If you’ve ever been let down by teriyaki chicken, this recipe is here to win you back because we’re doing it right. Think juicy, golden-seared bites, a rich, balanced sauce that’s glossy but never gloopy, and a quick cook time that makes this totally doable on a busy weeknight. It’s cozy, crowd-pleasing, and just so much better than takeout!

overhead view of wooden spoon in teriyaki chicken

What makes this recipe different (aka better)

This is crispy-edged, saucy, sweet-savory magic you make right in your own kitchen. And no, we’re not deep-frying anything. We’re not drowning the chicken in a gluey sauce. And we are absolutely not settling for bland, watery takeout vibes. This is weeknight cooking that tastes like you planned ahead—even if you didn’t.

Here’s why this teriyaki chicken hits different:

We skip the marinade, but not the flavor. A quick seasoning + cornstarch coating gives chicken for a stir fry the best texture and flavor. Bonus: It cooks up way faster, and gets those gorgeous golden edges you just don’t get when there is too much moisture added to the chicken.
We build the sauce with layers. Brown sugar, vinegar, soy sauce, fresh ginger and garlic… this isn’t a one-note sweet mess. It’s balanced, it’s bold, and it coats the chicken in just the right amount of glossy deliciousness. (Also? No pineapple juice, because this is teriyaki chicken—not a tropical cocktail. Also, also – forgive me, but I do love pineapple in savory dishes, just not here, haha!)
We keep it simple. This whole thing comes together in about 30 minutes, no fancy ingredients, no woks required. And you still get a better-than-takeout dinner that your kids will inhale and you’ll actually want to eat, too.

So yeah. This isn’t just easy teriyaki chicken. This is the one you keep in your back pocket for nights when you need dinner to feel like a win!

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Let’s make it actually good: My best teriyaki chicken tips

Give it a quick marinade, not a spa day: We’re not doing an overnight thing here. Just 10–15 minutes with a little soy, sesame oil, and garlic powder is enough to wake up the chicken and give it some baseline flavor. Overdoing marinades for a stir fry = mushy chicken, and we don’t do that.
Cornstarch = crispy magic: Coating the chicken in cornstarch before cooking helps it brown really nicely and gives it that slight crisp that soaks up sauce like a dream. Just shake off the excess so it doesn’t get gummy.
Cook in batches, or prepare for disappointment: If you crowd the pan, the chicken steams instead of sears. Do it in two batches—it’s worth it. Non-negotiable. Sorry, I don’t make the rules 😉
Whisk your sauce right before you pour: Cornstarch loves to sink to the bottom of the bowl, so give it a quick whisk before adding it to the pan or you’ll end up with a watery sauce and weird lumps.
Use fresh garlic and ginger if you can: I know it’s tempting to go full lazy-girl and use the jarred stuff (and I have zero judgment if you do), but freshly grated makes the sauce sing. Totally worth the extra 30 seconds.

💡 Sauce too thin? Too thick? Don’t panic.

Just made the sauce and it’s not looking quite right? No need to panic-search your way into a spiral:

If it’s too runny: Simmer for another minute or stir in a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
If it’s too thick: Add a splash of water or chicken broth and stir it through. Easy fix, no stress.

Ingredient know-how so you don’t have to guess

overhead view of ingredients to make teriyaki chicken with text labels

Chicken breasts: I use boneless, skinless chicken breasts cut into bite-sized pieces. You could absolutely use thighs if that’s your thing—they’re juicier and harder to overcook. Leftover rotisserie chicken? Not ideal here—it won’t crisp up with the cornstarch coating.
Cornstarch: Don’t skip it. This is the secret to getting that golden, crisp coating without deep frying. (No, flour doesn’t work the same—save that for baking.)
Soy sauce: I use low sodium so I can control the salt. If you’re using regular soy sauce, maybe go a little lighter on the rest of the salt in your meal.
Honey + vinegar: This combo balances sweet and tangy. You can sub 3 tablespoons mirin instead of the honey + white wine vinegar, if that’s what you’ve got.
Fresh ginger and garlic: Fresh really makes a difference here. If you’re in a rush, you can use the jarred stuff—but powdered? Only in emergencies. And I’ll pretend I didn’t hear about it.
Rice vinegar: Just a splash keeps the sauce from leaning too sweet. Apple cider vinegar works too—white vinegar’s a bit harsh, but it’ll do in a pinch.

🍍Can I add pineapple?

You technically can use pineapple juice vs water, and I love pineapple in savory dishes (hi, sweet and sour chicken, I love you). But this recipe is aiming for classic, glossy, garlicky teriyaki—not tropical. If you want to go fruity, maybe try my pineapple bbq sauce instead!

overhead view of chopsticks holding piece of teriyaki chicken

🥢 How to serve it (and what to do with leftovers)

This chicken is a dream over a bowl of fluffy white rice with a sprinkle of sesame seeds and scallions on top. Want to bulk it out? Throw some broccoli into your air fryer, sauté some green beans, or add a quick bell pepper salad for an easy teriyaki bowl situation. (Or serve with ramen noodles, because why not.)

Leftovers? They reheat like champs. Just pop the chicken and sauce into a skillet or the microwave with a splash of water to loosen the sauce a bit. Stir until warmed through, and boom—better-than-takeout, round two.

Pro tip: It also makes a killer next-day lunch tucked into a wrap or tossed with greens for a teriyaki salad.

45° view of bowl filled with teriyaki chicken, rice and broccoli

💬 Made it? Loved it?

Drop me a comment and a star rating so I know you crushed it. And don’t forget to Pin it—future you is gonna thank you when that teriyaki craving hits again.

Easy Teriyaki Chicken

What makes this recipe different (aka better)

Printable recipe