Teriyaki Chicken is one of our favorites! This easy recipe is a simple Asian-inspired dinner that can replace your Chinese takeout. You can put together a delicious dinner in minutes (with the best teriyaki sauce) at home!
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What’s in this Teriyaki Chicken Recipe?
This recipe is really all about the teriyaki sauce. That’s what makes this chicken so good! It’s so easy to make and so tasty. The perfect blend of sweet and salty.
- Chicken: I used boneless, skinless chicken breasts, but thighs also work.
- Soy Sauce: Adds a salty, umami flavor to the marinade and the sauce.
- Water: Helps the marinade and the sauce reach the right consistency.
- Granulated Sugar: Sweetens the marinade and the sauce.
- Rice Wine Vinegar: Adds a touch of sweet acidity to the marinade and the sauce.
- Cornstarch: Thickens the sauce.
- Ginger + Garlic: Adds an earthy and spicy flavor to the sauce.
- Sesame Seeds: The perfect nutty garnish for this recipe!
Pro Tip: For a gluten-free alternative, swap the soy sauce for tamari or coconut aminos.
Variations on Chicken Teriyaki
This dish is such a fun base to experiment with. Try adding some pineapple chunks or fresh orange juice for a sweet and tangy twist. Or swap some of the sugar for honey for a floral taste. To make this dish spicier, add some crushed red pepper flakes or sriracha to the sauce.
There is no difference! Some people call it teriyaki chicken, while others prefer the name chicken teriyaki. Both are correct.
Teriyaki sauce is a sweet and savory blend of soy sauce, sugar, rice wine vinegar, ginger, and garlic.
This chicken dish is high in protein, potassium, calcium, and iron. However, it is also high in cholesterol, sodium, and sugar. It is best enjoyed in moderation as part of a balanced diet.
One serving is 433 calories.
Nope! It is sweet. If you like it hot, you can certainly add some red pepper flakes or sriracha.
How to Store and Reheat
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This chicken can be served in so many ways. It’s delicious over rice or with your favorite sautéed vegetables. Ham fried rice or vegetable lo mein would make great sides. And don’t forget takeout classics like egg rolls, crab rangoon, or egg drop soup!
Teriyaki Chicken Recipe
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1 tablespoon rice wine vinegar
For the Teriyaki Sauce
- 4 teaspoons cornstarch + 2 tablespoons water
- ¾ cup low-sodium soy sauce
- ¾ cup water
- ½ cup granulated sugar
- 1 tablespoon rice wine vinegar
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 1 tablespoon sesame seeds for serving
Instructions
- Cut chicken breasts into 1-inch cubes and place them inside a large Ziplock bag. Set aside.4 boneless, skinless chicken breasts
- Mix the soy sauce, water, sugar, and rice wine vinegar together.3 tablespoons low-sodium soy sauce, 1 tablespoon water, 1 tablespoon granulated sugar, 1 tablespoon rice wine vinegar
- Add the marinade to the Ziplock bag and coat the chicken completely. Refrigerate for 30 minutes.
- Meanwhile, mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.4 teaspoons cornstarch
- In a small saucepan stir the soy sauce, water, rice wine vinegar, sugar, garlic powder, and ground ginger together.¾ cup low-sodium soy sauce, ¾ cup water, ½ cup granulated sugar, 1 tablespoon rice wine vinegar, ½ teaspoon ground ginger, ¼ teaspoon garlic powder
- Use a whisk to mix together the ingredients and then bring to a boil. Reduce heat to low.
- Add cornstarch mixture into the saucepan and stir constantly until fully combined and thickened.
- Heat chicken in a large skillet over medium high heat.
- Pour the teriyaki sauce over all the chicken (reserving some sauce for serving) and cook until chicken is fully cooked, about 3-4 minutes on each side; depending on the thickness of the chicken.
- Sprinkle the chicken with sesame seeds.1 tablespoon sesame seeds
- Serve over rice or with your favorite veggies, with extra teriyaki sauce on the side.
Video
Becky’s Tips
- Cut the chicken as evenly as possible so it cooks evenly.
- Marinate for at least 30 minutes (or up to overnight) for the best flavor.
- For a gluten-free alternative, swap the soy sauce for tamari or coconut aminos.
- If you can’t find rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Don’t overcrowd the pan when cooking; otherwise the chicken will steam rather than sear.
- Properly cooked chicken should read 165°F on an instant-read thermometer inserted into the thickest part.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Teriyaki Recipes We Love
- Grilled Teriyaki Chicken Breasts
- Air Fryer Teriyaki Tofu
- Crockpot Teriyaki Meatballs
- Teriyaki Chicken Sub Sandwich
I’m having a hard time finding rice wine vinegar. I could only find rice vinegar at any of our local stores. Where did you buy yours?
Your local Walmart should have it!
This was delish!! Hubby loved it and was a snap to make!!! Will
Definitely make it again ..yum
Awesome!!!
On the teryaki chicken…do you discard the marinad when browning up the chicken?
The list of ingredients show 1/2 cup of sugar but instructions only call for 1 tablespoon for the marinade in the ziplock bag. Nothing for the saucepan. Can you clarify?
I just happened upon this recipe on Pinterest. Does the recipe call for about 1lb of chicken? I know its says 4 chicken breasts. I want to make sure there is enough sauce. Thanks!