This is a quick and easy recipe for teriyaki chicken – only 6 ingredients and 20 minutes are needed to make this delicious teriyaki chicken dish!

Teriyaki chicken recipe

How to make teriyaki chicken (so easy!)

This teriyaki sauce recipe is so simple and so much better than the store bought version! For the longest time I didn’t like teriyaki chicken because I found it too sweet and lacking umami and savory flavors. But then I learned how to make teriyaki sauce and couldn’t believe how different teriyaki chicken could taste when it’s made from scratch! Who knew you could make delicious teriyaki sauce with only 3 ingredients and end up with a dish that tastes so gourmet! This easy teriyaki chicken recipe is nothing like I’ve ever had before – it’s more savory than sweet and more concentrated in flavors.
Oh and here’s a fun teriyaki fact: teriyaki chicken originated in Hawaii by Japanese immigrants who used pineapple juice to blend with soy sauce. What’s also interesting to know is teriyaki chicken cannot be found in Japan on any menu, it is an American dish just like California rolls. But I have lately seen it appearing in Japanese recipe books and selling it as a western dish. Oh the irony.
I like to serve this teriyaki chicken recipe with either vegetable stir fried noodles or a quick fried rice.

Teriyaki Chicken Recipe

japanese teriyaki chicken with scallions

Make this Tasty Teriyaki Chicken Recipe in less than 20 minutes from start to finish, and with the easiest and quickest teriyaki sauce recipe using only 3 ingredients!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Main
  • Cuisine: Poultry


  • 2 breasts boneless, skinless chicken (about half a pound)
  • 1 tablespoon vegetable oil
  • 3 stalks scallions (chopped)

Teriyaki Sauce

  • 2 tablespoons soy sauce
  • 1/4 cup mirin
  • 1 teaspoon sugar


  1. Heat the oil in a pan over high heat. Add chicken breasts, cover with a lid and cook for about 3 minutes. Turn the chicken breasts over, cover and cook for another 3 minutes. Lower the heat to medium and cook for another 2 minutes. Add the teriyaki sauce, flip the chicken over and cook for 3 minutes. Flip one last time, cover and cook for 3 minutes. Plate and serve teriyaki chicken with scallions, and leftover sauce.

Teriyaki Sauce:

  1. Mix soy sauce, mirin and sugar. Stir well until the sugar has completely dissolved. Set aside.


You can keep the teriyaki sauce separate from the chicken, refrigerated for a few days.

Nutritional Analysis:
Good points
Low in saturated fat
Very high in niacin
High in phosphorus
Very high in selenium
Very high in vitamin B6
High in vitamin B12

Bad points
High in cholesterol
High in sodium


  • Calories: 506
  • Sugar: 10.8
  • Sodium: 1427
  • Fat: 14.9
  • Saturated Fat: 1.3
  • Carbohydrates: 18.9
  • Fiber: 0.7
  • Protein: 74
  • Cholesterol: 194
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