I am in prep-and-pack mode for our weekend family camping trip. We’re headed to our go-to spot in the mountains here in North Carolina, and I’m so thankful that the weather looks great! Cool at night, warmish during the day - highs in the mid 60s - which will be perfect for hiking and playing and then sitting around by the campfire. Now that we’ve gone so many times, we’ve more or less got the packing list figured out. But it still takes a long time to get all the gear and whatnot ready to go. Plus, I like to prep our snacks and some of our food to make things easy once we’re at the campsite. But enough, let’s get on to the food. Previously I’ve shared recipes for slow cooker teriyaki chicken and these teriyaki chicken pineapple kabobs that are a summer favorite. Today it’s this quick and easy teriyaki chicken that is going to be a new favorite go-to dinner in your house! It’s got big flavors but is really easy to make. And it’s ready in just 15 minutes! This features an easy homemade teriyaki sauce that’s just 6 simple and on-hand ingredients. You make the sauce while the chicken is cooking, too, so it doesn’t require any extra time. Cause I get it, we all need some simple, scrumptious but also stress-free meals we can whip up in no time at the end of a long day. And this one won’t disappoint! (You might also want to check out this 15 minute bourbon chicken recipe for another easy, delicious dinner.)
(You might also want to try my 15-minute honey garlic chicken or quick chicken curry for more flavor-packed easy chicken dinner ideas. Oh and this healthy orange chicken that’s ready in just 30 minutes.) OK, let’s get cooking. Now, I’ve got some notes and substitutions coming up below on how to make teriyaki chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making easy teriyaki chicken:
I recommend low-sodium soy sauce to control the sodium in the sauce. You can also use a soy sauce substitute such as tamari or coconut aminos, depending on your needs. The sauce recipe calls for both light brown sugar and honey. However, you can skip the honey and just add some extra brown sugar if needed. Fresh ginger is great, but you can substitute ground ginger if that’s all you have on hand. You could add some red pepper flakes to this sauce if you want a spicy teriyaki chicken with a bit of heat. The recipe calls for boneless, skinless chicken breasts, but you could substitute chicken thighs if you prefer. Or use a mix of both.
Now, I think the homemade sauce really takes this to the next level of delicious. And it’s super simple to make. It comes together while the chicken is cooking. Of course, you could substitute store-bought teriyaki sauce in a pinch. You know I don’t judge.
OK, now we’re ready to eat so let’s get this served up.
Serving ideas for easy teriyaki chicken:
- Serve over white or brown rice or cauliflower rice. Be sure to drizzle plenty of extra sauce over top!
- Or I bet it’d also be delicious over quinoa, rice noodles or a long, thin noodle like angel hair. Anything to sop up more of that sauce!
- Add your favorite steamed veggie - or use a frozen veggie mix or just some frozen peas - and you have a complete, delicious dinner. We certainly don’t need to add anything here, given that flavor-packed sauce, but you know how I adore some toppings. So of course I had to share a few with you.
Topping ideas for teriyaki chicken:
– Sliced green onions – Chopped fresh parsley or cilantro – Sesame seeds – A sprinkle of red pepper flakes or – A drizzle of sriracha for a spicy kick Choose your favorites.
Finally, let’s talk about the leftovers, in case you have any.
How to store leftover chicken teriyaki:
- Once cooled, the chicken and sauce can be stored, covered, in the refrigerator for up to 3-4 days.
- Reheat in the microwave or in a small pan on the stove and serve.
- You can also freeze the leftovers for up to 5-6 months. Store in a freezer-safe container that’s been labelled and dated. Defrost overnight in the refrigerator and then heat before serving. There you go, another quick, easy and delicious weeknight dinner in the books. Well done, you. Enjoy! XO, Kathryn
Soy sauce: I recommend low-sodium soy sauce to control the sodium in the sauce. You can also use a soy sauce substitute such as tamari or coconut aminos, depending on your needs. Sugar/honey: The sauce recipe calls for both light brown sugar and honey. However, you can skip the honey and just add some extra brown sugar if needed. Ginger: Fresh ginger is great, but you can substitute ground ginger if that’s all you have on hand. Spicy: You could add some red pepper flakes to this sauce if you want a little kick to your teriyaki chicken. Chicken: The recipe calls for boneless, skinless chicken breasts, but you could substitute chicken thighs if you prefer. Or use a mix of both. Serving ideas:
Serve over rice or cauliflower rice with extra sauce. Or serve over quinoa or some rice noodles or a long, thin noodle like angel hair.Add your favorite steamed veggie - or use a frozen veggie mix or just some frozen peas.
How to store leftovers:
Once cooled, the chicken and sauce can be stored, covered, in the refrigerator for up to 3-4 days.Reheat in the microwave or in a small pan on the stove and serve.You can also freeze the leftovers for up to 5-6 months. Store in a freezer-safe container that’s been labelled and dated. Defrost overnight in the refrigerator and then heat before serving.
