Looking for an easy weeknight dinner idea? Try this Honey Teriyaki Chicken! Chicken breast is cooked until tender in a simple, homemade teriyaki sauce made with honey, soy sauce, and pantry ingredients. Serve over rice, noodles, or veggies for a delicious and healthy meal!
Sweet and salty chicken is always a hit in our house! This honey teriyaki chicken is no exception. Made with just a few simple ingredients, it's a quick and easy dinner that can be on the table in less than 30 minutes!
Not only does it cook quickly, it's also easy to assemble! Simply cook the diced chicken in a pan with oil until tender. Whisk together the easy teriyaki sauce made with simple pantry ingredients and cornstarch to thicken. Sweeten the homemade teriyaki sauce with honey, and cook until bubbly with the chicken.
Serve over rice, noodles, or veggies for a complete meal! I love to top ours with green onions and sesame seeds for extra flavor. This honey teriyaki chicken is also great served cold or at room temperature, making it perfect for meal prep or packing in lunch boxes!
Why You’ll Love This Recipe
- You can make a large batch and freeze for later.
- This honey teriyaki chicken is made with simple, pantry ingredients.
- It's a quick and easy meal that can be on the table in less than 30 minutes!
- Honey Teriyaki Chicken is great served over rice, noodles, or veggies making it a versatile meal to serve.
Ingredients You’ll Need
- Chicken Breasts - Boneless and skinless, chicken breast gets diced in to 1 inch pieces making it a great protein source in this meal.
- Olive Oil - Used to help cook and saute the chicken so its tender on the inside.
- Low Sodium Soy Sauce - Mixed with water, soy sauce adds a salty umami flavor to the sweet and sticky sauce.
- Light Brown Sugar & Honey - Both of these ingredients add a rich sweetness to the sauce while helping it thicken.
- Rice Vinegar - Adds a tangy acidic note to the overall flavor profile.
- Sesame Oil - Gives the teriyaki sauce a toasted sesame flavor.
- Fresh Ginger - Adds a kick of fresh heat throughout.
- Minced Garlic - Gives the sauce a bold garlic flavor that pairs well with the other ingredients.
- Cornstarch - Helps thicken the sauce, so it coats the chicken beautifully.
How To Make Homemade Chicken Teriyaki
Cook the chicken: Dice the chicken into small pieces. Heat up the olive oil in a pan over medium heat. Add the chicken and saute until no pink remains.
Assemble the sauce: While the chicken breast is cooking, add all of the sauce ingredients to a medium-sized mixing bowl. Whisk until fully combined. Ensure the cornstarch is whisked in fully and there are no lumps in the sauce.
Combine the chicken and sauce: Pour the sauce over the cooked chicken in the skillet and cook until the sauce begins to bubble and thicken. Remove from the skillet and serve with a garnish of toasted sesame seeds and chopped green onions. Enjoy!
- For best results, pat the chicken completely dry before cooking in the skillet. This will ensure that it browns nicely and doesn't stick to the pan.
- If you don't have honey on hand, you can use all light brown sugar in its place. The sauce will be just a touch less sweet but still delicious!
- Don't have rice vinegar? Apple cider vinegar or white vinegar can be used as a substitution.
- The chicken is fully cooked when the internal temperature reaches 165 degrees Fahrenheit. Use a kitchen thermometer to test if you're unsure its cooked all the way through.
- The sauce will thicken as it cools so don't be alarmed if it looks too thin in the pan.
- Change up the protein: Instead of chicken breast, you can use chicken thighs, shrimp, or tofu.
- Make it gluten-free: Use a gluten-free soy sauce or tamari in place of the soy sauce.
- Add some veggies: Mix in some broccoli, peppers, or snow peas during the last few minutes of cooking to sneak in some extra veggies!
- Add some heat: Add a pinch of red pepper flakes, cayenne pepper, or sriracha to the sauce for some spice.
- Serving suggestions: Other than rice or noodles, try serving the chicken over quinoa, riced cauliflower, or a bed of greens.
Storing & Freezing
Storing: Once leftovers are cooled, they can be stored in an airtight container in the fridge for up to five days.
Freezing: This teriyaki chicken freezes well! Let it cool completely before adding it to a freezer-safe bag or container. It will stay fresh for up to three months. When you're ready to eat, thaw in the fridge overnight and reheat until warmed through.
You can, but be aware that the flavor will be different since it likely contains more sugar and preservatives than this homemade version.
This particular recipe is on the healthier side since its lower in sugar and calories. However, chicken teriyaki can be high in sodium so if you're watching your salt intake, be sure to use a low sodium soy sauce.
Yes! You can cook the chicken and prepare the sauce up to a day in advance. Store both in the fridge until you're ready to use them. When you're ready to eat, simply reheat everything in a skillet until warmed through.
More Easy Chicken Recipes
- Grilled Teriyaki Chicken
- Air Fryer Chicken Breasts
- Honey Garlic Chicken Stir Fry
- Chicken Fettuccine Alfredo
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Honey Teriyaki Chicken
- 2 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 tbsp olive oil
- ⅓ cup low sodium soy sauce
- 1 cup water
- 2 tbsp light brown sugar
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger (peeled and minced)
- 2 tsp garlic (minced)
- 3 tbsp honey
- 3 tbsp cornstarch
- Add olive oil and chicken n a large skillet over medium-high heat. Cook for 3-4 minutes on each side or until fully cooked.
- While the chicken is cooking, add soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, honey, and cornstarch to a medium bowl. Whisk until there are no lumps.
- Pour sauce into the chicken and cook for 2-3 minutes, occasionally stirring until the sauce thickens.
- Serve over rice and garnish with sesame seeds and green onions.
- To ensure the chicken stays moist and juicy, it's important to remove it from the stove only when the temperature has reached a minimum of 160 degrees F. As it rests, the temperature will rise to 165 degrees F, which is ideal for retaining moisture.
- In case your sauce hasn't thickened, you can quickly whisk in the cornstarch/water mixture and continue stirring until it becomes thicker.
- On the other hand, if your sauce is too thick, you can add water in increments of tablespoons until you reach your desired thickness.
- Leftovers can be stored in an airtight container in the refrigerator for up to five days once they have been properly cooled.
- This recipe is perfect for meal prepping! Simply make a little extra and store it in meal prep containers for easy reheating later in the week.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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