Sweet + Sour Teriyaki Chicken whips up in minutes for the perfect take-out inspired dinner any night of the week!
Teriyaki Chicken is better-than-takeout, and a family favorite! It tastes delicious with a side of Cream Cheese Rangoons, Egg Rolls, or our tasty Wontons.
What type of cuisine is teriyaki chicken?
Teriyaki originated from Japan and traveled to America by way of Hawaii. It’s used to flavor beef, fish, and for this dish – poultry. We used chicken thighs, but you can easily use chicken breasts instead.
This homemade Teriyaki Chicken recipe is simple to whip up, and tastes just as good as your favorite local spot…maybe even better!
This fabulous dinner cooks up in a flash and is great served with fresh veggies and steamed white rice, or Cauliflower Rice. The homemade teriyaki sauce is hands-down delicious!
How to make Teriyaki chicken
PREP. Add oil to a large skillet and cook on medium heat.
CHICKEN. Add cubed chicken thighs and cook until heated through, browned and a little crisp.
SAUCE. Make teriyaki sauce while chicken is cooking. In a medium saucepan, combine 1 cup of water with soy sauce, honey, brown sugar, ginger, garlic and pineapple juice to a medium bowl and whisk until combined. Cook over medium heat. In a small bowl, add cornstarch to water and whisk together until combined and then add the cornstarch mixture to the sauce. Heat the sauce until it thickens to your desired thickness.
COMBINE. Pour sauce mixture into the skillet with the chicken and cook until sauce is thickened.
SERVE. Serve this Teriyaki Chicken bowl with rice, noodles and/or steamed vegetables.
Serve this easy Teriyaki Chicken recipe with steamed rice and mixed veggies such as sauteed or steamed broccoli, carrots, snap peas, bell peppers, and asparagus. Other favorite sides include:
If you are not used to cooking Japanese cuisine, then you’ll need to add a few key ingredients to your shopping list. Once these ingredients are purchased, you can use them to not only make this traditional Teriyaki sauce, but many other Asian dishes as well.
If you need to, make adjustments and use some substitutes:
- Sesame oil can be substituted with peanut oil
- Rice vinegar can be substituted with apple cider vinegar
- Adjust the seasoning to your taste
Additions: Add some of your favorite veggies to the mix along with the chicken in Step 2. Broccoli florets, snap peas, bell peppers and asparagus are all great additions that add flavor and nutrition.
- Salty sauce. If the sauce turns out too salty, add a bit of brown sugar or honey. The sweetness will counteract the salty flavor. Slowly add a little more water and cornstarch. You can also use low-sodium soy sauce instead of regular.
- Chicken cubes. Be sure to cut the chicken into evenly sized cubes. The best way I have found to make even cuts is to partially freeze the chicken, then cut it.
- Don’t overcook the chicken. If I’m not sure the chicken has been cooked all the way, I use kitchen scissors to cut the largest piece in half. If it is still pink, I’ll cook the chicken longer.
Make ahead of time. Mix up the main sauce ingredients (soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger and garlic) and cube the chicken the day before. Keep them in separate containers in the fridge until you’re ready to make the meal.
Another meal prep option is to place the chicken in a freezer bag and the main sauce ingredients in a freezer bag. Then place both bags in a freezer safe container. Thaw before cooking. Note: Don’t prepare the cornstarch and water until you are ready to make the meal.
STORE. Be sure not to leave the chicken out for more than two hours. Store leftovers in an airtight container in the fridge for 3-4 days.
FREEZE in an airtight freezer safe container for up to 3 months. Reheat in the microwave or in a skillet on the stove.
for more asian dinner recipes, try:
Heat oil in a large skillet over medium heat.
Add cubed chicken and cook, stirring, for 7–8 minutes, until no longer pink, browned and a little crisped.
Meanwhile, make teriyaki sauce. Combine water, soy sauce, honey, pineapple juice, brown sugar, garlic and ginger in a medium saucepan over medium heat.
Whisk cornstarch-water slurry until dissolved and add to the sauce.
Cook, stirring occasionally, for about 5 minutes, until sauce thickens. If the sauce becomes too thick, add more water to thin it out.