Teriyaki Chicken {Easy 15 Minute Recipe}

04.22.2018

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. This tastes just like your favorite Chinese take-out but you can have this ready faster than the time it would take to go pick up take-out!

teriyaki chicken recipe

Easiest Homemade Teriyaki Chicken

I’ve shared other teriyaki chicken recipes like my Grilled Teriyaki Chicken Bowl but this hands down beats the prep and cook time on any other teriyaki chicken I’ve tried. And yet it tastes just as good! Plus it’s such a flavorful sauce so it doesn’t even require marinating.

It’s a (mostly) healthy recipe that comes in at 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.

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easy teriyaki chicken

How To Make Teriyaki Chicken

  • Heat oil in a large non-stick skillet or wok.
  • Add chicken and let cook (giving space between pieces) until slightly browned on bottom then flip chicken pieces over and cook through.
  • While the chicken is cooking whisk together the teriyaki sauce mixture.
  • Pour sauce into the skillet once the chicken is just nearly finished cooking through and let the sauce cook and simmer until thickened.
  • Easy as that! Serve it warm over brown or white rice with steamed veggies.

chicken teriyaki

Chicken Teriyaki Sauce

This has been my go-to teriyaki sauce blend for years! It uses pantry staples and it’s packed with flavor. You’ll need:

  • Low-sodium soy sauce
  • Water
  • Honey
  • Brown sugar
  • Rice vinegar
  • Sesame oil
  • Ginger
  • Garlic
  • Cornstarch

Variations on This Recipe

  • Use all honey in place of the brown sugar.
  • Substitute rice vinegar with apple cider vinegar or lemon juice if that’s what you have on hand.
  • Use well trimmed chicken thighs in place of chicken breasts.
  • Adjust the saltiness to suite your personal preference, reduce the soy sauce as desired then add more water in it’s place. The ratio here is the balance I like.
  • The sesame oil can be omitted, I’ve also made this without and it’s still delicious. Or add more if you love that flavor.
  • In a pinch you can use dried ground ginger in place of fresh, I’d go with 1/2 tsp.

teriyaki chicken bowl

I’m telling you this is a must-try recipe! It’s one of my favorites for busy weeknights. It’s something everyone in my family loves and when I serve it with brown rice and steamed broccoli or asparagus it’s something I feel great about feeding them.

More Asian Recipes to Try

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Teriyaki Chicken

4.8 from 5 votes

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 258 kcal

Ingredients

  • 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 Tbsp olive oil
  • 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 sesame oil (optional)
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp peeled and minced fresh garlic (2 cloves)
  • 2 tsp cornstarch
  • Sesame seeds and chopped green onions, for serving (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 bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.

  3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together 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 sauce has thickened, about 30 - 60 seconds longer. 

  5. Serve warm garnished with green onions and sesame seeds if desired.

  6. Recipe source: inspired by my Grilled Teriyaki Chicken Bowls

Nutrition Facts
Teriyaki Chicken
Amount Per Serving
Calories 258 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 90mg 30%
Sodium 698mg 29%
Potassium 553mg 16%
Total Carbohydrates 15g 5%
Sugars 13g
Protein 30g 60%
Vitamin A 0.8%
Vitamin C 2.1%
Calcium 1.4%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

11 comments

  • Sandy: Love this recipe! Was easy to make and quick to make. April 25, 2018 at 5:58pm Reply

    • Jaclyn: So glad you liked it Sandy! April 25, 2018 at 8:05pm Reply

  • Bethany Ebanks: This recipe is a life saver! Quick, easy and so tasty! April 26, 2018 at 8:31pm Reply

  • Linda King: I just made this and liked it very much. To intensify the flavor I made the sauce ahead and added cut up chicken tenderloins to marinate in a zip-type bag for about 2 hours. When ready to cook I drained the sauce in a colander into a saucepan. Cooked the chicken as directed. Added cornstarch to sauce mixture to finish. It was perfect and the flavor was super. My husband isn’t as fond of Asian-style cuisine but he had second helpings. Winner! April 30, 2018 at 5:38pm Reply

    • Jaclyn: Glad you both enjoyed it Linda, thanks for the tip! April 30, 2018 at 8:59pm Reply

  • Sarah: Soooo Good! May 8, 2018 at 5:53pm Reply

    • Jaclyn: Yay! Glad you liked it! May 9, 2018 at 9:22am Reply

  • Jocelyn: I am looking forward to making this! Do you have any tips for getting the chicken to brown? Whenever I make recipes like this, my chicken ends up releasing a bunch of juices in the pan without getting browned, even when I coat it first in cornstarch. (I use a cast iron skillet.) I would appreciate any advice you have. Thank you! May 8, 2018 at 8:09pm Reply

    • Jaclyn: I use a fairly high temperature and preheat the skillet well. Then add oil then add the chicken and give it space. If the pieces don’t have space they’ll more just steam in the liquid they give off. I use a big skillet then I’ll even use the sides of the skillet as needed to give the chicken space. Also don’t move the chicken for about 3 – 4 minutes and let it brown on bottom then flip. You can also cook in two batches which can help a lot. And try dabbing the chicken dry with paper towels before you add it to the skillet.
      Hope something there helps you! May 9, 2018 at 11:43am Reply

      • Jocelyn: Success! Thanks to your wonderful suggestions, I made wonderfully browned chicken for the first time ever. Thank you so much! And, of course, the teriyaki sauce on the chicken was delicious. My family loved this quick and easy meal. May 11, 2018 at 8:28pm Reply

        • Jaclyn: I’m so glad you found the tips helpful and so glad your family enjoyed the recipe Jocelyn! Thanks for your review! May 12, 2018 at 8:52am Reply

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