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!
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 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.
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 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
- Brown sugar
- Rice vinegar
- Toasted sesame oil
Tips for this Easy Teriyaki Chicken
- If desired 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.
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
- Chinese Orange Chicken
- Baked Honey Garlic Chicken
- Cashew Chicken
- General Tso’s Chicken
- Chicken Chow Mein
Follow Cooking Classy
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