Chicken Teriyaki

5 from 1 vote

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Long live easy yet totally delicious weeknight meals like Chicken Teriyaki. This is a super simple chicken dinner that is made with a homemade teriyaki sauce and is full of flavor. 

There are a lot of things to love about chicken teriyaki. This recipe is versatile and can be served in a variety of ways. It is not only easy but uses simple ingredients that are pantry staples and the flavor is the best teriyaki chicken you have ever tasted. Are you convinced yet?!

teriyaki chicken pieces on a dinner plate
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Chicken Teriyaki

Making chicken teriyaki truly only takes about 15 minutes and is a great recipe to use when you are short on time. I usually serve this chicken over rice but it is also really good over a salad too. It can also be used in stir-fry, on a salad or in a wrap. So many options. Plus, it makes for the yummiest leftovers.

To make chicken teriyaki you can use either chicken breasts or  chicken thighs. Thighs tend to be juicier and won’t dry out very much. If you use chicken breasts I suggest pounding each piece out so they are about the same thickness and cook at a more even rate. 

teriyaki chicken pieces on a dinner plate


  • Boneless skinless chicken breast: these are so easy to work with, you can also use boneless skinless chicken thighs if you have them on hand (I love this recipe with chicken thighs!)
  • Cornstarch: this helps the sauce to thicken and stick to the chicken
  • Brown sugar: just a touch of sweet to go with the savory
  • Soy sauce: add color, saltiness, and lots of flavor, feel free to use less-sodium soy sauce or a soy sauce substitute like coconut aminos if you need to
  • Honey: you don’t need much but I like to add a little, I think it helps with the texture of the sauce
  • Garlic and ground ginger: two of the flavors going into the sauce, classics
  • Cooked rice and vegetables for serving: these are what round out the meal

Recipe Instructions

  1. Cut the chicken into bite-sized pieces.
  2. Mix cold water and cornstarch and whisk with a fork to combine well.
  3. Add brown sugar, soy sauce, honey, garlic, and ground ginger to the bowl with the cornstarch and whisk everything together.
  4. Heat a large skillet to medium heat and add oil to the pan.
  5. Add the chicken and cook until the chicken is no longer pink, about 5 minutes.
  6. Whisk the sauce together again and then add it to the pan with a chicken.
  7. Stir until the sauce thickens.
  8. Remove from the heat and serve over rice and vegetables.
top view of teriyaki chicken pieces on a dinner plate
How do I thicken teriyaki sauce?

If the homemade teriyaki sauce is too thin, the easiest way to thicken it up is to add cornstarch and a bit of water to the sauce. Whisk together and slowly add more if needed. 

How long does homemade teriyaki last?

Homemade teriyaki will last in the fridge for about a week when properly stored in an airtight container. 

What can I use teriyaki on?

Teriyaki sauce is really good. It tastes fabulous on chicken, burgers, wraps, seafood or veggies. 

chicken pieces with teriyaki sauce in a pan

More Recipes

If you’ve tried this Chicken Teriyaki recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

teriyaki chicken pieces on a dinner plate
5 from 1 vote

Chicken Teriyaki

Teriyaki chicken is a 15 minute meal made with ingredients that you have a home! It’s so easy and it comes together in a flash. You’ll make it over and over again.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4


  • 1.5 pounds boneless skinless chicken breast
  • 1/2 cup cold water
  • 1 tablespoon cornstarch
  • 2 tablespoon brown sugar
  • 3 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 clove garlic,, minced
  • 1/4 teaspoon ground ginger
  • 1 tablespoon oil
  • cooked rice and vegetables for serving, (we like broccoli)


  • Cut the chicken into 1-inch bite-sized pieces.
  • In a small mixing bowl add the cold water and cornstarch and whisk with a fork to combine well.
  • Add brown sugar, soy sauce, honey, garlic, and ground ginger to the bowl with the cornstarch and whisk everything together.
  • Heat a large skillet to medium to medium-high heat.
  • When the skillet is hot add the oil to the pan.
  • Add the chicken and cook, stirring often, until the chicken is no longer pink, about 5 minutes.
  • Whisk the sauce together again once more and then add it to the pan with a chicken. 
  • Stir until the sauce thickens, about 2 minutes.
  • Remove from the heat.
  • Serve over hot cooked rice with your favorite cooked vegetables on the side.


  • This is a really easy recipe do double and triple if you want more.
  • You can use just about whatever vegetable you like or have on hand to go with this teriyaki chicken. You can stir fry them, steam them, roast them in the oven… it’s a great time to clean out the fridge and use an assortment. You can also warm up frozen vegetables with it if that’s best for you.
  • Nutritional information doesn’t include the rice or vegetables served with the chicken.


Calories: 281kcal, Carbohydrates: 13g, Protein: 38g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 109mg, Sodium: 954mg, Potassium: 673mg, Fiber: 0.2g, Sugar: 10g, Vitamin A: 51IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 1mg
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Chicken Teriyaki is a recipe that will be on your dinner rotations. It is quick, easy and full of flavor. 

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