Teriyaki Chicken {Easy 15 Minute Recipe}


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

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.

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.

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

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.

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

4.94 from 16 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.

Servings: 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 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)


  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.
Course: Main Course
Cuisine: Chinese
Keyword: Teriayki Chicken
Calories: 258 kcal
Author: Jaclyn


  • Linda Aswad: First time doing chicken teriyaki. This recipe is amazing. I omitted the sesame oil. I sautés vegetables with a little olive oil and added this sauce to the veggies. It was amazing! April 26, 2019 at 8:36pm Reply

  • Maggie: I’ve been craving Chinese food and was feeling adventurous tonight so I tried out this recipe and I’m very pleased! Super easy, very yummy! April 24, 2019 at 6:26pm Reply

  • Debbie: Why can’t you just buy teriyaki sauce, instead of making it? March 31, 2019 at 6:44pm Reply

    • Jaclyn: You can. I just think homemade is best :). March 31, 2019 at 11:14pm Reply

    • Liz: Debbie next time you buy your store bought teriyaki sauce read the ingredients. What would you and your family rather consume, plastic ingredients or simple easy to use and wholesome ingredients, like in this recipe? April 4, 2019 at 4:19pm Reply

  • menna: thank you for an extremely tasty meal in just a few minutes ! it was much appreciated after a busy week day and turned out delicious ☺️ February 8, 2019 at 3:51pm Reply

  • Chanelle: Made this last night. SO DELICIOUS and Easy! i even had a “make this more often” comment from the Hubby :) Love your site and recipes. February 7, 2019 at 2:09am Reply

  • Cathleen: My kids seem to hate everything unless it is plain, plain, PLAIN…or unless you came up with it! We have been enjoying your turkey taco recipe nearly every week for a couple of years now, and I’m very excited to now add this into the rotation. It was great! I think the ginger came out a bit strong using my microplane grater, but honestly who cares if the kiddos loved it! ;) Thanks again for another great recipe. February 6, 2019 at 9:25am Reply

  • Hazel: I made this recipe last week for my daughter and I’m doing it again for my husband and son. Easy and delicious!! Thanks for sharing!! January 23, 2019 at 1:53pm Reply

  • Kristy: Really easy and amazingly good! I’ve made a much more difficult Teriyaki recipe and this is just as good if not better in a fraction of the time. Thank you! December 6, 2018 at 7:18pm Reply

    • Jaclyn: I’m so glad you liked it Christy! Thanks for your feedback! December 6, 2018 at 8:56pm Reply

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