I love simple meals like this Teriyaki Chicken Recipe with homemade sauce. Tender bite-sized chicken pieces are coated in a sweet and savory glaze made with soy sauce, honey, and brown sugar for a delicious weeknight dinner!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Quick Recipe Overview
WHAT: Tender chicken pieces coated in a glossy homemade teriyaki sauce made with soy sauce, honey, and ginger.
WHY: Ready in 30 minutes with pantry staples, this beats takeout every time for freshness and flavor control.
HOW: Sauté chicken pieces, whisk together a quick sauce, simmer until thickened, and serve over rice.
Jump to:
- Quick Recipe Overview
- Why I Love Making This Teriyaki Chicken Recipe
- Ingredient Notes
- Teriyaki Chicken Recipe
- How To Make Chicken Teriyaki Stir-fry
- FAQs for Easy Chicken Teriyaki Recipe
- My Best Tips for Making Teriyaki Chicken
- What to Serve With Teriyaki Chicken
- Storage & Reheating Tips
- More Delicious Chicken Recipes to Try
Why I Love Making This Teriyaki Chicken Recipe
My kids request this teriyaki chicken frequently, and I never mind making it because it comes together faster than I can order delivery. The sauce takes less than a minute to whisk together, and the whole dish is ready before the rice finishes cooking.
What really wins me over is how the cornstarch creates that signature glossy coating you see at restaurants. The chicken stays tender, the sauce clings perfectly to every bite, and my family gets a homemade meal that actually tastes better than takeout. I’ve served this to guests who assumed I’d been cooking for hours, but if they ask I always tell them it’s my fake-out-take-out!
The best part? You probably have everything you need already. No special trips to the store, no exotic ingredients, just everyday pantry staples that turn into something my kids think is a treat.
🩷 Melissa
Craving restaurant-quality chicken teriyaki stir-fry without leaving home? Yep, it’s for real. You’re about to make the easiest version that comes together in one skillet with ingredients you already have in your pantry.
In just 15 minutes, you’ll have glossy, flavorful chicken coated in a sweet and savory sauce that’ll have everyone asking for seconds. Let’s get cooking!
Ingredient Notes
Soy sauce: Use regular soy sauce for best results. Low-sodium works too, but you may want to add a pinch of salt. Tamari is a great gluten-free substitute that provides the same savory depth.
Cornstarch: This is what creates the glossy, restaurant-style coating. Don’t substitute with flour — it won’t give you the same clear, shiny finish that makes teriyaki sauce so visually appealing.
Brown sugar: Light or dark brown sugar both work. Dark brown sugar adds a slightly richer molasses flavor, while light keeps it more straightforward and sweet.
See the recipe card below for full information on ingredients and quantities.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Teriyaki Chicken Recipe
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- ½ cup cold water
- 1 tablespoon cornstarch
- 2 tablespoon brown sugar
- 3 tablespoon soy sauce
- 1 tablespoon honey
- 1 clove garlic minced
- ¼ teaspoon ground ginger
- 1 tablespoon oil
- serve with cooked rice and vegetables (We like broccoli and carrots.)
Instructions
- Cut the chicken into 1-inch bite-sized pieces.1 ½ pounds boneless skinless chicken breast
- In a small mixing bowl, add the cold water and cornstarch and whisk with a fork to combine well.½ cup cold water, 1 tablespoon cornstarch
- Add brown sugar, soy sauce, honey, garlic, and ground ginger to the bowl with the cornstarch and whisk everything together.2 tablespoon brown sugar, 3 tablespoon soy sauce, 1 tablespoon honey, 1 clove garlic, ¼ teaspoon ground ginger
- Heat a large skillet over medium to medium-high heat.
- When the skillet is hot, add the oil to the pan.1 tablespoon oil
- Add the chicken and cook, stirring often, until the chicken is no longer pink, about 5 minutes.1 ½ pounds boneless skinless chicken breast
- Whisk the sauce together again, and then add it to the pan with the chicken.
- Stir until the sauce thickens, about 2 minutes.
- Remove from the heat. Serve over hot cooked rice with your favorite cooked vegetables on the side.serve with cooked rice and vegetables
Notes
Nutrition
How To Make Chicken Teriyaki Stir-fry
Step 1: Cut boneless skinless chicken breast into uniform 1-inch pieces. Keeping them the same size ensures even cooking and tender results throughout.
Step 2: Whisk cold water and cornstarch together until smooth, then add brown sugar, soy sauce, honey, minced garlic, and ground ginger. Set aside while you cook the chicken.
Step 3: Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring often, until no longer pink and lightly golden, about 5 minutes.
Step 4: Whisk the sauce one more time (cornstarch settles!), then pour over the cooked chicken. Stir constantly until the sauce thickens and coats the chicken with a glossy glaze, about 2 minutes. Remove from heat and serve with rice and veggies.
FAQs for Easy Chicken Teriyaki Recipe
Yes, boneless, skinless chicken thighs work beautifully in this recipe and add extra juiciness. Cut them into 1-inch pieces just like the breast meat. The cooking time remains the same — about 5 minutes or until no longer pink in the center.
The cornstarch needs to be fully dissolved in cold water before adding the other ingredients. If you skip whisking it properly or add it to hot liquid, it will not thicken properly. Make sure to whisk the sauce again right before adding it to the pan, and let it simmer for the full 2 minutes while stirring constantly.
Broccoli is classic, but bell peppers, snap peas, carrots, and mushrooms all work wonderfully. You can stir-fry them separately and serve alongside, or add them to the pan after the chicken is cooked and before adding the sauce. Just ensure they are cut into bite-sized pieces for even cooking.
They’re very similar! A glaze is typically thicker and more concentrated. This recipe creates a glaze-like consistency that coats the chicken beautifully rather than pooling at the bottom of your plate.
My Best Tips for Making Teriyaki Chicken
☞ Do Not Skip the Second Whisk: Cornstarch settles to the bottom of the bowl. Whisk the sauce mixture again right before adding it to the pan to ensure the cornstarch is fully incorporated and will thicken properly.
☞ Use Fresh Garlic When Possible: While garlic powder works in a pinch, fresh minced garlic adds a brighter, more authentic flavor to the sauce that really elevates this dish from good to restaurant-quality.
☞ Let The Sauce Bubble: Once you add the sauce, let it come to a full simmer. This activates the cornstarch properly and creates that signature glossy sheen that makes teriyaki chicken so appealing.
☞ Don’t Crowd The Pan: If doubling or tripling this recipe, cook the chicken in batches. Overcrowding creates steam instead of a nice sear, and you’ll miss out on that caramelized exterior.
☞ Serve Immediately for Best Texture: The sauce is at its glossiest and the chicken at its most tender right after cooking. If you need to hold it, keep it warm on very low heat and add a splash of water if the sauce gets too thick.
What to Serve With Teriyaki Chicken
- Rice: Jasmine, basmati, or brown rice all work beautifully. I often make a big batch of rice and use leftovers for fried rice the next day.
- Steamed vegetables: Broccoli, snap peas, carrots, or green beans complement the sweet-savory sauce. The teriyaki chicken pairs especially well with crisp-tender broccoli florets.
- Asian-style salad: A simple cucumber salad with rice vinegar or a crunchy cabbage slaw provides refreshing contrast to the rich sauce.
- Noodles: Serve over lo mein, udon, or rice noodles for variety. The sauce coats noodles just as well as rice for a different weeknight meal.
Storage & Reheating Tips
Room temperature
Do not leave this dish at room temperature for more than 2 hours. Chicken is prone to bacterial growth, so refrigerate promptly after cooking and cooling.
Refrigerator Storage
Store leftover teriyaki chicken in an airtight container for up to 4 days. The sauce will thicken as it cools, which is normal. Reheat in a skillet over medium heat with 1-2 tablespoons of water to loosen the sauce, or microwave in 30-second intervals, stirring between each, until heated through.
Freezer Storage
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture remains good, though the sauce may separate slightly – just stir well while reheating to recombine.
Make-Ahead
You can cut the chicken and prepare the sauce mixture up to 24 hours in advance. Store them separately in the refrigerator, then cook when ready. For meal prep, cook the full recipe and portion into containers with rice and vegetables for grab-and-go lunches throughout the week.
Reheating
Warm gently in a skillet over medium heat, stirring occasionally and adding 1-2 tablespoons of water to loosen the sauce. Microwave works too – heat in 30-second intervals, stirring between each.
Meal Prep
This easy chicken teriyaki recipe is perfect for weekly meal prep. Divide into containers with rice and vegetables for grab-and-go lunches that reheat beautifully.
More Delicious Chicken Recipes to Try
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Leave a Reply