What’s in this teriyaki chicken recipe?
Take a quick look at a few of the ingredients you need to make this homemade teriyaki sauce! And if you’re loving this recipe, be sure to check out Instant Pot Teriyaki Chicken too.
Soy Sauce: Feel free to use low sodium soy sauce, coconut aminos or tamari instead if preferred. Cornstarch: This is what makes the sauce have that thick and shiny quality to it. Fresh Ginger: Try to only use fresh ginger for the very best flavor! In a pinch though, dried ground ginger will also work. You’ll need about 1/2 tsp.
Can I use chicken thighs instead?
Absolutely! I just recommend using boneless, skinless thighs so they’re easy to slice and cook just like breasts.
How to Store and Reheat
If you’ve got leftovers, store the teriyaki chicken and rice in separate containers in the fridge for up to 4 days. This will make sure your rice doesn’t get soggy over time from the sauce.
How to Freeze
Place the chicken into a freezer-safe container and store for up to 3 months. Remember that it’s always best to freeze food once it’s fully cooled to room temperature. When you’re ready to eat, let it thaw in the fridge overnight and reheat the next day.
Serving Suggestions
Serve teriyaki chicken with rice and steamed broccoli for a meal that’s way better than take out! If you want to have the full take out experience right at home, you can always make some egg drop soup and egg rolls as well.
Notes from the Test Kitchen
Use a spoon to peel the ginger – it works great!
More Asian Chicken Recipes We Love
Chicken Fried Rice General Tso’s Chicken Hunan Chicken Mandarin Chicken Teriyaki Chicken Foil Packets Baked Teriyaki Chicken Drumsticks
How to Make Teriyaki Chicken Breast Step by Step
Cook the chicken: Add 1 tbsp olive oil (or sesame oil) to a skillet over medium-high heat. Add 2 diced chicken breasts to the skillet and cook for about 7-9 minutes or until cooked through. Make the teriyaki sauce: Whisk together 1/4 cup soy sauce, 1/4 cup water, 2 tbsp brown sugar, 3 tbsp honey, 1 tbsp rice vinegar, 1/4 tsp sesame oil, 3 cloves minced garlic, 3 tsp peeled and minced fresh ginger and 2 tsp cornstarch. Add the sauce to the chicken: Pour the teriyaki sauce into the skillet with the chicken. Simmer until thickened, about 2-3 minutes.
