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Get ready to meet your new obsession! My Teriyaki Chicken is tender, juicy, and drenched in rich, savory sauce. One bite and you’ll wonder how you ever lived without it!
A Reader’s Review
Very simple and really easy!!! With three young kids and working from home I need quick recipies! I did cook the chicken the day before and put in fridge to make it even faster. Had this with your fried rice and a aubergine dish and prawns fried in batter!
So Good, You’ll Want Seconds!
- Better Than Takeout! This teriyaki chicken blows restaurant versions out of the water, and I’ve tried a lot of them!
- Crazy Easy! Just a few simple steps for big, saucy, flavor-packed chicken.
- Unbeatable Flavor! Soy sauce, ginger, garlic, and brown sugar team up for a seriously irresistible combo.
Ingredients Needed
- Chicken: For a cheaper option, boneless, skinless chicken thighs work great!
- Soy Sauce: Be sure to use low-sodium to help control the salt.
- Salt and Pepper: I season to taste with salt and pepper after the sauce is added. I adjusted this because of comments saying it was too salty. This change was a success!
How to Make Teriyaki Chicken
This teriyaki chicken recipe is fast, easy, and guaranteed to be a hit! You’ll have a mouthwatering meal on the table in no time. And trust me, your whole family will be fighting for seconds. Pro tip: You might want to go ahead and double the batch!
- Cook the Chicken: Cut the chicken into 1-inch pieces for even, tender cooking. Then season with salt and pepper. Heat olive oil in a wok or skillet over medium-high heat, then add the chicken. Cook until no longer pink and remove and set aside on a plate.
- Whisk: In a small bowl, combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. Then, in a separate small bowl, whisk the water and cornstarch to make a slurry. Add the cornstarch to the sauce mixture and whisk.
- Thicken Sauce: Add the sauce to the skillet and bring it to a boil. Reduce the heat to a simmer and then whisk until it starts to thicken.
- Toss Chicken with Sauce: Add the chicken back to the skillet and toss until coated and heated through. Garnish teriyaki chicken with chopped green onions and sesame seeds. Serve over white rice if desired.
How to Store Leftovers
This chicken teriyaki makes fantastic leftovers. The sauce really soaks into the chicken, making it even more flavorful the next day!
- In the Refrigerator: Once your chicken has cooled, place it in an airtight container and store it in your fridge. It will keep fresh for about 3 days.
- To Reheat: Rewarm the chicken over medium heat on the stove. If you need to, you can make more teriyaki sauce and add it on top!
What to Serve With Teriyaki Chicken
We love this served over white or brown rice, and for a low-carb option, try cauliflower fried rice. It would also be great over soba or lo mein noodles. Or keep things light and pair it with roasted or stir-fried vegetables.
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Easy Teriyaki Chicken
Ingredients
- 1 ½ pounds cubed boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 clove minced garlic minced
- 1 teaspoon sesame oil
- ½ teaspoon freshly grated ginger
- ¼ cup water
- 1 tablespoon cornstarch
- salt and pepper to taste
- sesame seeds and green onions for garnish
Instructions
- Add 1 tablespoon olive oil to a wok or large skillet over medium-high heat. Add 1 ½ pounds cubed boneless skinless chicken breasts, and cook until no longer pink, about 5-8 minutes. Remove the chicken and set it aside on a plate.
- In a small bowl, combine ½ cup low-sodium soy sauce, ¼ cup brown sugar, 1 tablespoon apple cider vinegar, 1 clove minced garlic, 1 teaspoon sesame oil, and ½ teaspoon freshly grated ginger.
- In a small bowl, whisk together ¼ cup water and 1 tablespoon cornstarch to make a slurry. Add the cornstarch mixture to the sauce and whisk to combine.
- Pour the teriyaki sauce into the wok over medium-high heat and bring the sauce to a boil. Reduce the heat and whisk until it starts to thicken.
- Add the chicken back to the wok or skillet and toss until coated and heated through. Season with salt and pepper to taste. Top with sesame seeds and green onions for garnish, if using. Serve over rice!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Authentic teriyaki sauce (as you would get in Japan and as my Japanese mother-in-law makes) is sweet — NOT salty. So I do strongly suggest not seasoning the chicken with salt and only using low-salt soy sauce. Otherwise, as so many others have mentioned here, this will be too salty. But if you omit the salt, this is a good recipe.
This recipe has all the right ingredients and makes a nice consistency but oh my gosh the sauce was insanely strong and salty tasting. I didn’t add any salt o and even didn’t add as much soy sauce as directed but it was so strong. I added more water, thickener, and brown sugar and was able to salvage it but wow! That was so rough haha