Chicken Teriyaki
Every home chef needs a reliable Chicken Teriyaki recipe in their repertoire, and this one is perfect for busy weeknights because it’s full of flavor and comes together in under 30 minutes.
Why you’ll love this recipe:
- Quick and easy: Ready in just 15 minutes, making it ideal for weeknights.
- Minimal ingredients: You only need a handful of ingredients for the perfect balance of sweet and savory.
- Versatile: Serve with rice, noodles, or veggies—or use the leftovers in salads, wraps, or grain bowls.
- Customizable: Swap the chicken for tofu, shrimp, or salmon, or tweak the sauce to match your taste preferences.
With minimal ingredients—oil, chicken, soy sauce, rice vinegar, honey, garlic and ginger—it’s a no-fuss dish that delivers big on taste. It’s also versatile: Serve it over quinoa, noodles, brown rice, or cauliflower rice, and pair it with sautéed veggies for a complete, balanced meal. I also like to add my leftovers to a colorful vegetable salad or to a bowl filled with greens and grains the next day.
Plus, the leftovers will last in the fridge for up to three days, making this a perfect recipe for meal prep. Whether you’re new to cooking or a seasoned pro, this recipe is a terrific option for those nights when you need a wholesome meal on the table in no time!
What makes this Chicken Teriyaki recipe stand out is its simplicity without sacrificing quality. By using pantry staples and fresh ingredients, you can create a homemade dish that rivals your favorite takeout. Plus, the balance of sweet and savory flavors is truly irresistible. The honey adds just the right amount of sweetness, while the rice vinegar provides a subtle tang that brightens the entire dish. Combined with the aromatic garlic and ginger, each bite is a burst of flavor that’s guaranteed to win over your family or dinner guests.
Another fantastic feature of this recipe is how customizable it is. While the chicken is the star, you can easily swap it out for tofu, shrimp, or even salmon to suit your preferences. You can also experiment with the sauce by adding sprinkling in some crushed red pepper flakes for a spicy kick. Don’t forget to garnish with sesame seeds and chopped scallions for that final touch that elevates the presentation and taste.
If you’re short on time but still want to serve a meal that feels special, this Chicken Teriyaki is your answer. It’s quick enough (just 15 minutes!!) for a weeknight dinner yet impressive enough to serve when entertaining friends. Plus, it’s a dish the whole family can agree on!
Enjoy it with my Cauliflower “Fried” Rice!
Simple Chicken Teriyaki
Ingredients
- 1 to 2 teaspoons avocado or olive oil
- 1 pound boneless, skinless chicken breast, , sliced into strips or bite-sized pieces
- 2 tablespoons reduced-sodium soy sauce
- 1½ tablespoons rice vinegar
- 1 tablespoon honey
- 2 garlic cloves, minced (or ¼ teaspoon garlic powder)
- 1 teaspoon grated fresh ginger, or ¼ tsp ginger powder
Instructions
- In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the sliced chicken and cook for 2 to 3 minutes per side, until fully cooked through and no longer pink in the center.
- While the chicken cooks, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, and ginger. Set the sauce aside.
- Once the chicken is cooked, pour the sauce into the skillet. Stir to coat the chicken and allow the sauce to simmer for about 1 minute until slightly thickened. Remove from heat.
- Transfer the chicken to a serving dish and drizzle the remaining sauce from the skillet over the top. Serve alongside your choice of quinoa, brown rice, or cauliflower rice, and your favorite sautéed veggies. You can stash leftovers in the fridge for up to three days.
Notes
- To make it spicy, add a pinch of red pepper flakes or a dash of sriracha to the sauce mixture.
- For extra garnish, sprinkle with sesame seeds or sliced scallions (green onions) for added texture and flavor.
- For a vegetarian option, swap the chicken for firm tofu or tempeh.
- This recipe keeps well in the fridge for up to 3 days, making it perfect for meal prepping lunches or dinners ahead of time.
