Easy teriyaki chicken is the kind of skillet dinner that makes a busy evening feel manageable. Tender pieces of chicken are coated in a savory-sweet glaze, then served with colorful vegetables and quick Fried Rice. The sauce comes together in one bowl, so the recipe feels practical without sacrificing the takeout-style flavor everyone wants. This generously sized dinner brings a takeout-inspired meal to the table in about 40 minutes, with crisp vegetables, fluffy rice, and a glossy sauce that tastes especially good spooned over every bite.
Why This Easy Teriyaki Chicken Works
The chicken is lightly dredged before it hits a hot skillet, which gives the sauce something to cling to. The combination of low-sodium soy sauce, teriyaki sauce, honey, garlic, sesame oil, and cornstarch creates a glossy finish with balanced savory, sweet, and nutty notes. Cooking the vegetables in the same pan also captures the browned flavors left behind by the chicken.
What Is Easy Teriyaki Chicken?
Easy Teriyaki Chicken is bite-size chicken coated in a sweet-savory glaze and served with vegetables and rice. It is a flexible weeknight meal that uses familiar ingredients and one straightforward skillet technique.
A Complete Skillet Dinner
This recipe pairs glazed chicken with Fried Rice, making it a satisfying main dish without a separate side project. Use cooked rice that has cooled slightly so the grains stay distinct. Frozen mixed vegetables are convenient, while broccoli and sliced bell pepper add fresh color and crunch. Put the rice together while the chicken rests, then bring both parts to the table hot.
Ingredients You Will Need
Gather boneless chicken, flour, garlic powder, paprika, teriyaki sauce, soy sauce, sesame oil, honey, garlic, and cornstarch. Onion, bell pepper, and broccoli make the chicken portion feel generous. For the Fried Rice, keep cooked long-grain rice, butter, olive oil, sesame oil, eggs, garlic, soy sauce, and vegetables nearby. Season with salt and pepper gradually because the sauces already bring plenty of flavor.
The core ingredients are boneless skinless chicken breasts or thighs, all-purpose flour, low-sodium teriyaki sauce, and broccoli florets. These ingredients create the tender, coated chicken and colorful vegetable base that makes this easy Teriyaki Chicken feel like a complete dinner.
Build the Teriyaki Sauce
Whisk the teriyaki sauce, soy sauce, sesame oil, honey, minced garlic, and cornstarch in a small bowl. The cornstarch should dissolve before the mixture reaches the pan. Divide the sauce mentally into two portions: the first coats the chicken, and the second seasons the vegetables and brings the dish together. A quick stir before each pour keeps the starch evenly distributed.
How to Make Easy Teriyaki Chicken
Follow the recipe in order: whisk teriyaki sauce, soy sauce, sesame oil, honey, garlic, and cornstarch until smooth. Toss chicken with flour, garlic powder, paprika, salt, and pepper until evenly coated. Heat a large skillet with a thin film of oil over medium-high heat. Cook chicken until nearly done and lightly golden. Pour in half the sauce and toss for 2 to 3 minutes, until the chicken is cooked through and glazed. Transfer it to a warm plate. Add onion, bell pepper, and broccoli to the skillet. Cook until the vegetables are crisp-tender. Add the remaining sauce and return the chicken to the skillet. Toss until everything is glossy and hot. For the fried rice, heat butter, olive oil, and sesame oil. Add garlic and rice, then season with soy sauce. Push rice aside, scramble the eggs in the open space, then fold in the vegetables and serve with the teriyaki chicken.
Cook the Chicken Evenly
Cut the chicken into pieces of similar size so they finish together. Toss them with flour, garlic powder, paprika, salt, and pepper, shaking off excess coating. Heat the skillet before adding the chicken and avoid crowding it. Let the pieces develop color before turning them. When they are nearly cooked, add half the sauce and toss for a few minutes until the glaze thickens and the chicken is fully cooked.
For the exact method, whisk teriyaki sauce, soy sauce, sesame oil, honey, garlic, and cornstarch until smooth. Toss chicken with flour, garlic powder, paprika, salt, and pepper until evenly coated. Heat a large skillet with a thin film of oil over medium-high heat and cook chicken until nearly done and lightly golden. Pour in half the sauce and toss for 2 to 3 minutes, until the chicken is cooked through and glazed. Transfer it to a warm plate.
Add Colorful Vegetables
Transfer the glazed chicken to a warm plate so it does not overcook while the vegetables finish. Add onion first, then bell pepper and broccoli. The vegetables should soften but retain a little bite. Pour in the remaining sauce and scrape up any flavorful bits. Return the chicken to the skillet and toss until the sauce coats every piece.
Make Quick Fried Rice
Heat butter, olive oil, sesame oil, and garlic in a second skillet or the cleaned chicken pan. Add cooked rice and soy sauce, stirring until hot. Push the rice to the sides and scramble the eggs in the open center. Fold the eggs through the rice, then add the mixed vegetables. This method keeps the eggs tender and distributes them throughout the finished rice.
Serve and Store
Spoon fried rice into shallow bowls and top with easy teriyaki chicken, vegetables, and extra sauce from the skillet. A sprinkle of sliced green onion or sesame seeds is optional. Refrigerate leftovers promptly in a sealed container and reheat them in a skillet or microwave until steaming hot. If the rice seems dry, add a teaspoon of water before reheating.
Helpful Cooking Tips
Use chicken thighs for a particularly juicy result, or choose chicken breast for a leaner dinner. Keep the heat at medium-high for browning, but lower it slightly if the sauce begins to darken too quickly. Stir the sauce immediately before adding it. If you prefer more vegetables, add thinly sliced carrots or snap peas, allowing firmer vegetables a little extra time in the pan.
Easy Teriyaki Chicken FAQ
Can I use leftover rice?
Yes. Chilled leftover rice is ideal because it fries without becoming sticky.
Can I skip the flour coating?
You can, but the light coating helps the glaze cling to the chicken and gives it a more satisfying texture.
How do I know the chicken is done?
Cut into the largest piece; it should be opaque throughout with clear juices and no pink center.
Can I use chicken thighs?
Yes. Boneless thighs stay juicy and work especially well with the glossy sauce.
Can I add more vegetables?
Yes. Snap peas, carrots, or extra broccoli can be added with the other vegetables.
Can I make the sauce less sweet?
Reduce the honey slightly, then taste the sauce before adding it to the skillet.
Optional variation: Use chicken thighs instead of chicken breasts, or serve the teriyaki chicken over steamed rice rather than fried rice. This optional variation keeps the same sauce and cooking method while changing the protein or side.
Easy Teriyaki Chicken and Fried Rice
Ingredients
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs cut into bite-size pieces
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1/2 cup low-sodium teriyaki sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic minced
- 2 tablespoons cornstarch
- 1 small onion sliced
- 1 bell pepper sliced
- 2 cups broccoli florets
- 2 cups cooked long-grain rice
- 2 large eggs
Instructions
Instructions
- Whisk teriyaki sauce, soy sauce, sesame oil, honey, garlic, and cornstarch until smooth.
- Toss chicken with flour, garlic powder, paprika, salt, and pepper until evenly coated.
- Heat a large skillet with a thin film of oil over medium-high heat. Cook chicken until nearly done and lightly golden.
- Pour in half the sauce and toss for 2 to 3 minutes, until the chicken is cooked through and glazed. Transfer it to a warm plate.
- Add onion, bell pepper, and broccoli to the skillet. Cook until the vegetables are crisp-tender.
- Add the remaining sauce and return the chicken to the skillet. Toss until everything is glossy and hot.
- For the fried rice, heat butter, olive oil, and sesame oil. Add garlic and rice, then season with soy sauce.
- Push rice aside, scramble the eggs in the open space, then fold in the vegetables and serve with the teriyaki chicken.
