If you’ve ever craved a restaurant-quality dish that you can whip up in no time at home, this Easy Teriyaki Chicken Recipe is about to become your new best friend. It’s packed with incredible flavor from a harmony of sweet, tangy, and savory notes, all wrapped around tender, juicy chicken pieces. Whether you’re cooking a busy weeknight dinner or feeding a crowd, this dish delivers comfort and satisfaction with minimal fuss and maximum yum.
Ingredients You’ll Need
Gathering the right ingredients is key for an Easy Teriyaki Chicken Recipe that hits all the right notes. Each item plays a crucial role in creating the perfect balance of flavor, texture, and that signature sticky glaze that makes teriyaki so irresistible.
- Chicken breasts: Using chicken breasts cut into one-inch pieces ensures quick, even cooking and lots of tender bites.
- Garlic powder: Adds a mellow aromatic depth without overpowering the sauce.
- Black pepper: Just a touch to bring warmth and subtle spice.
- Soy sauce: The umami backbone that keeps the dish savory and well-rounded.
- Sesame oil: Provides a nutty fragrance that’s unmistakably teriyaki.
- Cornstarch: Used twice — first to coat the chicken for a crisp sear, then to thicken the sauce perfectly.
- Vegetable oil: For searing the chicken until gorgeously golden.
- Fresh grated ginger: Brings a lively zing that brightens every bite.
- Minced garlic: For that punchy, fresh flavor in the sauce.
- Brown sugar: Packed to infuse sweetness and help caramelize the glaze.
- White wine vinegar: Adds a tangy lift that balances the sweetness.
- Honey: Enhances the stickiness and mellow sweetness, rounding out the sauce.
- Low sodium soy sauce: Keeps the flavor rich without overwhelming saltiness.
- Rice vinegar: Or apple cider vinegar for extra brightness and complexity.
- Water: To thin the sauce just enough before thickening.
How to Make Easy Teriyaki Chicken Recipe
Step 1: Season and Coat the Chicken
Start by tossing your chicken pieces in a bowl with garlic powder, black pepper, soy sauce, and sesame oil. This quick marinade gives the chicken an initial boost of flavor while you prep the sauce. Then add cornstarch and mix until each piece is evenly coated. This step is the secret to achieving a wonderfully crispy exterior once the chicken hits the hot pan.
Step 2: Whisk Together the Sauce
In a small bowl, combine brown sugar, white wine vinegar, honey, soy sauce, rice vinegar, grated ginger, and minced garlic along with water and a bit of cornstarch. Whisking everything together now ensures the sauce will be perfectly smooth and easy to pour over your cooked chicken later.
Step 3: Sear the Chicken
Heat vegetable oil in a large skillet over medium-high heat and sear the chicken in batches. Cooking the chicken in two batches allows it to brown beautifully instead of steaming. Each batch should develop a golden crust and cook through in about 7–8 minutes total. This caramelization is where a lot of the flavor magic happens.
Step 4: Thicken the Sauce
Give your sauce a quick whisk to recombine the cornstarch that may have settled, then pour it into the pan. Stir constantly as it bubbles and thickens into that luscious, glossy teriyaki glaze that clings to every piece of chicken.
Step 5: Bring It All Together
Return all the chicken to the skillet, tossing to coat it generously in the thickened sauce. Let it cook together for just a minute longer so the flavors meld and the chicken heats through perfectly. This final step ensures that each bite is bursting with that signature sweet-savory teriyaki flavor.
How to Serve Easy Teriyaki Chicken Recipe
Garnishes
A simple sprinkle of toasted sesame seeds and freshly chopped scallions takes your Easy Teriyaki Chicken Recipe to the next level, adding a pop of color, crunch, and fresh flavor contrast. These little touches make the dish look as amazing as it tastes.
Side Dishes
Serve your chicken over steamed jasmine rice or fluffy white rice to soak up the glossy sauce. For greens, a quick side of sautéed bok choy, snap peas, or roasted broccoli complements the richness perfectly while keeping things light and fresh.
Creative Ways to Present
For a fun twist, serve the teriyaki chicken on a bed of cauliflower rice or inside lettuce wraps for a low-carb option. You can also turn it into a casual bowl with avocado slices, shredded carrots, and pickled ginger for a colorful, vibrant meal that feels both comforting and exciting.
Make Ahead and Storage
Storing Leftovers
Place leftover Easy Teriyaki Chicken Recipe in an airtight container and refrigerate. It stays fresh for up to 3 days — just the right amount of time to enjoy the next round of meals without losing any flavor.
Freezing
You can freeze cooked teriyaki chicken by tightly wrapping portions in freezer-safe bags or containers. It will keep well for up to 2 months, making it perfect for meal prep or busy days when cooking isn’t an option.
Reheating
Reheat leftovers gently in a skillet over medium heat to preserve the chicken’s texture and keep the sauce thick and glossy. You can add a splash of water if the sauce thickened too much in the fridge. Microwave reheating also works in a pinch but risks drying out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and richness to this Easy Teriyaki Chicken Recipe. Just adjust cooking time slightly to ensure they are cooked through.
Is there a vegetarian version of this dish?
Yes! Swap the chicken for firm tofu or tempeh, and follow the same steps to coat and sear before adding the sauce. It’s a delicious alternative that absorbs the teriyaki flavor beautifully.
Can I make the sauce ahead of time?
Definitely. You can prepare the sauce mixture a day in advance and store it covered in the fridge. Just give it a good whisk before adding it to the pan to ensure the cornstarch hasn’t settled.
What if I don’t have mirin for the sauce?
No worries! You can substitute white wine vinegar and honey combined instead of mirin as the recipe suggests. This replicates the sweet and tangy balance mirin offers.
How thick should the sauce be?
The sauce should be thick and glossy enough to coat each piece of chicken rather than run watery. Adjust the amount of cornstarch to your liking when mixing the sauce—more for a thicker glaze, less for a lighter coating.
Final Thoughts
This Easy Teriyaki Chicken Recipe is truly a joy to make and even more delightful to share. Its approachable ingredients and straightforward steps prove that incredible flavor doesn’t have to be complicated. So go ahead, gather your ingredients, and treat yourself to this delicious dish that feels like a warm hug on a plate. Once you try it, it will become a favorite go-to dinner that never disappoints.
Print
Easy Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
This Easy Teriyaki Chicken recipe offers a perfect balance of savory and sweet flavors with a delicious homemade teriyaki sauce. Tender chicken breasts are marinated with garlic and soy, then coated in cornstarch and seared to a golden perfection before being tossed in a rich, thickened sauce. Ready in just 30 minutes, it’s an ideal weeknight meal that pairs beautifully with rice and garnished with scallions and sesame seeds.
Ingredients
Chicken and Coating
- 2 large chicken breasts (cut into 1″ pieces)
- ½ teaspoon garlic powder
- Black pepper (to taste)
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil (or neutral oil)
- 4 tablespoons cornstarch
- 3 tablespoons vegetable oil (divided)
Teriyaki Sauce
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 3 tablespoons packed brown sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon honey (white wine vinegar and honey can be substituted with 3 tablespoons mirin)
- ¼ cup low sodium soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- â…“ cup water
- 2–3 teaspoons cornstarch (depending on preferred sauce thickness)
Instructions
- Season the Chicken: In a medium bowl, toss the chicken pieces with garlic powder, black pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame or neutral oil. Let it marinate for about 10 minutes to infuse flavor. Then add 3 to 4 tablespoons of cornstarch, tossing until each piece is evenly coated, shaking off any excess cornstarch.
- Make the Sauce: In a small bowl, whisk together the grated ginger, minced garlic, brown sugar, white wine vinegar, honey (or mirin if substituting), low sodium soy sauce, rice vinegar, water, and 2 to 3 teaspoons cornstarch until smooth. This mixture will form the teriyaki sauce.
- Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the chicken in two batches to ensure even browning without steaming. For the first batch, sear the chicken pieces for 4 minutes on one side, then flip and cook for another 3 to 4 minutes until golden brown and cooked through. Transfer the cooked chicken to a plate and repeat with the remaining chicken pieces, adding the last tablespoon of vegetable oil as necessary.
- Add the Sauce: Whisk the sauce again to recombine the cornstarch and pour it into the hot skillet. Allow it to bubble and thicken for 1 to 2 minutes, stirring constantly to achieve a glossy, thick consistency.
- Finish it Up: Return all the cooked chicken pieces to the skillet. Toss them in the thickened teriyaki sauce to coat evenly. Cook for an additional minute to heat through and meld flavors. Serve the dish garnished with scallions and sesame seeds alongside steamed rice if desired.
Notes
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- If you prefer a spicier kick, add red pepper flakes or a dash of sriracha to the sauce mixture.
- Mirin can be used instead of honey and white wine vinegar for a more traditional teriyaki flavor.
- Make sure to cook chicken in batches to avoid steaming and achieve a crispy exterior.
- Adjust cornstarch quantity in the sauce for your preferred sauce thickness.
