Teriyaki Chicken (In 20 Minutes!)
This easy teriyaki chicken is everyone’s favorite stir-fry dinner. It’s made special with my homemade teriyaki sauce and comes together in just 20 minutes!
- 1 ½ pounds boneless skinless chicken thighs (diced into 1-inch cubes)
- 1 tablespoon avocado oil
- 1 tablespoon finely chopped ginger
- 2 cloves garlic (minced)
- salt and pepper (to taste)
- ¼ cup tamari soy sauce (or coconut aminos)
- ¼ cup sake
- ¼ cup mirin
- 2 tablespoons honey
- sesame seeds
- sliced green onion
- Make the teriyaki sauce. In a medium sized bowl, whisk together the soy sauce, sake, mirin, and honey until everything is well combined. Set this aside.
- Stir fry the chicken. Heat the oil in a large saute pan or wok over medium-high heat. Add in the chicken and let it cook for 1 to 2 minutes on one side, until nice and golden. Season the chicken with salt and pepper. Then, flip it over and cook the other side for another 1 to 2 minutes.
- Toss together. Give the sauce a quick whisk and add it to the pan along with the minced ginger and garlic. Stir the sauce with the chicken and let it simmer for 4 to 5 minutes until the sauce has reduced and thickened.
- Serve on top of a fresh bed of rice and a side of steamed broccoli. Garnish with diced green onions and sesame seeds.
Why You’ll Love This Teriyaki Chicken
When I’m craving a dinner with Asian flavors, stir-fry meals become my go-to, such as chicken stir-fry, shrimp fried rice, Mongolian beef, and especially this teriyaki chicken. Paired with steamed broccoli and white rice, it’s the ultimate cozy Japanese-inspired meal at home. Here’s what else makes my recipe so special:
The teriyaki sauce is top-notch. Skip the store-bought stuff and overly thick restaurant versions. This sauce stays true to authentic Japanese flavors with just a few simple ingredients.
It’s ready in under 30 minutes. Once everything’s prepped, it cooks up in just 10 minutes on the stovetop.
It’s always a hit. Whether I’m making dinner for two or feeding the whole family, it gets rave reviews every time.
Teriyaki Chicken Ingredients
Chicken Thighs: Boneless, skinless chicken thighs are ideal for this recipe. They’re more tender, juicy, and flavorful than chicken breasts. But you can use chicken breasts if that’s what you have on hand.
Soy Sauce: I use tamari soy sauce to keep the recipe gluten-free, but regular soy sauce works too. For a soy-free version, feel free to substitute with coconut aminos.
Sake & Mirin: These traditional Japanese ingredients create that signature teriyaki flavor that’s slightly sweet, slightly tangy, and deeply umami. If you don’t have them, check the recipe notes for easy substitutions.
Honey: Classic teriyaki sauce is sweetened with granulated sugar, but I use honey for a more natural option. It blends beautifully into the sauce and adds just the right amount of sweetness.
Find the printable recipe with measurements below.
How To Make Teriyaki Chicken
Step one: In a medium-sized bowl, whisk together the soy sauce, sake, mirin, and honey until everything is well combined. Set this aside.
Step two: Dice the chicken thighs into bite-sized pieces. Then, heat the oil in a large sauté pan or wok over medium-high heat. Add in the chicken and stir fry for 3 to 4 minutes, until it becomes golden brown.
Step three: Give the sauce a quick whisk, then stir it in with the chicken. Continue cooking and let it simmer for about 4 to 5 minutes, until the sauce has thickened.
What To Serve With Teriyaki Chicken
Since teriyaki chicken is already rich and flavorful, simple sides like rice and freshly steamed veggies are the perfect pairing. Here are a few easy ideas you can whip up while the chicken is sizzling in the pan:
Storage Tips
If you’ve got leftovers, store the teriyaki chicken and rice in individual containers in the fridge for up to 4 days. Separate containers will make sure your rice doesn’t get soggy from the sauce. This will also last for up to 3 months in the freezer.
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