Easy 15-Minute Teriyaki Chicken: Your New Weeknight Favorite

Published on: November 14, 2025

Appetizing bowl of teriyaki chicken stir-fry with broccoli, white rice, sesame seeds, and green onions.

Craving a delicious, flavorful dinner that comes together in a flash? Look no further than this incredible homemade teriyaki chicken. This recipe brings you a quick, easy, and incredibly tasty meal, perfect for any busy weeknight. In just one pan, you’ll create a dish bursting with authentic teriyaki flavor, making it a new family favorite. Get ready to enjoy a simple yet satisfying meal!

Why You’ll Love This Teriyaki Chicken

This teriyaki chicken recipe is a game-changer for so many reasons. You will absolutely adore its simplicity and speed.

Quick: Have a full meal on the table in just 15 minutes from start to finish.
Easy: Simple steps and a one-pan cooking method mean less fuss and minimal cleanup.
Delicious: Enjoy an authentic, rich teriyaki chicken flavor that beats any takeout.
Healthier: Made with fresh ingredients, this homemade version is better than store-bought.
Versatile: This dish pairs wonderfully with a variety of sides, from rice to veggies.
Family-Friendly: It’s a universally loved flavor profile, sure to please even picky eaters.

Ingredients

Gather these simple ingredients to create your irresistible homemade teriyaki chicken. Using fresh components truly elevates the taste.

Chicken:
- 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes.
Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup water (or mirin for a richer flavor)
- 2 tablespoons honey
- 2 tablespoons light brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, minced (about a 1-inch piece)
- 2 cloves fresh garlic, minced
- 1 tablespoon cornstarch
Other:
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish

Notes & Substitutions

You can easily adapt this teriyaki chicken recipe to fit your pantry and preferences.

Chicken: Boneless, skinless chicken thighs also work beautifully; they offer a slightly richer flavor.
Oil: Vegetable oil is a great substitute for olive oil in this recipe.
Soy Sauce: Feel free to use regular soy sauce if low-sodium isn’t available, but consider reducing other added salt.
Sweeteners: Swap honey for an extra tablespoon of brown sugar if you prefer, or use maple syrup.
Vinegar: Apple cider vinegar or a squeeze of fresh lemon juice can replace rice vinegar.
Sesame Oil: You can reduce or omit the toasted sesame oil if you’re not a fan, though it adds a distinct flavor.
Ginger/Garlic: Use 1/2 teaspoon each of dried ground ginger and garlic powder if fresh isn’t on hand.
Thickener: Arrowroot starch is an excellent gluten-free alternative to cornstarch.

Equipment

You only need a few basic kitchen tools to make this quick and delicious teriyaki chicken.

Large non-stick skillet or a wok
Small mixing bowl
Whisk
Measuring cups and spoons
Sharp knife and cutting board
Instant-read thermometer (optional, but great for ensuring perfect doneness)

Instructions

Creating this flavorful teriyaki chicken is incredibly straightforward. Follow these simple steps for a perfect meal every time.

Prepare Chicken: Start by carefully dicing your boneless, skinless chicken breasts into uniform 1-inch cubes. Evenly sized pieces ensure the chicken cooks consistently and quickly. Place the diced chicken on a clean plate.
Make Sauce: In a small mixing bowl or a liquid measuring cup, combine all the sauce ingredients. Whisk together the low-sodium soy sauce, water (or mirin), honey, light brown sugar, rice vinegar, toasted sesame oil, minced fresh ginger, minced fresh garlic, and cornstarch. Whisk vigorously until the cornstarch is fully dissolved and there are no lumps, ensuring a smooth sauce for your teriyaki chicken.
Heat Skillet: Place your large non-stick skillet or wok over medium-high heat. Add the olive oil and let it heat up until it shimmers slightly. This hot pan helps achieve a nice sear on the chicken.
Cook Chicken: Add the diced chicken pieces to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary. Let the chicken brown on the bottom for about 3-4 minutes, undisturbed, to develop a golden crust.
Flip Chicken: Use tongs or a spatula to flip the chicken pieces. Continue to cook, stirring occasionally, until the chicken is cooked through. The internal temperature should register about 160°F (71°C) on an instant-read thermometer. This usually takes another 3 minutes or so. The chicken will finish cooking perfectly in the sauce.
Add Sauce: Give your prepared teriyaki sauce another quick whisk, then pour it evenly over the cooked chicken in the skillet. The sauce will begin to bubble almost immediately.
Thicken Sauce: Continue to cook and stir the chicken and sauce constantly. The sauce will thicken rapidly as it simmers, typically within 30-60 seconds. Keep stirring until it reaches your desired consistency, coating the chicken beautifully.
Serve: Remove the skillet from the heat immediately. Transfer the flavorful teriyaki chicken to serving plates. Garnish generously with fresh sliced green onions and a sprinkle of toasted sesame seeds for an added pop of color and flavor. Serve warm and enjoy your effortless homemade meal!

Pro Tips for Perfect Teriyaki Chicken

Achieving perfect teriyaki chicken is simple with a few expert tricks. These tips will help you create a consistently delicious dish.

Even Cubes: Cut chicken into uniform 1-inch pieces. This guarantees everything cooks at the same rate, preventing some pieces from drying out.
Don’t Overcrowd: Cook the chicken in batches if your skillet isn’t large enough. Overcrowding lowers the pan temperature, leading to steaming instead of browning.
Monitor Chicken: Avoid overcooking the chicken. Remove it from heat once it reaches 160°F (71°C); it will cook slightly more in the sauce, ensuring juicy results.
Sauce Consistency: If your sauce is too thin, simmer it a little longer. If it’s too thick, add a tablespoon of water or chicken broth to thin it out.
Taste Test: Always taste your sauce before adding it to the chicken. Adjust the sweetness or saltiness to your personal preference.
Fresh Aromatics: Using fresh ginger and garlic makes a significant difference in flavor for this homemade teriyaki chicken. Don’t skip them if possible!

Serving Suggestions, Storage, and Variations

This versatile teriyaki chicken is a family favorite for its adaptability and deliciousness.

Serving Suggestions

Serve this delightful teriyaki chicken over fluffy white or nutty brown rice for a classic meal.
Pair it with vibrant steamed broccoli, crisp asparagus, or tender snap peas for added greens.
Toss the chicken and sauce with stir-fried noodles for a heartier, takeout-style dish.
Create light and healthy lettuce wraps using large crisp lettuce leaves as a fresh vessel.
Always top with extra sesame seeds and sliced green onions for a beautiful presentation and flavor boost.

Storage

Refrigerate any leftover teriyaki chicken promptly within two hours of cooking in an airtight container. It stays fresh for 3-4 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce. You can also microwave it until heated through.
For longer storage, freeze cooled leftovers in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Variations

Spicy Teriyaki: Introduce a kick by adding sriracha or a pinch of red chili flakes to the sauce mixture.
Pineapple Teriyaki: Stir in canned or fresh pineapple chunks during the last few minutes of cooking for a sweet and tangy twist.
Vegetable Medley: Boost your meal with nutrition by stir-frying mixed vegetables like bell peppers, carrots, and snow peas alongside the chicken.
Gluten-Free: Easily make this recipe gluten-free by swapping out traditional soy sauce for tamari.
Chicken Thighs: Utilize boneless, skinless chicken thighs instead of breasts for an even richer, more succulent teriyaki chicken.

Nutrition Information

Enjoying homemade teriyaki chicken gives you control over the ingredients and offers a delicious, balanced meal. Please remember that these values are estimates and can vary based on specific brands and exact measurements used. This recipe focuses on fresh ingredients, making it a healthier alternative to many store-bought options.

Nutrient	Amount
Calories	258 kcal
Carbohydrate	15 g
Protein	30 g
Fat	7 g
Saturated Fat	1 g
Cholesterol	90 mg
Sodium	698 mg
Sugar	13 g
Serving Size	1 serving

Frequently Asked Questions (FAQ)

Got questions about making the best teriyaki chicken? Here are some common queries answered.

Can I use chicken thighs instead of breasts? Yes, absolutely! Boneless, skinless chicken thighs work wonderfully; just cook them a few minutes longer until they reach 165°F (74°C).
How do I make this recipe gluten-free? Simply substitute the soy sauce with an equal amount of tamari, a gluten-free soy sauce alternative.
Can I prepare the teriyaki sauce ahead of time? Yes, you can whisk together all the sauce ingredients and store it in an airtight container in the refrigerator for up to 3-4 days.
Why is my sauce not thickening? Ensure your cornstarch is well mixed and the sauce simmers long enough. If it’s still thin, whisk in another 1/2 teaspoon of cornstarch mixed with 1 tablespoon of water, then simmer again.
How long do leftovers of this teriyaki chicken last? Leftovers keep well in an airtight container in the refrigerator for up to 3-4 days.

Conclusion

This Easy 15-Minute Teriyaki Chicken truly is your new weeknight favorite. It proves that incredibly flavorful, satisfying meals don’t need to take hours to prepare. With its quick cooking time, simple steps, and rich, authentic taste, this recipe is a win for busy parents and beginner cooks alike. We encourage you to try this amazing teriyaki chicken tonight and taste the difference homemade makes. Share your creations, rate the recipe, and let us know how much you loved it in the comments below!