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Homemade Teriyaki Chicken

Homemade Teriyaki Chicken

Looking for the perfect, at-home asian recipe? Look no further than my easy-to-make Homemade Teriyaki Chicken!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese


  • Skillet
  • Saucepan


For The Chicken

  • 1.5 lbs Chicken Breast diced
  • Garlic Powder to taste
  • Onion Powder to taste
  • Kosher Salt to taste
  • Black Pepper to taste
  • Extra Virgin Olive Oil for cooking

For The Teriyaki Sauce

  • 1/2 c Water
  • 1/4 c Reduced Sodium Soy Sauce
  • 4 tbsp Honey
  • 3 tbsp Brown Sugar
  • 1 tsp Ginger
  • 1 tsp Minced Garlic
  • 1/2 tsp Sesame Oil
  • 1 tbsp Cornstarch
  • 2 tbsp Cold Water


For The Chicken

  • Cut chicken breast into cubes. Heat extra virgin olive oil in a skillet over medium heat. Place chicken in oil and begin to cook. Season chicken with kosher salt, black pepper, garlic powder, and onion powder to taste.
  • Let the chicken fully brown on the bottom and flip (3-5 minutes, depending on heat). Flip chicken and move it around, allowing chicken to fully cook. Internal temperature should reach 165F. Set chicken aside.

For The Teriyaki Sauce

  • Prepare the teriyaki sauce as the chicken is cooking. In a sauce pan over medium heat, combine water, brown sugar, soy sauce, minced garlic, ginger, sesame oil, and honey.
  • Mix the cornstarch and the cold water in a separate bowl. Whisk until the cornstarch has fully dissolved.
  • Add the cornstarch mixture to the saucepan and heat until the sauce reaches your desired level of thickness.

To Finish

  • Toss chicken in teriyaki sauce + serve!


If the sauce gets too thick, just add more water! 
Keyword asian, japanese, teriyaki, teriyaki chicken