Crispy Fried Devon Ham – Perfect Snack or Side Dish

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Quick and Easy Teriyaki Chicken – Better Than Takeout, Ready in 20 Minutes!

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Craving something delicious, fast, and better than takeout? This Quick and Easy Teriyaki Chicken is a weeknight lifesaver! Juicy chicken cubes are pan-seared until golden, then coated in a glossy, savory-sweet teriyaki sauce made with soy sauce, honey, brown sugar, garlic, and ginger. In just 20 minutes, you’ll have a flavorful Japanese-inspired dish that pairs perfectly with warm rice or steamed vegetables.

Teriyaki chicken has its roots in Japanese cuisine, where “teri” means glaze and “yaki” means grill or pan-fry. Traditionally cooked over an open flame, this modern stovetop version delivers the same rich umami flavor with a fraction of the effort. The balance of sweet honey, tangy vinegar, salty soy sauce, and a hint of chili makes the sauce irresistible—thick, sticky, and perfect for coating each bite of chicken.

This dish isn’t just about flavor—it’s also quick to prepare, high in protein, and easily adaptable. Use chicken breast for a leaner option or chicken thighs for extra juiciness. Leftovers can be stored in the fridge for up to 3 days, making it an excellent meal-prep option. Pair with steamed rice, stir-fried vegetables, or even noodles for a complete, satisfying dinner.

Key Ingredients & Their Roles

  • Chicken breast → Lean, protein-rich, and absorbs the sauce beautifully. Can swap with chicken thighs for a juicier texture.
  • Soy sauce → The backbone of the teriyaki flavor, adding saltiness and umami depth.
  • Honey & brown sugar → Provide natural sweetness and help caramelize the sauce into a sticky glaze.
  • Rice wine vinegar → Balances the sweetness with gentle acidity.
  • Garlic & ginger → Bring warmth, aroma, and authentic Japanese-inspired flavor.
  • Cornstarch → Thickens the sauce so it clings to the chicken.
  • Sesame oil & sesame seeds → Add a nutty, toasty finish.
  • Spring onion → Brings freshness, color, and a mild bite.










Quick and Easy Teriyaki Chicken Recipe Details

πŸ“Œ Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Cuisine: Japanese-inspired, Asian | Calories: ~320 kcal per serving (without rice) | Serving Size: 4 servings

πŸ“ Ingredients:

  • 700g (1.5 lb) chicken breast, cut into bite-sized cubes
  • 1 tbsp vegetable oil (or canola/olive oil)
  • ⅓ cup (80ml) soy sauce
  • ⅓ cup (80ml) water
  • 2 tsp cornstarch (cornflour)
  • 1 tbsp rice wine vinegar (mirin can also be used)
  • 2 tbsp honey
  • 1 ½ tbsp brown sugar
  • 1 tsp chili flakes (optional, for a mild kick)
  • 1 tsp minced fresh ginger (or ½ tsp ground ginger)
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 tsp sesame oil
  • 1 tsp sesame seeds, for garnish
  • 2 tbsp diced spring onion (scallions/green onions), for garnish
  • Cooked rice, for serving

πŸ‘¨‍🍳 Instructions:

  1. Prep the chicken:
    • Cut chicken breast into bite-sized cubes (~2.5 cm / 1 inch pieces). 
  2. Sear the chicken:
    • Heat a large non-stick pan or skillet over medium-high heat.
    • Add 1 tbsp oil. Once hot, spread chicken pieces in a single layer.
    • Cook undisturbed for 3–4 minutes until golden brown.
    • Flip pieces and cook for another 2–3 minutes until nearly cooked through.
  3. Make the teriyaki sauce:
    • While chicken is cooking, in a small bowl, whisk together soy sauce, water, and cornstarch until smooth (no lumps).
    • Add honey, brown sugar, rice wine vinegar, sesame oil, ginger, garlic, and chili flakes. Stir well.
  4. Combine & cook the sauce:
    • Reduce heat to medium. Pour the sauce mixture over the chicken.
    • Stir continuously for 1–2 minutes, until the sauce thickens and becomes glossy, coating each piece of chicken.
  5. Finish & garnish:
    • Remove from heat. Sprinkle sesame seeds and spring onions on top.
    • Serve immediately with warm steamed rice and pair it with my Microwave Garlic Butter Green Beans for a quick, balanced, and flavorful meal.

Tips & Ingredient Substitutions

  • Chicken thighs → Swap for a juicier, more tender option.
  • Gluten-free → Use tamari or gluten-free soy sauce.
  • Vegan version → Use cubed tofu instead of chicken. Sear until crispy before adding sauce.
  • Sweeter sauce → Add an extra 1 tbsp honey or brown sugar.
  • Spicier kick → Add more chili flakes or a touch of sriracha.
  • Meal prep tip → Store cooked teriyaki chicken in an airtight container in the fridge for up to 3 days or freeze for 1 month. Reheat gently on the stovetop with a splash of water.

Frequently Asked Questions (FAQ)

Q1. Can I make this ahead of time?
Yes! Cook the chicken and sauce, let it cool, and store in the fridge for up to 3 days. Reheat in a pan before serving.

Q2. What can I use instead of chicken breast?
Chicken thighs, turkey, beef strips, or even tofu all work well.

Q3. How do I make the sauce thicker?
Add an extra ½ tsp cornstarch mixed with 2 tsp water, then stir into the simmering sauce.

Q4. Can I freeze teriyaki chicken?
Yes. Freeze cooked chicken and sauce in portions for up to 1 month. Defrost overnight in the fridge and reheat on the stove.

Q5. What do I serve with teriyaki chicken?
Best with steamed rice, fried rice, or noodles. Add stir-fried veggies like broccoli, capsicum (bell pepper), or bok choy for a balanced meal.

Wrap-Up 

This quick and easy teriyaki chicken is the perfect recipe when you want bold flavor without spending hours in the kitchen. Sticky, sweet, and savory—it’s guaranteed to satisfy your cravings.

I’d love to hear how you serve yours—do you go classic with steamed rice, or mix it up with noodles and veggies? Share your version in the comments!

πŸ‘‰ If you enjoyed this recipe, try my Soy-Glazed Spam Pasta for another quick and flavorful meal idea.

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