s the sauce’s time to shine now.
Step 3: Mix the Teriyaki Sauce
While the chicken cooks, whisk together soy sauce, brown sugar, dark soy sauce (if using), ginger, garlic, sesame oil, rice vinegar, and cornstarch in a small bowl. This is your golden elixir of flavor. The cornstarch helps the sauce thicken into that luscious glaze we all love.
Step 4: Sauce it Up
Pour the sauce over the cooked chicken in the skillet. Stir to coat each piece evenly and reduce heat to medium. Let it simmer for 3–4 minutes, stirring constantly, until the sauce thickens and clings beautifully to the chicken.
Step 5: Garnish and Serve
Sprinkle with sesame seeds and chopped green onions if you’re feeling fancy. Serve warm over steamed rice, noodles, or even tucked into a wrap for lunch tomorrow. Hungry for more chicken ideas? Try our Cheesy Hot Honey Chicken Quesadillas—they’re insanely good.
Instant Pot Method (Because Why Not?)
If you’re a pressure cooker kind of person, this teriyaki chicken plays nicely. Add the chicken and sauce (minus cornstarch) to your Instant Pot. Cook on Manual High for 8 minutes, then let the pressure release naturally for 15 or use quick release. Mix cornstarch with 1 tbsp water, switch to Sauté mode, and stir in the slurry to thicken.
What to Serve with Teriyaki Chicken
Teriyaki chicken is the star, but every star needs a solid supporting cast. Fluffy white rice is the classic pairing—because that sauce deserves to be soaked up. If you want to level up dinner, try it over fried rice or throw in some stir-fried veggies like broccoli, carrots, or snow peas. Feeling noodle-y? It’s incredible over soba or ramen. For something lighter, serve it with our Asian Crunch Salad with Ginger Dressing—fresh, crispy, and the perfect balance to the saucy chicken. And don’t sleep on lettuce wraps. Spoon some chicken into romaine leaves, drizzle a little sriracha mayo, and boom: DIY lettuce wraps that rival your favorite bistro.
Key Tips for Making Teriyaki Chicken
- Use boneless thighs for more flavor – They’re juicier and more forgiving if you overcook a little.
- Brown that chicken – Don’t skip the sear. That golden color = flavor.
- Make extra sauce – Trust me, you’ll want it for dipping or drizzling over chicken sausage pesto pasta.
- Whisk the sauce before pouring – That cornstarch loves to settle at the bottom.
- Meal prep like a champ – Portion leftovers into containers with rice and veggies for the easiest lunches of your life.
- Add veggies – Broccoli, mushrooms, or bell peppers cook quickly in the sauce.
- Don’t rush the sauce – Let it bubble gently until thick and shiny. Patience pays off.
Storage and Reheating Tips for Teriyaki Chicken
Got leftovers? Lucky you. Teriyaki chicken stores like a dream. Pop it into an airtight container and refrigerate for up to 4 days. Want to reheat it without turning it into rubber? Here’s how:
Microwave – Use medium power and heat in 30-second bursts, stirring in between. Add a splash of water if the sauce got too thick.
Stovetop – Warm over medium-low heat with a tablespoon of water. Stir often until heated through.
Freezer-friendly? Yup! Freeze in single portions for up to 2 months. Thaw in the fridge overnight and reheat as above. It’s great for batch cooking or when future-you needs a dinner win.
FAQs
Can I use bottled teriyaki sauce instead?
Sure, but homemade tastes better and isn’t packed with mystery ingredients.
Is this recipe gluten-free?
It can be! Just use tamari or a gluten-free soy sauce.
Can I use honey instead of brown sugar?
Yes, though it’ll change the flavor slightly. It’s still sweet and sticky.
What veggies go best with it?
Broccoli, carrots, mushrooms, bell peppers, or snap peas are all tasty picks.
Can I double the sauce?
Absolutely. Just keep the ratios the same and simmer a little longer to thicken.
Final Thoughts
There’s a reason teriyaki chicken is a staple in so many homes—it’s quick, customizable, and tastes like something way fancier than it is. Whether you’re wrangling kids or just want something reliable and ridiculously tasty, this recipe’s got your back. It’s become one of those go-tos that everyone loves, and you’ll feel like a weeknight wizard when you pull it off. Plus, it’s endlessly riffable: change the protein, throw in different veggies, or serve it however your heart (or pantry) desires. If this one hit the spot, don’t miss our Quick and Easy Korean BBQ Chicken next. It brings that same sweet-savory magic with a little extra heat.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintTeriyaki Chicken Recipe – Fast, Flavorful, Family-Friendly
Teriyaki chicken is a quick easy chicken stir fry that is delicious, flavorful, healthy, and better and faster than takeout. Perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 5-6 servings
- Category: Chicken
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 2 pounds chicken breast or chicken thighs, boneless and skinless
- 1 tablespoon vegetable oil
- ⅓ cup soy sauce
- 1 tablespoon dark soy sauce (optional, for darker teriyaki sauce)
- ¼ cup brown sugar
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar or mirin
- ½ tablespoon cornstarch
- 1 teaspoon white sesame seeds (optional, for garnish)
- 1 tablespoon green onion, finely chopped (optional, for garnish)
Instructions
1. Use a paper towel to pat the chicken completely dry. Cut the chicken into 1.5-inch cubes and set aside.
2. Heat oil in a large skillet over medium-high heat until hot, about 1 minute. Add chicken and sauté until golden brown on all sides, about 5–6 minutes. Drain excess oil.
3. In a small bowl, whisk together soy sauce, brown sugar, ginger, garlic, sesame oil, rice vinegar, and cornstarch until smooth.
4. Stir in the sauce mixture with the chicken and toss to coat evenly. Cook for 3–4 minutes over medium heat, stirring constantly, until thickened.
5. Garnish with sesame seeds and green onions and serve warm over steamed rice, fried rice, or noodles.
6.
7. Instant Pot Method:
8. In a small bowl, whisk together soy sauce, sugar, ginger, garlic, sesame oil, and rice vinegar until combined.
9. Add chicken and sauce mixture into the Instant Pot and mix well. Seal lid and pressure cook on manual High for 8 minutes.
10. Allow pressure to release naturally for 15 minutes or quick release.
11. Whisk together cornstarch with 1 tablespoon water. Turn on Sauté function and add cornstarch slurry.
12. Cook for 3–4 minutes, stirring constantly, until sauce thickens.
Notes
You can customize this dish by adding vegetables such as broccoli, mushrooms, or carrots. If adding a lot of vegetables, double the sauce quantity.
Store leftovers in an airtight container in the fridge for 3–4 days. Great for meal prep with rice.
Reheat on the stovetop over medium-low heat, stirring often and adding water if needed. Or reheat in the microwave in 20-second intervals, stirring in between.
