Teriyaki chicken is tender bites of chicken coated in a glossy, sweet-and-savory glaze of soy sauce, honey, garlic and ginger. This version is sized for two and made in a single skillet, with only about ten minutes of hands-on work and a little more than that at the stove. The sauce is an exact half batch of a popular four-serving recipe, and a teaspoon of cornstarch thickens it into a glaze in about a minute, so there is no long simmering and no burnt sugar at the bottom of the pan. Pair it with a bowl of rice and a vegetable, and dinner is done in about 20 minutes. I kept the list to pantry basics so you can make it on a busy weeknight without a special shopping trip.
Why you’ll like it
- Fast: about 20 minutes from the first cube of chicken to the table.
- One skillet: the chicken cooks and the sauce thickens in the same pan.
- Made for two: ten ounces of chicken and a half batch of sauce, with no sauce wasted.
- Pantry ingredients: soy sauce, honey, brown sugar, rice vinegar, garlic, ginger and cornstarch.
- Great over rice: the glossy sauce soaks into hot rice and makes a complete bowl.
What is teriyaki chicken?
Teriyaki chicken is chicken cooked and glazed with a sweet, savory soy-based sauce. People often ask what chicken teriyaki is made of, and the answer is simple: chicken, soy sauce, something sweet such as honey or brown sugar, a little rice vinegar, garlic and ginger, and often a touch of sesame oil. The dish comes from Japanese cooking, and the American home version is usually a quick skillet dinner served over rice.
Home cooks differ on whether to marinate the chicken first or to cook it and add the sauce at the end. Both work, but the version here uses the faster approach: cook the diced chicken, then pour in the sauce and let it glaze. It saves time and gives you the freshest garlic and ginger flavor in the finished dish.
What makes it work
Balanced sauce. Soy sauce brings salt and depth, honey and brown sugar bring sweetness, and rice vinegar adds a bright note that keeps the sauce from tasting heavy. A drop of toasted sesame oil adds a nutty finish.
Cornstarch for a quick glaze. A small amount of cornstarch thickens the sauce as soon as it comes to a simmer. That means about a minute in the pan instead of several minutes of reducing, so the sugar has less time to darken.
Diced chicken. Small, even cubes brown on two sides and cook through fast. They also hold more sauce, since the glaze coats every cut surface.
Browning without stirring. Leaving the chicken alone for the first 4 minutes lets it develop golden color on the bottom. Stirring too early steams the pieces instead of browning them.
A thermometer check. Chicken is cooked when the center of the largest piece reaches 165°F. Checking prevents both undercooked and dried-out chicken.
Sauce added at the end. Whisked in a bowl while the chicken cooks, the sauce goes into a hot pan and thickens immediately. Adding the sauce early would burn the honey and sugar before the chicken finished.
How it’s sized for two
The recipes I looked at serve four and use about a pound and a quarter to a pound and a half of chicken. This version uses ten ounces, which is a generous amount for two with rice and a side. Each ingredient in the sauce is exactly half of the larger recipe: two tablespoons each of soy sauce and water, one tablespoon of honey, two teaspoons of brown sugar and a teaspoon each of ginger, garlic and cornstarch.
A ten-inch skillet is the right size. It holds the diced chicken in a single layer so it browns, and it is small enough that the sauce stays deep enough to thicken properly instead of spreading into a thin film.
Ingredients for teriyaki chicken
Exact amounts are in the recipe card below. Here is what each one does and how to choose it.
- Chicken: boneless, skinless breasts or thighs, diced into 1-inch cubes. Thighs stay a bit juicier, and breasts are leaner.
- Olive oil: a little in the pan helps the chicken brown.
- Low-sodium soy sauce: it gives you control over the salt, since the sauce reduces and concentrates.
- Honey and brown sugar: they sweeten the glaze and help it turn glossy and caramelized.
- Rice vinegar: a gentle acid that balances the sweetness. Apple cider vinegar can stand in if needed.
- Toasted sesame oil: only a tiny amount, since it is strong.
- Fresh ginger and garlic: minced fine so they melt into the sauce.
- Cornstarch: thickens the sauce into a glaze. Whisk it well in the cold sauce so there are no lumps.
- Green onion, sesame seeds and rice: for finishing and serving.
How to make teriyaki chicken
- Whisk the sauce ingredients in a small bowl.
- Heat the oil in a skillet and brown the chicken for 4 minutes.
- Flip it and cook about 3 minutes, until it reaches 165°F.
- Pour in the sauce and cook for about 1 minute, until thick.
- Serve over rice with green onion and sesame seeds.
Step-by-step notes
The sauce. In a small bowl, whisk the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch. Keep whisking until the cornstarch dissolves completely. Make the sauce before you start cooking, because things move quickly once the chicken is in the pan.
Browning the chicken. Heat the oil in the skillet over medium-high heat. Add the chicken in a single layer and leave it alone for 4 minutes. You are looking for golden color on the underside. If the pieces crowd each other, they steam, so give them room.
Flipping and finishing. Turn the pieces and cook for about 3 minutes longer. Check the largest piece with an instant-read thermometer. It should reach 165°F in the center. If it does not, give it another minute and check again.
Glazing. Stir the sauce once more, since the cornstarch settles, and pour it into the hot skillet. Cook and toss for about 1 minute. The sauce will bubble, turn glossy and cling to the chicken. Take the pan off the heat when you can drag a spoon through it and see the pan bottom for a moment.
Serving. Spoon the chicken and any sauce over hot rice. Sprinkle with green onion and sesame seeds if you like.
Tips for the best teriyaki chicken
- Dice evenly. Similar-sized cubes finish at the same time.
- Pat the chicken dry. Dry pieces brown better than wet ones.
- Do not walk away from the glaze. The last minute is the fastest part, and the sauce can go from perfect to sticky quickly.
- Whisk the sauce again before pouring. Cornstarch sinks to the bottom as it sits.
- Keep the heat at medium-high. It browns the chicken without scorching the sugars in the sauce.
- Add water if needed. If the glaze becomes too thick, a spoonful of water loosens it.
Variations
- Chicken thighs: use boneless, skinless thighs, diced the same size. They stay a little juicier.
- Add vegetables: serve with steamed broccoli, green beans or sautéed bell pepper.
- Extra ginger: add a little more fresh ginger if you like a sharper edge.
- Marinate ahead: if you have time, toss the diced chicken with a spoonful of the sauce and let it sit while you prep the rest, then cook as written.
How to serve it
Serve teriyaki chicken over hot white rice and spoon any extra glaze over the top.
- As a rice bowl: add steamed broccoli, shredded carrot or cucumber slices.
- As part of a bigger meal: try it next to our simple chicken stir fry for two for a casual dinner spread.
- For a one-pan alternative: if you enjoy rice-based dinners, our one pot chicken and rice for two is another easy choice.
Storage and reheating
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Refrigerate them within 2 hours of cooking. Reheat gently in a skillet or the microwave with a splash of water, which loosens the sauce again.
Glossy chicken, hot rice and a few green onions on top. Pour the last of the sauce over your bowl and enjoy a quick dinner together.
Frequently asked questions
What is chicken teriyaki made of?
It is made of chicken cooked and glazed in a sauce of soy sauce, something sweet such as honey or brown sugar, rice vinegar, garlic, ginger and often a little sesame oil.
What is teriyaki chicken?
Teriyaki chicken is chicken coated in a sweet and savory soy-based glaze. The dish comes from Japanese cooking, and in home kitchens it is usually a quick skillet dinner served over rice.
What is the secret to perfect teriyaki chicken?
Balance the sauce so it is sweet, salty and slightly tangy, brown the chicken without stirring too soon and add the sauce at the end so it thickens quickly without burning. Cook the chicken to 165°F so it stays juicy.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs diced into the same size cook in about the same time and stay a little juicier.
How do I keep the sauce from burning?
Add it to the pan only at the end and take the pan off the heat as soon as it thickens. The cornstarch means it needs only about a minute.
Print
Teriyaki Chicken for Two
- Total Time: 20 minutes
- Yield: 2 servings
Description
Juicy bites of chicken glazed in a glossy honey-soy teriyaki sauce, made in one skillet in 20 minutes and sized for two.
Ingredients
- 10 ounces boneless, skinless chicken breasts or thighs, diced into 1-inch cubes
- 2 teaspoons olive oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon honey
- 2 teaspoons packed light brown sugar
- 1 1/2 teaspoons rice vinegar
- 1/8 teaspoon toasted sesame oil
- 1 teaspoon peeled and minced fresh ginger
- 1 teaspoon peeled and minced fresh garlic (1 clove)
- 1 teaspoon cornstarch
- 1 green onion, sliced, for serving (optional)
- 1 teaspoon sesame seeds, for serving (optional)
- cooked white rice, for serving
Instructions
- In a small bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch until the cornstarch dissolves. Set the sauce aside.
- Heat the olive oil in a 10-inch non-stick skillet over medium-high heat. Add the chicken in a single layer and let it brown without stirring for 4 minutes.
- Flip the pieces and cook for about 3 minutes longer, until the center of the largest piece reaches 165°F on an instant-read thermometer.
- Give the sauce a quick stir and pour it into the skillet. Cook and toss for about 1 minute, until the sauce thickens and coats the chicken.
- Serve right away over cooked rice, topped with the green onion and sesame seeds if you like.
Notes
Equipment: 10-inch non-stick skillet, small mixing bowl, instant-read thermometer, whisk or fork
- Whisk the sauce again right before pouring it in so the cornstarch is evenly mixed.
- Take the pan off the heat as soon as the sauce thickens; too much heat makes it sticky and dark.
- Chicken thighs stay a little juicier than breasts; both cook in the same time when diced.
- Dice the chicken into even pieces so they cook at the same speed.
- Doneness: The chicken is done when the center of the largest piece reaches 165°F.
- Doneness: The sauce is ready when it is glossy and coats the chicken in a thin layer.
- Keep leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of water.
- Cook the chicken until it reaches 165°F.
- Refrigerate leftovers within 2 hours.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-American
