From busy weeknights to weekend gatherings, teriyaki chicken is the versatile superstar that never disappoints. Whether you’re craving something quick, healthy, or irresistibly saucy, we’ve gathered 22 mouthwatering recipes to transform your meals. Get ready to fall in love with flavor—let’s dive in!
Easy Teriyaki Chicken Stir-Fry
Never underestimate the power of a quick stir-fry for busy weeknights. This teriyaki chicken comes together fast with minimal cleanup. Perfect for when you need dinner on the table in under 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 tbsp vegetable oil
– 1 cup broccoli florets
– 1 red bell pepper
– 1/2 cup teriyaki sauce
– 2 cloves garlic
– 1 tsp grated ginger
– Cooked rice for serving
Instructions
1. Cut 1 lb boneless, skinless chicken breasts into 1-inch cubes.
2. Mince 2 cloves garlic and grate 1 tsp ginger.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add chicken to the hot skillet in a single layer, cooking for 4-5 minutes without stirring to develop a golden-brown sear.
5. Flip chicken and cook for another 3-4 minutes until no longer pink inside.
6. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
7. Add 1 cup broccoli florets and sliced red bell pepper, stirring to combine.
8. Pour in 1/2 cup teriyaki sauce, coating all ingredients evenly.
9. Reduce heat to medium and simmer for 5-7 minutes, stirring occasionally, until vegetables are crisp-tender and sauce has thickened slightly.
10. Remove from heat and serve immediately over cooked rice.
Outstanding texture comes from the tender chicken and crisp vegetables coated in glossy sauce. The sweet-savory teriyaki flavor pairs perfectly with steamed rice. For a creative twist, try serving it in lettuce wraps or over quinoa instead of rice.
Slow Cooker Teriyaki Chicken
Busy weeknights demand effortless meals. This slow cooker teriyaki chicken delivers bold flavor with minimal effort. Just toss everything in and let the cooker do the work.
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 cup low-sodium soy sauce
– 1/2 cup brown sugar
– 1/4 cup rice vinegar
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp cornstarch
– 2 tbsp cold water
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Place 2 lbs boneless, skinless chicken thighs in a 6-quart slow cooker.
2. Add 1 cup low-sodium soy sauce, 1/2 cup brown sugar, 1/4 cup rice vinegar, 3 cloves minced garlic, and 1 tbsp grated fresh ginger to the slow cooker.
3. Stir all ingredients until the chicken is evenly coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Tip: For best texture, avoid opening the lid during cooking to maintain consistent temperature.
6. Whisk together 2 tbsp cornstarch and 2 tbsp cold water in a small bowl until smooth.
7. Remove the chicken from the slow cooker and set aside on a cutting board.
8. Pour the slow cooker liquid into a medium saucepan and bring to a boil over medium-high heat.
9. Whisk the cornstarch slurry into the boiling sauce and cook for 1-2 minutes until thickened.
10. Tip: Cornstarch must be mixed with cold water first to prevent clumping in the hot sauce.
11. Shred the chicken using two forks.
12. Return the shredded chicken to the slow cooker.
13. Pour the thickened sauce over the chicken and stir to combine.
14. Tip: Let the chicken rest in the sauce for 10 minutes before serving to absorb maximum flavor.
15. Garnish with 2 sliced green onions and 1 tbsp sesame seeds.
Yield tender, saucy chicken with a perfect sweet-savory balance. The meat pulls apart easily and pairs wonderfully over steamed rice or in lettuce wraps for a low-carb option.
Grilled Teriyaki Chicken Skewers
Outstanding for summer grilling, these skewers deliver bold flavor with minimal effort. Perfect for weeknights or entertaining, they come together quickly and please everyone.
Ingredients
– 1.5 lbs boneless skinless chicken breasts
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 tbsp sesame oil
– 3 cloves garlic
– 1 tbsp fresh ginger
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 lbs boneless skinless chicken breasts into 1-inch cubes.
3. Mince 3 cloves garlic and 1 tbsp fresh ginger.
4. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 2 tbsp sesame oil, minced garlic, and minced ginger.
5. Place chicken cubes in a resealable bag and pour marinade over them.
6. Marinate chicken in refrigerator for at least 2 hours or up to 8 hours.
7. Preheat grill to medium-high heat (400°F).
8. Thread marinated chicken onto soaked skewers, leaving small gaps between pieces.
9. Grill skewers for 5-6 minutes per side, turning once, until internal temperature reaches 165°F.
10. Brush skewers with reserved marinade during last 2 minutes of grilling.
11. Remove skewers from grill and let rest for 3 minutes before serving.
Crispy-edged chicken gives way to tender, juicy interiors soaked in sweet-savory teriyaki. Serve over steamed rice with grilled pineapple slices for a tropical twist, or chop into salads for extra protein punch.
Honey Garlic Teriyaki Chicken
Never underestimate the power of a simple sauce. This honey garlic teriyaki chicken delivers bold flavor with minimal effort. Perfect for busy weeknights when you need something satisfying fast.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 3 tbsp honey
– 2 tbsp rice vinegar
– 4 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp vegetable oil
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Pat chicken thighs dry with paper towels to ensure even browning.
2. Cut chicken into 1-inch pieces and season with salt and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add chicken pieces in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside.
7. Reduce heat to medium and add minced garlic to the same skillet.
8. Cook garlic for 30 seconds until fragrant but not browned.
9. Whisk together soy sauce, honey, rice vinegar, and grated ginger in a small bowl.
10. Pour sauce mixture into skillet and bring to a simmer.
11. Mix cornstarch and water in a separate small bowl to create a slurry.
12. Whisk cornstarch slurry into the simmering sauce until fully incorporated.
13. Cook sauce for 2-3 minutes until thickened to a glaze consistency.
14. Return cooked chicken to the skillet and toss to coat evenly in the sauce.
15. Cook for 1-2 more minutes until chicken is heated through and well-glazed.
16. Remove from heat and stir in sliced green onions.
17. Transfer to serving dish and sprinkle with sesame seeds.
Velvety chicken pieces coated in a glossy, sweet-savory glaze make every bite irresistible. The garlic and ginger provide a warm, aromatic backbone that balances the honey’s sweetness. Serve over steamed jasmine rice with quick-pickled cucumbers for contrasting crunch, or stuff into warm tortillas for fusion-style wraps that kids devour.
Sheet Pan Teriyaki Chicken and Vegetables
Unbelievably simple yet packed with flavor, this one-pan meal delivers tender chicken and crisp vegetables in under 30 minutes. Using minimal cleanup and maximum taste, it’s perfect for busy weeknights when you want something wholesome without the fuss. Just toss everything together and let the oven do the work.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 cups broccoli florets
– 1 red bell pepper, sliced into strips
– 1/2 cup teriyaki sauce
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
Instructions
1. Preheat oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine chicken cubes, broccoli florets, and sliced bell pepper.
3. Pour 1/2 cup teriyaki sauce and 2 tbsp olive oil over the mixture.
4. Sprinkle with 1 tsp garlic powder and 1/2 tsp black pepper.
5. Toss everything until evenly coated with the sauce and seasonings.
6. Spread the mixture in a single layer on the prepared sheet pan to ensure even cooking.
7. Bake at 425°F for 20 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
8. Remove from oven and let rest for 2 minutes before serving to allow juices to redistribute.
Crispy-edged vegetables and juicy, glazed chicken come together in a savory-sweet harmony. Serve it over steamed rice or quinoa for a complete meal, or stuff it into warm tortillas for a fun twist.
Teriyaki Chicken and Rice Bowl
Often overlooked for its simplicity, this bowl delivers bold flavor with minimal effort. Perfect for busy weeknights, it comes together in under 30 minutes. Customize with your favorite veggies for a personal touch.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup white rice
– 2 cups water
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 2 cloves minced garlic
– 1 tbsp vegetable oil
– 2 sliced green onions
– 1 tbsp sesame seeds
Instructions
1. Rinse 1 cup white rice under cold water until water runs clear.
2. Combine rinsed rice and 2 cups water in a saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 18 minutes.
4. Remove rice from heat and let stand covered for 5 minutes.
5. Cut 1.5 lbs chicken thighs into 1-inch cubes.
6. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
7. Add chicken to skillet and cook for 6-7 minutes until browned on all sides.
8. While chicken cooks, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 cloves minced garlic.
9. Pour sauce over chicken and bring to a simmer.
10. Cook for 3-4 minutes until sauce thickens and coats chicken.
11. Fluff rice with a fork and divide among bowls.
12. Top rice with teriyaki chicken and sauce.
13. Garnish with 2 sliced green onions and 1 tbsp sesame seeds.
Keep it simple with the fresh crunch of green onions against the sticky-sweet glaze. The tender chicken pairs perfectly with fluffy rice, making each bite satisfying. Try adding steamed broccoli or shredded carrots for extra color and nutrition.
Teriyaki Chicken Lettuce Wraps
Just whip up these teriyaki chicken lettuce wraps for a quick, healthy meal. Juicy chicken and crisp lettuce combine for a satisfying crunch. Perfect for busy weeknights or light lunches.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tbsp minced ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp vegetable oil
– 8 large lettuce leaves
– 2 sliced green onions
– 1 tbsp toasted sesame seeds
Instructions
1. Dice 1 lb boneless, skinless chicken breasts into 1/2-inch pieces.
2. Whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tbsp minced ginger in a bowl.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add diced chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink.
5. Pour the sauce mixture over the chicken and bring to a simmer.
6. Mix 1 tbsp cornstarch with 2 tbsp water in a small bowl until smooth.
7. Stir the cornstarch slurry into the skillet and cook for 2-3 minutes until thickened.
8. Remove from heat and let cool slightly for 2 minutes.
9. Rinse 8 large lettuce leaves and pat dry with paper towels.
10. Spoon the teriyaki chicken mixture evenly into each lettuce leaf.
11. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds.
Velvety teriyaki sauce clings to tender chicken, contrasting with the crisp, cool lettuce. The sesame seeds add a nutty crunch that elevates each bite. Serve them as appetizers or stack two wraps for a heartier meal.
Baked Teriyaki Chicken Thighs
Very few dishes deliver such bold flavor with minimal effort. These baked teriyaki chicken thighs combine sweet and savory notes in a fuss-free meal perfect for busy weeknights. Just a handful of ingredients transforms into a family favorite.
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 tsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp sesame oil
– 2 tbsp sliced green onions
– 1 tsp sesame seeds
Instructions
1. Preheat oven to 375°F.
2. Pat chicken thighs dry with paper towels to ensure even browning.
3. Arrange chicken thighs in a single layer in a 9×13 inch baking dish.
4. Whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small bowl.
5. Pour sauce mixture over chicken, turning to coat all sides.
6. Bake uncovered for 25 minutes.
7. Remove dish from oven and flip each chicken thigh using tongs.
8. Return to oven and bake for another 20 minutes until internal temperature reaches 165°F.
9. Transfer chicken to a serving platter, leaving sauce in baking dish.
10. Combine cornstarch and water in a small bowl to create a slurry.
11. Whisk slurry into the hot sauce in the baking dish until fully incorporated.
12. Place baking dish on stovetop over medium heat and simmer for 2-3 minutes until sauce thickens.
13. Stir in sesame oil for enhanced aroma.
14. Pour thickened sauce over chicken thighs.
15. Garnish with sliced green onions and sesame seeds.
Glazed to perfection, the chicken emerges sticky and caramelized with a tender, juicy interior. The savory-sweet teriyaki sauce clings beautifully to each bite. Serve over steamed rice with steamed broccoli for a complete meal, or slice and add to grain bowls for lunch prep.
Pineapple Teriyaki Chicken
Tender chicken gets a sweet and savory upgrade with this quick pineapple teriyaki. This one-pan wonder comes together fast for busy weeknights. Serve it over rice for a complete meal.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup pineapple chunks
– 1/2 cup teriyaki sauce
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup chopped green onions
Instructions
1. Pat chicken thighs dry with paper towels to ensure even browning.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add chicken thighs and cook for 5-6 minutes per side until golden brown.
4. Remove chicken from skillet and set aside on a plate.
5. Reduce heat to medium and add minced garlic and grated ginger to the skillet.
6. Sauté for 30 seconds until fragrant, being careful not to burn.
7. Pour teriyaki sauce into the skillet, scraping up any browned bits from the bottom.
8. Add pineapple chunks and stir to coat in the sauce.
9. Return chicken to the skillet, nestling it into the sauce and pineapple.
10. Simmer uncovered for 8-10 minutes until sauce thickens and chicken reaches 165°F internally.
11. Sprinkle chopped green onions over the top before serving.
12. Let rest for 2 minutes to allow juices to redistribute through the chicken.
Deliciously sticky and glossy, the teriyaki glaze clings to every piece of chicken while the pineapple adds bright acidity. For a fun twist, skewer the chicken and pineapple chunks before grilling. The contrast between savory chicken and sweet fruit makes this dish irresistible.
Teriyaki Chicken Thighs with Sesame Seeds
Tender chicken thighs get a glossy, savory-sweet glaze in this easy weeknight dish. They’re ready in under 30 minutes and pair perfectly with rice or veggies.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp sesame seeds
Instructions
1. Pat the chicken thighs dry with paper towels to ensure even browning.
2. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil.
4. Add chicken thighs to the skillet and cook for 5-6 minutes per side until golden brown.
5. Remove chicken from skillet and set aside on a plate.
6. Pour the teriyaki sauce mixture into the skillet, scraping up any browned bits.
7. In a small bowl, mix cornstarch and water to create a slurry.
8. Whisk the slurry into the sauce and bring to a simmer for 2-3 minutes until thickened.
9. Return chicken to the skillet, coating each piece evenly with the sauce.
10. Cook for an additional 3-4 minutes until chicken reaches 165°F internally.
11. Sprinkle sesame seeds over the chicken before serving.
12. Let rest for 2 minutes to allow juices to redistribute.
Lusciously sticky and packed with umami flavor, these thighs have a perfect balance of sweet and salty. Serve them over steamed jasmine rice with a side of quick-pickled cucumbers for contrast, or slice and toss into grain bowls for meal prep.
Teriyaki Chicken Noodle Bowls
Overwhelmed by dinner decisions? These teriyaki chicken noodle bowls come together fast with pantry staples. They deliver savory-sweet satisfaction in under 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 8 oz udon noodles
– 2 tbsp vegetable oil
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 2 cloves minced garlic
– 2 sliced green onions
– 1 cup shredded carrots
– 1 tbsp sesame seeds
Instructions
1. Slice chicken breasts into 1-inch strips.
2. Whisk soy sauce, brown sugar, rice vinegar, ginger, and garlic in a bowl to make teriyaki sauce.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add chicken strips and cook for 5-7 minutes, flipping once, until internal temperature reaches 165°F.
5. Pour teriyaki sauce over chicken and simmer for 3 minutes until slightly thickened.
6. Meanwhile, cook udon noodles according to package directions, draining at al dente.
7. Divide noodles evenly between two bowls.
8. Top noodles with cooked chicken and sauce.
9. Garnish with shredded carrots, green onions, and sesame seeds.
Tip: For extra crispness, sear chicken in a single layer without overcrowding the pan.
Tip: Reserve 1/4 cup pasta water to adjust sauce consistency if needed.
Tip: Toast sesame seeds in a dry pan for 1 minute to enhance their nutty flavor.
The tender chicken glazes beautifully with the sticky-sweet sauce, while the udon noodles provide a chewy base. Try serving it with a sprinkle of red pepper flakes for a spicy kick or alongside steamed edamame.
Crispy Teriyaki Chicken Wings
Whip up these addictive wings for game day or casual dinners. They combine sweet and savory with a satisfying crunch. Perfect for feeding a crowd with minimal fuss.
Ingredients
– 2 lbs chicken wings
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp grated ginger
– 2 cloves minced garlic
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp vegetable oil
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F.
2. Pat chicken wings dry with paper towels to ensure crispiness.
3. Toss wings with vegetable oil and black pepper in a large bowl.
4. Arrange wings in a single layer on a baking sheet lined with parchment paper.
5. Bake for 40 minutes, flipping halfway through, until golden and crispy.
6. While wings bake, combine soy sauce, brown sugar, rice vinegar, ginger, and garlic in a saucepan.
7. Bring mixture to a simmer over medium heat, stirring until sugar dissolves.
8. Whisk cornstarch and water in a small bowl to create a slurry.
9. Stir slurry into the saucepan and cook for 2 minutes until sauce thickens.
10. Remove wings from oven and transfer to a clean bowl.
11. Pour teriyaki sauce over wings and toss to coat evenly.
12. Return wings to baking sheet and broil for 2-3 minutes until glaze caramelizes. Just enjoy these sticky, crispy wings with a cold beer or over steamed rice for a full meal. The caramelized edges and tender meat make them irresistible every time.
Spicy Teriyaki Chicken Kabobs
Perfect for grilling season, these kabobs pack heat and sweetness. Prep them fast for weeknights or gatherings. Pair with rice or veggies for a complete meal.
Ingredients
– 1.5 lbs boneless chicken breast
– 1/2 cup teriyaki sauce
– 2 tbsp sriracha
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 4 metal or wooden skewers
Instructions
1. Soak wooden skewers in water for 30 minutes to prevent burning.
2. Cut chicken into 1-inch cubes and place in a bowl.
3. In a separate bowl, whisk together teriyaki sauce, sriracha, olive oil, garlic powder, and black pepper.
4. Pour marinade over chicken, coating evenly, and refrigerate for at least 1 hour.
5. Thread marinated chicken onto skewers, leaving small gaps between pieces.
6. Preheat grill to medium-high heat, approximately 400°F.
7. Grill kabobs for 5-6 minutes per side, turning once, until internal temperature reaches 165°F.
8. Brush with extra marinade during the last 2 minutes of grilling for added flavor.
9. Remove from grill and let rest for 3 minutes before serving.
Outstandingly tender with a sticky, caramelized glaze. The spice level balances the sweetness, making it a crowd-pleaser. Serve over jasmine rice or with a crisp cucumber salad to complement the heat.
Teriyaki Chicken Sushi Rolls
Forget complicated sushi-making—these teriyaki chicken rolls deliver big flavor with minimal fuss. Fresh ingredients and a savory-sweet glaze make them irresistible for weeknights or entertaining.
Ingredients
– 1 cup sushi rice
– 1 1/4 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1/2 tsp salt
– 1 lb boneless chicken breast
– 1/4 cup soy sauce
– 2 tbsp mirin
– 1 tbsp brown sugar
– 1 tsp grated ginger
– 4 sheets nori
– 1/2 cucumber
– 1 avocado
– 1 tsp sesame oil
– 1 tbsp vegetable oil
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Combine rice and 1 1/4 cups water in a saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes.
4. Remove from heat and let stand covered for 10 minutes.
5. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small pan over low heat until dissolved.
6. Fold vinegar mixture into cooked rice and cool to room temperature.
7. Cut 1 lb chicken breast into 1/2-inch strips.
8. Whisk 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, and 1 tsp grated ginger in a bowl.
9. Marinate chicken in mixture for 15 minutes.
10. Heat 1 tbsp vegetable oil in a skillet over medium-high heat.
11. Cook chicken for 4-5 minutes per side until internal temperature reaches 165°F.
12. Remove chicken and simmer marinade for 3 minutes until thickened.
13. Julienne 1/2 cucumber and slice 1 avocado.
14. Place 1 nori sheet shiny side down on a bamboo mat.
15. Spread 3/4 cup rice evenly over nori, leaving 1-inch border at top.
16. Arrange chicken, cucumber, and avocado horizontally across rice.
17. Drizzle with 1 tsp sesame oil and 2 tbsp teriyaki glaze.
18. Roll tightly using mat, moisten edge with water, and seal.
19. Repeat with remaining ingredients.
20. Slice each roll into 8 pieces with a sharp wet knife.
Here’s the payoff: tender chicken and crisp veggies wrapped in sticky rice create a satisfying chew. The teriyaki glaze adds a glossy sweetness that balances the savory nori. Serve immediately with extra sauce for dipping or pack them chilled for a portable lunch.
Orange Teriyaki Chicken
Orange teriyaki chicken brings sweet and savory flavors together in minutes. This quick skillet dish uses pantry staples for an easy weeknight meal. Serve it over rice or noodles for a complete dinner.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 cup soy sauce
– 1/4 cup orange juice
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp vegetable oil
– 1/4 cup sliced green onions
Instructions
1. Cut chicken thighs into 1-inch pieces and pat dry with paper towels.
2. Whisk together soy sauce, orange juice, honey, rice vinegar, garlic, and ginger in a medium bowl.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add chicken pieces in a single layer, working in batches if needed to avoid crowding.
5. Cook chicken for 5-6 minutes until browned on all sides, turning occasionally.
6. Reduce heat to medium and pour the sauce mixture over the chicken.
7. Simmer for 8-10 minutes until sauce slightly reduces and chicken reaches 165°F internally.
8. Mix cornstarch with 1 tablespoon water to create a slurry.
9. Stir slurry into the skillet and cook for 1-2 minutes until sauce thickens.
10. Remove from heat and stir in green onions.
11. Let rest for 2 minutes before serving to allow flavors to meld.
A glossy, sticky glaze coats tender chicken pieces with perfect caramelization. The orange brightens the rich teriyaki base while ginger adds subtle warmth. Try serving over cauliflower rice for a low-carb option or in lettuce wraps for a fresh twist.
Teriyaki Chicken with Broccoli
Deliciously simple and packed with flavor, this teriyaki chicken with broccoli comes together in under 30 minutes. Perfect for busy weeknights when you crave something wholesome yet effortless. Ditch the takeout and enjoy this homemade version instead.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 cups broccoli florets
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp vegetable oil
– 1/4 tsp black pepper
Instructions
1. Cut chicken breasts into 1-inch cubes and season with black pepper.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned on all sides.
4. Remove chicken from skillet and set aside on a plate.
5. Add remaining 1 tbsp vegetable oil to the same skillet.
6. Add broccoli florets and cook for 3-4 minutes until bright green and slightly tender.
7. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger until smooth.
8. Pour sauce mixture into the skillet with broccoli.
9. In another small bowl, mix cornstarch and water to create a slurry.
10. Add cornstarch slurry to the skillet and stir continuously for 1-2 minutes until sauce thickens.
11. Return cooked chicken to the skillet and toss to coat evenly with sauce.
12. Cook for an additional 2-3 minutes until chicken is heated through and sauce is glossy.
Keep the heat high when cooking the chicken to achieve a good sear without steaming. For crisp-tender broccoli, avoid overcooking—it should still have some bite. Always mix the cornstarch slurry separately to prevent lumps in your sauce. Knife-tender chicken pairs beautifully with the crisp broccoli in a glossy, sweet-savory glaze. Serve over steamed rice or quinoa for a complete meal, or enjoy it straight from the skillet for a low-carb option.
Glazed Teriyaki Chicken Meatballs
Satisfyingly savory and sweet, these glazed teriyaki chicken meatballs come together quickly for a crowd-pleasing meal. They’re perfect for weeknight dinners or party appetizers.
Ingredients
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1/4 cup brown sugar
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp vegetable oil
– 2 tbsp sliced green onions
– 1 tbsp sesame seeds
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, panko breadcrumbs, egg, 2 tbsp soy sauce, grated ginger, and minced garlic.
3. Mix gently with your hands until just combined—overmixing will make meatballs tough.
4. Form mixture into 1-inch meatballs and place on prepared baking sheet.
5. Bake meatballs for 15-18 minutes until internal temperature reaches 165°F.
6. While meatballs bake, make glaze by combining brown sugar, 1/4 cup soy sauce, and rice vinegar in a small saucepan.
7. Bring glaze to a simmer over medium heat, stirring constantly.
8. In a small bowl, whisk cornstarch and water until smooth.
9. Slowly whisk cornstarch mixture into simmering glaze until thickened, about 1-2 minutes.
10. Heat vegetable oil in a large skillet over medium-high heat.
11. Add baked meatballs to skillet and pour glaze over them.
12. Toss meatballs in glaze for 2-3 minutes until evenly coated and glossy.
13. Transfer glazed meatballs to serving plate and garnish with sliced green onions and sesame seeds.
Glazed to perfection, these meatballs boast a sticky-sweet exterior with tender, juicy interiors. Serve them over steamed rice for a complete meal or skewer them as appetizers—either way, they disappear fast.
Teriyaki Chicken Fried Rice
This teriyaki chicken fried rice delivers bold flavor with minimal effort. Tender chicken and crisp vegetables come together in a savory-sweet glaze. Perfect for busy weeknights or meal prep.
Ingredients
– 2 cups cooked white rice
– 1 lb boneless chicken breast
– 2 tbsp vegetable oil
– 2 large eggs
– 1 cup frozen peas and carrots
– 3 tbsp soy sauce
– 2 tbsp teriyaki sauce
– 2 green onions
– 1 tsp sesame oil
Instructions
1. Dice 1 lb boneless chicken breast into ½-inch pieces.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add chicken pieces and cook for 5-7 minutes, stirring occasionally, until internal temperature reaches 165°F.
4. Push chicken to one side of the skillet.
5. Crack 2 large eggs into the empty space and scramble for 1-2 minutes until fully cooked.
6. Add 1 cup frozen peas and carrots and cook for 2 minutes until thawed.
7. Stir in 2 cups cooked white rice, breaking up any clumps with a spatula.
8. Pour 3 tbsp soy sauce and 2 tbsp teriyaki sauce over the rice mixture.
9. Cook for 3-4 minutes, stirring constantly, until sauce is evenly distributed.
10. Thinly slice 2 green onions and stir into the fried rice.
11. Drizzle 1 tsp sesame oil over the top and toss to combine.
12. Remove from heat and serve immediately.
You’ll love the contrast between the tender chicken and slightly crispy rice. The sesame oil adds a nutty finish that balances the sweet teriyaki. Try topping with extra green onions or a fried egg for added richness.
Conclusion
Zesty and versatile, these 22 teriyaki chicken recipes offer endless inspiration for flavorful meals. We hope you find new favorites to enjoy with family and friends! Try one today, leave a comment with your top pick, and share this roundup on Pinterest to spread the deliciousness.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
