Teriyaki Chicken {Easy 15 Minute Recipe}

Published April 22, 2018. Updated August 30, 2020

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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 deliciously flavorful sauce.

After you try this recipe, also try my Grilled Teriyaki Chicken and baked Teriyaki Salmon!

teriyaki chicken recipe

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.

easy teriyaki chicken

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.

chicken teriyaki

How To Make Teriyaki Chicken

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

Helpful Tips

  • 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.

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 Take-Out Style Asian Recipes to Try

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

teriyaki chicken recipe
4.95 from 122 votes

Teriyaki Chicken

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.
Servings: 4
Prep10 minutes
Cook10 minutes
Ready in: 15 minutes



  • 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.


Nutrition Facts
Teriyaki Chicken
Amount Per Serving
Calories 258 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 90mg30%
Sodium 698mg30%
Potassium 553mg16%
Carbohydrates 15g5%
Sugar 13g14%
Protein 30g60%
Vitamin A 40IU1%
Vitamin C 1.7mg2%
Calcium 14mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Jason

    When am I suppose to put the Broccoli in? I see it in the picture above, Hello

    • Jaclyn

      Jaclyn Bell

      Broccoli is just shown as a serving suggestion. You can steam or roast it.

  • Dawn wrightsman

    Me and my son enjoyed cooking this recipe together and it was a hit ..

  • Sandy

    This is the first time I have left a review for any recipe, ever. I am usually disappointed and prefer to keep that to myself. However, this is a wonderful exception! For our particular taste I cut way back on both the garlic and ginger and used no water, and it produced wonderful results … the chicken was incredibly tender! This will be a repeat, thank you for sharing!

  • Buddy

    “Par Excellence” my 77 y/o wife lost her appetite months ago resulting from medical issues. Even her former favorites, she pushes around on her plate, maybe partaking two small bites. I presented her with a large portion of your recipe tonight and she made short work of it to the point of a clean plate. Definitely a keeper. Thanks

    • Jaclyn

      Jaclyn Bell

      I love to hear this Buddy! :) So glad you found something she enjoyed!

  • Emma

    Fantastic and easy recipe! I omitted the water entirely and used mirin in its place. It was a bit too ginger forward for our personal taste but it was still so delicious! Looking forward to making this again soon!

  • Emma

    This was so yummy! I had to convert the recipe from american to british though which took some time. But it was amazing! Thank you for this recipe. Easy and will definitely cook again. <3

  • Philip R Garcia

    This really works for me. Added the Mirin, reducing the water. Sub’d apple cider vinegar for the rice vinegar.
    The taste and texture were close to the best restaurant versions. No longer need takeout.
    Flavors blended well even with the substitutions. Chicken was perfectly cooked and moist.
    Great recipe!