Teriyaki Chicken

Teriyaki Chicken is one of our favorites! This easy recipe is a simple Asian-inspired dinner that can replace your Chinese takeout. You can put together a delicious dinner in minutes (with the best teriyaki sauce) at home!

What’s in this Teriyaki Chicken Recipe?

This recipe is really all about the teriyaki sauce. That’s what makes this chicken so good! It’s so easy to make and so tasty. The perfect blend of sweet and salty.

• Chicken: I used boneless, skinless chicken breasts, but thighs also work.
• Soy Sauce: Adds a salty, umami flavor to the marinade and the sauce.
• Water: Helps the marinade and the sauce reach the right consistency.
• Granulated Sugar: Sweetens the marinade and the sauce.
• Rice Wine Vinegar: Adds a touch of sweet acidity to the marinade and the sauce.
• Cornstarch: Thickens the sauce.
• Ginger + Garlic: Adds an earthy and spicy flavor to the sauce.
• Sesame Seeds: The perfect nutty garnish for this recipe!

Pro Tip: For a gluten-free alternative, swap the soy sauce for tamari or coconut aminos.

Variations on Chicken Teriyaki

This dish is such a fun base to experiment with. Try adding some pineapple chunks or fresh orange juice for a sweet and tangy twist. Or swap some of the sugar for honey for a floral taste. To make this dish spicier, add some crushed red pepper flakes or sriracha to the sauce.

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How to Store and Reheat

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This chicken can be served in so many ways. It’s delicious over rice or with your favorite sautéed vegetables. Ham fried rice or vegetable lo mein would make great sides. And don’t forget takeout classics like egg rolls, crab rangoon, or egg drop soup!

Recipe Card

Teriyaki Chicken Recipe

4.88 from 8 votes

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate Pin

This is the easiest teriyaki chicken recipe and it tastes better than takeout!

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Ingredients 

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For the Chicken

• ▢ 4 boneless, skinless chicken breasts
• ▢ 3 tablespoons low-sodium soy sauce
• ▢ 1 tablespoon water
• ▢ 1 tablespoon granulated sugar
• ▢ 1 tablespoon rice wine vinegar

For the Teriyaki Sauce

• ▢ 4 teaspoons cornstarch + 2 tablespoons water
• ▢ ¾ cup low-sodium soy sauce
• ▢ ¾ cup water
• ▢ ½ cup granulated sugar
• ▢ 1 tablespoon rice wine vinegar
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon garlic powder
• ▢ 1 tablespoon sesame seeds for serving

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Instructions 

• Cut chicken breasts into 1-inch cubes and place them inside a large Ziplock bag. Set aside.
  4 boneless, skinless chicken breasts
  
• Mix the soy sauce, water, sugar, and rice wine vinegar together.
  3 tablespoons low-sodium soy sauce, 1 tablespoon water, 1 tablespoon granulated sugar, 1 tablespoon rice wine vinegar
• Add the marinade to the Ziplock bag and coat the chicken completely. Refrigerate for 30 minutes.
• Meanwhile, mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
  4 teaspoons cornstarch
• In a small saucepan stir the soy sauce, water, rice wine vinegar, sugar, garlic powder, and ground ginger together.
  ¾ cup low-sodium soy sauce, ¾ cup water, ½ cup granulated sugar, 1 tablespoon rice wine vinegar, ½ teaspoon ground ginger, ¼ teaspoon garlic powder
• Use a whisk to mix together the ingredients and then bring to a boil. Reduce heat to low.
• Add cornstarch mixture into the saucepan and stir constantly until fully combined and thickened.
  
• Heat chicken in a large skillet over medium high heat.
• Pour the teriyaki sauce over all the chicken (reserving some sauce for serving) and cook until chicken is fully cooked, about 3-4 minutes on each side; depending on the thickness of the chicken.
  
• Sprinkle the chicken with sesame seeds.
  1 tablespoon sesame seeds
• Serve over rice or with your favorite veggies, with extra teriyaki sauce on the side.

Becky’s Tips

• Cut the chicken as evenly as possible so it cooks evenly.
• Marinate for at least 30 minutes (or up to overnight) for the best flavor.
• For a gluten-free alternative, swap the soy sauce for tamari or coconut aminos.
• If you can’t find rice vinegar, you can use apple cider vinegar or white wine vinegar.
• Don’t overcrowd the pan when cooking; otherwise the chicken will steam rather than sear.
• Properly cooked chicken should read 165°F on an instant-read thermometer inserted into the thickest part.

Storage: Store teriyaki chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Calories: 433kcalCarbohydrates: 34gProtein: 56gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 151mgSodium: 2430mgPotassium: 1099mgFiber: 1gSugar: 28gVitamin A: 71IUVitamin C: 3mgCalcium: 52mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Teriyaki Recipes We Love

• Grilled Teriyaki Chicken Breasts
• Air Fryer Teriyaki Tofu
• Crockpot Teriyaki Meatballs
• Teriyaki Chicken Sub Sandwich