Easy 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.
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.
Easy Chicken Teriyaki Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- If you’d like to add some spice to your sauce, add a couple pinches of red pepper flakes.
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