Chicken Teriyaki Recipe

This recipe gives classic teriyaki chicken a garlicky, baked twist, and the results are sticky, sweet, and full of flavor. Juicy chicken breasts soak up a rich homemade sauce that’s better than takeout! Honestly, this one rivals my favorite food court teriyaki — right up there with my Chinese-inspired General Tso’s chicken.

Why You’ll Love Chicken Teriyaki

• Quick! On nights when you need dinner on the table ASAP, this teriyaki chicken has you covered. It’s fast, easy, and out of the oven in 30 minutes. 
• Homemade sauce. The tender chicken cooks up perfectly in the silky homemade teriyaki sauce. The delicious sweet and tangy, umami flavors will make you want to drink the sauce by the glass. It’s that good. And it’s crazy simple to make.
• Easy clean-up. The chicken bakes altogether with the sauce in one pan. I like to thicken up the sauce in a skillet on the stovetop afterwards, for a grand total of two dishes. And if you have an oven-safe skillet that’s large enough, you could easily make this into a one-pan dinner. Either way, there’s hardly any clean-up! 

p.s. If you love Japanese-style recipes like this one, also try my crispy Chicken Katsu.

What Is Teriyaki Sauce?

Teriyaki sauce is a sweet and sticky Japanese-inspired sauce that you can smother over everything from chicken to baked salmon for a hit of umami flavor. This better-than-bottled homemade teriyaki sauce recipe combines honey, low-sodium soy sauce, amino-rich rice vinegar, garlic, and ginger and then thickens everything with cornstarch. 

Teriyaki recipes sometimes call for sake, a type of Japanese rice wine, but I make my weeknight chicken teriyaki with natural Rice Vinegar, which tastes just as good!

Ingredients and Substitutions

Here’s a quick look at what you’ll need to make this recipe, along with my notes. Don’t forget to scroll down to the recipe card for a printable list.

• Chicken Breasts: This recipe works best with skinless, boneless chicken. I make this recipe with whole, boneless chicken breasts, but you can also make teriyaki chicken thighs if you prefer. You may need to adjust the baking time, as thighs take slightly longer to cook.
• Low-Sodium Soy Sauce: Provides the essential umami flavor characteristic of teriyaki sauce. Opting for low-sodium helps control the saltiness. Tamari or coconut aminos can be used for gluten-free alternatives.
• Honey: Maple syrup or brown sugar can be used if preferred.
• Rice Vinegar: Apple cider vinegar or white wine vinegar can work in a pinch.
• Garlic and Ginger: Infuse the sauce with aromatic depth and a hint of spice. I recommend using fresh versions of each.
• Cornstarch: Acts as a thickening agent to achieve the signature glossy, thick consistency of teriyaki sauce. Arrowroot powder can be used as an alternative thickener.
• Water: Helps dissolve the cornstarch and adjusts the sauce’s consistency. Broth works too.
• Green Onions and Sesame Seeds (optional): Serve as garnishes, adding a fresh, crisp texture and a subtle nutty flavor to the finished dish.

How to Make Teriyaki Chicken

Get those ovens preheated to a hot 425ºF, we’re about to bake the most delicious chicken teriyaki to ever grace your dinner table. Be sure to scroll down to the recipe card for a full ingredient list and detailed instructions.

• Prepare the chicken. First, lightly pound your chicken breasts to get them an even thickness for baking. Afterward, arrange the chicken pieces in a greased baking dish and cover them with thinly sliced yellow onions. The onions become soft and caramelized in the sauce and add loads of flavor!
• Make a sauce. Next, whisk together your teriyaki sauce ingredients (apart from the cornstarch and water for now). Pour this all over the chicken in the pan, making sure everything is evenly coated.
• Bake. Bake the chicken at 425ºF for about 30 minutes. Once the chicken is cooked, transfer it to a plate for serving. Set this aside for the moment. We’re about to turn those leftover pan drippings into a finger-licking teriyaki sauce!
• Finish and serve. Add the leftover sauce to a saucepan on the stovetop. Stir in a slurry of cornstarch and water, simmering until it thickens. Finally, spoon the teriyaki sauce all over the chicken. If you’d like, garnish your teriyaki chicken with sesame seeds and green onions and then serve it over rice. See below for more ideas.

Serving Suggestions

This is one of those dishes that works perfectly on its own with a side of salad. But what Asian-inspired dinner doesn’t benefit from a mound of fluffy white rice? Here are more ways to turn your teriyaki chicken into a weeknight feast:

• Rice Bowls. Teriyaki chicken rice bowls are an easy meal and so yummy! Serve your baked chicken over rice alongside tender steamed or roasted broccoli or sesame snap peas. 
• Kani Salad. Creamy Japanese kani salad is ready in 20 minutes, the perfect side for chicken teriyaki.
• Cucumber Salad. Try my spicy Asian cucumber salad that’s absolutely packed with flavor for a light, fresh side dish.
• Noodles. Saucy chicken and noodles? It’s a yes from me (always). Try my teriyaki noodles or these low-carb stir fry zucchini noodles.

How to Store and Reheat Leftovers

• Fridge: This teriyaki chicken can be kept with the sauce in an airtight container. Store leftover chicken teriyaki in the fridge for up to 3 to 4 days. Reheat the chicken in the microwave or on the stovetop until hot throughout. If needed, you can sprinkle some water over the top to help loosen up the sauce again. 
• Freezer: Baked teriyaki chicken freezes well. Once the chicken has cooled completely, store it airtight and freeze it for up to 3 months. Defrost the chicken in the fridge overnight before reheating.

More Asian-Inspired Recipes

• Asian Glazed Air Fryer Chicken Thighs
• Chicken Lettuce Wraps
• Szechuan Chicken
• Easy Kung Pao Chicken
• Salt and Pepper Chicken