Teriyaki Chicken Recipe {Easy 15 Minute Recipe}

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and deliciously flavorful sauce.

Why This Recipe is a Weeknight Hero

Let’s be honest, some nights you just need dinner on the table, fast.

This teriyaki chicken is the answer, delivering that classic sweet and savory flavor in less time than it takes for delivery to arrive.

Ingredients Needed for the Recipe

Here’s what you’ll need to create this simple, yet incredibly satisfying meal.

• Chicken breasts: Boneless and skinless, they cook quickly and evenly when cut into pieces.
• Olive oil: Used to sauté the chicken, creating a beautiful, light sear.
• Low-sodium soy sauce: Forms the salty, umami base of our homemade sauce.
• Honey: Adds a natural, floral sweetness that balances the soy sauce perfectly.
• Brown sugar: Brings a touch of molasses-like depth to the sauce’s flavor.
• Rice vinegar: Introduces a subtle, clean acidity to brighten everything up.
• Sesame oil: That nutty, toasty aroma that makes teriyaki taste authentic.
• Fresh ginger and garlic: The aromatic powerhouses that make the sauce truly sing.
• Cornstarch: The magic ingredient that transforms the sauce from thin to gloriously glossy and thick.
• Sesame seeds and green onions: The perfect, fresh finish for a pop of color and crunch.

How to make Teriyaki Chicken {Easy 15 Minute Recipe}?

The process is wonderfully straightforward, and the results are anything but ordinary.

Just follow these simple steps for a flawless dinner.

Step 1 – Heat the Pan and Cook the Chicken

Begin by heating the olive oil in a large, non-stick skillet over medium-high heat.

Add your cubed chicken in a single layer, letting it sear undisturbed for about 3-4 minutes to get a nice golden color on one side.

Step 2 – Whisk the Sauce Together

While the chicken cooks, grab a small bowl or a liquid measuring cup.

Whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch until it’s completely smooth.

Step 3 – Combine and Thicken

Once the chicken is cooked through, pour your prepared sauce directly into the hot skillet.

The sauce will bubble and begin to thicken almost immediately, coating each piece of chicken in a shiny, delicious glaze.

Step 4 – Garnish and Serve

After just about 30-60 seconds of tossing, your teriyaki chicken is ready.

Serve it immediately, sprinkled with sliced green onions and a generous pinch of sesame seeds.

Tips

A few little tricks can make this already-great recipe even better.

• Cut your chicken into uniform, one-inch cubes; this ensures every single piece cooks at the exact same rate.
• Resist the urge to constantly stir the chicken while it’s browning, that initial sear is key for texture.
• For a richer sauce, you can substitute the water with an equal amount of low-sodium chicken broth.
• If you’re a fan of spice, a teaspoon of sriracha mixed into the sauce adds a wonderful, gentle heat.

Perfect Pairings: What to Serve With Your Chicken

This teriyaki chicken is incredibly versatile and plays well with so many sides.

Fluffy white or brown rice is the classic choice, soaking up every last drop of the incredible sauce.

For a low-carb option, try it over cauliflower rice or a bed of crisp steamed broccoli.

A simple side of quick-pickled cucumber slices or a colorful Asian-style slaw adds a refreshing, crunchy contrast.

Storing and Reheating Your Leftovers

Any leftover teriyaki chicken will keep beautifully in an airtight container in the refrigerator for up to three days.

The sauce might thicken a bit when chilled, but it loosens right up when reheated.

Gently warm it in a skillet over low heat, or in the microwave at a reduced power, stirring occasionally.

You can even freeze it for a future quick meal, though the texture of the chicken may soften slightly upon thawing.

Print Recipe

Teriyaki Chicken Recipe {Easy 15 Minute Recipe}

Author: Kelsey Perez Cooking Method: Sauteing Cuisine: Japanese Courses: Dinner, Lunch

Difficulty: easy Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4 Calories: 258

Best Season: Spring, Summer, Fall, Winter

Description

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breast pieces are sautéed in a skillet then coated with an easy and deliciously flavorful sauce. It tastes just like your favorite Asian take-out but you can have this ready faster than the time it would take to go pick up take-out! No marinade required.

Ingredients

Servings

• 1 ¹⁄₄ lbs boneless skinless chicken breasts (diced into 1-inch cubes)
• 1 Tbsp olive oil
• ¹⁄₄ cup low-sodium soy sauce
• ¹⁄₄ cup water (or 2 Tbsp water + 2 Tbsp Mirin for more flavor)
• 2 Tbsp honey
• 1 ¹⁄₂ Tbsp packed light brown sugar
• 1 Tbsp rice vinegar
• ¹⁄₄ tsp toasted sesame oil
• 2 tsp peeled and minced fresh ginger
• 2 tsp peeled and minced fresh garlic ((2 cloves))
• 2 tsp cornstarch
• Sesame seeds and chopped green onions (for serving (optional))

Instructions

1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
2. Add in chicken and let brown on bottom about 3–4 minutes, then flip and continue to cook until center registers about 160°F, about 3 minutes longer.
3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
4. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30–60 seconds longer.
5. Serve warm garnished with green onions and sesame seeds if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 258kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 1g5%

Cholesterol 90mg30%

Sodium 698mg30%

Potassium 553mg16%

Total Carbohydrate 15g5%

Sugars 13g

Protein 30g60%

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Calcium 14 mg

Iron 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For more flavor: Use 2 Tbsp water and 2 Tbsp Mirin instead of 1/4 cup water.
• Chicken thighs: Can be used instead of breasts—just cook a little longer.
• Even pieces: Cut chicken into evenly sized cubes for even cooking.
• Don’t overcook: Chicken will dry out if cooked too long.

Keywords: teriyaki chicken, easy chicken recipe, 15 minute dinner, Japanese chicken, one pan meal