Teriyaki Chicken

Ingredients & Substitutions

Here I explain the best ingredients for my chicken teriyaki recipe, what each one does, and substitution options. For measurements, see the recipe card.

Chicken:

• Olive Oil – For sauteing the chicken. You could also use avocado oil or any neutral cooking oil you prefer.
• Chicken – This time I used boneless skinless chicken breasts and cut them into bite-sized pieces, but I’ve also made this recipe with whole chicken breasts. Both work great! You can also make it with boneless skinless chicken thighs instead.

Teriyaki Sauce:

• Coconut Aminos – I use coconut aminos as a clean-ingredient soy sauce substitute, but regular low sodium soy sauce or tamari works, too.
• Honey – You can use conventional honey or sugar-free honey. Both add natural sweetness and a glazed look, and also thicken the sauce without needing a cornstarch slurry (or any cornstarch substitutes).
• Apple Cider Vinegar – Adds tang. I love using this in my cooking, but you can substitute either white vinegar, white wine vinegar, or rice vinegar.
• Blackstrap Molasses – Adds a hint of brown sugar flavor without refined sugar. Brown sugar (or Besti Brown) will provide similar results, but you’d need more to achieve the same flavor and the sauce would be sweeter.
• Spices – The best spices for teriyaki chicken are garlic powder (or sub 1 clove of fresh minced garlic) and ground ginger (or sub 2 teaspoons of fresh grated ginger).
• Sesame Oil – It’s optional, but adds a depth and complexity to the flavor profile of the sauce, and brings out the sweetness of other ingredients.

Optional Garnish:

• Sesame Seeds – You can use white or black sesame seeds.
• Green Onion – Sliced thinly, for a pop of flavor.

VARIATION: Spicy chicken teriyaki!

If you want a spicy kick, add 2 teaspoons chili garlic paste or 1/4 teaspoon red pepper flakes.

How To Make Teriyaki Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cook the chicken. Heat olive oil in a large skillet (I love this cast iron skillet!) over medium heat, until shimmering. Add the chicken in a single layer. You can use whole chicken breasts or bite-sized pieces. Sear on both sides, until browned and almost cooked through. (We don’t full cook at this step because the chicken will finish cooking as it simmers in the sauce.)
2. Combine the teriyaki sauce ingredients. Whisk coconut aminos, honey, apple cider vinegar, blackstrap molasses, spices, and sesame oil (if using) together in a bowl.

3. Simmer the chicken in sauce. Pour the teriyaki sauce over the chicken and reduce heat to medium low. Stir well and simmer until the sauce mixture thickens and slightly reduces.
4. Garnish. If desired, garnish this easy chicken teriyaki recipe with sesame seeds and green onions.

Serving Ideas

There are a variety of sides that will help complement the flavor and add variety to your dish. Here are some ideas:

• Rice – Serve this recipe over a bowl of basmati rice, fried rice, or other white rice. For lighter options, try cauliflower rice, cauliflower fried rice, or shirataki rice.
• Vegetables – A side of roasted cauliflower, snap peas, buttery sauteed broccoli, roasted broccolini (shown chopped in the photos), or garlicky roasted bok choy pair well with Asian dishes like this. But, for a classic Asian meal make stir fry veggies.
• Japanese Sides – Add a side of smashed cucumber salad, spicy kani salad, or sweet and savory hakurei turnips to your plate.

You can also serve this as a teriyaki chicken bowl!

More Asian Chicken Recipes

Need a new chicken dish for dinner? Try out these ultra easy and tasty Asian-inspired recipes:

Chicken Curry Recipe

Hibachi Chicken Recipe

Egg Roll In A Bowl

Korean Beef Bowl