Teriyaki Chicken

This homemade teriyaki chicken is sweet, savory, and coated in a glossy, caramel-like sauce using pantry staples. Perfect for meal prep, weeknight dinners, or skipping takeout. Serve over rice or noodles for a fast, flavorful meal the whole family loves. You will love this quick dinner that is ready in 20 minutes!

Ingredients

For the Chicken:

• Oil for cooking
• Chicken, cut into 1-inch cubes (breast or thighs both work well)

For the Sauce:

• Water
• Cornstarch (for thickening)
• Soy Sauce
• Rice Vinegar
• Brown Sugar
• Honey
• Ginger, minced
• Garlic, minced
• Sesame Oil

Garnish (optional): Sesame seeds, Green Onions, Chili Flakes

Cooking Methods

Here are different cooking methods you can use to cook teriyaki. Choose your cooking method: stovetop, Instant Pot, slow cooker, or oven-baked.

Stove Top

For garnish, go for a few toasted sesame seeds and coarsely chopped green onions. You can also add some spice like chili flakes or no garnish at all.

Crock Pot or Slow Cooker

To make teriyaki chicken in a slow cooker:

1. Place unsliced chicken in a 6-quart slow cooker.
2. Mix all the sauce's ingredients and pour over the chicken.
3. Cook on low for 4 hours or high for 2 hours.
4. Remove the chicken and either slice or shred the chicken on a plate.
5. Strain the sauce over a pan and cook on the stove until the sauce thickens and bubbles.
6. Pour over the chicken and toss. Garnish and serve hot with rice or desired vegetables.

Instant Pot

1. Place unsliced chicken in a 6-quart instant pot.
2. Whisk together all teriyaki sauce ingredients and pour over the chicken.
3. Seal the instant pot and cook on high for 10 minutes.
4. Follow your instant pot's manual for the release procedure.
5. Remove the chicken from the instant pot leaving the sauce and transfer to a plate. Either slice or shred your chicken at this point.
6. Set to saute mode until the sauce thickens and add back the chicken when it starts to bubble.
7. Pour the sauce over the chicken, and garnish with sesame seeds and green onions. Pair with steamed rice and vegetables.

Baked in the Oven

1. Preheat oven to 425 degrees F. Arrange chicken on a single layer in a baking dish.
2. Meanwhile, combine all ingredients for the teriyaki sauce in a pan. Heat the mixture until the sauce thickens and bubbles.
3. Brush both sides of the chicken with the sauce. Bake for 15 minutes. Flip the chicken, brush with sauce and bake for another 15 minutes.
4. Remove from oven and pour remaining sauce. Garnish and serve.

Helpful Tips

• Cook the chicken fully before adding the sauce so it stays juicy.
• Stir while the sauce thickens to prevent burning.
• If the sauce gets too thick, add a splash of water to loosen it.
• If too thin, simmer a bit longer or add a small cornstarch slurry.

Side Dishes & Pairings

Serve teriyaki chicken over steamed white rice so the sauce soaks in. It also pairs well with noodle salads or fried rice for a more filling meal.

For vegetables, keep it simple with broccoli, green beans, carrots, bell peppers, or zucchini, either steamed or quickly sautéed. A light cucumber salad or other Asian-style side dishes also balance the sweetness of the sauce nicely.

Meal Prep, Storage, and Reheating

• To store: Keep in an airtight container in the fridge for up to 4 days.
• To reheat: Warm in a pan over low heat with a splash of water to loosen the sauce, or microwave in short intervals.
• This recipe holds up well for meal prep bowls with rice and vegetables.

Frequently Asked Questions

More Easy Chicken Recipes to Try

If you enjoyed this recipe, you might also like other chicken dinners you can rotate through the week:

• Chicken Adobo for similar sweet and savory flavors
• Chicken casseroles for make-ahead dinners
• Creamy chicken mushroom for a cozy, comforting dinner
• Rotisserie chicken recipes to use up leftovers in quick meals
• Chicken kabobs for grilling or oven-roasting
• Chicken salad with avocado for a lighter, fresh option

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