When I need a quick dinner that still feels like takeout, this easy teriyaki chicken recipe is my go-to. It uses under 10 ingredients and comes together in about 15 minutes, so it’s perfect for busy weeknights. I cook tender cubes of chicken breast first to get a nice sear, then add a homemade teriyaki sauce that turns into a glossy glaze that’s way better than anything you can get from a bottle!
Chicken Breast with Teriyaki Sauce
This teriyaki chicken recipe is inspired by my teriyaki chicken thighs, but it’s made with chicken breast for a leaner option. The sauce is sweet, savory, and slightly tangy from the combination of soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. Cooking the chicken first keeps it tender and prevents it from getting soggy, while simmering the sauce at the end creates a thick, sticky coating that clings to every bite.
If you want a faster version, you can use chicken thighs instead of breasts, or you can make it in the Crockpot for a hands-off dinner. It’s great served over rice with broccoli or bell peppers for a complete meal.
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Pan Size Matters
For the best flavor, use a small pan or skillet so the sauce can coat the chicken evenly. If your pan is too big, the sauce spreads out and won’t glaze the chicken properly. I used a 10-inch nonstick skillet.
Easy Teriyaki Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts (cubed*)
- 1 tablespoon olive oil
- ¼ cup soy sauce (**)
- ¼ cup water
- 2 tablespoons brown sugar (***)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- ¼ teaspoon sesame oil
- 3 cloves garlic (minced)
- 3 teaspoons minced fresh ginger (****)
- 2 teaspoons cornstarch (*****)
Optional Garnishes:
- sesame seeds
- chopped green onions
Instructions
- Add olive oil to a large skillet set over medium-high heat.1 tablespoon olive oil
- Add the chicken to the skillet and cook until fully warmed through, about 7-9 minutes.2 boneless, skinless chicken breasts
- While the chicken cooks, in a small bowl, make the sauce: whisk together the soy sauce, water, brown sugar, honey, vinegar, sesame oil, garlic, ginger, and cornstarch.¼ cup soy sauce, ¼ cup water, 2 tablespoons brown sugar, 3 tablespoons honey, 1 tablespoon rice vinegar, ¼ teaspoon sesame oil, 3 cloves garlic, 3 teaspoons minced fresh ginger, 2 teaspoons cornstarch
- Pour the sauce into the skillet with the cooked chicken, and stir to combine. Simmer for 2-3 minutes, until thickened.
- Serve over white rice, garnished with sesame seeds and green onions, if desired.sesame seeds, chopped green onions
Notes
- Pat the chicken dry before cooking for better browning.
- Cook the chicken in a single layer (don’t overcrowd the pan).
- Cook the sauce over medium-low so it doesn’t clump.
- Let the sauce sit for 30-60 seconds off the heat to thicken.
- Taste the sauce and adjust sweetness/salt to your preference (add water or honey if it’s too salty).
- Optional: add veggies like broccoli or bell peppers for a complete meal.
- Nutritional information does not include optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Teriyaki Chicken Step by Step
Cook the Chicken: Add 1 tablespoon of olive oil to a 10-inch skillet (or a smaller pan if you want the sauce to glaze the chicken better) set over medium-high. Pat 2 cubed boneless, skinless chicken breasts dry first so they brown nicely. Add the chicken to the hot skillet in a single layer (don’t overcrowd it), and cook for 7-9 minutes, stirring occasionally, until the chicken is cooked through to 165°F and lightly browned on the outside.
Mix the Sauce: While the chicken cooks, whisk together ¼ cup of soy sauce, ¼ cup of water, 2 tablespoons of brown sugar, 3 tablespoons of honey, 1 tablespoon of rice vinegar, ¼ teaspoon of sesame oil, 3 minced garlic cloves, and 3 teaspoons of minced fresh ginger in a small bowl. Dissolve 2 teaspoons of cornstarch into the sauce mixture, whisking well to break up any clumps.
Thicken the Sauce: Lower the heat to medium-low, then pour the sauce into the skillet with the chicken and stir to combine. Let it simmer for 2-3 minutes, until it thickens into a glossy glaze (this may take longer in a smaller pan).
Garnish and Serve: Turn off the heat and let the sauce sit for 30-60 seconds to thicken a bit more. Taste the sauce and adjust sweetness/salt to your preference. Serve over white rice and garnish with sesame seeds and green onions if you like.
How to Store, Freeze, and Reheat
If you’ve got leftovers, store the teriyaki chicken breast and rice in separate containers in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments until warmed through.
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