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+ servings
teriyaki chicken over rice

Teriyaki Chicken

Teriyaki Chicken Stir Fry is an easy 30 minute meal for any night of the week! This simple recipe is the perfect copycat takeout.
Course Main Course
Cuisine American
Keyword chicken, stir fry, teriyaki
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 229kcal
Author Dorothy Kern


  • 1 cup water
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 cloves garlic pressed
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts cut into bite size pieces
  • 2 tablespoons cornstarch
  • Green onions for serving
  • Rice for serving


  • Whisk together water, soy, honey, vinegar, garlic, ginger, and pepper.
  • Heat a large frying pan over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces)
  • Add the teriyaki sauce to the pan and cook until chicken is cooked through.
  • Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to make a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once thickened, remove from heat.
  • Serve hot over rice with a garnish of green onions.



Teriyaki sauce can also be used as a marinade. Add chicken or beef to the sauce and let sit at least 2 hours before cooking. Discard marinade after soaking, do not use it as a sauce.


Serving: 1serving | Calories: 229kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1198mg | Potassium: 477mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 1.8mg | Calcium: 14mg | Iron: 1.1mg