This Teriyaki with Sauce chicken is a quick, tasty dinner option, ready in just 20 minutes. Tender chicken is coated in a sweet, savory, and slightly spicy sauce made with soy sauce, honey, garlic, and ginger. This homemade Teriyaki with Sauce delivers bold flavor and perfect texture every time. Enjoy it with steamed vegetables and rice for a complete, satisfying meal.
Simple ingredients and easy cooking steps make Teriyaki with Sauce the ideal recipe for busy weeknights. This 20-minute chicken teriyaki recipe has completely transformed my weeknight dinner routine with its perfectly balanced sweet and savory flavors. The sticky, glossy sauce coats each piece of chicken beautifully, creating a restaurant-quality meal that comes together faster than delivery.
Why You’ll Love This Teriyaki with Sauce Recipe
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Ready in just 20 minutes from start to finish — perfect for busy weeknights
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Made with simple pantry staples — no need to buy bottled sauces
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Delivers an authentic teriyaki glaze with the perfect sweet-savory balance
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Easily customizable — use whatever vegetables you have on hand
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Great for meal prep — stores well and freezes beautifully for future meals
This Teriyaki with Sauce recipe became my absolute lifesaver during one of the busiest months I can remember. With long workdays and little time to cook, it quickly became my go-to. What I love most is how versatile it is — I can switch out the vegetables based on what’s fresh or in season, and it always turns out delicious. Now, my family asks for it almost every week, and I never mind making it again and again.
🛒 Ingredients for Teriyaki with Sauce
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Boneless, skinless chicken thighs or breasts – Thighs offer more flavor and moisture, but chicken breasts are great if you prefer a leaner option. Both work beautifully in this Teriyaki with Sauce recipe.
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Low sodium soy sauce – Forms the savory backbone of the dish. Choosing a low-sodium variety lets you better control the final saltiness.
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Cornstarch – Essential for that glossy, restaurant-style teriyaki sauce. It thickens the sauce naturally and gives it that signature sticky finish.
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Honey – Provides natural sweetness and helps develop that beautiful caramelized glaze.
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Rice vinegar – Adds a subtle acidity that balances the richness and sweetness of the sauce.
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Fresh garlic and ginger – Always go for fresh. Their bold, aromatic flavor is irreplaceable and adds true depth to your Teriyaki with Sauce.
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Red pepper flakes – Adds a gentle heat that enhances the overall flavor profile without overwhelming the dish.
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Green onions – Offer a pop of color, mild onion flavor, and fresh finish that contrasts perfectly with the rich sauce.
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Neutral cooking oil – Use a high smoke point oil like avocado or canola to sear the chicken evenly without burning.
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Brown rice – A hearty, nutty base that complements the sticky teriyaki chicken beautifully. You can also use white rice or cauliflower rice for variety.
👨🍳 Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, toss the chicken pieces with soy sauce, salt, pepper, and cornstarch. This quick marinade not only seasons the chicken but also gives it a thin coating that locks in moisture and helps with browning. Let it sit for 10–15 minutes while you prep the rest of the Teriyaki with Sauce ingredients.
2. Prepare the Teriyaki Sauce
In a separate bowl, whisk together water, honey, rice vinegar, soy sauce, fresh garlic, ginger, red pepper flakes, and a bit more cornstarch until smooth. This sauce develops rich flavor and a beautiful consistency that bottled teriyaki sauces simply can’t replicate. Make sure there are no lumps to ensure a silky finish.
3. Brown the Chicken
Heat oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and don’t overcrowd the pan. Let it sear undisturbed for 2–3 minutes to get that golden crust, then flip and cook another 2–3 minutes until fully cooked and beautifully browned. This step adds rich, caramelized flavor that elevates the dish.
4. Add the Sauce
Pour the prepared Teriyaki with Sauce mixture over the cooked chicken. Let it come to a simmer and thicken for about 1–2 minutes. Stir constantly to prevent sticking and ensure every piece of chicken is coated in the glossy, sticky sauce.
5. Finish and Serve
Stir in most of the sliced green onions, saving a few for garnish. Serve immediately over hot rice with your choice of steamed vegetables like broccoli, snap peas, or carrots. The combination of savory chicken, sweet glaze, and fresh veggies makes this Teriyaki with Sauce a complete and satisfying meal.
🔥 You Must Know About Teriyaki with Sauce
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This dish cooks quickly, so prep all ingredients before you begin cooking for best results.
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Easily made gluten-free by substituting tamari for soy sauce.
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An excellent meal prep option — it stores well and reheats beautifully without losing texture or flavor.
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Extremely versatile — works well with tofu, shrimp, beef, or even tempeh for a plant-based twist.
I learned the magic of using fresh ginger in this Teriyaki with Sauce recipe after years of settling for powdered versions. That first bite with real ginger was transformative — bright, warm, and aromatic in a way dried spices can never match. My grandmother always said good teriyaki starts with real ginger, and now I truly understand why.
Storage and Make-Ahead Tips for Teriyaki with Sauce
One of the best things about this Teriyaki with Sauce recipe is how well it holds up for leftovers and meal prep. In fact, the flavors continue to develop after a day in the fridge, making it even more flavorful the next time you eat it.
Store any leftover Teriyaki with Sauce in airtight containers in the refrigerator for up to 4 days. For meal prep, portion the chicken along with cooked rice and vegetables into individual containers for quick, heat-and-eat lunches or dinners throughout the week.
Keep in mind that the teriyaki sauce tends to thicken significantly when chilled. When reheating, simply add a small splash of water or chicken broth to restore the original silky consistency. For best results, reheat gently in a skillet over medium-low heat or microwave on low in 30-second intervals, stirring in between. This prevents the chicken from becoming tough or overcooked.
For long-term storage, this Teriyaki with Sauce recipe freezes beautifully. Transfer fully cooled portions into freezer-safe containers or bags and store for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat as above for the best flavor and texture.
🥢 Customization Options for Teriyaki with Sauce
The beauty of Teriyaki with Sauce is its incredible flexibility. You can adapt it to suit your taste, dietary needs, or whatever ingredients you have on hand.
Sweetness Swaps:
Instead of honey, feel free to use brown sugar, maple syrup, or even a combination of both for a deeper, more caramelized sweetness. Each variation brings a unique twist to the traditional teriyaki flavor.
Sauce Enhancers:
Add a tablespoon of mirin for a touch of umami-rich sweetness, or a teaspoon of toasted sesame oil to deepen the nutty, savory profile of the dish. A splash of lime juice or rice vinegar can also brighten the flavor if you prefer a lighter glaze.
Vegetable Add-ins:
While classic stir-fry veggies like broccoli and carrots work great, feel free to get creative. Try adding snow peas, bell peppers, baby corn, water chestnuts, or bok choy. These ingredients add color, texture, and even more nutrition.
Low-Carb Alternatives:
Swap rice for cauliflower rice, shirataki noodles, or a bed of steamed greens to keep the dish lighter and lower in carbs—without sacrificing flavor.
Final Touches:
Garnish your finished Teriyaki with Sauce with a sprinkle of toasted sesame seeds, crushed peanuts, or chopped green onions for extra crunch and visual appeal. A drizzle of sriracha or chili oil gives it a bold kick of heat for spice lovers.
This recipe is as adaptable as it is delicious—make it your own and don’t be afraid to experiment. Whether you stick to the classic version or put your own spin on it, Teriyaki with Sauce is sure to become a favorite in your kitchen.
🌍 The Cultural Context of Teriyaki with Sauce
The roots of Teriyaki with Sauce trace back to Japan, where “teriyaki” is both a cooking technique and a flavor style. Traditionally, teriyaki involves grilling or broiling meats or fish while brushing them with a glaze made from soy sauce, mirin, and sugar. The word “teriyaki” combines “teri”, meaning shine or luster, with “yaki”, meaning grilled or broiled, referencing the glossy finish created by the caramelized glaze.
As Japanese immigrants brought this culinary tradition to the United States in the mid-20th century, the dish evolved into what many now recognize as Teriyaki with Sauce—a thicker, more robust version of the original glaze, tailored to American tastes. This adaptation often uses cornstarch to create a sticky, flavorful sauce that coats every piece of protein thoroughly, making it ideal for stir-fries and rice bowls.
Today, Teriyaki with Sauce is a staple in many American households and restaurants, loved for its balance of sweet, savory, and umami flavors. While it’s far from the minimalist glaze of traditional teriyaki, this version pays homage to its origins while offering bold, comforting flavor perfect for modern weeknight meals.
🔪 Pro Tips for Perfect Teriyaki with Sauce
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Cut evenly: Always slice your chicken into similar-sized pieces to ensure even cooking throughout the pan. This prevents some pieces from overcooking while others remain underdone.
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Develop that sear: Let the chicken rest undisturbed in the pan for a few minutes before stirring. This builds a golden crust that adds incredible depth of flavor and texture.
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Add vegetables last: Stir in vegetables during the final minutes of cooking to maintain their bright color and crisp texture. Overcooking them can lead to a mushy, dull finish.
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Whisk your sauce well: Ensure the cornstarch is fully dissolved before adding it to the pan to prevent clumps and achieve that glossy, smooth finish that makes Teriyaki with Sauce so appealing.
❓ Frequently Asked Questions About Teriyaki with Sauce
→ Can I use chicken breasts instead of thighs?
Absolutely! Both chicken breasts and thighs work beautifully in Teriyaki with Sauce, and the choice really depends on your preference. Chicken thighs are often favored for their juicy, rich flavor and ability to stay moist during cooking, even at high heat. However, chicken breasts are a leaner, lower-fat option that still absorb the sauce well and offer a clean, tender bite.
If using chicken breasts, just be mindful of cooking time—since they cook faster than thighs, it’s important not to overcook them or they may become dry. Slice them into evenly sized pieces and monitor closely for best results.
→ What side dishes go well with Teriyaki with Sauce?
The beauty of Teriyaki with Sauce is that it pairs well with a wide variety of sides. Classic options include steamed jasmine or brown rice, which soak up the savory-sweet glaze and provide a comforting base. For a healthier alternative, cauliflower rice or quinoa work great too.
To round out the meal, consider adding steamed or stir-fried vegetables like broccoli, snow peas, bell peppers, carrots, or bok choy. If you’re looking for a lighter, refreshing contrast, a crisp Asian cucumber salad with sesame dressing is an excellent complement to the richness of the teriyaki sauce.
→ Can I make the sauce thicker?
Yes, it’s easy to adjust the consistency of your Teriyaki with Sauce to suit your preference. If you like your sauce extra thick and sticky—like the kind you find in restaurants—simply increase the amount of cornstarch in your sauce mixture slightly.
Let the sauce simmer for an extra 1–2 minutes until it reduces and thickens. Be sure to whisk thoroughly before adding it to the pan and stir constantly while it simmers to avoid lumps and scorching. The result will be a glossy, clingy sauce that coats every piece of chicken perfectly.
→ Is this dish spicy?
By default, Teriyaki with Sauce is only mildly spicy. The red pepper flakes add a gentle warmth that enhances the flavor without overwhelming the dish. However, you can easily adjust the heat level to your liking.
For those who enjoy bold spice, a drizzle of sriracha, a touch of chili paste, or even fresh sliced chili can bring serious heat. If you’re cooking for kids or someone with a sensitive palate, simply reduce or omit the red pepper flakes altogether—the sauce will still be rich, savory, and delicious.
→ How do I reheat leftovers?
One of the great things about Teriyaki with Sauce is that it reheats exceptionally well. If stored properly in an airtight container, the dish can be kept in the refrigerator for up to 4 days.
To reheat, warm gently in a nonstick skillet over medium-low heat, adding a splash of water, chicken broth, or soy sauce to loosen the thickened glaze. Stir frequently until heated through.
Alternatively, use the microwave, heating in 30-second intervals and stirring in between to ensure even warming. Just be careful not to overheat, as that can dry out the chicken or make the sauce too thick.
🥢 Final Thoughts on Teriyaki with Sauce
Whether you’re new to stir-fry recipes or a seasoned home cook looking for something quick, flavorful, and satisfying, Teriyaki with Sauce is a recipe that never disappoints. With its perfectly balanced sweet and savory profile, glossy caramelized glaze, and tender pieces of chicken, it’s no wonder this dish has become a weeknight favorite in so many kitchens.
What makes Teriyaki with Sauce so special is its versatility. You can adapt it to whatever you have on hand—swap in different proteins, throw in your favorite vegetables, or adjust the spice level to suit your family’s taste. It’s also incredibly meal-prep friendly, making your weeknights smoother without sacrificing flavor or quality.
Beyond the convenience and customization, this recipe offers something even more important: comfort. It’s the kind of dish that feels both familiar and exciting, with bold, homemade flavors that rival your favorite takeout spot—at a fraction of the cost.
So next time you’re wondering what to cook for dinner, skip the takeout menu and give Teriyaki with Sauce a try. One bite, and you’ll understand why this simple, satisfying meal deserves a permanent place in your recipe rotation.
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Teriyaki with Sauce
Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Description
Ingredients
- boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- plus 1 tablespoon low sodium soy sauce, divided
- kosher salt
- ground black pepper
- cornstarch, divided
- water
- honey
- rice vinegar
- minced garlic (about 3 cloves)
- minced fresh ginger (from about 1, 1-inch piece)
- red pepper flakes, plus additional to taste (optional)
- canola oil or a neutral cooking oil like grapeseed oil
- green onions (1/2 cup, divided)
- Steam-in bag stir fry vegetables for serving (if desired)
- Cooked brown rice for serving
Instructions
- Place the chicken in a bowl with 1 tablespoon of the soy sauce, salt, and pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the top and stir once more. Set aside.
- In a medium bowl or large liquid measuring cup, whisk together the water, honey, rice vinegar, garlic, ginger, red pepper flakes, the remaining 1/4 cup soy sauce, and 2 teaspoons cornstarch until smoothly combined. Set near the stove.
- Heat the oil in a large nonstick skillet or wok over medium-high heat. Once hot and shimmering, add the chicken in a single layer. Let cook undisturbed on the first side until deeply golden, about 2 to 3 minutes. Turn the chicken pieces and continue cooking until browned all over and cooked through, about 2 to 3 minutes more.
- Towards the end of the cooking time, steam the vegetables (if using).
- Pour in the sauce and stir to coat the chicken. Let simmer, stirring frequently, until the sauce thickens and looks sticky and glossy, about 1 to 2 minutes. Stir in about two-thirds of the green onions.
- Serve hot with rice, steamed vegetables, and a sprinkle of the remaining green onions.