Looking for a quick, flavorful dinner the whole family will love? This Easy Chicken Teriyaki Recipe is your answer! With tender chicken bites simmered in a homemade, from scratch teriyaki sauce that’s perfectly sweet, tangy, and savory, this dish comes together in just 25 minutes, making it perfect for busy weeknights or meal prep days.
I’ve been making this chicken teriyaki for years, and it’s become one of my go-to recipes when I need something quick and easy to make. It is great served with steamed rice, tossed with stir-fried veggies, or pack it into lunch containers for the week. It’s one of those recipes that’s just as satisfying the next day, and it always earns me happy dinner-table reviews.
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Key Ingredients & Substitutions
- Chicken – I use boneless, skinless chicken breasts cut into bite-sized pieces. This helps the chicken cook faster and absorb the sauce. Boneless chicken thighs can be substitute if desired.
- Fresh Garlic & Ginger – These add to the flavor of the teriyaki sauce. If you are out of fresh garlic and ginger, ground ginger and garlic powder can be substituted to taste.
- Juice Trio – Apple, orange, and pineapple juice work together to create a bright, fruity base for the sauce. You can use just one or two if that’s what you have, but I highly recommend using the trio for the best flavor.
- Soy Sauce – I typically use regular soy sauce, but low-sodium can be substituted to control the salt level.
How To Make Easy Chicken Teriyaki Recipe
This recipe comes together quickly, so it’s great for nights when you need dinner on the table fast. Once the chicken is cooked, the sauce quickly simmers down into the perfect glaze.
STEP 1
In a small bowl or measuring cup, whisk together the sauce ingredients: apple juice, orange juice, pineapple juice, soy sauce, sugar, honey and cornstarch. Set aside.
STEP 2
Cut the chicken into small, bite-sized pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the oil. Cook the chicken until golden and fully cooked through, about 6–8 minutes. Remove the chicken from the pan and set aside.
STEP 3
Reduce the heat to medium. Drizzle in a little more oil if needed, then add the minced garlic and ginger. Sauté for 30 seconds until fragrant.
STEP 4
Give the sauce mixture a quick stir, then pour it into the pan. Whisk until the sauce thickens—it won’t take long. Add the chicken back to the pan and toss to coat. Serve and enjoy!
💡Expert Tip:
- Make extra sauce! I like to make this teriyaki sauce in bulk, freeze it and scoop from it to add to various dishes when I need it.
- Don’t skip the fresh garlic and ginger unless you absolutely have to, they add so much fresh flavor!
- You can double this recipe and portion it out for lunches. It reheats beautifully!
Frequently Asked Questions
Yes, just omit the cornstarch from the sauce when you make it. Marinate for 6-12 hours before cooking.
You can serve steamed rice, fried rice, rice noodles and various vegetables with Chicken Teriyaki. I love serving my Chicken Teriyaki with simple steamed white rice and broccoli as sides.
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📖 Recipe
Easy Chicken Teriyaki Recipe
Ingredients
- 1 ¼ pounds boneless, skinless chicken breasts cut into small bite sized pieces
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon ginger minced
Teriyaki Sauce
- ¼ cup soy sauce
- ¼ cup water
- 2 tablespoons apple juice
- 2 tablespoons orange juice
- 2 tablespoons pineapple juice
- 4 ½ teaspoons cornstarch
- 3 ½ tablespoons sugar
- 1 ½ tablespoons corn syrup or honey
Instructions
- In a small bowl or measuring cup, whisk together the sauce ingredients: apple juice, orange juice, pineapple juice, soy sauce, sugar, corn syrup and cornstarch. Set aside.
- Season the chicken with salt and pepper. Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Cook the chicken until golden and fully cooked through, about 6–8 minutes. Remove the chicken from the pan and set aside.
- Reduce the heat to medium. Drizzle in a little more oil if needed, then add the minced garlic and ginger. Sauté for 30 seconds until fragrant.
- Give the sauce mixture a quick stir, then pour it into the pan. Whisk until the sauce thickens—it won’t take long. Add the chicken back to the pan and toss to coat. Serve and enjoy!
Notes
-
- Make extra sauce! I like to make this teriyaki sauce in bulk, freeze it and scoop from it to add to various dishes when I need it.
-
- Don’t skip the fresh garlic and ginger unless you absolutely have to, they add so much fresh flavor!
-
- You can double this recipe and portion it out for lunches. It reheats beautifully!
- Garnish with sesame seeds and green onions!
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