Better-Than-Takeout Teriyaki Chicken

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Better-Than-Takeout Teriyaki Chicken — 🥢🍚 Learn how to make the BEST teriyaki chicken at home in one skillet in just 20 minutes! Tender juicy chicken that’s full of rich Asian-inspired teriyaki flavor is a guaranteed family FAVORITE! Faster, healthier, and more budget-friendly than calling for takeout which is a triple WIN!

A close-up of a plate of rice topped with saucy chunks of teriyaki chicken, garnished with green onions, with chopsticks picking up a piece of chicken.

Easy Better-Than-Takeout Teriyaki Chicken Recipe

I have a ton of better-than-takeout recipes on my website and they’re always a favorite with readers. Most of them are easy, ready in less than 30 minutes, made in one skillet, and use common and easy-to-find ingredients.

I realized I didn’t have a better-than-takeout teriyaki chicken recipe and needed to change that so I created this recipe!

A rectangular white plate filled with cooked white rice topped with pieces of sauced chicken, garnished with chopped green onions and sesame seeds. Green onions and a napkin are visible on the side.

Like most of my Asian-inspired chicken skillet recipes, this one is ready in just 20 minutes, and it’s full of rich teriyaki flavor from the soy sauce, garlic, ginger, and more. The chicken turns out so tender, juicy, and flavorful!

No one can argue that cooking at home is healthier than eating out and being that this chicken isn’t breaded or fried, it gets points in the watching-your-waistline category. Plus, cooking at home is cheaper and of course, and this chicken is every bit as good as calling for takeout – and faster to make!

A plate of cooked white rice topped with pieces of glazed, saucy chicken garnished with chopped green onions and sesame seeds. Scallions, ginger, and sesame seeds are visible in the background.

Easy Teriyaki Chicken Recipe Alerts!

I have two great recipes for it including my Teriyaki Chicken Skewers that I serve with rice inside a pineapple for ultra-cute presentation.

And my one-dish Baked Teriyaki Chicken and Rice which bakes together in one baking dish in your oven in about 40 minutes.

A plate of white rice topped with pieces of orange-glazed chicken, green onions, and sesame seeds.

Ingredients in Teriyaki Chicken

To make this 20 minute chicken recipe, you’ll need the following common ingredients:

  • Olive oil
  • Boneless skinless chicken breasts
  • Garlic
  • Ginger – Fresh or dried (ground) ginger are fine, read the FAQs below for more info
  • Low-sodium soy sauce
  • Chicken broth – I use reduced sodium
  • Toasted sesame oil
  • Honey
  • Light brown sugar
  • Rice vinegar – sometimes called ‘rice wine vinegar’ but they’re the same thing. Apple cider vinegar can be substituted in a pinch
  • Cornstarch
  • Green onions and/or sesames seeds for garnishing, optional

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

A bowl of chopped raw chicken surrounded by small bowls containing various ingredients, including soy sauce, honey, oil, cornstarch, sesame seeds, minced garlic, minced ginger, vinegar, and spring onions.

How to Make Teriyaki Chicken at Home

  1. To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 5 minutes. When the chicken is done, remove it from the skillet and set it on a plate.
  2. Add the garlic and ginger to the skillet and cook for 1 minute.
  1. Add the soy sauce, broth, sesame oil, honey, brown sugar, corn starch (which are your teriyaki sauce ingredients), whisk to combine, and cook for 2-3 minutes, or until the teriyaki sauce begins to thicken.
  2. Add the chicken back into the pan, toss with the sauce mixture, optionally garish as desired, and serve immediately!
Close-up of a plate of teriyaki chicken with green onions served over white rice, with another plate and green onions in the background.

what to serve with chicken teriyaki

Serving this easy chicken over a bed of white rice such as basmati rice or jasmine rice is great to soak up all that glorious teriyaki sauce. But you can take it a step further and make your own homemade fried rice in less than 20 minutes using one of the recipes above. Quinoa or cauliflower rice also work well.

As a time saver, you can also omit the protein (chicken or shrimp) from the rice options listed above since you’ve already got the protein covered with teriyaki chicken.

Any type of steamed vegetable, particularly broccoli, snow peas, or peapods are particularly great.

A bowl of white rice topped with pieces of orange-glazed chicken, garnished with sesame seeds and chopped green onions, with ginger root and green onions in the background.

Storage and Make-Ahead Instructions

In the Refrigerator: This recipe will keep airtight in the fridge for up to 5 days.

In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.

To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your stove top or whatever is best suited for you.

Make-Ahead: This is a great recipe to meal prep with. Portion it out into individual containers, add a side of rice and veggies to each if you’d like, seal, refrigerate, and reheat for about 1 minute in the microwave when ready to serve.

Chicken Teriyaki FAQs

can i use chicken thighs instead of chicken breasts?

If you prefer boneless skinless chicken thighs to boneless skinless chicken breasts, by all means use them. One of the reasons why I love my recipe for terikyaki is because I use white meat (my preference) rather than dark meat like many restaurants do (i.e. Panda Express) or Trader Joe’s frozen teriyaki chicken which uses mostly dark meat. But it’s personal preference. Thighs may take a minute or two longer to cook, but it’s negligible.

can i double the recipe?

Yes you can easily double (or halve) this recipe based on your needs.

is fresh or ground ginger better for teriyaki chicken?

While some people would say that freshly grated ginger is always best, I am not a diehard. If all you have is ground ginger, which is what I have on hand in my pantry, then use it. I use 1 to 2 teaspoons ground ginger, or about 2 to 3 teaspoons of fresh. Dried or ground ginger is more potent than fresh so you should use more. i.e. 1 teaspoon ground ginger is about 1/2 teaspoon freshly grated but use your judgement.

do i have to use cornstarch?

Yes you do because it’s necessary to thicken the teriyaki sauce, otherwise it’ll seem thin and won’t cling to the chicken. If you’re wondering what else to make with your little box or jar of cornstarch, many of my chicken recipes use cornstarch.

can i use store-bought teriyaki sauce?

While you could buy a bottle of traditional teriyaki sauce from the grocery store and use it with diced pieces of raw chicken and saute it all according to the directions on the bottle, that’s not the point of this recipe – which is instead to make your own whisk-together sauce, thicken it for a couple minutes, and then toss the chicken in your homemade teriyaki sauce.

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Better-Than-Takeout Teriyaki Chicken

🥢🍚 Learn how to make the BEST teriyaki chicken at home in one skillet in just 20 minutes! Tender juicy chicken that’s full of rich Asian-inspired teriyaki flavor is a guaranteed family FAVORITE! Faster, healthier, and more budget-friendly than calling for takeout which is a triple WIN!
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
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Ingredients  

  • 2 tablespoons olive oil
  • 1 ½ pounds boneless skinless chicken breasts, diced into bite-sized pieces
  • 3 to 4 cloves garlic, finely minced
  • 1 ½ to 2 teaspoons ground ginger, or to taste (or about 2 heaping teaspoons freshly grated ginger)
  • ¼ cup reduced sodium soy sauce
  • ¼ cup reduced sodium chicken broth
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 tablespoon light brown sugar, packed
  • 1 tablespoon rice vinegar, sometimes called ‘rice wine vinegar’ but they’re the same thing
  • 2 teaspoons cornstarch
  • Green onions, optional for garnishing to taste
  • Sesame seeds, optional for garnishing to taste
  • Salt and pepper, if desired and to taste

Instructions 

  • To a large skillet, add the olive oil, chicken, and saute over medium-high heat for about 5 minutes, or until chicken is cooked through and done. Stir and flip frequently to ensure even cooking. Tip – Want to use boneless skinless chicken thighs? That's fine, they'll likely need an extra 1-2 minutes to cook through.
  • When the chicken is done, remove it using a slotted spoon and set it on plate momentarily.
  • To the same skillet (don't wipe it out), add the garlic, ginger, and if necessary add a bit more oil if your skillet is dry, and saute for about 1 minute; stir constantly so garlic doesn't burn.
  • Add the soy sauce, broth, sesame oil, brown sugar, rice vinegar, cornstarch, whisk to combine, and cook for about 2 to 3 minutes, whisking nearly constantly, until sauce thickens slightly. Tips – Sesame oil adds quintessential Asian flavor and so don't skip it. Toasted (vs. non-toasted) sesame oil is the most common way it's sold and what you want. Cornstarch is also essential because it helps the sauce thicken and can't be skipped or your teriyaki sauce will be thinner and won't cling to the chicken.
  • Add the chicken into the teriyaki sauce, stir to combine and coat evenly, and optionally garnish with green onions and/or sesame seeds, as desired. If you think it needs salt (or pepper), add it, to taste. Depending on the brand of soy sauce and broth you use, and your personal preference for salt, you may or may not need to add salt. Serve immediately.
  • Storage – Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat leftover in the microwave for about 30-60 seconds, or as needed.

Nutrition

Serving: 1, Calories: 224kcal, Carbohydrates: 7g, Protein: 25g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 518mg, Potassium: 483mg, Fiber: 0.2g, Sugar: 5g, Vitamin A: 34IU, Vitamin C: 2mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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