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Teriyaki Chicken
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Teriyaki Chicken

This quick and easy Teriyaki Chicken features tender chicken coated in a sweet, savory, and slightly sticky sauce made with soy sauce, honey, garlic, and ginger. It’s incredibly versatile—cook it on the stovetop, in a slow cooker, Instant Pot, or oven. Serve with rice, noodles, or veggies for a balanced and flavorful meal the whole family will enjoy.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 320kcal

Ingredients

For the Chicken:

  • 1 tablespoon olive oil
  • 1¼ pounds chicken breasts or thighs cut into 1-inch cubes

For the Teriyaki Sauce:

  • ¼ cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 2 teaspoons ginger minced
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • ¼ teaspoon sesame oil
  • ¼ cup water
  • 2 teaspoons cornstarch

For Garnish:

  • Sesame seeds
  • Green onions sliced

Instructions

Stovetop Method:

  • Heat the olive oil in a pan over medium-high heat.
  • Add the chicken and cook until browned on both sides and fully cooked through.
  • In a small bowl, whisk together all the sauce ingredients until well combined.
  • Pour the sauce over the chicken and cook, stirring occasionally, until the sauce thickens and bubbles.
  • Garnish with sesame seeds and green onions. Serve with rice, noodles, or steamed vegetables.

Slow Cooker Method:

  • Place whole chicken breasts or thighs in a 6-quart slow cooker.
  • Mix all sauce ingredients and pour over the chicken.
  • Cook on low for 4 hours or high for 2 hours.
  • Remove the chicken, slice or shred, and set aside.
  • Strain the sauce into a pan and simmer on the stovetop until thickened.
  • Return the sauce to the chicken, toss to coat, and serve.

Instant Pot Method:

  • Place whole chicken breasts or thighs in a 6-quart Instant Pot.
  • Whisk together all sauce ingredients and pour over the chicken.
  • Seal the Instant Pot and cook on high pressure for 10 minutes.
  • Follow the manual’s release procedure.
  • Remove the chicken, slice or shred.
  • Set the Instant Pot to sauté mode, cook the sauce until thickened, then return the chicken to the pot.
  • Garnish and serve with rice and vegetables.

Oven-Baked Method:

  • Preheat oven to 425°F (220°C).
  • Arrange chicken pieces in a single layer in a baking dish.
  • In a pan, heat the teriyaki sauce ingredients until thickened and bubbling.
  • Brush the chicken with the sauce and bake for 15 minutes.
  • Flip the chicken, brush with more sauce, and bake for another 15 minutes.
  • Pour any remaining sauce over the chicken, garnish, and serve.
  • Notes
  • For a thicker sauce, simmer it longer or add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
  • Add vegetables like bell peppers, carrots, or broccoli for extra color and nutrition.
  • Serve with steamed rice, noodles, or a fresh salad for a complete meal.