Teriyaki Chicken

This sweet and savory teriyaki chicken recipe is made with an easy homemade sauce and stir fried to tender perfection in 25 minutes total!

Why this recipe works

Our teriyaki chicken recipe doesn’t require any marinating and takes about 10 minutes of prep time. The remaining time is for cooking the chicken and thickening the sauce. To start, we’ll stir fry the chicken in a skillet with oil, then combine it with the homemade teriyaki sauce. Allow it to bubble and thicken for a few minutes and you’re all set. It’s that easy!

You can use our teriyaki sauce recipe for tossing into teriyaki chicken and rice and even use it to dunk or glaze chicken wings instead of using the pre-bottled variety. It’s hard to get enough of this flavorful sweet, salty, and savory sauce!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – We’re using boneless skinless chicken breasts. If you prefer dark meat, you can use chicken thigh meat in its place. Remove the meat from the bone and cut into even sized pieces. If you are sensitive to salty foods, you can completely eliminate the garlic salt called for in the recipe card.

SAUCE – This homemade teriyaki sauce is made with soy sauce, sesame oil, oyster sauce, honey, rice vinegar, ginger, garlic, and brown sugar. The brown sugar adds caramelized flavor, but you can substitute it with granulated white sugar if needed. If the sauce is not thick enough, turn off the heat and allow it to sit for 5-10 minutes. Alternatively, you can continue to simmer the dish, stirring occasionally for another 5 minutes.

How to Make Teriyaki Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a medium bowl, whisk together soy sauce, sesame oil, oyster sauce, honey, rice vinegar, ginger, garlic, and brown sugar. Set sauce aside.
2. Chop chicken into bite sized chunks.
3. Heat olive oil in wok over medium-high heat until shimmering.
4. Add chopped chicken and sprinkle with garlic salt. Stir fry chicken until no pink remains.
5. Add sauce to the wok with the chicken.
6. Whisk cornstarch into the water and add to the sauce in the skillet.
7. Bring to a boil, stirring occasionally, and cook for 3-4 minutes to allow sauce to thicken.
8. Serve over rice.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve teriyaki chicken over white rice with optional steamed vegetables such as broccoli. Garnish with sliced green onions and sesame seeds if desired. 

More Chicken Stir Fry Recipes

• Sesame Chicken
• Hunan Chicken
• Orange Chicken
• Kung Pao Chicken
• General Tso Chicken

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Teriyaki Chicken

To start, we'll stir fry the chicken in a skillet with oil, then combine it with the homemade teriyaki sauce. Allow it to bubble and thicken for a few minutes and you're all set. It's that easy!

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, Japanese

Servings: 6 servings

25 minutes mins

Calories: 260

Author: Amanda Davis

Ingredients

• ▢ 1 ½ pounds boneless skinless chicken breasts
• ▢ 2 teaspoons garlic salt
• ▢ 3 Talespoons cornstarch
• ▢ ¼ cup water
• ▢ 2 Tablespoons olive oil

Sauce

• ▢ ½ cup low sodium soy sauce
• ▢ 2 Tablespoons sesame oil
• ▢ ¼ cup oyster sauce
• ▢ 2 Tablespoons honey
• ▢ 1 ½ Tablespoons rice vinegar
• ▢ ½ Tablespoons chopped ginger
• ▢ 1 Tablespoon minced garlic
• ▢ ½ Tablespoon brown sugar

Things You’ll Need

• ▢
  Wok
• ▢
  Vinyl gloves

Before You Begin

• If you are sensitive to salty foods, you can completely eliminate the garlic salt.
• If the sauce is not thick enough, turn off the heat and allow it to sit for 5-10 minutes. Alternatively, you can continue to simmer the dish, stirring occasionally for another 5 minutes.
• Store leftover teriyaki chicken in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat until warmed through.

Instructions

• In a medium bowl, whisk together soy sauce, sesame oil, oyster sauce, honey, rice vinegar, ginger, garlic, and brown sugar. Set sauce aside.
• Chop chicken into bite sized chunks.
• Heat olive oil in wok over medium-high heat until shimmering.
• Add chopped chicken and sprinkle with garlic salt. Stir fry chicken until no pink remains.
• Add sauce to the wok with the chicken.
• Whisk cornstarch into the water and add to the sauce in the skillet.
• Bring to a boil, stirring occasionally, and cook for 3-4 minutes to allow sauce to thicken.
• Serve over rice.

Nutrition

Serving: 1serving (1/4 pound chicken) | Calories: 260cal | Carbohydrates: 10g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1937mg | Potassium: 515mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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