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This Recipe for Teriyaki Chicken is delicious, easy, and only takes 30 minutes to make! It is the perfect weeknight meal – the whole family will enjoy this easy dinner, even the picky eaters!
Easy Teriyaki Chicken Recipe
This recipe has my favorite homemade teriyaki sauce, which pairs so well with any chicken! It adds a bit of spice, but the best flavor. My homemade teriyaki sauce can be made as a marinade or as a thick glaze for chicken or pork. It’s a simple recipe with just a few ingredients. Not only is it good with chicken, but steak as well!
I always try to find boneless chicken for homemade meals like this one because it is just easier to eat overall. This recipe also has you cut the chicken into smaller pieces; the smaller you cut the chicken the faster it will cook! I prefer chicken breasts, but if you have or want to use boneless skinless chicken thighs, that’s great too.
Teriyaki Sauce Ingredients
- Soy Sauce – I always use low sodium soy sauce
- Honey: Or you can use brown sugar (I’ve also used Swerve sugar-free brown sugar with success)
- Red Wine Vinegar: or you can substitute apple cider vinegar or mirin (rice vinegar)
- Garlic Cloves: I love using fresh but powdered is fine too.
- Ginger: I used powdered but if you have fresh, grate some into the sauce.
- Chicken Breasts: Skinned and Boneless. You can also use chicken thighs.
- Cornstarch: This is for thickening the sauce.
How to make
- Whisk together water, soy, honey, vinegar, garlic, ginger, and pepper in a measuring cup or dish.
- Heat a large skillet over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces)
- Pour the sauce mixture to the pan and cook until chicken is cooked through.
- Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to make a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once the sauce is thickened and the internal temperature of the chicken is 165 degrees f, the recipe is done.
- Serve hot over rice with a garnish of green onions.
Expert Tips
- I like to serve this recipe on a plate or even in a bowl on top of rice! To add a vegetable I think a side of broccoli or green beans would go great.
- Sesame Seeds are great garnish too.
- Store leftover chicken in the refrigerator in an airtight container. Microwave to reheat.
- Make extra sauce and store it in the freezer – thaw in a small saucepan.
FAQs
You can! Freeze in an airtight container for up to 2 months.
Teriyaki Chicken Recipe
Ingredients
- 1 cup (237ml) water
- ½ cup (118ml) low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons (30ml) rice wine vinegar
- 2 cloves garlic pressed
- ½ teaspoon powdered ginger
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into bite size pieces
- 2 tablespoons (16g) cornstarch
- Green onions for serving
- Rice for serving
Instructions
- Whisk together water, soy, honey, vinegar, garlic, ginger, and pepper.
- Heat a large frying pan over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces)
- Add the teriyaki sauce to the pan and cook until chicken is cooked through.
- Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to make a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once thickened, remove from heat.
- Serve hot over rice with a garnish of green onions.
Is the cup of water correct for the teriyaki sauce? Mine was really watery.
Did you use the cornstarch?
This gives me something different and easy for dinner. That’s for the recipes and the planner or the meal it helps out slot. Tired of the same old stuff!!
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