Easy Chicken Teriyaki
Fast and Easy Chicken Teriyaki is a family favorite! A super simple and scrumptious homemade teriyaki sauce tossed with diced chicken and served with rice!
A DELCIOUSLY GLAZED CHICKEN RECIPE
Besides crock pot recipes, most folks ask me for more chicken recipes. Seeing as I am always on the lookout for good chicken recipes, I totally get it. But I also want it to be a quick recipe without a lot of fuss. I don’t want fifty million ingredients and I don’t want it to take 2 hours to make and 30 dirty dishes. Chicken Teriyaki is a classic favorite. Just a small handful of ingredients and you can make an amazing dish. Just add rice and veggies and you have a complete meal.
FREQUENTLY ASKED QUESTIONS:
This easy sauce tastes so much better than any bottled sauce you can get and it also tastes like you spent forever making it. 😉 But, as you know, this recipe is SUPER super simple and makes for a quick recipe for teriyaki chicken!
Yes, indeed it does! I like to make extra when I can so I can reheat it and enjoy it again for lunch tomorrow. Definitely worth it.
Yes, you can use boneless skinless chicken thighs. Traditionally most teriyaki chicken is made with chicken thighs. I just almost always use chicken breasts because that is what I have on hand and I prefer white meat. Chicken thighs are usually going to be a more affordable option as well.
I like to serve my Chicken Teriyaki with white rice and a side of broccoli (or Hibachi Vegetables), but you can use whatever sides you prefer. I’ve also added some shish kabob vegetables too instead of broccoli. Instead of white rice, this dish would also be fantastic with my Fried Rice recipe.
Leftover Teriyaki Chicken should be stored in an airtight container for up to 4-5 days. Freeze leftovers for up to 3 months in a freezer safe container or ziptop bag.
INGREDIENTS NEEDED (SEE RECIPE CARD BELOW FOR THE FULL RECIPE):
- boneless, skinless chicken breast– check out the FAQ section above if you need help finding a cheaper alternative to use
- salt and pepper
- light brown sugar – this does not make this sweet – it just adds to that sweet and sour flavor we love with teriyaki chicken.
- low-sodium soy sauce – I prefer to use low sodium because you can always add salt but you can’t remove it.
- seasoned rice vinegar – this is less pungent than white vinegar which is why I prefer it. You aren’t going to get quite as tangy a flavor. Rice vinegar is good for so many things so it is worth having some on hand.
- ground ginger – you can certainly use freshly ground ginger if you prefer.
- garlic – I highly suggest fresh garlic here. It is a star ingredient and I just don’t think you get that same flavor from the jarred stuff. But having said that, if you are short on time, use what is easiest for you.
- cornstarch– this helps thicken the sauce, I don’t recommend using flour as a substitute.
HOW TO MAKE CHICKEN TERIYAKI:
Cook rice according to instructions on packaging. Steam broccoli. Season chicken pieces with salt and pepper and place in large non stick skillet. Cook until done, stirring often.
In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
Remove from heat and serve immediately with rice and steamed broccoli.
CRAVING MORE RECIPES?
- Baked Teriyaki Salmon
- Teriyaki Chicken Skewers
- Hamburger Ramen Noodle Skillet
- Chicken Egg Roll In A Bowl
- Easy Sweet and Sour Chicken
- Ham Fried Rice
- Beef Fried Rice
- Air Fryer Orange Chicken
- Honey Garlic Chicken
- Air Fryer General Tso’s Chicken
- Beef Egg Roll In A Bowl
- Easy Sesame Chicken
- Vegetable Fried Rice
- Crock Pot Sweet and Sour Chicken
- Chicken Lo Mein
- Creamy Butter Chicken
- Hibachi Chicken
- Hibachi Steak
- Hibachi Fried Rice
- Cream Cheese Wontons
Originally published: June 2017
Updated photos & republished: September 2024
Easy Chicken Teriyaki
Ingredients
For the chicken:
- 1 pound boneless skinless chicken breast, cut into 1-inch chunks (or chicken thighs)
- salt and pepper, to taste
For the 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
Instructions
- Season 1 pound boneless skinless chicken breast, cut into 1-inch chunks with salt and pepper, to taste.
- Heat a large skillet over medium high heat. If using a skillet that isn't nonstick skillet, you may need to add about a Tablespoon of oil. Add chicken pieces and cook until done, stirring often.
- In a small bowl or a measuring cup, combine 1/4 cup packed light brown sugar, 1/4 cup low-sodium soy sauce, 2 Tablespoons seasoned rice vinegar, 1/2 teaspoon ground ginger, 2 cloves garlic, minced and 1 Tablespoon cornstarch. Whisk together until there are no cornstarch lumps.
- Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
- Remove from heat and serve immediately with cooked white rice and steamed broccoli (or your favorite sides)
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this tonight for supper. It was excellent. My husband and I loved it.
Yay! Love hearing that Sandi! Thanks so very much for taking the time to come back and comment!
Absolutely delicious My husband loved it! Thank you! We will definitely make this again and again!!!
Thank you for all of your recipes Me and my husband love all of them that we’ve tried we are in our 80’s and so far we’ve not found a bad one yet. I’d give all 5 points.
That means so very much Karen! I truly appreciate you taking the time to come back here and leave a comment. I take that as high praise coming from such an experienced cook!
This was delicious and very easy!
Hi Terri! Thanks so much for coming back to review! So happy you enjoyed it!!
My 10 year old granddaughter asks me to make this for her. She says she could eat it every day. I serve it to her over mashed potatoes since she doesn’t like rice. It is a family favorite. Thanks!
This makes my heart happy – yay!! Thank you!!
I have never posted or commented on a recipe before, though I’ve used many recipes. This was absolutely incredible. The flavor was exactly like the mall food court…amazing! But so much healthier…and practically free!! I loved how the sauce thickened up and stayed on the chicken. Usually sauce recipes fail to do so.
We used some leftover veggies, made some rice in the rice cooker and subbed the rice vinegar for apple cider vinegar.
Tonight I will be making the recipe again but using beef strips this time! Thank you so much for an incredible dish that everyone in the family loves. I’m especially grateful to you because as a new mom I want to be able to spend time with my family while still making nutritious meals. And this recipe is quick and easy! Thanks again!
Hi Nadia! Thank you so much for taking the time to come back and comment! This made me so happy to read! Love that you are using it with beef strips. Perfect!!
This looks fabulous for how easy it is. Going to make it tonight for supper! Thanks!
Hope you love it!!
This looks absolutely amazing! I bet it would be great with your fried rice recipe.
OOOOH YES!! Good idea!! Here’s the fried rice recipe if anyone else wants it 🙂 https://www.thecountrycook.net/fried-rice/