Quick Summary
Teriyaki Chicken- you only need 15 minutes to get this delicious dinner on the table. Serve with rice, broccoli, and you have a complete meal that tastes better than takeout!
If you are looking for an EASY dinner recipe, today is your lucky day. You only need 15 minutes to make this Teriyaki Chicken recipe. It is a family favorite and perfect for busy weeknights.
I love that this recipe requires minimal ingredients that we always have on hand. Don't worry, the homemade teriyaki sauce is simple, fresh, and SO much better than any store-bought.
And you don't even have to marinate the chicken, you just add the homemade teriyaki sauce to the chicken. The sauce thickens as it simmers in the pan and gives the chicken a FANTASTIC flavor.
The next time you are short on time, but still want to enjoy a home-cooked meal, make teriyaki chicken. My boys request it all most every week so you know it's a winner. Bonus, they even eat the broccoli I serve on the side!
This recipe is an all-around dinner winner!
Table of Contents
Teriyaki Chicken Ingredients
- Olive oil– for cooking the chicken.
- Chicken– boneless skinless chicken breasts, cut into 1-inch cubes. Make sure the cubes are the same size so the chicken cooks evenly.
- Soy sauce– use low-sodium soy sauce. If you need the recipe to be gluten-free, you can use Tamari sauce.
- Brown sugar– to sweeten the sauce.
- Rice wine vinegar– it adds some acidity and a touch of mild sweetness.
- Toasted sesame oil– it adds a nutty, rich flavor to the sauce, but a little goes a long way so only use ½ teaspoon.
- Ginger– freshly grated ginger. Pro tip, keep fresh ginger in the freezer and grate with a microplane.
- Garlic– Mmmm, fresh garlic! Makes every sauce better!
- Cornstarch– to thicken the sauce a little.
- Sesame seeds & sliced green onions– for garnish! You want the dish to be pretty:)
How to Make Teriyaki Chicken
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook for 2 minutes. Use a spatula to flip it over; cook the other side for an additional 1-2 minutes. It doesn't have to be cooked through, just seared on the outside.
- In a small mixing bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch.
- Pour the sauce in the pan and stir. Let simmer for 4 to 5 minutes or until the sauce has thickened and the chicken is cooked through.
- Garnish with sesame seeds and sliced green onions.
Serving Suggestions
Serve chicken teriyaki warm with any of the following:
- Steamed Broccoli or Roasted Broccoli
- Roasted Green Beans
- Rice (white, jasmine, or brown)
- Noodles
- Quinoa
- Sautéed Cabbage
- Roasted Vegetables
- Cabbage Salad
How to Store Leftovers
We don't always have leftovers because our boys always devour this meal, but when we do, we love storing it in the fridge for lunch the next day.
Place the cooled teriyaki chicken in an airtight container in the fridge for up to 4 days. If you have leftover rice and broccoli, store them in their own containers so they don't get soggy.
You can freeze teriyaki chicken for up to 3 months. Let it cool completely and place it in a freezer container. When ready to eat, thaw in the the refrigerator overnight and reheat in the microwave or on the stovetop.
More Easy Dinner Recipes
- Beef Stir Fry
- Baked Chicken Tenders
- Beef and Broccoli
- Teriyaki Chicken Meatballs
- Easy Skillet Chicken Thighs
- Honey Mustard Chicken
- Lemon Butter Chicken
Teriyaki Chicken
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine vinegar
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons peeled and grated fresh ginger
- 3 cloves garlic, minced
- 2 teaspoons cornstarch
- Sesame seeds and sliced green onions, for garnish
- Rice and steamed broccoli, for serving
Instructions
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook for 2 minutes. Use a spatula to flip it over; cook the other side for an additional 1-2 minutes. It doesn't have to be cooked through, just seared on the outside.
- In a small mixing bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch.
- Pour the sauce in the pan and stir. Let simmer for 4 to 5 minutes or until the sauce has thickened and the chicken is cooked through.
- Garnish with sesame seeds and green onions. Serve over rice and with steamed broccoli, if desired.
Nutrition
Have you tried this recipe?
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