This post may contain affiliate links, view our disclosure policy.
This recipe for Chicken Teriyaki is made in just one pan and it’s ready for dinner in just 30 minutes! Chunks of tender chicken simmer in a homemade teriyaki sauce that is sweet & savory. Serve this teriyaki chicken over white rice, and garnish with green onions and sesame seeds for a delicious dinner that everyone loves.
Chicken Teriyaki Recipe
This chicken teriyaki recipe has been a staple at my family’s dinner table for years now. Simple to make with chunks of chicken breast, a homemade teriyaki sauce, and it cooks up in just one pan!
Ready to eat in just about 30 minutes is this family pleasing & kid-approved teriyaki chicken with a sweet & savory teriyaki sauce. Serve it over rice and garnish with green onions.
- Boneless, Skinless Chicken Breast – You need 4 small sized chicken breasts for this recipe. If you are using much larger ones then only use 2-3 of them deepening on the size. Cut the chicken into small chunks. You don’t want them too small, but also don’t want them too large. I aim to cut them in about 1-inch chunks.
- Salt & Pepper – Seasonings for the chicken.
- Olive Oil – You will cook the chicken chunks in the olive oil, which will help get the chicken exterior browned.
Easy Homemade Teriyaki Sauce
- Light Brown Sugar – Make sure that when you measure the brown sugar that it is packed. Meaning, that you press it in and pack it in the measuring cup. Properly packed brown sugar should hold the measuring cup shape when you put it into the bowl.
- Low-Sodium Soy Sauce – Regular salted soy sauce can be used if wanted. I prefer the low-sodium soy sauce and that is what the recipe has been tested with.
- Rice Vinegar
- Garlic – You can use fresh garlic cloves that have been pressed or minced, use garlic paste from the tube, or use chopped garlic from a jar.
- Ground Ginger
- Cornstarch – This thickens up the teriyaki sauce so it coats the chicken.
How To Make Chicken Teriyaki in One Pan
Learn how to make this one pan dinner recipe for your own family with the simple steps below.
- Teriyaki Sauce : Put all the ingredients for the teriyaki sauce into a small bowl. Whisk it together. Set aside for later.
- Chicken : Make sure that the chicken is chopped into 1-inch chunks. Heat the olive oil in a skillet pan, over medium-high heat, and then add the chicken, salt, and pepper. Cook, while stirring, until the chicken is cooked through (165 degrees F).
- Mix Together : Add the teriyaki sauce and let it simmer for 4-5 minutes, or until it’s darker in color and thickened.
- Serve : Serve over cooked white rice and garnish with green onions.
Chicken Teriyaki FAQ’s
How To Store Leftover Teriyaki Chicken
- Store any leftover teriyaki chicken inside an airtight container, in the fridge, for up to 3 days.
- You can reheat leftovers in the microwave or the stove top inside a pan (you may have to add additional water or chicken broth to moisten leftovers back up).
- I like to put a serving of white rice inside a Tupperware type container and then top it with some chicken teriyaki. I store any leftovers in the fridge this way because then it’s ready to eat.
- My family’s favorite way to eat this is served over white rice, and topped with green onions and sesame seeds.
- You could also try serving it over brown rice, fried rice, cauliflower rice, zucchini noodles, ramen noodles, or really anything you prefer.
Substitution & Variations
- Make It Spicy! : Feel free to add some red pepper flakes or cayenne pepper to the chicken or inside the teriyaki sauce.
- Double The Sauce : This recipe has plenty of sauce as is, but if you want more to drizzle over the rice, then simply double every ingredient called for in the teriyaki sauce.
Here are a few of my helpful tips so that you can have success making this recipe in your own kitchen.
- Chicken Chunks : I cut the chicken into approximately 1-inch chunks. No need for a ruler! If the pieces of chicken are larger then they will just need longer to cook. Vice versa, if the chicken is cut into smaller pieces then the cook time won’t take as long. Basically the chicken can be however small or big you want it, but just make sure that it is cooked through completely before adding the teriyaki sauce. Once you add the sauce there is not enough time, before it thickens, to continue cooking the chicken.
- Double The Sauce : If you are the type that likes to drown the rice in teriyaki sauce then double the teriyaki sauce ingredients. Cook time and directions are the same, just double every ingredients in the sauce. While recipe teasing, I tried this, and I though it was too much sauce and I ended up throwing lots away.
- Stir Up The Sauce : Before adding the teriyaki sauce into the pan with the cooked chicken, give it a quick stir. The cornstarch will need to be mixed back in with everything because it probably sat for at least 5 minutes while the chicken cooked.
- Spicy! : Add some red pepper flakes or cayenne pepper into the chicken or the teriyaki sauce. Or both!
More Teriyaki Recipes You’ll Love
- Slow Cooker Honey Teriyaki Chicken
- Easy Beef Teriyaki Skillet
- Pineapple Teriyaki Chicken Meatballs
- Teriyaki Chicken Rice Bowls
- Teriyaki Turkey Meatballs
- 1/3 cup light brown sugar
- 1/3 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 garlic cloves
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (cut into 1" chunks)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- cooked white rice
- sliced green onions
- sesame seeds
- Combine all the teriyaki sauce ingredients into a bowl and whisk until combined. Set aside.
- Heat olive oil in a skillet pan over medium-high heat. Add the chunked chicken, salt, and pepper. Let cook, while stirring occasionally, until the chicken is cooked through (165° F).
- When chicken is cooked through and most the liquid/oil is absorbed, pour the prepared teriyaki sauce into the pan and let simmer for 4-5 minutes. Stir everything together. * It thickens up rather quickly so watch it carefully.* I like to drain any excess oil/liquid out of the pan once the chicken is done cooking, and before I add the teriyaki sauce. This is completely optional.
- Serve over white rice and garnish with green onions and sesame seeds.