Teriyaki Chicken

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Incredibly quick and easy Teriyaki Chicken recipe is a weeknight dinner winner. Ready in minutes, this simple take out classic is made with just a few ingredients and is faster than delivery.

I love great Asian inspired dishes, like Shrimp Stir Fry with Zucchini NoodlesCashew Chicken Stir FryBeef and Broccoli and the very popular Easy Mongolian Beef.

Teriyaki Chicken on a plate with rice

Take Out at Home

I’m a fanatic for Chinese take out and lived on it for years. The delivery driver knew me by name if I ran into him on the street he was at my house so often. It was a little shameful, especially since I totally know how to cook!

So, I decided, years ago, to start making my favorite take out dinners at home and I’m so glad I did! Quick and easy, Chinese take out classics are super speedy to get on the table in less time it takes for the delivery guy to get to the door. This Teriyaki Chicken recipe is no exception!

Teriyaki Chicken with green beans in a pan

Teriyaki Chicken

So what is Teriyaki Chicken? It is a common Japanese dish that’s popular in a lot of restaurants. Teriyaki is a Japanese cooking technique where the chicken is broiled or grilled with a teriyaki style glaze made of soy sauce, mirin, and sugar.

For this Japanese chicken Teriyaki recipe, we simplified the process by stir frying the chicken in a teriyaki sauce which caramelizes and creates a golden brown, crispy exterior on the chicken, which is simply addicting.

Teriyaki Chicken with green beans

Making Teriyaki Sauce (it’s easy)

To make this easy Teriyaki Chicken stir fry recipe, first you need to make the chicken teriyaki sauce.  Using my favorite Teriyaki Sauce Recipe, it’s so easy and only takes a few minutes to whip up this easy sauce, which doubles as a teriyaki chicken marinade. What is Teriyaki Sauce Made of? This easy sauce has sweet (brown sugar), salty (soy sauce), and loads of flavor (ginger/garlic).

If you’re short on time, you can substitute with a bottled teriyaki sauce.

How to Make Teriyaki Chicken

  1. Cut the chicken into bite size pieces and toss in the teriyaki sauce.
  2. Sprinkle the coated chicken pieces with the flour and toss to coat. Brown in batches in oil until golden brown and cooked through.
  3. Deglaze the pan with orange juice and scrape up the brown bits on the bottom of the pan (this is where the flavor is).
  4. Return all the cooked chicken to the skillet and toss with the remaining sauce. Garnish and serve.

More Takeout at Home

Teriyaki Chicken being served from a pan with green beans

If you want to make this meal ahead of time, you can cut up your chicken and store in a zip top container or bowl with a bit of the teriyaki sauce to marinade a bit. This will only boost the flavor of your already awesome Teriyaki Chicken.

And definitely don’t skip the orange juice when you deglaze the pan. The orange juice helps to offset some of the sweetness often common in Teriyaki Chicken and helps thicken the sauce.  It also releases all the brown, caramelized bits on the bottom of the pan which just takes the sauce to another level of awesome.

What to Serve with Teriyaki Chicken

Some of my favorite things to serve with this Teriyaki Chicken recipe are:

Once you’ve learned how to cook Teriyaki chicken at home, you’ll never order take out again!

Teriyaki Chicken with green beans and rice
4.67 from 6 votes
Review Recipe

Teriyaki Chicken

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Kellie Hemmerly
Quick and easy, Teriyaki Chicken is simple to make at home with just a few ingredients you can keep in your pantry.

Ingredients

  • 1 ¼ cup teriyaki sauce divided
  • 3 boneless, skinless chicken breasts cut into bite sized pieces
  • ½ cup flour
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup orange juice
  • green onions and sesame seeds optional garnish

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Instructions

  • Add ¼ cup teriyaki sauce and the chicken to a bowl. Toss to coat.
  • Whisk together the flour, salt and pepper. Sprinkle the chicken with the flour mixture and toss to coat.
  • Heat the oil in a wok or large skillet over high heat.
  • Add the chicken to the pan in batches being sure not to crowd the pan. Cook the chicken until golden brown and crispy on all sides, approximately 4-5 minutes. Transfer to a platter and repeat with remaining chicken.
  • Once all the chicken is cooked, add the orange juice to the pan and cook for 1-2 minutes scraping the bottom of the pan with a wooden spoon to release the brown bits.
  • Return the chicken to the pan and add the remaining teriyaki sauce. Bring the sauce to a boil and then remove from the heat.
  • Top the chicken with the green onions and sesame seeds if desired. Serve immediately.

Nutrition Information

Calories: 202, Carbohydrates: 18g, Protein: 16g, Fat: 6g, Cholesterol: 36mg, Sodium: 2559mg, Potassium: 375mg, Sugar: 9g, Vitamin A: 40IU, Vitamin C: 5.9mg, Calcium: 18mg, Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword teriyaki chicken
Course Dinner
Cuisine American, Japanese

 

 

Teriyaki Chicken sprinkled with sesame seeds and green onions, served on a bed of white rice with green beans on the side
Teriyaki Chicken in a pan with a wooden spoon and green beans in the background
Teriyaki Chicken sprinkled with sesame seeds and green onions, white rice and green beans served on a white plate
Teriyaki Chicken sprinkled with sesame seeds and green onions served on a white plate over a bed of rice. Teriyaki Chicken in a pan with a wooden serving spoon
About the author

Kellie

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Kellie is the creator of The Suburban Soapbox, a food and lifestyle blog. A busy mom of two and former marketing manager, she created her website as a way to share recipes and household DIY tricks with her corporate coworkers. Kellie is always on a quest to consistently create the fastest, tastiest dinners that every family will love, even the pickiest of eaters. Her recipes are fool-proof and suitable for quick weeknight dinners and easy entertaining.

A lover of travel, wine, butter, chocolate and cheese (in that order), Kellie finds inspiration for her food creations just about everywhere she turns.

More Posts by Kellie

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Comments

  1. I must have done something wrong, b/c it came out way to dark and on the bitter side. The chicken was already sliced from the store. I cut them into pieces like you said, used bottle Teriyaki Sauce that I had in the cabinet for about 6-12 months, marinated the chicken with the sauce for about 2 hours, breaded and fried them all. If I had stopped there they would have been great. I finished according to the recipe with the one cup of bottle sauce. Not sure what the purpose of the Orange Juice was other than to scrape the bottom of the pan. Simmered it one minute, almost all cooked away, added the chicken, and finished according to the recipe. Help!!!3 stars

    1. Hi Jackie, I am not sure exactly what went wrong. We just toss the chicken in the sauce we don’t marinate for 2 hours. The orange juice does cook off slightly but the flavor is still there when mixed with the teriyaki sauce at the end. It might be the type of teriyaki sauce you used, we love this homemade version. Sorry, I can’t be of more help.

  2. I made this tonight for dinner. My family liked this recipe but we added a little brown sugar to the sauce .next time ill use the recipe for homemade teriyaki sauce .the bottled stuff was too salty for my taste.thanks for a great recipe!

  3. Exclude the rice and use teriyaki chicken to make a homemade sub and save money spent on Subway. I’d do that from now on. Amazing recipe though. Would try with rice as well.5 stars