Name: Easy Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 chicken breasts, cut into 1-inch pieces; 1/2 teaspoon garlic powder; Pepper, to taste; 3 tablespoons cornstarch; 3 tablespoons olive oil, divided; 1/4 cup packed brown sugar; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; 3 tablespoons mirin; 2 tablespoons soy sauce; 1 teaspoon rice vinegar (or apple cider vinegar); 1/2 cup water; 1 tablespoon cornstarch; Chopped scallions, to taste; Sesame seeds, to taste

Jump to Recipe· 3.9 from 13 reviews

I absolutely love sharing this Easy Teriyaki Chicken Recipe because it has become one of my go-to dishes when I want something flavorful yet simple to prepare. The combination of tender, perfectly cooked chicken pieces coated in a glossy, sweet-savory teriyaki sauce instantly transports me to cozy weeknight dinners or casual get-togethers with friends. Whenever I make this, I find myself savoring every bite and thinking about how easy it is to whip up a restaurant-quality dish right at home.

Why You'll Love This Easy Teriyaki Chicken Recipe

What truly stands out to me about this Easy Teriyaki Chicken Recipe is the balance of flavors that hit my taste buds with every mouthful. The sweetness from the brown sugar blends beautifully with the tangy rice vinegar and the warm, aromatic notes of garlic and fresh ginger. It’s savory and slightly sticky, the kind of sauce I daydream about drizzling over steamed rice. The hint of mirin adds a delicate depth that makes every bite feel special.

I’m also a huge fan of how straightforward the preparation is. I never feel overwhelmed, even on hectic evenings, because the ingredients are basic and the steps are intuitive. It’s perfect for those times I want to impress without spending hours in the kitchen. Plus, it’s versatile enough for casual family meals as well as small dinner parties, making it a recipe I can count on year-round.

Ingredients You'll Need

A white tray with raw chicken sits in the top left corner of a white marble surface. Around it are small white bowls and a metal measuring cup holding different ingredients: a light brown powder in an orange bowl labeled garlic powder at the top right, a pale yellow liquid in a white bowl labeled olive oil near the middle left, a bright red bowl filled with white cornstarch and a purple bowl with less cornstarch at the top right, a yellow bowl with minced garlic in the middle right, a green bowl with dark soy sauce in the center, a metal measuring cup filled with brown sugar at middle left, a white bowl with clear rice vinegar lower left, a white bowl with pale mirin below the center, and a dark blue bowl with mashed ginger at bottom right. All items are spaced out on the smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Easy Teriyaki Chicken Recipe are simple yet essential, each contributing to the perfect balance of flavor, texture, and even color. From the bite-sized chicken pieces coated in cornstarch for that crispy exterior, to the blend of sweet and salty elements in the sauce, every component plays a crucial role in creating a delicious and harmonious dish.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Chicken breasts: Cutting them into 1-inch pieces ensures quick, even cooking and a perfect bite-size texture.
Garlic powder: Adds depth and a gentle garlic flavor without overpowering the sauce.
Pepper: I love a little kick to balance the sweetness; adjust it to your taste.
Cornstarch: This is key for coating the chicken, creating that satisfying crispy outside once cooked.
Olive oil: Dividing the oil between batches helps in evenly browning the chicken without a greasy finish.
Brown sugar: The heart of the teriyaki sauce’s sweetness and caramel-like flavor.
Fresh ginger: Grated for a bright, zesty note that lifts the sauce’s overall flavor.
Garlic cloves: Fresh minced garlic brings a vibrant punch and wonderful aroma.
Mirin: A sweet rice wine that adds subtle complexity and rounds out the sauce beautifully.
Soy sauce: Provides that essential salty, umami richness everyone loves in teriyaki.
Rice vinegar: Just a splash to brighten the sauce and balance the sweetness.
Water: Used to adjust the sauce consistency for the perfect coating.
Additional cornstarch: Creates the luscious glaze that clings to the chicken.
Garnish options: Chopped scallions and sesame seeds add color, texture, and a final pop of flavor.

Directions

Step 1: In a small bowl, whisk together the brown sugar, grated ginger, minced garlic, mirin, soy sauce, rice vinegar, water, and the 1 tablespoon of cornstarch until smooth and well combined. This will be your luscious teriyaki sauce.

Step 2: Cut the chicken breasts into roughly 1-inch pieces and place them into a separate mixing bowl. Sprinkle garlic powder and pepper over the chicken, then toss to coat evenly. Add the 3 tablespoons of cornstarch and stir again until every piece is lightly coated—this will give the chicken a crispy texture once cooked.

Step 3: Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes until shimmering hot. Working in two batches (to avoid crowding), add the chicken pieces to the pan. Cook each batch for about 4 minutes on one side until golden brown, then flip and cook for another 3 to 4 minutes. Make sure the chicken reaches an internal temperature of 165°F for safety and tenderness. Remove cooked chicken to a plate and drizzle the remaining 1 tablespoon of olive oil before cooking the second batch.

Step 4: Once both batches are cooked, return all the chicken to the skillet and pour the prepared teriyaki sauce on top. Stir continuously as the sauce heats up and begins to bubble; this should take about 1 to 2 minutes. The sauce will thicken quickly, coating the chicken with a shiny glaze. Remove from heat immediately to prevent burning.

Step 5: Serve the Easy Teriyaki Chicken over freshly steamed rice and sprinkle with chopped scallions and sesame seeds if desired. Enjoy immediately for the best flavor and texture.

Servings and Timing

This recipe makes 4 generous servings, perfect for a family dinner or sharing with friends. Prep time is about 10 minutes, mostly for chopping and mixing. Cook time is around 20 minutes, including both batches of chicken and sauce thickening. In total, you’ll spend roughly 30 minutes from start to finish. There’s no resting time necessary, so as soon as the sauce thickens, you’re ready to eat!

How to Serve This Easy Teriyaki Chicken Recipe

Two images side by side show a black cast iron pan with a blue handle on a white marbled surface. The left image has about 18 small pieces of light golden-brown chicken cooking in oil, with a slightly crispy texture and some bubbling oil around them. The right image shows the same chicken pieces coated in a shiny dark brown sauce, with bright green chopped scallions scattered on top, giving a fresh touch to the glossy, rich dish. photo taken with an iphone --ar 4:5 --v 7

When I serve this Easy Teriyaki Chicken Recipe, I love plating it over a bed of fluffy white jasmine or short-grain rice, letting the sauce soak into the grains. For a balanced meal, I usually add a side of steamed broccoli or sautéed snap peas which provide a fresh, crunchy contrast to the tender chicken. A few slices of pickled ginger on the side never hurt either—it adds a zesty burst that cuts through the richness so nicely.

For presentation, I sprinkle chopped scallions and toasted sesame seeds on top to give it that authentic restaurant flair and visual appeal. If I want to make the meal feel even more special, serving it alongside a cold cucumber salad or roasted sesame green beans elevates the experience effortlessly.

When it comes to drinks, I personally recommend a crisp, chilled glass of Riesling or a light Japanese lager if you're going alcoholic. Non-alcoholic options like iced green tea or a sparkling yuzu soda pair beautifully with the sweet and savory undertones. This dish is perfect for weeknight dinners, but also shines at casual dinner parties or even holiday gatherings when you want something delicious without the fuss. Serve hot or warm to enjoy the best flavors and texture.

Variations

In my kitchen, I love mixing things up while sticking to the heart of this Easy Teriyaki Chicken Recipe. For instance, swapping chicken breasts for thighs gives you a juicier, more flavorful bite that some people prefer. You can customize the sauce by adding a bit of chili paste or sriracha if you enjoy a hint of heat. I’ve also experimented with swapping soy sauce for tamari to make this dish gluten-free without losing any essence of that classic teriyaki flavor.

If you’re looking for a vegan twist, replacing chicken with firm tofu or tempeh works wonders. Just be sure to press the tofu well, coat it similarly in cornstarch, and pan-fry until crispy before tossing in the teriyaki sauce. Cooking methods like baking the coated protein or even grilling it can impart an exciting smoky dimension too. I find that playing around with these variations keeps this recipe fresh and exciting every time I make it.

Storage and Reheating

Storing Leftovers

I usually store leftover Easy Teriyaki Chicken in airtight containers made of glass or BPA-free plastic to maintain freshness. Refrigerated properly, it keeps well for up to 3 to 4 days. When packing, I like to separate the rice and chicken if possible to keep textures just right and avoid sogginess.

Freezing

This recipe freezes quite well. I recommend placing the cooked chicken and sauce in a freezer-safe container or heavy-duty freezer bags with as much air removed as possible. It will keep its quality for up to 2 months. When freezing, avoid storing the rice together, as it tends to become mushy upon thawing and reheating.

Reheating

To reheat, gently warm the chicken in a skillet over medium-low heat, stirring occasionally until heated through, which helps preserve the sauce’s glossy texture and prevents it from drying out. Microwaving works but can sometimes make the sauce separate or the chicken rubbery if overheated. Adding a splash of water or a little oil while reheating helps restore moisture and flavor.

FAQs

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs are a great alternative because they tend to be more tender and flavorful due to their higher fat content. Just cut them into similar-sized pieces and follow the same cooking steps. You may find that thighs retain moisture better and offer a richer taste.

Is there a substitute for mirin if I don’t have it on hand?

Yes, mirin adds subtle sweetness and depth, but if you don’t have it, you can mix 1 tablespoon of dry sherry or sake with 1 teaspoon of sugar. Alternatively, you can use additional brown sugar and a splash of white wine vinegar or apple cider vinegar to mimic the balance of sweet and acidic notes.

How can I make this recipe gluten-free?

To make this Easy Teriyaki Chicken Recipe gluten-free, simply use tamari or a gluten-free soy sauce substitute instead of regular soy sauce. Ensure that the mirin and other ingredients don’t contain gluten as well. Cornstarch is naturally gluten-free, so no changes are needed there.

Can I prepare the sauce ahead of time?

Definitely! You can whisk together all the sauce ingredients in advance and store it in the refrigerator for up to 2 days. This saves time when you’re ready to cook. Just give it a quick stir before adding it to the cooked chicken to ensure everything is well combined.

What should I serve with Easy Teriyaki Chicken for a complete meal?

I love pairing this dish with steamed white or brown rice, alongside sautéed or steamed vegetables like broccoli, snap peas, or bok choy. Adding pickled vegetables or a fresh cucumber salad can also brighten the meal. For an extra touch, sprinkle with toasted sesame seeds and fresh scallions before serving.

Conclusion

I hope you give this Easy Teriyaki Chicken Recipe a try because it’s truly one of those dishes that never fails to impress. It’s quick, packed with flavor, and perfect for pretty much any occasion. Trust me, once you make it a few times, it will become a staple in your recipe lineup just like it has in mine. Happy cooking!