This Teriyaki Chicken Breast is a super simple and utterly delicious chicken recipe that takes 10 mins to cook and no need for a marinade!
Skinless chicken breast stir-fried in a delicious homemade teriyaki sauce make this Teriyaki Chicken Breast utterly addictive. This easy main is better than ANY store-bought teriyaki sauce, and it’s so quick to whip up.
Why this is so good
- Quick and easy, only 15 mins from pantry to table!
- An addictive teriyaki sauce, mixing garlic, ginger, soy and honey.
- No need to marinade the chicken.
- Serve with broccoli and rice for a balanced meal that’s healthier than store bought or take out.
- Chicken – I’ve used breast, cubed roughly evenly. Ideally opt for organic/free range.
- Frying Oil – you can use sesame oil or olive oil.
- Soy sauce – you can use light soy if you wish.
- Garlic – use freshly minced garlic for a stronger flavor.
- Ginger – freshly minced is best.
- Brown Sugar – you ca use all honey instead of brown sugar. Adjust to taste
- Rice Vinegar
- Sesame Oil
- Cornstarch – to give the sauce a thicker consistency.
- Garnish – I like to sprinkle sesame seeds and chopped green onions on the chicken.
How to make this Teriyaki Chicken Breast
Be sure to scroll to the bottom for the full recipe
Cook chicken in a heated skillet with oil. Then, in a bowl, mix your sauce ingredients.
Pour the sauce into the skillet with the chicken and simmer. Serve with rice.
What does Teriyaki sauce taste like?
It is like a sweet and sour sauce, going more to the side of a fancy salty sweet. The texture is pretty tangy, with a medium consistency. In comparison with other foods and actual taste, imagine soy sauce that has been mixed with honey. It’s delicious!
What to serve with Teriyaki Chicken?
Steamed broccoli and rice are the best sides (white, jasmine, brown or even wild rice work really well). Or you can go for some silky noodles. Drizzle all of the extra sauce over everything in your bowl for ultimate flavor.
Storing leftover Teriyaki Chicken Breast
If you’ve got leftovers, store the teriyaki chicken and rice in their own containers in the fridge for up to 4 days. This will make sure your rice doesn’t get soggy over time from the sauce.
But if you’re looking to freeze for later, place the chicken into a freezer-safe container and store for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight and reheat the next day.
Low Sodium Options
Adjust the saltiness to suite your personal preference, reduce the soy sauce (or use low sodium versions) as desired then add more water in its place.
More Top Tips
- If desired use all honey in place of the brown sugar.
- Substitute rice vinegar with apple cider vinegar or lemon juice if that’s what you have on hand.
- Use well trimmed chicken thighs in place of chicken breasts.
- Use a spoon to peel the ginger, works a treat!
- You can use dried ground ginger in place of fresh, 1/2 tsp.
Check out these Asian inspired recipes
Have you tried this Teriyaki Chicken Breast recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Easy Chicken Teriyaki Recipe
- 2 chicken breast cooked and diced
- 1 tbsp olive oil or sesame oil
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp packed brown sugar
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1/4 tsp sesame oil
- 3 cloves garlic minced
- 3 tsp peeled & minced fresh ginger
- 2 tsp cornstarch
- Optional: sesame seeds and chopped green onions for serving
- In a large skillet over medium high heat, add olive oil.
- Add chicken to the skillet and cook until cooked through, about 7 – 9 minutes.
- In a small bowl, make the sauce: whisk together the soy sauce, water, brown sugar, honey, vinegar, sesame oil, garlic, ginger and cornstarch.
- Pour the sauce into the skillet and stir to combine. Simmer for 2 – 3 minutes, until thickened.
- Optional: serve over white rice garnished with sesame seeds and green onions.
- If you’d like to add some spice to your sauce, add a couple pinches of red pepper flakes.