Teriyaki Chicken Recipe | Sweet and Savory Asian Style Dinner

I recently made this Teriyaki Chicken recipe at home, and honestly, it turned out way better than I expected

The sauce was glossy, sweet, and savory, coating every bite of chicken perfectly. I loved how simple the steps were, even though the flavors tasted like something from a restaurant.

For me, this recipe was a lifesaver on a busy weeknight—it came together so quickly. If you love bold flavors with a touch of sweetness, you’ll definitely enjoy making this one as much as I did.

Ingredients

Here’s everything I used to bring this Teriyaki Chicken recipe to life. I also added little notes on why certain ingredients work best.

1 lb boneless chicken thighs or breast, diced (thighs stay juicier, but breast works for a leaner option)
¼ cup low-sodium soy sauce (reduces saltiness but keeps flavor strong)
2 tablespoons brown sugar (gives a deep caramelized sweetness; honey also works
1 garlic clove, minced (fresh garlic gives a sharper kick than pre-minced)
1 teaspoon fresh ginger, grated (fresh is always better than powdered for zing)
1 teaspoon sesame oil (adds authentic nutty depth—skip if unavailable)
1 tablespoon rice vinegar (balances sweetness with tang)
1 tablespoon cornstarch (thickens the sauce perfectly)
¼ cup water (adjusts sauce consistency while cooking)
1 tablespoon cooking oil (for stir-frying chicken evenly)
2 green onions, chopped (bright garnish with freshness)
1 teaspoon sesame seeds (optional, but they make the dish look beautiful)
Salt and pepper, to taste (light seasoning for chicken before sauce)

Note: This recipe serves about 3–4 people based on the ingredient quantities.

Variations

Want to switch things up? Here are some easy variations I’ve tried:

Swap chicken for tofu or salmon if you’re vegetarian or pescatarian.
Use gluten-free soy sauce or tamari for a celiac-friendly option.
Replace sugar with honey or maple syrup for a more natural sweetener.
Add veggies like broccoli, carrots, or bell peppers for a healthier, colorful twist.

Cooking Time

Here’s how much time you’ll need from start to finish:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Having the right tools made this recipe smooth for me

Cutting board – for chopping chicken and veggies.
Sharp knife – makes clean, easy cuts.
Measuring cups & spoons – for accuracy in sauce.
Mixing bowl – to whisk the sauce.
Non-stick skillet or wok – for even cooking and no sticking.
Whisk – blends the sauce without clumps
Tongs or spatula – helps stir and flip chicken without breaking it.

How to Make Teriyaki Chicken Recipe?

Making this recipe is simpler than it looks. I broke down each step so you can follow along easily.

Prepare the Chicken

I started by dicing the chicken into bite-sized cubes. This made cooking faster and gave a nice texture when coated with sauce. I seasoned them lightly with salt and pepper so the meat had flavor even before the sauce went in.

Make the Teriyaki Sauce

In a bowl, I whisked together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Separately, I mixed cornstarch with water to form a slurry. Adding this to the sauce helps it thicken into that glossy texture we all love.

Cook the Chicken

I heated some oil in a non-stick pan and added the chicken pieces. Cooking them for about 3–4 minutes per side made them golden brown outside and juicy inside. It smelled amazing at this stage.

Add the Sauce

Once the chicken was ready, I poured in the teriyaki sauce mixture. Within minutes, the sauce started bubbling, thickening, and coating the chicken beautifully. I let it cook for 2–3 minutes more until it looked shiny and rich.

Garnish and Serve

To finish, I sprinkled chopped green onions and sesame seeds on top. It added crunch, freshness, and a little visual pop. Honestly, this step made the dish look as good as it tasted.

Additional Tips for Making this Recipe Better

From my own kitchen trial, here are some ways I made the dish even more delicious:

Marinate the chicken for at least 30 minutes if you have time—it deepens flavor.
Use fresh garlic and ginger; pre-packed versions don’t give the same punch.
Adjust sweetness—I like mine slightly less sweet, so I cut the sugar a little.
Add some chili flakes or sriracha if you want a spicy kick.
Don’t overcrowd the pan; the chicken cooks better in batches if needed.

How to Serve Teriyaki Chicken Recipe?

I love how versatile this dish is. You can serve it over steamed jasmine or brown rice for a classic pairing. Sometimes, I enjoy it with soba or udon noodles for a Japanese-style twist. A side of stir-fried veggies makes it a complete meal. For a lighter version, I’ve also tossed it over salad greens. Garnishing with lime wedges, cilantro, or chili flakes makes it look stunning on the table.

Nutritional Information

Here’s a quick nutrition snapshot for one serving of this Teriyaki Chicken:

Calories: about 250
Protein: 20g
Carbohydrates: 20g
Fat: 8g

Make Ahead and Storage

Storing

I stored my leftovers in an airtight container in the fridge, and it stayed fresh for up to 3 days.

Freezing

This recipe freezes well for up to 2 months. I like freezing in meal-sized portions for easy reheating.

Reheating

When reheating, I add a splash of water to loosen the sauce. A quick stir in a skillet or 1–2 minutes in the microwave works perfectly.

Why You’ll Love This Recipe?

Here’s why I think this recipe deserves a spot on your table:

It’s quick and easy—perfect for busy weeknights.
You can adapt it to different diets, from gluten-free to dairy-free.
The flavors are bold, balanced, and customizable.
It works with rice, noodles, or veggies, so it’s super versatile.
It tastes just like takeout, but fresher and healthier.

Ash Tyrrell