This Teriyaki Chicken takes 25 minutes from start to finish! Tender chicken simmered in a sweet and salty teriyaki sauce.
I love a good Asian inspired dinner. Especially one that comes together in under 30 minutes. Skip the take-out and make this homemade teriyaki chicken instead!
Bonus: it’s loved by kids and adults alike!
What is teriyaki chicken?
Teriyaki is a Japanese marinade or glaze made up of soy sauce, ginger, and other seasonings. It’s a salty, sweet, and savory sauce often used to flavor fish or meat.
Teriyaki chicken is just chicken flavored and served with teriyaki sauce…and it’s delicious!
There are just a few components to this recipe: the marinade, the chicken, the slurry, and the optional garnishes! Super easy and super delicious!
- Pineapple Juice, Soy Sauce, Honey, Lime Juice, Sesame Oil, and Garlic, Red Pepper Flakes, Ground Ginger, and Black Pepper – our homemade teriyaki sauce/marinade. The pineapple juice and honey add sweetness to balance out the savory soy sauce.
- Chicken Breast – or chicken thigh, if preferred. Cubed into bite sized pieces for quick and even cooking.
- Extra Virgin Olive Oil – used to cook the chicken.
- Cornstarch and Orange Juice – makes up a cornstarch slurry which helps to thicken the teriyaki sauce. The orange juice also adds a sweet and citrusy flavor!
- Green Onion, Sesame Seeds, and Rice – for serving! Don’t skimp on the fresh herbs, it really brings this dish to life.
How to make
This recipe is just about as easy as it gets! Just mix, cook, and serve!
- Whisk together pineapple juice, soy sauce, honey, lime juice, sesame oil, garlic, red pepper flakes, ginger, and black pepper.
- Stir in cubed chicken, cover, and marinate for 30 minutes-8 hours. Remove chicken from the marinade using a slotted spoon. Reserve the marinade.
- In a large skillet, heat oil then add in drained chicken and cook until golden.
- Stir together orange juice and cornstarch for your slurry.
- Remove the chicken from the pan and pour in reserved marinade then whisk in slurry. Boil until thickened.
- Add chicken back in, stir to combine, then serve and enjoy!
Is teriyaki chicken gluten-free?
Almost! To make your teriyaki chicken recipe gluten-free, sub the soy sauce for a gluten-free variety like coconut aminos or tamari.
Is teriyaki chicken healthy?
Yes! This recipe is filled with healthy and fresh ingredients. Plus, chicken breast is a great source of lean protein. Serve this up with some veggies and you’ve got a delicious and nutritious meal.
One serving contains less than 450 calories and has 14 grams of fat, 25 grams of carbs, and 50 grams of protein!
- Use a different protein. Beef or shrimp teriyaki would also be delicious.
- Make it vegetarian. Try it with tofu and/or stir fry veggies.
- Make it gluten-free. Sub the soy sauce for a gluten-free variety.
- Add in veggies. Any stir fry veggies would be delicious! Try broccoli, snap peas, carrots, etc.
- Spice it up. Mix in a sprinkle of red pepper flakes for some extra heat.
What to serve with teriyaki chicken
If you’re looking to bulk your meal up with a couple of side dishes, here are some of my favorites!
- Asian Roasted Broccoli
- One Pot Asian Noodle Soup
- Salad with Asian Dressing
- Healthy Asian Lettuce Wraps
- Spring Rolls
- Egg Drop Soup
How to store
Store leftover chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, thaw overnight in the fridge if frozen then heat in the microwave or on the stovetop!
Equipment for this recipe
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes more or less to taste
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 pounds boneless skinless chicken breasts cubed into bite sized pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cornstarch
- 1 tablespoon orange juice
- Green onion and sesame seeds optional for garnish
- Cooked rice for serving
- In a large bowl, whisk together pineapple juice, soy sauce, honey, lime juice, sesame oil, garlic, red pepper flakes, ginger, and black pepper.
- Stir in cubed chicken, cover, and marinate in the fridge for at least 30 minutes, but preferably 8 hours.
- Heat extra virgin olive oil in a large non-stick skillet over medium-high heat.
- Remove chicken from marinade with a slotted spoon, reserving the marinade in the bowl.
- Add chicken to the hot pan and cook, stirring occasionally, until golden and cooked through, about 5 minutes.
- Transfer chicken to a clean bowl.
- In a small bowl, whisk together cornstarch and orange juice (this is our slurry). Set aside.
- Pour reserved marinade into the hot pan, then whisk in the slurry.
- Bring to a boil, whisking constantly until slightly thickened, about 1 minute.
- Remove from the heat, add chicken back to the pan and stir to combine.
- Serve with optional garnishes, rice, and enjoy!
*Note: Nutrition information is estimated and varies based on products used.