If you’re yearning for a savory-sweet classic that’s reliably crowd-pleasing and wonderfully simple to whip up, Teriyaki Chicken is your answer. This dish delivers irresistible bites of tender chicken glazed in a glossy, homemade teriyaki sauce that balances salty, tangy, and gently caramelized notes. Each forkful brings comforting warmth and a bit of wow-factor, whether you’re serving a busy weeknight supper or hosting a cozy get-together. With pantry staples and a few fresh twists, this Teriyaki Chicken is bound to become a go-to favorite for any occasion!

Ingredients You’ll Need

One of the joys of making Teriyaki Chicken is that you don’t need an overflowing pantry—just honest, straightforward ingredients that each play a vital role. Every component, from bold soy sauce to zingy ginger, brings something special to the table, making this dish shine.

Chicken breast or chicken thighs: Choose boneless, skinless pieces for maximum juiciness and easy eating—thighs offer more richness, while breast is leaner.
Vegetable oil: A neutral oil that lets the other flavors take center stage and gives the chicken a gorgeous, golden crust.
Soy sauce: The backbone of any teriyaki sauce, it adds deep, umami-packed saltiness and signature color.
Dark soy sauce (optional): For those who love a richer, darker glaze, a splash of dark soy sauce adds depth and shiny appeal.
Brown sugar: This sweetener caramelizes perfectly, giving that classic teriyaki gloss and balancing the saltiness.
Fresh ginger: Just a teaspoon brings zingy freshness and subtle heat to the sauce.
Garlic: Minced garlic layers in aromatic complexity, always a must for bold flavor.
Sesame oil: Just a hint finishes the sauce with its signature toasted, nutty aroma.
Rice vinegar or mirin: Adds brightness and a gentle tang that rounds everything out.
Cornstarch: Thickens the glaze until it clings beautifully to every chicken piece.
White sesame seeds (optional): A sprinkle of these is a finishing touch for crunch and visual flair.
Green onion (optional): Finely chopped, they add a fresh, oniony pop and cheerful color.

How to Make Teriyaki Chicken

Step 1: Prep the Chicken

Start by patting your chicken dry with a paper towel—this is the secret to achieving a deliciously golden crust. Cut the chicken into generous 1.5-inch cubes; this size keeps them succulent while still cooking quickly, and ensures every bite is perfectly sauced.

Step 2: Brown the Chicken

Heat up your skillet over medium-high and pour in the vegetable oil. Once it’s shimmering hot, add the chicken cubes in a single layer. Sauté them for about 5 to 6 minutes, turning occasionally, until each piece is golden brown on all sides. Give the pan a tilt and drain off any extra oil, keeping things satisfyingly crisp without greasiness.

Step 3: Mix Up the Teriyaki Sauce

In a small mixing bowl, whisk together both soy sauces, brown sugar, ginger, garlic, sesame oil, rice vinegar, and cornstarch. This simple sauce comes together in seconds—make sure it’s smooth, as you want every flavor evenly blended for velvety results.

Step 4: Coat and Glaze

Pour the sauce directly over your sizzling chicken, tossing gently but thoroughly to coat every piece. Let everything cook together for 3 to 4 minutes, stirring constantly. You’ll see the sauce bubbling and thickening rapidly, coating the chicken in that irresistibly sticky, glossy teriyaki finish.

Step 5: Garnish and Serve

When the sauce is thick and shiny, turn off the heat. Sprinkle over sesame seeds and green onions for a pop of texture and color. Serve your Teriyaki Chicken immediately while it’s piping hot and the sauce is at its glossy peak—steam billowing, senses delighted!

Step 6: Instant Pot Method

Prefer a hands-off approach? Combine the chicken and teriyaki sauce mixture in your Instant Pot, seal the lid, and set to manual High for 8 minutes. Natural or quick-release the pressure, then switch to Sauté mode. Whisk together cornstarch and a splash of water, pour that in, and cook for another 3 to 4 minutes to let the sauce thicken up. It’s a fantastically quick and reliable way to make Teriyaki Chicken.

How to Serve Teriyaki Chicken

Garnishes

The right garnish turns Teriyaki Chicken from a homestyle staple into something restaurant-worthy. A sprinkle of toasted sesame seeds delivers nutty crunch, while a shower of finely sliced green onions brightens up each bite. Don’t skip this step—they add both freshness and irresistible eye appeal!

Side Dishes

Classic steamed white rice is the ultimate partner for Teriyaki Chicken, soaking up that shiny sauce. But don’t be afraid to venture further—try serving it over fluffy fried rice, nutty brown rice, or even stir-fried soba noodles for a change of pace. A side of steamed broccoli, snap peas, or sautéed greens rounds out the meal with vibrant color and nutrition.

Creative Ways to Present

For entertaining or lunches, thread Teriyaki Chicken cubes on skewers with bell peppers and grill for a festive spin. Or, tuck saucy chicken into lettuce cups or bento lunch boxes with pickled veggies for a bright, travel-friendly twist. Don’t hesitate to pile it high on a toasted rice bowl with a soft egg for true comfort food magic.

Make Ahead and Storage

Storing Leftovers

Teriyaki Chicken keeps beautifully for a few days! Once cooled, transfer leftovers to an airtight container and refrigerate. The sauce will thicken as it chills, making it even more flavorful when you revisit it for lunch or dinner.

Freezing

Don’t hesitate to double the batch—Teriyaki Chicken freezes remarkably well. Cool completely, then place in a freezer-safe container or zip-top bag. It’ll stay at its best for up to 2 months. Thaw in the fridge overnight for the easiest meal prep imaginable.

Reheating

For the best texture, reheat your Teriyaki Chicken gently in a skillet over medium-low, stirring in a splash of water if the sauce seems too thick. You can also microwave it, covered, in short bursts. Either way, it’ll come out tender and satisfyingly glossy.

FAQs

Can I use bone-in chicken for Teriyaki Chicken?

Absolutely! Bone-in cuts will take a bit longer to cook through, but they offer even more richness and juiciness. Make sure to check doneness and let the sauce simmer a bit longer for thorough glazing.

Is it possible to make this dish gluten-free?

Yes, just swap the usual soy sauce for a good gluten-free tamari or coconut aminos. Double-check your other sauce condiments for hidden gluten, and enjoy classic Teriyaki Chicken with all of the flavor and none of the wheat.

What vegetables pair well with Teriyaki Chicken?

Bright, quick-cooking vegetables like broccoli, snow peas, carrots, and bell peppers complement the dish beautifully. Toss them in during the last few minutes of cooking for a full one-pan meal.

Can I meal prep Teriyaki Chicken?

Absolutely—Teriyaki Chicken is one of the best meal-prep options out there. Just portion out servings with rice and veggies into individual containers, store in the fridge, and lunch is ready for days.

How do I keep the chicken from drying out?

The key is not to overcook the chicken and to make sure you add the sauce at the right time. Thighs are naturally juicier, but even breast stays succulent if seared quickly and simmered just until cooked through.

Final Thoughts

Teriyaki Chicken is more than just a quick dinner fix—it’s comfort food with a sophisticated twist, ready to brighten any meal. So get ready to savor those sweet-savory, sticky bites and let your kitchen fill with the irresistible aroma of homemade teriyaki. Give it a try—you might just discover your new weekday (or every day!) favorite.