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overhead view of wooden spoon in teriyaki chicken
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Easy Teriyaki Chicken

Juicy, golden-seared chicken tossed in a glossy homemade teriyaki sauce—sweet, savory, and weeknight-approved.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Asian-Inspired
Difficulty: Easy
Servings: 4 servings
Calories: 396kcal
Author: Nora from Savory Nothings

Ingredients

For the chicken:

  • 2 large chicken breasts cut into 1" pieces
  • ½ teaspoon garlic powder
  • black pepper to taste
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil or neutral oil
  • 4 tablespoons cornstarch
  • 3 tablespoons vegetable oil divided

For the sauce:

  • 1 teaspoon fresh ginger grated
  • 2 cloves garlic minced
  • 3 tablespoons packed brown sugar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey white wine vinegar and honey can be substituted with 3 tablespoons mirin
  • ¼ cup low sodium soy sauce
  • 1 teaspoon rice vinegar or apple cider vinegar
  • ⅓ cup water
  • 2-3 teaspoons cornstarch depending on preferred sauce thickness

Instructions

  • Season the chicken: In a medium bowl, toss chicken with garlic powder, pepper, 1 tablespoon soy sauce, and ½ teaspoon oil. Let sit while you prep the sauce—10 minutes is all you need.
 Then, add 3-4 tablespoons cornstarch and toss until chicken is evenly coated, shaking off any excess
    overhead view of teriyaki chicken with seasoning in glass bowl
  • Make the sauce: In a small bowl, whisk together all sauce ingredients.
    overhead view of teriyaki sauce in glass bowl
  • Sear the chicken: Heat 2 tablespoons oil in a large skillet over medium-high heat. 
Cook the chicken in two batches so it browns instead of steams.
    Sear the first batch for 4 minutes, flip, and cook another 3–4 minutes until golden and cooked through. Transfer to a plate. Repeat with remaining chicken, adding the last 1 tablespoon oil as needed.
    overhead view of seared chicken in skillet
  • Add the sauce: Whisk the sauce again (cornstarch settles quickly) and pour it into the pan.
Let it bubble and thicken for 1–2 minutes, stirring constantly.
    overhead view of teriyaki sauce in skillet
  • Finish it up: Return all chicken to the pan. Toss to coat in the thickened sauce and cook for 1 more minute to heat through. Serve with scallions, sesame seeds and rice, if desired.
    overhead view of teriyaki chicken in skillet with spoon

Notes

  • Chicken: Works best with boneless skinless breasts, but thighs are great too—just adjust the cook time slightly.
  • Cornstarch: Don’t skip it! It gives the chicken that crispy coating and helps thicken the sauce.
  • Mirin swap: If you’ve got mirin, skip the vinegar + honey and use 3 tablespoons instead.
  • Make it spicy: Add red pepper flakes or a dash of sriracha to the sauce if you want some heat.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce—still better than leftover takeout!

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 26g | Protein: 34g | Fat: 15g