Easy teriyaki chicken is one of those dinners I like to keep in mind for busy evenings because it comes together quickly and does not need a long list of ingredients. The chicken cooks in bite-sized pieces, so it browns fast, while the homemade teriyaki sauce takes only a few minutes to stir together. Then, once the sauce hits the hot pan, it thickens into a glossy glaze that coats every piece of chicken.

What makes this recipe especially useful is how easy it is to turn it into a full meal. Serve it over white rice with steamed broccoli, add a side of Egg Fried Rice, or pair it with Mixed Cucumber Salad when you want something fresh alongside it. Since the sauce has that familiar sweet, salty, and slightly tangy flavor, this chicken also works well for meal prep and reheats nicely the next day.

Why You Will Love This Easy Teriyaki Chicken

What I love most about this recipe is how fast it comes together. Since the chicken is cut into small pieces, it cooks in just a few minutes, and meanwhile, the sauce can be mixed in a bowl while the chicken is in the skillet.

Another reason this recipe works so well is that the sauce is homemade but still very simple. Instead of relying on bottled teriyaki sauce, you only need brown sugar, soy sauce, rice vinegar, ginger, garlic, and cornstarch. As a result, you get a fresh sauce with a good balance of sweet, salty, and tangy flavors.

On top of that, this recipe is easy to customize. You can use chicken breast or thighs, add extra vegetables, or make it a little spicier with red pepper flakes. Better yet, it pairs perfectly with Egg Fried Rice, steamed rice, broccoli, or even Black Beans and Corn Salad if you want something a little different on the side.

Finally, the leftovers reheat well, so you can make a little extra for lunch the next day without worrying about the chicken drying out too much.

What You Will Need

You will need a large skillet, preferably nonstick, so the chicken can cook evenly without sticking. If you are using stainless steel or another skillet that is not nonstick, add a small amount of oil before cooking the chicken.

You will also need a small mixing bowl or measuring cup for the sauce. A whisk works best because the cornstarch needs to dissolve completely before the sauce goes into the skillet.

Finally, a wooden spoon or spatula will help you stir the chicken and glaze together once the sauce begins to thicken.

Ingredients

For the Chicken

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon oil, if needed for the skillet

For the Teriyaki Sauce

• ¼ cup packed light brown sugar
• ¼ cup low-sodium soy sauce
• 2 tablespoons seasoned rice vinegar
• ½ teaspoon ground ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch

For Serving

• Cooked white rice
• Steamed broccoli
• Sliced green onions, optional
• Sesame seeds, optional

How to Make Easy Teriyaki Chicken

First, pat the chicken dry and cut it into even bite-sized pieces. Then, season the chicken lightly with salt and black pepper.

Next, heat a large skillet over medium-high heat. If your pan is not nonstick, add about 1 tablespoon of oil.

Add the chicken pieces in a single layer and cook for several minutes, stirring occasionally, until they are browned and cooked through.

Meanwhile, prepare the teriyaki sauce. In a small bowl, combine the brown sugar, soy sauce, rice vinegar, ground ginger, minced garlic, and cornstarch.

Whisk everything together until the cornstarch completely dissolves and you no longer see any lumps.

Once the chicken is cooked, reduce the heat slightly and pour the sauce into the skillet.

Then, stir the chicken continuously as the sauce begins to bubble and thicken. After a couple of minutes, the sauce should become glossy and cling to the chicken.

Finally, remove the skillet from the heat. Serve the teriyaki chicken over rice with steamed broccoli, then add sliced green onions or sesame seeds if you like.

Tips for the Best Teriyaki Chicken

First, cut the chicken into pieces that are roughly the same size. That way, everything cooks at about the same speed and you are less likely to end up with some pieces dry while others are still undercooked.

Additionally, use low-sodium soy sauce if possible. Since soy sauce provides most of the salt in the recipe, using the lower-sodium version gives you more control over the final flavor.

Another important tip is to whisk the cornstarch thoroughly into the sauce before adding it to the skillet. Otherwise, small clumps can remain and the glaze may not thicken evenly.

Once the sauce goes into the pan, keep stirring. Because the cornstarch works quickly once heated, the sauce can go from thin to thick in a short amount of time.

Finally, avoid cooking the sauce for too long. As soon as it becomes glossy and coats the chicken, remove the skillet from the heat so the glaze stays smooth instead of becoming overly thick.

Can I Use Chicken Thighs?

Yes. Boneless, skinless chicken thighs work very well in this recipe and usually stay especially juicy.

Since thighs can vary in thickness, cut them into similar-sized pieces before cooking. Then, continue cooking until the chicken reaches an internal temperature of 165°F.

Chicken thighs can also be a little more forgiving if you plan to reheat leftovers later.

Can I Make the Teriyaki Sauce Less Sweet?

Yes. If you prefer a more savory teriyaki sauce, reduce the brown sugar slightly.

Start with 3 tablespoons instead of ¼ cup, then taste the finished glaze. You can always adjust future batches depending on how sweet you prefer your teriyaki.

However, keep in mind that the brown sugar also helps create the glossy texture, so I would not remove it completely.

Can I Use Fresh Ginger?

Absolutely. Replace the ground ginger with about 1 teaspoon of freshly grated ginger.

Fresh ginger gives the sauce a slightly brighter and stronger flavor, while ground ginger keeps the recipe especially quick and convenient.

What Vegetables Can I Add?

Broccoli is one of the easiest vegetables to pair with teriyaki chicken, but you have plenty of other options.

For example, add sliced bell peppers, carrots, snap peas, mushrooms, zucchini, or green beans. If you are adding vegetables directly to the skillet, cook them before adding the sauce so they have enough time to soften.

You can also steam the vegetables separately and serve them alongside the chicken if you want to keep the sauce focused mainly on the meat.

Can I Make Teriyaki Chicken Spicy?

Yes. Add crushed red pepper flakes, chili garlic sauce, or a little sriracha to the sauce.

Start with a small amount, especially if you are serving children or anyone who prefers milder food. Then, you can add more heat after tasting.

You could also keep the main batch mild and serve chili sauce on the side.

Can I Make This Ahead?

Yes. Chicken teriyaki works well for meal prep because the glaze helps keep the chicken flavorful even after reheating.

Once the chicken cools, transfer it to an airtight container and refrigerate it. Then, when you are ready to eat, reheat it gently in a skillet or microwave until hot throughout.

If the sauce becomes very thick after chilling, add a tablespoon or two of water while reheating to loosen it.

What to Serve With Chicken Teriyaki

White rice and broccoli are probably the easiest pairing, especially because the rice soaks up any extra sauce.

However, Egg Fried Rice is another great option if you want something with a little more flavor. You could also serve the chicken with Mixed Cucumber Salad for something crisp and fresh.

If you are preparing a larger dinner, Peanut Sesame Chicken and Chicken Katsu are also good recipes to look at for more chicken dinner ideas.

How to Store Leftovers

Allow the chicken to cool, then transfer it to an airtight container and refrigerate it for up to 4 days.

For longer storage, freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months.

When reheating from the refrigerator, warm it gently until completely hot. If reheating from frozen, thaw it in the refrigerator overnight first for the best texture.

Frequently Asked Questions

Is homemade chicken teriyaki worth making?

Yes, especially because the sauce takes only a few minutes to mix together. You also get more control over the sweetness, saltiness, and thickness compared with many bottled sauces.

Does chicken teriyaki reheat well?

Yes. In fact, this is one of the easier chicken recipes to make ahead for lunch. Just reheat it gently and add a splash of water if the glaze becomes too thick.

Can I use regular soy sauce?

You can, although the finished sauce may taste saltier. If you only have regular soy sauce, consider reducing the amount slightly or avoid adding extra salt to the chicken.

Can I use flour instead of cornstarch?

Cornstarch works better for this recipe because it thickens the sauce quickly and gives the glaze its shiny finish. Flour can make the sauce more cloudy and may leave a different texture.

Why is my teriyaki sauce not thickening?

Make sure the sauce reaches a gentle simmer after you add it to the skillet. Cornstarch needs heat to thicken properly.

Also, make sure you measured the cornstarch correctly and whisked it into the cold sauce before adding it to the pan.

Why did my teriyaki sauce get too thick?

The sauce probably cooked a little too long. Since cornstarch thickens quickly, remove the skillet from the heat as soon as the sauce becomes glossy and coats the chicken.

If it has already become too thick, stir in a small splash of water until it reaches the consistency you want.