This is a the best Chicken Teriyaki recipe that is a quick & easy dinner made with real, simple ingredients that can be on your dinner table in 20 minutes! An easy dinner recipe for all those busy weeknights!
The Best Chicken Teriyaki Recipe
Does it get much more simple than this easy chicken teriyaki recipe? Answer: nope! We have ordered chicken teriyaki takeout from our local Asian restaurant and knew that we needed to develop a recipe that we could make in our own kitchen. This delicious chicken teriyaki recipe does not disappoint – so much flavor and ready in under 30 minutes!
Interested in making a teriyaki recipe with salmon? Try our Teriyaki Salmon Bowl!
What You Will Need
- boneless, skinless chicken breasts – we love cutting our chicken breasts into large chunks, but you could also use boneless skinless chicken thighs, if you prefer more dark meat.
- teriyaki sauce – the recipe card includes a list of sauce ingredients and instructions on how to make your own teriyaki sauce or you can pick some up at the local grocery store.
- extra virgin olive oil – just a splash in the pan to help sauté the chicken.
- fresh broccoli – the perfect vegetable that compliments this meal, but feel free to use another veggie if you prefer.
- garnish options: sesame seeds, green onions, or red pepper flakes.
How To Make Chicken Teriyaki
The first step to make this simple recipe is to prepare the teriyaki sauce in a small saucepan, including the cornstarch slurry.
Now bring a large skillet to medium heat, add a splash of olive oil, and then toss in the bite size pieces of chicken to sauté. Continue cooking until they reach an internal temperature of 150 degrees F (use a meat thermometer).
Then add the teriyaki sauce to the skillet, a little bit at a time.
Pro tip: we like to reserve some of the sauce to pour over the whole bowl when it is all done.
Move the homemade teriyaki sauce around in the pan to fully coat all of the pieces of chicken to give them a thick glaze and continue cooking until the internal temp reaches 165 degrees F.
While the chicken cooks, you can quickly steam the fresh broccoli florets on the stovetop.
When the broccoli is ready, you can add that to the pan too and toss everything in the delicious teriyaki sauce.
How Should I Serve Chicken Teriyaki
We love to enjoy this easy teriyaki chicken recipe as rice bowls over some jasmine rice or cauliflower rice for an added vegetable! Feel free to substitute for your favorite type of white rice or brown rice. You could also change up the broccoli for some fresh asparagus, broccolini, bell peppers, or even some green beans. Just make sure you give it a sprinkling of sesame seeds on top!
Recipe FAQ
- teriyaki sauce – to make this dish even more simple, pick-up a bottled teriyaki sauce from the store. We love this one!
- meal prep – this recipe can easily be prepped ahead of time! Simply make the teriyaki sauce and store in the fridge until ready. You could also cut the chicken into pieces and store in the fridge, but we would suggest waiting on all the cooking until you are ready to enjoy it!
- veggies – we used fresh broccoli, but feel free to substitute for any other fresh vegetables or even frozen vegetables if you are in a pinch.
- storage – any chicken teriyaki leftovers can be stored in an airtight container in the fridge for up to 3 days.
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup water
- ½ cup soy sauce, sub coconut aminos
- 4 tablespoons brown sugar, sub coconut sugar
- 2 teaspoons garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ½ – 1 teaspoon fresh ginger, minced
- ¼ cup cold water
- 2 tablespoons cornstarch
- 2 teaspoons extra virgin olive oil
- kosher salt and ground black pepper
- 2 cups steamed broccoli
Serving Suggestions:
- cooked rice
- sesame seeds, optional garnish
Instructions
- Prep Chicken: Cut 1 pound boneless skinless chicken breasts into 1-inch pieces, set aside.
- Make Sauce: In a medium saucepan, whisk together 1 cup water, ½ cup soy sauce, 4 tablespoons brown sugar, 2 teaspoons garlic, 1 teaspoon sesame oil, 1 teaspoon honey and ½ – 1 teaspoon fresh ginger. Bring to a simmer. In a small bowl, whisk together ¼ cup cold water and 2 tablespoons cornstarch. Add to saucepan; whisk to combine. Remove from heat when it reaches your desired thickness – remember it will thicken more as it cools slightly.
- Cook Chicken: Bring a large cast iron skillet to medium-high heat. Add 2 teaspoons extra virgin olive oil and swirl to coat the pan. Add chicken and season lightly with a little kosher salt and ground black pepper. Move chicken around pan until it reaches 155℉. Add the sauce to the skillet of chicken (feel free to add a little at a time – you may have a little leftover). Stir to combine. Let simmer gently until chicken has fully cooked. Add 2 cups steamed broccoli and toss to combine.
- Serve: Enjoy with sesame seeds sprinkled on top over a bed of rice of your choice!
Notes
- Teriyaki: if you want to make this even easier, skip the homemade teriyaki sauce and simply use store-bought from the grocery store. Whatever works best for you!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
This post contains affiliate links. Thank you for supporting The Wooden Skillet!
Alisa says
These look great! Can I refrigerate the dough for a couple days before baking?