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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.
I noticed that this teriyaki recipe doesn’t actually have teriyaki sauce in It even though you showed your favorite sauce. Does It or doesn’t have teriyaki sauce??
It’s made with homemade teriyaki sauce! All of the ingredients are included in the recipe card. 🙂
So easy to make and soo tasty. My new favorite dinner
Delicious and way healthier and tastier than at a restaurant. I was craving Teriyaki chicken and will never use the bottle again. I thought the saltiness was enough…but I did make it with Brown Rice and Boc Choy, so I guess that absorbed it.
This was DELICIOUS! I made this to add to my salads for lunches at work. Perfect and tender and so easy! Much better than a restaurant, in my opinion. This will be great with rice and veggies, too!
I agree with most comments here– very easy to follow, but a little too salty. I’ll try this recipe again for sure, but with some adjustments to the salt.
Love this recipe. I grilled the chicken on the BBQ then cut up chicken and added it to the
Sauce. I suggest paparic onion and garlic powder ant
The recipe was very easy to prepare. I do recommend low sodium soy sauce as it was very salty. Other than that it was perfect. I used cauliflower mashers instead of rice as we are on diet
For those saying way too salty, maybe just dont pre season the meat, and make sure you use low sodium soy sauce, but most teriyaki sauces are salty.mine got all gobbled up!
Oh my goodness! This was delicious!! I added some broccoli and served it over jasmine rice. So good!
Looks delicious
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!
Not terrible, but not the best. I love how the ingredients are things most people have which is why I used this recipe. It’s just way to salty. I used everything listed (including the low sodium soy sauce). The recipe needs to be adjusted.
Hi Kris,
I made this last night and it was very good, but I agree it was VERY salty. Hoping for suggestions to tone it down……
My lovers for me a good choice use Coconut Secret organi soy free
Less72 sodium n came OUT delicious!Gbu
My husband and I were joking that this was the “best teriyaki chicken,” yet only had one rating. After I made this recipe he demanded I leave another review. This recipe is super easy. It uses items that are in most pantries and is delicious! I added a little mirin because I like the flavor. Thank you for sharing. My family really enjoyed this.
Haha THANK YOU!!
What are the measurements for ingredients if you are cooking 2lbs of chicken?
I would probably just bump it up to 3 lbs of chicken and just double the recipe. Adding only 1/2 pound more of chicken gets a little tricky on the measurements!
Can you freeze
Yes! After you cook it up and it has cooled then you can place it in an airtight container. It will last about 3 months in the freezer. Let it thaw in your fridge overnight and then reheat it on the stove until it is warmed through! Cook some extra teriyaki sauce to add fresh to the chicken after you warm it up!
Trying this tonight. I didn’t have apple cider so I used white vinegar instead. Is that okay?
Hi Alyssa,
It looks really nice and I would love to give this recipe a try.
Can I substitute the brown sugar for something else without losing the flavour, as my wife who absolutely lives for her food has just been diagnosed with type 2 diabetes, and it calls for a sudden lifestyle change? 🙁
Cheers,
John
John, try the sugar replacements used in keto diets. I use erythritol or xylitol. Also, monk fruit & allulose are widely used & easily found in grocers & online. Should help greatly in managing diabetes. Good luck!
Hi Charlotte,
Many thanks for those suggestions, we shall look into them, and thanks for the good luck as her world is spinning madly at the moment.
This was amazing! We used the extra teriyaki sauce over roasted carrots & green beans
What a great idea Becca! I’m going to try that tomorrow!