Easy Teriyaki Chicken Recipe

a serving of teriyaki chicken and broccoli over rice.

4.20 from 10 votes

This easy teriyaki chicken recipe comes together in about 15 minutes with under 10 ingredients. Chicken breast cubes are seared, then coated in a homemade sweet and savory teriyaki sauce that turns into a glossy glaze.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: asian

Servings: people

Calories: 256kcal

Author: Becky Hardin

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

Video

Notes

*Chicken thighs can be used instead of chicken breasts.

**Swap with tamari or coconut aminos for gluten-free.

***Try maple syrup or brown sugar instead of honey.

****Use ground ginger (½ tsp) if you don’t have fresh ginger.

*****Cornstarch substitute: 1 tbsp flour mixed with water.

Tips:

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.

Crockpot Instructions: Add all ingredients (except cornstarch) to a slow cooker. Cook on LOW for 3-4 hours or HIGH for 2 hours. Mix cornstarch with a little cold water, then stir into the sauce and cook 10-15 minutes more until thickened.

Storage: Store teriyaki chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition