Teriyaki Chicken with Homemade Sauce

Table of Contents

• Why You’ll Love This Recipe
• Ingredients
• How to Make Teriyaki Chicken
• Tips and Tricks
• Recipe Tip
• Teriyaki Chicken FAQs
• Serving Suggestions
• Storage
• More Takeout-Style Chicken Recipes
• Teriyaki Chicken Recipe

When dinner needs to be fast, flavorful, and reliable, this homemade teriyaki chicken is a great option. It follows a simple formula: cook the protein, whisk together a quick sauce, and bring everything together in one skillet. The result is a glossy, savory chicken dish that feels special but is easy enough for a regular weeknight.

This recipe uses diced chicken breast, garlic, fresh ginger, soy sauce, maple syrup, rice vinegar, and cornstarch. The sauce thickens quickly in the pan and coats every piece of chicken, giving you the classic teriyaki-style finish without needing a bottled sauce. Serve it with steamed rice and vegetables for a complete meal that is filling, balanced, and ready in minutes.

Ingredients

Chicken – Boneless, skinless chicken breasts are diced into bite-sized pieces so they cook quickly and evenly. Boneless, skinless chicken thighs can also be used if you prefer darker meat.

Soy sauce – This forms the savory base of the homemade teriyaki sauce. Low-sodium soy sauce is a good choice if you want more control over the salt level, but regular soy sauce works as well.

Garlic – Minced garlic is briefly sautéed in the skillet to add depth and a warm savory flavor to the finished dish.

Ginger – Fresh grated ginger gives the teriyaki sauce a brighter, more aromatic taste. If you only have ground ginger, use 1/4 teaspoon instead.

Cornstarch – Cornstarch helps the sauce thicken into a smooth, glossy coating. Arrowroot powder can be used as a 1:1 substitute.

This section highlights a few key ingredients. See the recipe card below for the complete ingredient list and exact amounts.

Variations

• Use a different protein – Teriyaki sauce also pairs well with shrimp, salmon, or pork.
• Make it vegetarian – Replace the chicken with baked tofu or grilled tempeh.
• Make it gluten-free – Use tamari or coconut aminos instead of soy sauce.
• Add vegetables – Broccoli, snap peas, bell peppers, or baby corn can be added during the last few minutes of cooking.
• Add spice – Stir red pepper flakes, sriracha, or chili crisp into the sauce for a spicy teriyaki chicken variation.

How to Make Teriyaki Chicken

Step 1: Cook the chicken. Season the diced chicken with salt and pepper. Add it to a hot skillet and sauté until the pieces are cooked through and lightly seared.

Step 2: Whisk the sauce. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, grated ginger, and cornstarch until smooth. Make sure the cornstarch is fully dissolved before adding the sauce to the skillet.

Step 3: Add the garlic. Stir the minced garlic into the skillet and cook briefly, just until fragrant. This only takes about 30 seconds.

Step 4: Finish the dish. Reduce the heat to medium-low, pour the sauce over the chicken, and stir until it thickens and coats the chicken. Serve the teriyaki chicken over rice with vegetables on the side, then garnish with green onions if desired.

Tips and Tricks

• Do not overcrowd the skillet. Leave space between the chicken pieces so they sear instead of steam.
• Whisk the sauce well. Cornstarch must be fully dissolved before the sauce goes into the pan to avoid lumps.
• Keep stirring. The sauce thickens quickly once it hits the hot skillet, so stir continuously until it becomes glossy and smooth.

Teriyaki Chicken FAQs

Serving Suggestions

The easiest way to serve teriyaki chicken is over warm rice with vegetables on the side. Steamed broccoli, shredded carrots, bell peppers, snap peas, edamame, and baby corn all work well with the savory-sweet sauce.

You can also serve it with noodles or pair it with a crisp chopped salad or cucumber salad. For a simple weeknight dinner, rice and a quick vegetable side are more than enough.

Storage

Refrigerator: Teriyaki chicken is sauciest right after cooking, but leftovers store well in an airtight container in the refrigerator for 3 to 4 days.

Freezer: Freeze cooked teriyaki chicken for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating: Reheat leftovers in a skillet over low heat with a small splash of water to loosen the sauce and keep the chicken from drying out.