Simple Recipes

Easy 20-Minute Teriyaki Chicken Recipe (Better Than Takeout!)

Easy 20-Minute Teriyaki Chicken Recipe (Better Than Takeout!)

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If your weeknight dinner rotation needs a little excitement, this teriyaki chicken is about to become your new go-to. Tender chicken breast gets tossed in a glossy, sweet-savory homemade sauce that comes together while the chicken cooks, so the whole meal is on the table in about 20 minutes. It’s faster than ordering takeout and tastes even better.

What Is Teriyaki Chicken?

Teriyaki chicken is a Japanese-inspired dish featuring chicken that’s cooked and then coated in a glossy sauce made from soy sauce, sugar or honey, and aromatics like ginger and garlic. The word “teriyaki” actually refers to the cooking technique itself — “teri” means shine or luster (from the glaze) and “yaki” means grilled or broiled. Traditionally the sauce is reduced until thick and shiny, which is exactly what gives this dish its signature sticky, glossy coating.

While classic Japanese teriyaki often uses mirin and sake, this Americanized version simplifies things with pantry staples like soy sauce, honey, brown sugar, and rice vinegar, plus a touch of cornstarch to help the sauce thicken quickly in the pan. The result is a dish that’s just as craveable as your favorite takeout order, but made entirely from scratch in one skillet.

Tips for Cooking and Prepping

#1: Cut chicken into uniform cubes

Dicing the chicken breast into even 1-inch pieces ensures every piece cooks at the same rate, so you avoid dry, overcooked bites next to undercooked ones.

#2: Don’t overcrowd the skillet

Use a wide 12-inch skillet and give the chicken room to brown rather than steam. A good sear on the first side adds flavor and helps the sauce cling better later.

#3: Whisk the sauce while the chicken cooks

Since this recipe moves fast, mix the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch while the chicken is browning so it’s ready to pour in immediately.

#4: Make sure the cornstarch is fully dissolved

Cornstarch can clump at the bottom of a bowl, so whisk the sauce thoroughly right before adding it to the pan to avoid lumps and ensure even thickening.

#5: Watch the sauce closely once it’s added

The sauce only needs 30 to 60 seconds to thicken and turn glossy — keep tossing the chicken constantly so the sauce coats evenly without scorching or over-reducing.

Recipe Variations and Substitutes

This teriyaki chicken recipe is easy to customize based on what you have on hand or your flavor preferences. Swap chicken breasts for boneless chicken thighs for an even juicier bite, or use the same sauce on shrimp, salmon, or tofu for a different protein option. If you don’t have rice vinegar, apple cider vinegar works in a pinch, and maple syrup can stand in for honey if needed.

What to Serve with Teriyaki Chicken

Steamed white or brown rice is the classic pairing since it soaks up all that sticky sauce beautifully. For a complete meal, add steamed broccoli, sautéed snap peas, or a simple cucumber salad on the side, and finish everything with a sprinkle of sesame seeds and chopped green onions.

Storing and Reheating Leftovers

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of water if the sauce has thickened too much.

Can You Freeze Teriyaki Chicken?

Yes! Let the cooked chicken and sauce cool completely, then freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work great in this recipe and tend to stay extra juicy. Just dice them into similar-sized pieces and cook until they reach 165 degrees.

Is this teriyaki chicken recipe gluten-free?

It can be easily made gluten-free by substituting the regular soy sauce with a gluten-free soy sauce or tamari, since all the other ingredients are naturally gluten-free.

Why is my teriyaki sauce not thickening?

Make sure the cornstarch is fully whisked into the sauce before adding it to the pan, and give it the full 30 to 60 seconds of simmering and tossing with the hot chicken, as the heat is what activates the cornstarch to thicken the sauce.

Can I double this recipe?

Absolutely, this recipe doubles well for meal prep or feeding a crowd. Just use a larger skillet or cook the chicken in batches so it still browns properly instead of steaming.

What can I use instead of rice vinegar?

If you don’t have rice vinegar on hand, apple cider vinegar or white wine vinegar can be used as a substitute in a similar amount.

Easy Teriyaki Chicken Recipe

Prep time: 10 min | Cook time: 10 min | Total time: 20 min | Servings: 4

Ingredients

For the Chicken

  • 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 Tbsp olive oil

For the Teriyaki Sauce

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 Tbsp honey
  • 1 1/2 Tbsp packed light brown sugar
  • 1 Tbsp rice vinegar
  • 1/4 tsp toasted sesame oil
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp peeled and minced fresh garlic (2 cloves)
  • 2 tsp cornstarch

For Serving

  • Sesame seeds, optional
  • Chopped green onions, optional

Instructions

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add in chicken and let brown on the bottom, about 3 to 4 minutes, then flip and continue to cook until the center registers about 160 degrees, about 3 minutes longer.
  3. While the chicken is cooking, in a small mixing bowl or liquid measuring cup, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
  4. Stir the sauce in with the cooked chicken and continue to cook and toss until the sauce has thickened, about 30 to 60 seconds longer.
  5. Serve warm garnished with green onions and sesame seeds, if desired.

For extra-saucy teriyaki chicken, you can make 1.5x the sauce recipe. Leftovers keep well in the fridge for up to 4 days and are great reheated over rice.

Timothy

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