Name: Teriyaki Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 tablespoon olive oil; 1.5 lbs boneless skinless chicken breasts, (cut into 1-inch cubes); 1/3 cup low sodium soy sauce; 1/4 cup brown sugar; 1/4 cup rice wine vinegar; 1/2 teaspoon toasted sesame oil; 2 teaspoons peeled and grated fresh ginger; 3 cloves garlic, (minced); 2 teaspoons cornstarch; Sesame seeds and sliced green onions, (for garnish); Rice and steamed broccoli, (for serving)

This teriyaki chicken recipe is ready in 15 minutes! Homemade sauce coats each piece in a savory-sweet glaze.

This teriyaki chicken has saved countless weeknights in my kitchen. The homemade teriyaki sauce comes together in minutes and thickens right in the pan, coating each piece of chicken in a glossy, savory-sweet glaze. It's faster than ordering takeout, and my kids actually ask for the broccoli on the side.

Why You’ll Love This Teriyaki Chicken

Ready in 15 minutes, from prep to plate, this recipe delivers a full dinner faster than delivery.
No marinating needed, the sauce simmers and thickens as the chicken cooks, so that deep teriyaki flavor builds right in the pan.
Better than takeout, you control the salt and sweetness, and it costs a fraction of what you'd pay for delivery.

Key Ingredients for the Best Homemade Teriyaki Sauce

Soy sauce, use low-sodium so you can adjust saltiness. For a gluten-free version, swap in tamari.
Fresh ginger, keep a knob in the freezer and grate with a microplane straight into the bowl; it releases more juice and flavor than dried.
Cornstarch, it thickens the sauce into a glossy coating. Whisk it into the cold liquid first so it doesn't clump when heated.

Kitchen Tools for Quick Teriyaki Chicken

Large skillet or wok, gives the chicken room to sear without steaming.
Microplane, makes grating frozen ginger effortless and releases maximum flavor.
Spatula, a thin metal or flexible silicone spatula helps flip the chicken and scrape up any browned bits.

Tips for Perfect Teriyaki Chicken Every Time

Cut the chicken into even 1-inch cubes so they cook at the same rate. Don't overcrowd the pan; if needed, sear in two batches. The chicken only needs a quick sear on each side, it will finish cooking while the sauce simmers. Let the sauce bubble for 4 to 5 minutes; it should coat the back of a spoon before you add the chicken back.

Pro-Level Advice for the Sauce

Whisk the cornstarch into the cold soy sauce mixture until completely dissolved before pouring it into the pan. This prevents lumps. Taste the sauce before simmering and adjust the sweetness by adding more brown sugar or cut the salt with a splash of water. If the sauce thickens too much, add a tablespoon of water at a time until it reaches the right consistency.

Easy Teriyaki Chicken Variations to Try

Swap chicken thighs for breasts, they stay juicier and can take a little more heat. Add heat with red pepper flakes or sriracha in the sauce. Stir in steamed broccoli or snap peas during the last minute of cooking for a one-pan meal. For a gluten-free version, use tamari and ensure your rice vinegar is labeled gluten-free.

What to Serve with Teriyaki Chicken

Serve this chicken over steamed white, jasmine, or brown rice to soak up the extra sauce. Steamed broccoli is the classic side, but roasted green beans or a quick cabbage salad with sesame dressing also work. For a low-carb option, serve over cauliflower rice or zucchini noodles.

How to Store Leftover Teriyaki Chicken

Let the chicken cool, then transfer to an airtight container. It keeps in the fridge for up to 4 days. Store rice and broccoli separately so they don't get soggy from the sauce.

Can You Freeze Teriyaki Chicken?

Yes. Cool the chicken completely, then place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Best Way to Reheat Teriyaki Chicken

For the best texture, reheat in a skillet over medium heat with a splash of water or extra soy sauce. Stir until warmed through and the sauce becomes glossy again. You can also microwave it, but the chicken may dry out a bit, add a damp paper towel over the bowl to help retain moisture.