This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and deliciously flavorful sauce. After you try this recipe, also try my Grilled Teriyaki Chicken and baked Teriyaki Salmon! This tastes just like your favorite Asian take-out but you can have this ready faster than the time it would take to go pick up take-out! No marinade required. I’ve shared other teriyaki chicken recipes like my Grilled Teriyaki Chicken Bowl but this hands down beats the prep and cook time on any other teriyaki chicken I’ve tried. And yet it tastes just as good! Plus it’s such a flavorful sauce so it doesn’t even require marinating. Want to see how easy this recipe is? Watch the video! It’s a mostly healthy recipe that comes in at an estimated 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out. Chicken and Teriyaki Sauce Ingredients and Substitutes Chicken breasts use boneless skinless. Chicken thighs will work great too, just cook a little longer. Olive oil Vegetable oil can be used here as well. Low-sodium soy sauce You can also use 2 1/2 Tbsp standard soy sauce with 1 1/2 Tbsp water. Honey If you don’t have this you can use more brown sugar. Brown sugar I use light brown sugar, dark would be fine or even granulated sugar. Rice vinegar Apple cider vinegar will work well too. Even lemon juice can be used in a pinch. Sesame oil This has a bold flavor, so a little goes a long way. Unrefined peanut oil can be used as well, add extra. Ginger Fresh is best, but if you must 1/2 tsp dried ginger could be used. Garlic Again fresh is better, but 1 tsp dried granulated will work. Cornstarch This helps thicken the sauce so it is critical to the recipe. Arrowroot starch could be substituted. Sesame seeds and green onions Optional garnishes. Add them if preferred. How To Make Teriyaki Chicken Heat oil in a large non-stick skillet or wok. Add chicken and let cook giving space between pieces until slightly browned on bottom then flip chicken pieces over and cook through. While the chicken is cooking whisk together the teriyaki sauce mixture. Pour sauce into the skillet once the chicken is just nearly finished cooking through and let the sauce cook and simmer until thickened. Easy as that! Serve it warm over brown or white rice with steamed veggies. Helpful Tips Season sauce as desired. If you like mild salt flavor you could replace some soy sauce with water, if you want it saltier just add some salt. The sesame oil can be omitted, I’ve also made this without and it’s still delicious. Or add more if you love that flavor. Work to cut chicken into evenly sized pieces so they cook evenly. Be careful not to over-cook the chicken or it will start to dry out. I’m telling you this is a must-try recipe! It’s one of my favorites for busy weeknights. It’s something everyone in my family loves and when I serve it with brown rice and steamed broccoli or asparagus it’s something I feel great about feeding them. More Take-Out Style Asian Recipes to Try Chinese Orange Chicken Baked Honey Garlic Chicken Cashew Chicken General Tso’s Chicken Chicken Chow Mein Teriyaki Chicken This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking. Servings 4 Prep10 minutes Cook10 minutes Ready in 15 minutes 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes1 Tbsp olive oil1/4 cup low-sodium soy sauce1/4 cup water*2 Tbsp honey1 1/2 Tbsp packed light brown sugar1 Tbsp rice vinegar1/4 tsp toasted sesame oil2 tsp peeled and minced fresh ginger2 tsp peeled and minced fresh garlic 2 cloves2 tsp cornstarchSesame seeds and chopped green onions, for serving optional Heat olive oil in a 12-inch non-stick skillet over medium-high in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes chicken is cooking, in a small mixing bowl or liquid measuring cup whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer. Serve warm garnished with green onions and sesame seeds if desired. *For more flavor you can use 2 Tbsp water and 2 Tbsp Mirin. Recipe inspired by my Grilled Teriyaki Chicken Bowls Nutrition Facts Teriyaki Chicken Amount Per Serving Calories 258 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Cholesterol 90mg30%Sodium 698mg30%Potassium 553mg16%Carbohydrates 15g5%Sugar 13g14%Protein 30g60% Vitamin A 40IU1%Vitamin C 14mg1%Iron * Percent Daily Values are based on a 2000 calorie diet.