Teriyaki Chicken

By Becky Hardin

Updated Sep 26, 2025

Teriyaki chicken in a bowl with chopsticks. - 2

Teriyaki chicken with broccoli and chopsticks. - 4

Teriyaki Chicken is one of my favorite dinners to make at home! Whenever I’m craving takeout, this recipe saves the day. It’s simple, quick, and way more budget-friendly than ordering in. I whip up my easy homemade teriyaki sauce—sweet, savory, and a little sticky—and let it coat the juicy chicken pieces until they’re glossy and delicious. Honestly, it’s one of those dinners I can throw together in minutes, and it never fails to satisfy my takeout cravings. Served over rice with a side of veggies, it’s my go-to comfort meal that always hits the spot.

overhead view of teriyaki chicken in a white bowl with rice and broccoli and chopsticks. - 5

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5-Star Review

“This was delish!! Hubby loved it and was a snap to make! Will definitely make it again…yum” – Linda

Easy Teriyaki Chicken Recipe

When the craving for takeout hits, Teriyaki Chicken is one of my go-to dinners. I can make my sweet-and-salty teriyaki sauce in minutes, and, I can usually have this dish on the table before a delivery driver could even make it to my door.

Most of the time, I make it just as is, but I also love playing around with it depending on my mood. Sometimes I’ll toss in juicy pineapple chunks or squeeze in a little fresh orange juice for that sweet, tangy twist. Other nights, I’ll throw in broccoli or bell peppers for extra crunch and color. And if I’m really craving heat, a sprinkle of crushed red pepper flakes or a dash of sriracha is my move. That’s the beauty of this recipe—it’s simple, flexible, and always satisfying.

Ingredients1x2x3x

For the Chicken

▢ 4 boneless, skinless chicken breasts cut into same sized cubes; thighs also work
▢ 3 tbsp low-sodium soy sauce for gluten free use, tamari or coconut aminos
▢ 1 tbsp water
▢ 1 tbsp granulated sugar
▢ 1 tbsp rice wine vinegar apple cider vinegar or white wine vinegar also work

For the Teriyaki Sauce

▢ 4 tsp cornstarch
▢ ¾ cup low-sodium soy sauce
▢ ¾ cup water
▢ ½ cup granulated sugar
▢ 1 tbsp rice wine vinegar
▢ ½ tsp ground ginger
▢ ¼ tsp garlic powder
▢ 1 tbsp sesame seeds for serving

Video

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 tbsp low-sodium soy sauce, 1 tbsp water, 1 tbsp granulated sugar, 1 tbsp rice wine vinegar
Add the marinade to the Ziplock bag and coat the chicken completely. Refrigerate for 30 minutes or up to overnight.
Meanwhile, mix 4 teaspoons cornstarch with 2 tablespoons water and set aside. 4 tsp 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 tbsp rice wine vinegar, ½ tsp ground ginger, ¼ tsp 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. Don’t overcrowd the pan when cooking; otherwise the chicken will steam rather than sear.
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. Properly cooked chicken should read 165°F on an instant-read thermometer inserted into the thickest part.
Sprinkle the chicken with sesame seeds. 1 tbsp sesame seeds
Serve over rice or with your favorite veggies, with extra teriyaki sauce on the side.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Teriyaki Chicken Step by Step

Prepare the chicken: Cut 4 boneless chicken breasts into 1″ cubes and place them into a Ziplock bag.

Make the marinade: Mix 3 tbsp low-sodium soy sauce, 1 tbsp water, 1 tbsp granulated sugar, and 1 tbsp rice wine vinegar together in a small bowl.

Cubed chicken with the marinade in a Ziplock bag. - 7

Pour the marinade into the Ziplock bag and coat the chicken completely. Refrigerate for 30 minutes or up to overnight.

Prepare the sauce: Combine 4 tsp cornstarch with 2 tbsp water and set aside.

Stir fry sauce in a pot with a whisk. - 8

In a small saucepan, combine ¾ cup low-sodium soy sauce, ¾ cup water, ½ cup granulated sugar, 1 tbsp rice wine vinegar, ½ tsp ground ginger, and ¼ tsp garlic powder.

Whisk the ingredients and let them come to a boil, reduce the heat to low, add the cornstarch and mix until fully combined and thickened.

Cook the chicken: Heat the chicken in a large skillet over medium-high heat, without overcrowding the pan. You want the chicken to sear, not steam.

Cubes of chicken cooking in a pot with teriyaki sauce. - 9

Pour the teriyaki sauce over the chicken, reserving some sauce for serving, and cook until the chicken is fully cooked, about 3-4 minutes on each side. Properly cooked chicken should read 165°F on an instant-read thermometer inserted into the thickest part.

Sprinkle the chicken with 1 tbsp of sesame seeds.

Teriyaki chicken on a plate with rice, broccoli and chopsticks. - 10

Serve: Serve over rice or with your favorite veggies, with teriyaki sauce on the side.

How to Store

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.

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. I think it’s delicious over rice or with these sautéed vegetables . Sometimes, I’ll add other takeout classics like egg rolls or crab rangoon .

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