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 deliciously flavorful sauce.
Easy Teriyaki Chicken
This tastes just like your favorite Asian take-out but you can have this ready faster than the time it would take to go pick up take-out! No marinade required.
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.
Want to see how easy this recipe is? Watch the video!
It’s a (mostly) healthy recipe that comes in at an estimated 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.
Chicken and Teriyaki Sauce Ingredients and Substitutes
- Chicken breasts: use boneless skinless. Chicken thighs will work great too, just cook a little longer.
- Olive oil: Vegetable oil can be used here as well.
- Low-sodium soy sauce: You can also use 2 1/2 Tbsp standard soy sauce with 1 1/2 Tbsp water.
- Honey: If you don’t have this you can use more brown sugar.
- Brown sugar: I use light brown sugar, dark would be fine or even granulated sugar.
- Rice vinegar: Apple cider vinegar will work well too. Even lemon juice can be used in a pinch.
- Sesame oil: This has a bold flavor, so a little goes a long way. Unrefined peanut oil can be used as well, add extra.
- Ginger: Fresh is best, but if you must 1/2 tsp dried ginger could be used.
- Garlic: Again fresh is better, but 1 tsp dried granulated will work.
- Cornstarch: This helps thicken the sauce so it is critical to the recipe. Arrowroot starch could be substituted.
- Sesame seeds and green onions: Optional garnishes. Add them if preferred.
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.
- Season sauce as desired. If you like mild salt flavor you could replace some soy sauce with water, if you want it saltier just add some salt.
- 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.
- Work to cut chicken into evenly sized pieces so they cook evenly.
- Be careful not to over-cook the chicken or it will start to dry out.
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 Take-Out Style Asian Recipes to Try
- Chinese Orange Chicken
- Baked Honey Garlic Chicken
- Cashew Chicken
- General Tso’s Chicken
- Chicken Chow Mein
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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.
- 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 toasted sesame oil
- 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)
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
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.
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.
Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
Serve warm garnished with green onions and sesame seeds if desired.
Recipe source: inspired by my Grilled Teriyaki Chicken Bowls