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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 breasts 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.
5 from 12 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

Teriyaki Sauce

  • 1/4 cup tamari soy sauce, or coconut aminos
  • 1/4 cup sake
  • 1/4 cup mirin
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger


  • 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 then stir it in with the chicken. Continue cooking 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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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32 comments on “Teriyaki Chicken”

  1. 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.

  2. 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!

  3. 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!

  4. 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 :)

  5. 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 :)

  6. 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 :)

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

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

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

  10. 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. 

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

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

  13. 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 :)

  14. 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 :(

  15. 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!

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