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Teriyaki Chicken

Teriyaki chicken is a quick and hearty dish that wins every time. Quickly stir fry chicken pieces and mix with a sticky sweet teriyaki sauce. Serve it on top of a bed of rice alongside freshly steamed veggies. Best of all? You’ll have a healthy and satisfying meal on your dinner table in just 20 minutes.

Teriyaki chicken on a bed of rice and steamed broccoli.

You know that deliciously sweet and sticky teriyaki chicken you get at a Japanese restaurant? Well, it’s pretty simple to make right at home – so add this to your list of easy dinner ideas.

This is a quick stir-fry recipe that will switch up your typical chicken routine. Instead of using a blend of herbs like in my chicken fajitas or slow cooker chicken, we’re turning towards basic Japanese pantry items. Ingredients like soy sauce, rice vinegar, and sake work together to create the most delicious homemade teriyaki sauce. Just pour this over the chicken towards the end, let it simmer, and you’re done.

Homemade Teriyaki Sauce

Forget about the store-bought stuff. It’s full of fillers and colorings. All you need for the most delicious teriyaki sauce is four simple ingredients:

  • Soy Sauce: I’m using Tamari for gluten-free soy sauce. But, you can also use coconut aminos for a soy-free version.
  • Sake: A Japanese alcohol made from fermented rice that can be enjoyed as a drink and give flavor to cooking.
  • Mirin: It’s similar to sake but has a lower alcohol content and more sugar. It also gives our sauce that lovely glaze.
  • Honey: Traditional teriyaki sauce uses granulated sugar, but honey works just as well.

This teriyaki sauce will taste just like your Japanese restaurant favorite! But if you don’t have sake or mirin, check out the substitutions I’ve listed on my teriyaki sauce post. I’ll give you options with pantry staples as well.

Making teriyaki chicken on the stove top.

How To Make Teriyaki Chicken

This recipe is best made with boneless skinless chicken thighs. While you can also use boneless skinless chicken breasts, chicken thighs are generally more tender, flavorful and juicy.

  1. Prep the sauce. In a medium sized bowl, whisk together the soy sauce, sake, mirin and honey until everything is well combined. Set this aside.
  2. Prep and cook the chicken. Dice the chicken thighs into bite size pieces. Then, heat the oil in a large saute pan or wok over medium high heat. Add in the chicken and stir fry for 3-4 minutes, until it becomes a golden brown.
  3. Add the sauce. Give the sauce a quick whisk then stir it in with the chicken. Continue cooking and let it simmer for about 4-5 minutes until the sauce has thickened.
  4. Serve. Serve on top a fresh bed of rice and steamed broccoli. Garnish with optional diced green onions and sesame seeds.

Teriyaki chicken recipe served with rice and broccoli.

Teriyaki Chicken Recipe Video

While this recipe comes together fast, it always helps to watch a quick tutorial video. Give it a watch below!

What To Serve With Teriyaki Chicken

Since teriyaki chicken is already rich in flavor, rice and freshly steamed veggies make for the perfect pairing. Below are a few easy ideas to whip up while your chicken is cooking in the pan.

Leftover Storage Tips

If you’ve got leftovers, store the teriyaki chicken and rice in their own containers in the fridge for up to 4 days. This will make sure your rice doesn’t get soggy over time from the sauce.

But if you’re looking to freeze for later, place the chicken into a freezer-safe container and store for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight and reheat the next day.

A piece of teriyaki chicken picked up with chopsticks.

More Easy Dinner Ideas

On a time crunch? Here’s a few tasty and easy recipes to keep up your sleeves come dinner hour.

Teriyaki chicken in a bowl with rice and broccoli.
4.94 from 30 votes

Most Delicious Teriyaki Chicken

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
Teriyaki chicken is bursting with flavor and super easy. This Japanese restaurant favorite can be made in 20 minutes! Watch the video above to see how I make it.


Chicken Stir Fry

  • 1 1/2 pounds boneless skinless chicken thighs, diced into 1-inch cubes
  • 1 tablespoon avocado oil
  • 1 tablespoon finely chopped ginger
  • 2 cloves garlic, minced

Teriyaki Sauce

  • 1/4 cup tamari soy sauce, or coconut aminos
  • 1/4 cup sake
  • 1/4 cup mirin
  • 2 tablespoons honey


  • sesame seeds
  • sliced green onion


  • In a medium sized bowl, whisk together the soy sauce, sake, mirin, and honey until everything is well combined. Set this aside.
  • Dice the chicken breasts into 1-inch pieces. Then heat the oil in a large saute pan or wok over medium-high heat. Add in the chicken and let it cook for 1-2 minutes on one side, until nice and golden, then stir fry and cook the other side for another 1-2 minutes. You don't want it cooked through at this stage, just seared on the outside.
  • Give the sauce a quick whisk add it to the pan along with the minced ginger and garlic. Stir the sauce with the chicken and let it simmer for 4-5 minutes until the sauce has thickened.
  • Serve on top of a fresh bed of rice and a side of steamed broccoli. Garnish with diced green onions and sesame seeds.

Lisa's Tips

  • Remember that if you don't have sake or mirin, you can still make this delicious recipe. Check out my teriyaki sauce post for substitutions.


Calories: 321kcal, Carbohydrates: 17g, Protein: 35g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 162mg, Sodium: 1345mg, Potassium: 458mg, Fiber: 1g, Sugar: 12g, Vitamin A: 41IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 2mg
Course: Main Course
Cuisine: Asian
Keyword: Chicken Teriyaki, How To Make Teriyaki Chicken, Teriyaki Chicken
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76 comments on “Teriyaki Chicken”

  1. Made this last night and EVERYONE loved it. Thanks for providing so many great recipes with healthy ingredients.

  2. Simple but delicious dinner my hubs loved
    Love your recipes and how approachable they are, but always turn out. Thanks for this one, too! One small note – the recipe calls for chicken thighs, but breasts are listed in the instructions.

  3. I somehow stumbled onto your youtube channel! I love everything about it. The recipes, the way you organize and how practicle you are with organizing and how fluid you are with what you eat. I also have an autoimmune diseases and this is just perfect. This was the first recipe I tried and it’s amazing! Thank you so much for all the effort you put into everything you post!
    Atlanta GA

    • Welcome to the Downshiftology community Donna! So glad you’re enjoying all my content so far and that I can help you in so many ways :)

  4.  I noticed in the recipe you all for chicken thighs but in the instructions you say to cut the chicken breast. It looks yummy!

  5. Hi there, I do love the recipe very tasty BUT I’ve tried it twice now and the sauce does not thicken. I have even added cornstarch. I’m following it to the exact measurements. Let me know.  

    • Hi Brigid – A true Japanese teriyaki sauce doesn’t get as thick as an American-style teriyaki sauce (if that’s what you’re comparing it to). It should thicken a bit though, so if it doesn’t it might be because your stove temperature was too low. The pan should be quite hot when you add it. Alternatively, you can always simmer the sauce separately, to really reduce it down to a thicker consistency, then add it to fully cooked chicken. Hope that helps!

  6. I love simple, easy, quick, but tasty recipes, and this one ticks all the boxes! I didn’t have sake so I substituted it with rice cooking wine and it still turned out so delicious. Had mine served on a bed of rice with some steamed broccoli! So good!

  7. Thank you for the recipe! Finally, I got a home made healthier substitution to my most frequent delivery guilty pleasure thanks to you. Making batches of it now and freezing so it’s there when the craving hits…

    I’m not friends with chopped or greater ginger, so I’d use a splash of a store bought ginger juice instead.

    • Hi Ruta- So glad you enjoyed this teriyaki chicken recipe :) This is definitely a great dish to keep in the freezer as well!

  8. My family loved this dish .  Perfect meal .  At first, I was concerned when my teriyaki sauce did not thicken so I added a little more honey .  Turned out perfect .  Taste and smell was delicious .  Will DEFINITELY make it again . 
    – CMF

  9. Made this. It’s really good.

  10. The only problem with this recipe… is how much of it of it I can eat lol! Thank you so much for sharing this and all your recipes. You absolutely deserve one million subscribers – congrats! – I love your recipes and your calming, inspiring, and organized videos. I appreciate you!! <3

  11. This recipe is absolutely delicious and so easy to whip up! I doubled it and fed it to a family of 7! I absolutely love how the sauce infused the chicken with the sweet and savory flavor.

    I think I overcrowded my pan, and so when the chicken was cooked, I removed it to allow the sauce time to thicken a bit more, in case that helps anyone!

    • Hi Molly- Happy to hear everyone in the family enjoyed this recipe! And thanks for the quick tip.

  12. Hi Lisa, I made this tonight and it was delicious! Just a quick note, in your recipe you forgot to include adding the garlic and ginger at the same time as the teriyaki sauce. Love your site and am having fun cooking all your recipes!

  13. Hi Lisa! Thank you so much for the amazing recipe – my family loves it. We have recently started getting serious about meal-prepping in advance for the week; does this recipe freeze well? Have you tried to freeze it? Thanks!

    • Hi there- Freezing this recipe shouldn’t be a problem :) Just make sure to freeze the rice separately!

  14. HI All! I tried this tonight but used Coconut Aminos and Sherry Cooking wine. Mine turned out very thin instead of thick like the video. Any tips on how I could have made this a bit more sticky to the chicken?

    • Hi Kimberly – the sauce will thicken as it reduces on the stove, so you probably just needed to cook a little longer. If you’re afraid of overcooking the chicken, you could always reduce the sauce in a pot separately, then add to the chicken once it’s already started to thicken up. Hope that helps!

  15. Hey, my sauce took a lot more to reduce and the chicken overcooked :/ any suggestions to why did that happen, i followed the recipe to the dot

    • It may have just been due to the temperature of your pan/stove. In the future, if you’re worried about over cooking the chicken you can always begin to reduce the sauce in a pot, then once it’s slightly thickened add it to the chicken. :)

  16. thank you for the opportunity to try n make your delicious recipes!

  17. Can you update the recipe to include how much ginger and how much garlic?

  18. The best teriyaki I’ve ever had! It tasted fresh and delicious. 

  19. The most delicious teriyaki chicken I have ever had. I love that this only has 10 ingredients, but lacks nothing in flavor. It was worth ordering the sake for delivery to make this! I plan on making a bigger batch and freezing this week.

    • Hi Courtney – So glad you found this recipe easy to make and super flavorful! And yes, the sake is definitely worth it for an authentic teriyaki sauce :)

  20. This recipe is SO GOOD. The teriyaki sauce is to die for, and you can taste all the amazing flavor the instant it hits your mouth! I was surprised how easy it was to make, and it was a hit in my house. I followed the recipe exactly and didn’t substitute any ingredients, although I might see if I can get away with less honey next time (just because I’m running low :)).

    • Hi Susan – A lot of people think teriyaki sauce is difficult to make, but it’s actually so simple! I’m happy to hear you enjoyed this recipe overall :)

  21. I made this the other day and it is possibly one of my most favorites of your recipes. I was confused, however, that the ginger and garlic are listed in the ingredients, but are not a part of the directions. Am I missed something?

    • Hi Virginia- Ah thanks for pointing that out! You actually don’t need the ginger and garlic. I just removed it as I was testing different variations out and ended up not using it for the teriyaki sauce :)

  22. I made this with white wine vinegar and rice vinegar instead of the wines. But it was still incredible. After we are free to roam I’m going to make it officially with the Asian acids. I added a bit of roasted sesame seed oil at the end.

    • Hi Jacqueline – Happy to hear this recipe still turned out delicious using the white wine and rice vinegar! Toasted sesame oil at the end would also be a beautiful addition.

  23. I made this two days ago and am making it again tonight! It is such an approachable, quick and delicious recipe. What a big difference from store bought teriyaki sauce. Thank you for such quality content! ;)

    • Hi Lisette- Homemade teriyaki sauce is definitely much better than store-bought :) I’m glad you’ve already enjoyed this recipe so much!

  24. Thank you so much Lisa for this amazing recipe. My daughter thinks this is the most yummy recipe ever. Since my other daughter has recently started on a low FODMAP diet due to IBS issues I had to make some changes. I swapped the honey for maple syrup and I took the garlic out. It all worked out perfectly so this one is going to be on repeat. Next time I do however should make more ;-).

    • Hi Babette – So excited to hear that both of your daughters are able to enjoy this recipe with a few modifications!

  25. I made this recipe and even though I used only soya sauce and honey ( I don’t have sake and mirrin in my pantry as a rule) it was amazing. Had it with steamed rice and it was finger-licking good!!

    • Hi Heena – Wonderful! I’m glad you were able to use a few substitutions to get the teriyaki sauce right :)

  26. Made this last night for dinner and it was so delicious and easy to make. It tasted better than most take out I’ve had! My sauce took a little longer than 5 minutes to thicken, but i’m pretty sure I didn’t have the heat high enough. Looking forward to making this one again!

    • Wonderful! I think homemade versions are much better, especially when you know exactly what ingredients you are using. As for the sauce, the timing can vary. Just keep heating it until you find it thick enough :)

  27. How can you make your teriyaki recipe without using sugar (honey) and Sake? (no alcohol)

    Thank you,


    • Hi Susie – You can find further instructions on how to adjust your teriyaki sauce in my Teriyaki Sauce post :)

  28. Hi Lisa I really enjoy all the ideas you have so much better then what I was doing before 😊

  29. Thanks for the recipe & video. Can’t wait to try it! 

  30. This is what I will do with the chicken I have in the fridge! Thank you Lisa!

  31. Thank you so much, I feel like you saw that I was searching for this recipe on your site a while ago. I didn’t see one at the time, but I’m so glad to see it now. I will definitely try it as soon as possible. 

  32. Love this delicious chicken recipe. So easy and yet so flavorful.

  33. I have a pack of chicken I need to use, so this is what we’re having for dinner tonight- thanks for sharing!

  34. My husband and I love this recipe! Most teriyaki sauces are made with a ton of unnecessary sugar. I love that we can use honey as we are trying to eat more local honey to help with allergies!

    • Great! Authentic teriyaki sauce definitely doesn’t use too much sugar and in my opinion, tastes much better than American versions :)

  35. This looks so good!! Can you share where you found those pretty serving bowls, by the way? I’ve been looking for something similar for our wedding registry!

    • Hi Kate! – Thanks so much! I actually got these from a more local vendor so they’re not available for sale :(

  36. So thankful to have come across this recipe right now while my family practicing some social distancing. We had everything we needed in the refrigerator and it was delicious!

  37. OMG! This Teriyaki Chicken looks phenomenal! This is the perfect easy meal for the entire family! I so need to make this!