Why You’ll Love It
This amazing stovetop chicken teriyaki is everything a weeknight dinner should be—quick, full of flavor, and totally satisfying.
Pan-seared chicken is cooked until golden and juicy, then coated in a homemade teriyaki sauce that’s sweet, salty, and sticky in all the right ways.
Served over a bed of white rice and topped with green onions, it’s a simple dish that feels like a treat.
Bonus: it’s gluten free and comes together in under 30 minutes.
Ingredients
This recipe makes 4 generous servings and uses pantry staples you likely already have on hand.
For the chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tablespoon oil (avocado, vegetable, or olive oil)
- Salt and pepper to taste
For the homemade teriyaki sauce:
- ½ cup low-sodium tamari (or gluten-free soy sauce)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional but recommended)
To serve:
- Cooked white rice
- Sliced green onions
- Toasted sesame seeds (optional)
How to Make It
1. Sear the Chicken
Heat oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until golden brown and fully cooked, about 6–8 minutes. Season lightly with salt and pepper as it cooks. Remove the chicken and set it aside on a plate.
2. Make the Teriyaki Sauce
In the same pan, reduce the heat to medium. Add garlic (and ginger if using) and sauté for 30 seconds until fragrant. Pour in the tamari, honey, brown sugar, rice vinegar, and sesame oil. Stir to combine and bring to a simmer.
Whisk in the cornstarch slurry and stir until the sauce thickens and becomes glossy—this takes just a minute or two.
3. Coat the Chicken
Return the cooked chicken to the pan and toss to coat in the teriyaki sauce. Let it simmer for 1–2 minutes so the flavors soak in.
Tips
- Use tamari for a fully gluten free option—most brands are naturally gluten free.
- Adjust sweetness to your taste: use less honey or brown sugar if you like your sauce less sweet.
- Swap the protein: This recipe also works well with shrimp, tofu, or thinly sliced beef.
- Don’t overcook the sauce: Once it thickens, remove it from heat to keep the texture smooth and silky.
Serving Ideas
This stovetop chicken teriyaki is best served over a warm bed of white rice, but it’s also great with:
- Brown rice or cauliflower rice
- Steamed jasmine rice or sushi rice
- Stir-fried vegetables like snap peas, bell peppers, or bok choy
- A side of edamame or cucumber salad for contrast
Top with sliced green onions and sesame seeds for extra flavor and texture.
Storing and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
To reheat, warm gently in a skillet over low heat or in the microwave in 30-second intervals, stirring in between. The sauce may thicken more after chilling, so add a splash of water if needed to loosen it up.
This amazing stovetop chicken teriyaki also works well for meal prep—just portion into containers with rice and keep chilled until ready to enjoy.