This is an minimal prep meal that comes together in minutes. Music to my ears! I’m a true believer that sometimes less is more….a few key ingredients and some simple cooking techniques is all that is required. Minimal prep and maximum deliciousness, what more could you ask for?!  You just sautée your chicken in olive oil, then top it with an incredibly easy, homemade teriyaki sauce. Done and Done! 

Serve it straight up if that’s your thing. But I always like to serve Teriyaki Chicken with rice and broccoli.  Please see the notes in the recipe for some quick and easy tips for how to prepare these easy sides. Hooray!! Isn’t it great when the stress is taken out of side dishes too?

I promise you’ll love this Teriyaki Chicken. It may just become one of your favorite and tastiest meals you’ll ever make!

Teriyaki Chicken

Quick and easy Chicken Teriyaki starts with bite-size sautéed chicken breasts and then coated with an incredible, yet simple teriyaki sauce.

Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4



  • 1 1/4 lbs. boneless skinless chicken breasts diced into 1-inch cubes
  • salt and pepper to taste
  • 1 Tbsp olive oil (or oil of your choice)

Teriyaki Sauce

  • 1/3 cup low-sodium soy sauce
  • 1/3 cup water
  • 2 Tbsp honey
  • 1 Tbsp light brown sugar, packed
  • 2 Tbsp rice vinegar (or white vinegar)
  • 1/2 tsp sesame oil optional
  • 2 tsp fresh ginger, finely grated
  • 2 tsp garlic 2 cloves
  • 1/4 tsp red pepper flakes
  • 1 Tbsp cornstarch
  • optional toppings: toasted sesame seeds, sliced green onions



  1. Season chicken with freshly ground salt and pepper to taste. Set aside.

  2. In a large wok or saute pan heat olive oil over medium-high heat. 

  3. Add the chicken stirring occasionally, until the chicken is cooked through and no longer pink on the inside. 

Teriyaki Sauce

  1. While chicken is cooking, prepare the teriyaki sauce in a large measuring cup whisk together soy sauce, water, honey, brown sugar, vinegar, sesame oil, ginger, garlic, red pepper flakes and cornstarch.

  2. Stir the sauce in with the cooked chicken. Toss to combine.  Continue cooking until the sauce reaches a simmer and thickens.

  3. Remove from heat, serve warm and  garnished with optional toppings such as green onions and sesame seeds if desired. 

Recipe Notes

While the chicken is cooking I make sides of rice and broccoli.  Equal parts of rice and water are added to the instant pot and cooked for 12 minutes. Add 1/4 cup water to a head of cut fresh broccoli  and steam in the microwave for about 8 minutes. Broccoli is great tossed with a little bit of soy sauce and sesame oil.  

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