This easy Teriyaki Chicken recipe includes bite-size chicken pieces coated in a simple homemade teriyaki sauce and is ready to eat in less than 30 minutes! 

Teriyaki chicken served on a plate with white rice and steamed broccoli.

There’s nothing I love more than an easy dinner that’s healthy, filling, and family-friendly and this Teriyaki Chicken checks all the boxes!

Serve it with white or brown rice, as lettuce wraps, or with any veggies you have on hand including broccoli, cabbage, carrots, snow peas, green onion, bell peppers, mushrooms and baby corn.

How to make Teriyaki Chicken:

  1. Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn’t need to be cooked all the way through). Remove to a plate and cover.
  2. Add the remaining ingredients to the skillet and stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
  3. Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
  4. Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side*.

Variations:

  • Slow Cooker Teriyaki Chicken: Spray slow cooker with cooking spray and place chicken in the bottom. Stir together the teriyaki sauce ingredients except for the cornstarch slurry. Pour sauce over chicken and cook on LOW for 3-4 hours or until chicken is cooked and shreds easily. Pour the sauce from the slow cooker into a saucepan. Shred the chicken and leave in the pot. Whisk the cornstarch slurry back into the sauce and cook sauce until thickened, then pour over chicken.
  • Instant Pot: Make an all-in-one meal with my Instant Pot Chicken Teriyaki Bowls.
  • Low Carb: For a low carb option, serve chicken teriyaki in lettuce wraps.
  • Grilled Teriyaki Chicken Bowls

Make Ahead and Freezing Instructions:

To make this recipe ahead of time, make the teriyaki sauce and store in a container in the fridge for 3-5 days. When ready to eat, sauté the chicken, then pour sauce on top and cook until warmed through.

To freeze chicken teriyaki, make the teriyaki sauce first (step 2), allow to cool and add to a freezer safe container with the raw chicken. Freeze for up to 3 months. Thaw overnight in the refrigerator, then pour into a pan and cook until chicken is cooked through.

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Recipe

Teriyaki chicken served on a plate with white rice and steamed broccoli.
Prep 10 mins
Cook 10 mins
Total 20 mins
Add to Meal Plan

Ingredients
  

  • 1-2 tablespoons oil
  • 2-3 boneless skinless chicken breasts , chopped
  • 1 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 Tablespoons sesame oil
  • 1/2 cup light brown sugar
  • 2 Tablespoons honey
  • 1 1/2 teaspoons ground ginger
  • 2 cloves garlic , minced
  • 3 teaspoons cornstarch+ 3 teaspoons water , mixed together to make a cornstarch slurry
  • ¼ - ½ teaspoon crushed red pepper flakes

For serving:

  • 1 Green onion , chopped, for garnish
  • Hot cooked rice
  • Steamed broccoli or stir-fry veggies

Instructions
 

  • Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn’t need to be cooked all the way through). Remove to a plate and cover.
  • Add the remaining ingredients to the skillet and stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
  • Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
  • Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side*.

Notes

Veggies: stir-fry veggies could also be added sautéed after step 1, in the skillet, before making the sauce.
Slow Cooker: Spray slow cooker with cooking spray and place chicken in the bottom. Stir together the teriyaki sauce ingredients except for the cornstarch slurry. Pour sauce over chicken and cook on LOW for 3-4 hours or until chicken is cooked and shreds easily. Pour the sauce from the slow cooker into a saucepan. Shred the chicken and leave in the pot. Whisk the cornstarch slurry back into the sauce and cook sauce until thickened, then pour over chicken.
Instant Pot Chicken Teriyaki Bowls
Make Ahead Instructions: make the teriyaki sauce and store in a container in the fridge for 3-5 days. When ready to eat, sauté the chicken, then pour sauce on top and cook until warmed through.
Freezing Instructions: make the teriyaki sauce first (step 2), allow to cool and add to a freezer safe container with the raw chicken. Freeze for up to 3 months. Thaw overnight in the refrigerator, then pour into a pan and cook until chicken is cooked through.

Nutrition

Calories: 406kcalCarbohydrates: 44gProtein: 28gFat: 14gSaturated Fat: 2gCholesterol: 72mgSodium: 2267mgPotassium: 579mgFiber: 1gSugar: 37gVitamin A: 101IUVitamin C: 2mgCalcium: 42mgIron: 2mg

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Nutritional information does not include rice or veggies.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I prepared this tasty recipe last Saturday evening.

    I wonder if the quantity of 1 cup of low sodium soy sauce is correct? It appeared that this made twice as much, and a much thinner, sauce. I’m going to make the recipe again with 1/2 cup soy sauce, unless you haved another suggestion?

  2. 5 stars
    Delicious and so easy! Definitely adding this to the regular rotation. I especially like that the sauce didn’t get too thick like a lot of terriyaki sauces have done for me in the past.

  3. 5 stars
    This was quite delicious. I halved the recipe, but otherwise followed it exactly, and it worked out great. This will definitely go on my rotation of meals!