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Teriyaki Chicken Recipe – Fast, Flavorful, Family-Friendly

Teriyaki chicken served with rice and sesame seeds
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Teriyaki chicken is a quick easy chicken stir fry that is delicious, flavorful, healthy, and better and faster than takeout. Perfect for busy weeknights.

Ingredients

Scale
  • 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.

Find it online: https://cookingwithramsay.com/teriyaki-chicken/