• Quick, Easy One-Pan Dinner. With chicken teriyaki, you can get a square meal on the table in only 20 minutes. This recipe is the stovetop rendition of my Instant Pot Teriyaki Chicken and Crock Pot Teriyaki Chicken. (For an oven version, check out Teriyaki Chicken Casserole.)
• A Delicious and Satisfying Dinner. Chock-full of vegetables, made without butter and with little oil, and served over whole grain rice, this stir fry is a wholesome meal that’s also scrumptious!
• A Store-Bought Shortcut. Bagged steamed vegetables serve as a secret shortcut, so no extra chopping is required. For a recipe that is made with veggies sautéed right in the dish, see my Teriyaki Chicken Stir Fry.
• This Sauce is the Boss. Chicken teriyaki sauce is made of soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes. Making your own sauce gives you control over the sugar content and how sweet or spicy you prefer it.

How to Make Chicken Teriyaki

The Ingredients

• Chicken. You can use boneless skinless chicken breasts or thighs. Thighs are my preference, as they are more juicy.
• Soy Sauce. Opt for low sodium so you can control the salt content. Use gluten-free tamari in place of the soy sauce and this recipe is gluten-free.
• Honey. This from-scratch teriyaki sauce is naturally sweetened with honey. It’s plenty sweet without any brown sugar.
• Rice Vinegar. Adds the acidity to the sauce.
• Ginger and Garlic. Get about a 1-inch piece of ginger, peel and mince it. The flavor difference is worth it! Or, look for fresh ginger in a tube in the refrigerated section, or frozen ginger cubes.
• Cornstarch. Coating the chicken, plus whisked into the sauce to make a cornstarch slurry, cornstarch makes the sauce thick and glossy.
• Red Pepper Flakes. If you want to add a kick of heat.
• Oil. Use a neutrally flavored oil with a high smoke point, such as canola oil or grapeseed oil. Do not use olive oil for stir fries; when it is heated hot enough to sear the chicken, the oil will burn.
• Green Onions. Adds a bite.

The Directions

1. Season. Coat chicken with soy sauce, salt, and pepper.

2. Coat. Stir in cornstarch.

3. Make the Sauce. Whisk together the water, honey, rice vinegar, garlic, ginger, red pepper flakes, soy sauce, and cornstarch.

4. Brown Chicken. The cornstarch will give it a nice crust.

5. Make It Saucy. Pour in the sauce and stir, and then simmer until sauce thickens.

6. Finish. Stir in green onion. Serve chicken teriyaki with rice, steamed vegetables, and a garnish of green onions. ENJOY!

What to Serve with Chicken Teriyaki

• Grains or Noodles. Over Instant Pot Brown Rice is a classic way to serve chicken teriyaki, but it would also be fun to make chicken teriyaki with noodles, such as whole wheat spaghetti or udon.
• Fried Rice. Homemade Fried Rice would be extra flavorful, or you could make Cauliflower Fried Rice and pile the chicken on top for teriyaki bowls.
• Salad. Asian Cabbage Salad or Asian Cucumber Salad would make cool sides.

Recipe Tips and Tricks

• Cut the Chicken Into Even Pieces. This will help ensure that it’s all cooked through at the same time—and that smaller pieces don’t over-cook while you’re waiting for the larger pieces to be finished.
• Double Up on the Sauce for a Bigger Meal. If you want to load up on veggies and grains, or if you just like your chicken teriyaki on the saucy side, you can double the sauce to make some extra.
• Make Sure the Wok Is Hot. To keep the chicken from over-cooking, you want to stir-fry it quickly over high heat. The pan should be blazing hot before you add the chicken pieces—especially if you use chicken breast, which is more prone to getting tough when cooked too long.