This easy teriyaki chicken recipe has the most tender, delicious chicken coated in a sweet teriyaki sauce. Skip the takeout… this is ready in under half an hour!
The key to making teriyaki chicken is in the cornstarch. It keeps the chicken moist and tender while helping the sauce thicken. It’s kinda magical if you think about it. 🙂
There’s really not much to this recipe, so it’s perfect for a simple weeknight dinner.
How to make teriyaki chicken
- Toss the chicken pieces in cornstarch.
- Mix sauce ingredients together in a bowl.
- Add chicken and oil to a skillet and cook chicken until it’s no longer pink on the outside.
- Add the sauce to the pan and cook until it’s thickened and the chicken is cooked through.
I also have an Instant Pot teriyaki chicken recipe if you’d rather make it in there.
What to serve with teriyaki chicken
I love to serve teriyaki chicken with rice (jasmine is my fav) and scallions on top. Teriyaki chicken goes well with broccoli, sweet corn, and green beans as well.
What’s in teriyaki sauce?
Garlic, brown sugar, fresh ginger, mirin (sweet Japanese rice wine), soy sauce, and water.
I don’t go too crazy with the garlic or ginger in this recipe, so feel free to add more if more zing is your thing.
A few notes on mirin
You can find mirin in the Asian foods aisle in most major grocery stores.
I don’t recommend subbing the mirin out, but if you have to, try a dry sherry or sweet marsala wine. Bon Appetit magazine suggests that dry white wine or rice vinegar will also work, BUT you will need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use… so be sure to give the sauce a taste to ensure that it’s to your liking.
You may also like my teriyaki chicken meal prep bowls if you want to easily make this a meal.
Questions about this recipe? Let me know in the comments below.
Easy Teriyaki Chicken
This easy teriyaki chicken recipe has the most tender, delicious chicken coated in a sweet teriyaki sauce. Skip the takeout... this is ready in under half an hour!
- 2 large chicken breasts cut into bite-size pieces
- 3 tablespoons cornstarch
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/3 cup brown sugar (packed)
- 1 teaspoon fresh ginger grated
- 3 tablespoons mirin
- 1 tablespoon soy sauce
- 3/4 cup water
- Scallions chopped, to taste
Prep your chicken and add it to a large ZipLoc bag along with the cornstarch. Toss until it's coated.
Add the sauce ingredients (garlic, brown sugar, ginger, mirin, soy sauce, water) to a small bowl and stir together.
Add the oil to a skillet, along with the chicken. Give it a stir and cook it over medium-high heat for a few minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Pour the sauce into the skillet and reduce the heat to medium. Cook for a few more minutes until the chicken is cooked through and the sauce has thickened.
I love to serve teriyaki chicken with rice. I then sprinkle the scallions on top.
- Handy trick: the ginger is much easier to grate if it's frozen. I always keep some fresh ginger in the freezer and I use my Microplane grater/zester to easily grate it.
- Use 2 larger or 3 smaller chicken breasts.