Quick & easy teriyaki chicken features tender cubed chicken breasts and a simple homemade teriyaki sauce. This delicious dinner is ready in just 15 minutes!
Previously I’ve shared recipes for slow cooker teriyaki chicken and these teriyaki chicken pineapple kabobs that are a summer favorite.
Today it’s this quick and easy teriyaki chicken that is going to be a new favorite go-to dinner in your house!
It’s got big flavors but is really easy to make. And it’s ready in just 15 minutes!
This features an easy homemade teriyaki sauce that’s just 6 simple and on-hand ingredients. You make the sauce while the chicken is cooking, too, so it doesn’t require any extra time.
Cause I get it, we all need some simple, scrumptious but also stress-free meals we can whip up in no time at the end of a long day.
And this one won’t disappoint!
You might also want to check out this 15 minute bourbon chicken recipe for another easy, delicious dinner.
Or try my 15-minute honey garlic chicken or quick chicken curry for more flavor-packed easy chicken dinner ideas. Oh and don't miss this healthy orange chicken that's ready in just 30 minutes.
OK, let’s get cooking.
Now, I’ve got some notes and substitutions coming up below on how to make teriyaki chicken. Just tryin’ to be helpful. You can also just scroll on down to the recipe card if you prefer.
Ingredient Notes:
Soy sauce: I recommend low-sodium soy sauce to control the sodium in the sauce. You can also use a soy sauce substitute such as tamari or coconut aminos, depending on your needs.
Honey: The sauce recipe calls for both light brown sugar and honey. However, you can skip the honey and just add some extra brown sugar if needed.
Ginger: Fresh ginger is great, but you can substitute ground ginger if that’s all you have on hand.
Spicy: You could add some red pepper flakes to this sauce if you want a spicy teriyaki chicken with a bit of heat.
Chicken: The recipe calls for boneless, skinless chicken breasts, but you could substitute chicken thighs if you prefer. Or use a mix of both.
Now, I think the homemade sauce really takes this to the next level of delicious. And it’s super simple to make. It comes together while the chicken is cooking.
Of course, you could substitute store-bought teriyaki sauce in a pinch. You know I don’t judge.
OK, now we’re ready to eat so let’s get this served up.
Serving Ideas:
Serve over white or brown rice. Be sure to drizzle plenty of extra sauce over top!
Or it’d also be delicious over quinoa, rice noodles or a long, thin noodle like angel hair. Anything to sop up more of that sauce!
Add your favorite steamed veggie - or use a frozen veggie mix or just some frozen peas - and you have a complete, delicious dinner.
Topping Ideas:
- Sliced green onions
- Chopped fresh parsley or cilantro
- Sesame seeds
- A sprinkle of red pepper flakes or
- A drizzle of sriracha for a spicy kick
Choose your favorites.
Finally, let’s talk about the leftovers, in case you have any.
How to store leftovers:
Once cooled, the chicken and sauce can be stored, covered, in the refrigerator for up to 3-4 days. Reheat in the microwave or in a small pan on the stove and serve.
You can also freeze the leftovers for up to 5-6 months. Store in a freezer-safe container that’s been labelled and dated. Defrost overnight in the refrigerator and then heat before serving.
There you go, another quick, easy and delicious weeknight dinner in the books. Well done, you.
Enjoy!
XO,
Kathryn
Quick & Easy Teriyaki Chicken
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
- Salt and black pepper
- 2 teaspoons extra-virgin olive oil
For the sauce:
- 1 cup water
- ¼ cup low-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon honey (or more brown sugar)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (or sub ¼ teaspoon ground ginger)
For the cornstarch slurry:
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Season the cubed chicken with salt and pepper. (Go easy on the salt since there’s a lot of sodium in the soy sauce.)
- Heat oil in a large skillet over medium high heat. Add the chicken and sauté for 3-4 minutes, then turn the pieces over and cook for another 3-4 minutes, until the chicken is almost cooked through.
- Meanwhile, add the water, soy sauce, sugar, honey, garlic and ginger to a small saucepan over medium heat. Heat and whisk until the sugar is dissolved, about 1 minute.
- In a small bowl, combine the cornstarch and water. Add it to the pan with the sauce and whisk it in. Heat over medium until the sauce has thickened, about 5-6 minutes.
- Pour the sauce over the chicken in the skillet and cook for 2-3 more minutes, until chicken is cooked through and sauce is reduced.
- Serve the chicken with extra sauce drizzled over top.
Shauna
Frustrating because you said to add chicken and “sauce” so I added everything together until I then saw I’m supposed to add the “sauce” later after cooking the chicken. Can you please clarify what you mean by “sauce and chicken” prior to adding the sauce ingredients?
Kathryn Doherty
Ah, that was meant to read "sauté for 3-4 minutes," not "sauce." So sorry! I'm fixing that typo now.
Ne
Thanks for the recipe! Could you use extra firm tofu instead of chicken? And only maple syrup instead of brown sugar? Thanks.
Kathryn Doherty
Sure, you could certainly try making this with tofu and getting it seared and crispy before tossing it with the sauce. I've not made this with maple syrup and I think it would change the consistency of the sauce, as well as the flavor, but if you decide to give it a go, let us know how it works out!