This sweet and sticky easy teriyaki chicken recipe is a perfect weeknight dinner. diced chicken breast sauteed until golden brown and then cooked in my homemade teriyaki sauce until sticky and caramelized.
This Asian recipe comes together quickly and it is packed full of umami flavor. Serve it over steamed white rice and steamed broccoli, you will love this one. Let me show you how to make it quickly with my step-by-step guide.
Homemade teriyaki chicken recipe
If you love ordering teriyaki chicken from your takeaway, now is the time to save your money and make yours at home from scratch. Honestly, it is very easy and quick to make, you can make it under 30 minutes using a handful of everyday ingredients.
The most important part of this recipe is the homemade teriyaki sauce. It is super easy to make and so much better than anything you would buy at the store. It is loaded with umami flavor and delicious.
This recipe is economical and budget-friendly especially if you substitute the sake for rice wine vinegar. It makes a great meal prep and keeps well in the fridge for a few days.
All my stir fry recipes are very tasty, but if I had to choose one Japanese chicken dish it would be this teriyaki recipe. I promise you will love it!
Let me show you how to make it easy steps.
Tools needed
Mixing bowl or jar
Skillet
Sharp knife to cut chicken
Chopping board
Easy teriyaki chicken ingredients
- Skinless boneless chicken breast: substitute with boneless skinless chicken thighs
- Olive oil
- Fresh minced garlic and ginger
- Green onions
- Cornstarch
- Red pepper flakes
- salt and black pepper
- Sesame seed to garnish
Teriyaki sauce ingredients
- Low sodium soy sauce
- Mirin
- Japanese rice vinegar: substitute with Sake or regular rice wine vinegar
- Honey: substitute with granulated sugar or brown sugar
How to make easy teriyaki chicken
To a small bowl, combine soy sauce, mirin, rice vinegar, honey and stir until combined
Dice the chicken breast into cubes and transfer into a bowl, season with salt and black pepper then add 1 Tablespoon of cornstarch into the chicken, stir to combine then set aside
Heat olive oil over medium-high heat until hot, add cubed chicken, and stir fry until no longer pink and slightly brown on the outside.
Stir in minced garlic, ginger, and chili flakes into the pan and cook for about 1 minute or just until fragrant.
Pour the teriyaki sauce and ½ cup of water over the chicken and stir to combine, reduce the heat and simmer for about 3 minutes then make the slurry. Add 2 Tablespoons of water to the cornstarch and stir to combine.
Pour the cornstarch slurry into the pan and stir until the sauce thicken. You may not need to add all the slurry, also if the sauce is too thick, lighten it with some water. Finish it off with chopped green onions, cook for another minute then take the pan off the heat.
Serve the chicken teriyaki bites over some boiled rice and steamed broccoli. Garnish with more green onions and sesame seeds. Enjoy!
How to store
Just like most stir-fry recipes, you can store leftovers in an airtight container for up to 4 days.
To reheat, I would suggest adding some water into the sauce to help lighten it and prevent drying out. You can reheat it in the microwave or on the stovetop.
What to serve with teriyaki chicken
Thi Japanese dish is popularly served over boiled white rice but you can also serve it over brown rice, or noodles
Here are great side options for this chicken recipe aside from steamed broccoli, you can serve the chicken with sauteed green peas, sauteed broccolini, or sauteed cabbage.
Instant pot coconut rice or basmati rice
Air fryer broccoli or steamed broccoli
Tips
- Make sure to use low sodium soy sauce otherwise, the sauce may turn out very salty which may ruin the eating experience.
- Do not add cornflour starch to the teriyaki sauce beforehand, make a slurry, that way you can control how much of it you needed. This is great if you don't like saucy stir-fries.
- For a spicy version, add more chili flakes, taste, and adjust accordingly.
- Bulk the stir fry up by adding vegetables such as bell pepper, zucchini, mushrooms and more
Watch how to make it
FAQs
How long to cook cubed chicken
Cubed chicken that is about an inch in size and cut into roughly the same size would cook in 6-8 minutes on medium-high heat. When sauteing, it's vital not to overcrowd or it will boil instead of sautéing. When you cut into the chicken, it should be white and opaque, and there should be no pink visible.
Can I bake the chicken instead
Yes, you can bake the chicken in the oven, then add the sauce with cornstarch about 5 minutes before you remove it from the oven.
Can I use beef or any other meat
Yes, you can make teriyaki beef, pork, vegetables, or tofu. Simply alter the recipe to meet your needs.
More stir fry recipes
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Easy Teriyaki Chicken Recipe
Ingredients
- 1 lb skinless boneless chicken breast or boneless skinless chicken thighs
- 2 Tablespoons olive oil
- ½ Tablespoon ginger minced
- 2 teaspoons garlic minced
- ½ cup green onions chopped
- 2 Tablespoons cornstarch
- ½ teaspoon red pepper flakes or as needed
- Salt and black pepper to taste
- Sesame seed to garnish
Teriyaki sauce ingredients
- ⅓ cup low sodium soy sauce
- ⅓ cup mirin
- 2 Tablespoons Japanese rice vinegar substitute with Sake or regular rice wine vinegar
- 2 Tablespoons honey substitute with granulated sugar or brown sugar
Instructions
- To a small bowl, combine soy sauce, mirin, rice vinegar, honey and stir until combined
- Dice the chicken breast into cubes and transfer into a bowl, season with salt and black pepper then add 1 Tablespoon of cornstarch into the chicken, stir to combine then set aside
- Heat olive oil over medium-high heat until hot, add cubed chicken, and stir fry until no longer pink and slightly brown on the outside.
- Stir in minced garlic, ginger, and chili flakes into the pan and cook for about 1 minute or just until fragrant. Keep an eye so it doesn’t burn
- Pour the teriyaki sauce and ½ cup of water over the chicken and stir to combine, reduce the heat and simmer for about 3 minutes then make the slurry. Add 2 Tablespoons of water to the cornstarch and stir to combine.
- Pour the cornstarch slurry into the pan and stir until the sauce thickens. You may not need to add all the slurry, also if the sauce is too thick, lighten it with some water. Finish it off with chopped green onions, cook for another minute then take the pan off the heat.
- Serve the chicken teriyaki over some boiled rice and steamed broccoli. Garnish with more green onions and sesame seeds. Enjoy!
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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