• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eat Fresh Glow
  • Home
  • Recipes
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
  • Homepage link
    • Home
    • Recipes
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dinner

    Simple Teriyaki Chicken (easy 20 minute recipe)

    Published: Feb 3, 2022 · Modified: Feb 3, 2022 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe
    chicken teriyaki in two bowls with a jar of teriyaki sauce in background
    chicken teriyaki in two bowls with a jar of teriyaki sauce in background

    Healthy and satisfying, this quick and easy stir-fry is the best teriyaki chicken with a sweet and sticky homemade teriyaki sauce. You'll have a simple family dinner on the table in just 20 minutes.

    teriyaki chicken in two bowls with teriyaki sticky sauce in background.

    Why you'll love this chicken teriyaki

    • It's made with natural sweeteners, without cornstarch and without soy sauce.
    • It's really easy to make in one pot and you'll have dinner on the table in 20 minutes. There's no marinating needed and it's the perfect twist on an authentic Japanese dish. It will quickly become your favorite homemade Asian 'take-out'.
    • The sticky teriyaki sauce will make a delicious glaze on the chicken, perfect with every bite!
    • The flavors are bold, sweet yet slightly sour, with a deep umami flavor and a sticky texture.
    • Loaded with protein and flavor, this teriyaki recipe can easily be paired with brown rice or wild rice, broccoli, asparagus, snap peas or other greens and topped with green onions and a sprinkle of sesame seeds.

    Try my sticky teriyaki sauce on any cooked protein or as a topping for roasted vegetables, rice or noodles. If you're looking for a great side, my roasted broccolini or roasted root vegetables work really well.

    Jump to:
    • Why you'll love this chicken teriyaki
    • Noteworthy ingredients and substitutions
    • How to make easy teriyaki chicken in 20 minutes
    • Tips, Tricks and Variations
    • FAQs
    • Equipment
    • Storage
    • Recipe

    Noteworthy ingredients and substitutions

    ingredients for teriyaki chicken

    Chicken thighs: work really well in this recipe. Make sure they're skinless and boneless which is easier to work with. You can substitute chicken breast as well.

    clean eating tip: when choosing chicken check the label to make sure a sodium-solution hasn't been added to enhance the chicken.

    Tamari: is very similar to soy sauce but is often wheat-free (check the label for gluten-free). Choose low-sodium as regular tamari can be very salty. You can always increase the salt in the final dish with a pinch of sea salt if needed. Coconut aminos is a great substitute and will be slightly sweeter so you may need to adjust your natural sweetener in this dish.

    Honey or maple syrup: are great natural sweeteners. You can slightly taste the honey in this recipe.

    Apple cider vinegar or rice vinegar: adds a subtle tang and hint of acidity to balance the flavors.

    Ginger and garlic: lend to the bold flavors of this recipe. They can be adjusted to your liking. A little more or a little less works well with this dish.

    Arrowroot powder: is completely optional. You will find that the sauce reduces and thickens well without using a thickener. If you find it's a little thin, a quick slurry of equal parts arrowroot powder and water added at the end of cooking should do the trick.

    see recipe card for all ingredients and quantities

    How to make easy teriyaki chicken in 20 minutes

    In a medium size bowl, combine water, tamari, honey, apple cider vinegar, ginger and garlic. Whisk well and set aside.

    process shot of raw chicken with teriyaki sauce and second shot with raw chicken in skillet

    In a large, 12-inch skillet or wok warm oil over medium-high heat. Add the diced chicken, mix and space out evenly and allow to turn golden, about 1-2 minutes.

    Whisk the sauce and add it to the skillet. Stir the sauce and chicken and simmer until sauce has thickened and reduced, about 4-5 minutes. The chicken will cook through (cut a piece in half to check for doneness) and the sauce will develop a glaze on the chicken.

    process shot of chicken browned in skillet and another shot of chicken in skillet bubbling with teriyaki sauce

    Serve with a garnish of green onions and sesame seeds.

    Tips, Tricks and Variations

    • Make sure to cut chicken in evenly sized one-inch pieces to ensure they cook evenly. Feel free to use chicken breast if you prefer.
    • Careful not to overcook the chicken. It needs a quick browning on all sides and will continue to cook internally when the teriyaki sauce is added. Cut a piece and check for doneness before you're ready to eat.
    • This recipe works well as a rice bowl with broccoli and rice, over quinoa or gluten-free noodles or zoodles (zucchini noodles). Serve with matchstick carrots or poke in a few toothpicks and serve it as an appetizer.
    • This gluten-free recipe is easily made Paleo by swapping in maple syrup, coconut aminos and apple cider vinegar.

    FAQs

    Is teriyaki chicken spicy?

    The teriyaki sauce has a bold, sweet sticky and tangy umami flavor. It picks up hints of honey sweetness, tangy vinegar, salty tamari and an infusion of robust garlic and ginger. There is no spiciness added to the dish. If you enjoy a little heat, add a pinch of cayenne pepper to the mix.

    teriyaki chicken overhead shot with sprinkles of sesame seeds and green onions

    Equipment

    • 12-inch skillet or wok

    Storage

    Store in an airtight container, preferably glass, in the fridge for up to 4 days. It will thicken as it rests but should loosen when reheated. It can be frozen up to 3 months.

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    teriyaki chicken in bowl with green onions and sesame seeds

    Simple Teriyaki Chicken


    • Author: Jacqui Wilson
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Healthy and satisfying, this quick and easy stir-fry is the best teriyaki chicken with a sweet and sticky homemade teriyaki sauce. You'll have a simple family dinner on the table in just 20 minutes.


    Ingredients

    Scale

    Chicken Stir Fry

    • 1.5 pounds (680 grams) boneless skinless chicken thighs, diced 1-inch cubes
    • 1 tablespoon avocado oil 

    Teriyaki Sauce

    • ⅔ cup (158 ml) filtered water
    • ⅓ cup (79 ml) low-sodium tamari , coconut aminos, or soy sauce
    • 2 tablespoons honey or maple syrup
    • 2 tablespoons apple cider vinegar or rice vinegar
    • 1 tablespoon finely chopped fresh ginger
    • 2-4 cloves garlic, minced
    • 2 teaspoons arrowroot powder mixed with 2 teaspoons water (optional)

    Garnish 

    • sliced green onion
    • sesame seeds

    Instructions

    1. In a medium size bowl, combine water, tamari, honey, apple cider vinegar, ginger and garlic. Whisk well and set aside.
    2. In a large 12-inch skillet or wok warm oil over medium-high heat. Add the diced chicken, mix and space out evenly and allow to turn golden, about 1-2 minutes.
    3. Stir the chicken and cook other side until golden, about 1-2 minutes. Do not cook chicken through, just brown on all sides.
    4. Whisk the sauce and add to skillet. Stir and simmer until sauce has thickened and reduced, about 4-5 minutes. The chicken will cook through (cut a piece in half to check for doneness) and the sauce will develop a glaze on the chicken.
    5. Only if sauce does not thicken will you need a slurry of arrowroot powder mixed with equal parts water added at the end of cooking. Give everything a good mix and remove from heat.
    6. Serve with a garnish of green onions and sesame seeds.

    Notes

    If you don't have a large skillet, use a smaller pan and cook the chicken in batches so that the pieces don't overlap, then return all chicken to pan before adding sauce.

    Store in an airtight container, preferably glass, in the fridge for up to 4 days. It will thicken as it rests but should loosen when reheated. It can be frozen up to 3 months.

    • Prep Time: 10 min
    • Cook Time: 10 min
    • Category: dinner
    • Method: stovetop
    • Cuisine: Asian

    Nutrition

    • Serving Size: 1 bowl
    • Calories: 147
    • Sugar: 7.2 g
    • Sodium: 613.3 mg
    • Fat: 5.9 g
    • Saturated Fat: 1 g
    • Trans Fat: 0 g
    • Carbohydrates: 10.3 g
    • Fiber: 0.1 g
    • Protein: 12.7 g
    • Cholesterol: 52.5 mg

    Keywords: teriyaki chicken, teriyaki sauce, sweet and sticky, easy dinner, one-pot meal, only 20 minutes

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    « Easy Sticky Teriyaki Sauce and Marinade
    Caramelized Leek and Cauliflower Cream Sauce »

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Seasonal Recipes

    • Cumin Roasted Carrots and Chickpeas with Lemon Vinaigrette
    • Roasted Turkey Breast with Garlic and Herbs
    • Roasted Butternut Squash and Kale Salad with Roasted Garlic Tahini Dressing
    • Roasted Root Vegetables

    My Personal Favorites

    • Roasted Butternut Squash and Cauliflower Soup
    • Apple Buckwheat Pancakes with Diced Maple Apples
    • Roasted Broccolini
    • Healthy Cookie Dough Bites

    Footer

    ↑ back to top

    Copyright © 2021 Eat Fresh Glow

    Privacy Policy | About | Contact