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.
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.
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.
- 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.
- 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.
- 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.
- Serve. Serve on top a fresh bed of rice and steamed broccoli. Garnish with optional diced green onions and sesame seeds.
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.
- Steamed Broccoli
- Sauteed Cabbage
- Green Beans With Shallots And Lemon
- Garlic Ginger Bok Choy
- Cauliflower Rice
- Cauliflower Fried Rice
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.
More Easy Dinner Ideas
On a time crunch? Here’s a few tasty and easy recipes to keep up your sleeves come dinner hour.
- Chicken Fajitas
- Garlic Butter Shrimp + Green Beans With Shallots And Lemon
- Ahi Tuna Poke Bowl
- Coconut Curry Chicken
- Scallops With Citrus Ginger Sauce + Garlic Ginger Bok Choy
- Stuffed Peppers
- Asian Chicken Lettuce Wraps
Most Delicious Teriyaki Chicken
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
- salt and pepper, to taste
- 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.
- 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. Season the chicken with salt and pepper.
- Stir fry the chicken, flip it over, 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 and 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 reduced and thickened.
- Serve on top of a fresh bed of rice and a side of steamed broccoli. Garnish with diced green onions and sesame seeds.
- 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.