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This is the very BEST juicy baked Teriyaki Chicken Recipe. Made with simple and delicious ingredients like tender chicken breasts and my favorite sweet and savory homemade teriyaki sauce, learn how to make this restaurant-quality chicken teriyaki in just 30 minutes, and serve with all your favorite sides including rice and bok choy.
The Best Teriyaki Chicken Recipe
Teriyaki sauce is one of my favorite dinnertime condiments. Sweet, versatile, and so easy to make right at home, you’ll find this fantastic sauce in recipes including these slow cooker lime teriyaki shredded beef tacos and teriyaki salmon salad. When it comes to teriyaki (especially in the Japanese-American sense of the word), few recipes are more well-known or loved than chicken teriyaki.
Simple, delicious, and loved by all ages, chicken teriyaki is one of my most popular weeknight dinner recipes. And this version made with homemade teriyaki sauce, chicken breasts, and baked to juicy perfection is my absolute favorite.
But, wait. Some of you are probably wondering- Is teriyaki chicken healthy?
It is…mostly.
Healthier than your favorite Chinese take-out restaurant, make your own chicken teriyaki and you’re guaranteeing a dinner made with chicken that is not fried and ingredients that are (or should be) fresh and free of junk like MSG.
That said, teriyaki sauce (yes, even the homemade version) is loaded with sugar so be mindful of how much sauce you add to your chicken.
The approximate calories for one large baked boneless skinless chicken breast with 2 tablespoons of teriyaki sauce equals 352 calories.
How to Make Teriyaki Chicken
To make this super flavorful chicken you’ll need the following tools and equipment: digital meat thermometer, 9×13 baking dish, mixing bowls and measuring cups, and kitchen tongs.
Step 1. Make your Teriyaki Sauce
Making your own teriyaki recipe is easy, requiring just a few ingredients and about 15 minutes to make. You can, of course, buy store-bought teriyaki sauce, but I find that it’s easier to make your own.
The main ingredients in this thick and sweet teriyaki sauce include,
- Soy sauce
- Brown sugar
- Honey
- Apple cider vinegar (substitute with rice vinegar or mirin)
- Garlic and Ginger
- Sesame oil
- Water
- Cornstarch
You will find many different recipes for teriyaki sauce all over the internet. So far, this one is my favorite version. Sweet, thick, and just like the teriyaki sauce from my favorite Japanese-American restaurant.
To make this teriyaki sauce simply,
Whisk together the soy sauce, brown sugar, honey, apple cider vinegar, ground ginger, sesame oil, garlic, and water over medium heat in a medium saucepot. Bring to a simmer and reduce heat to low. Allow flavors to simmer for 3-4 minutes, stirring often.
Meanwhile, whisk together 3 tablespoons of cornstarch with 4 tablespoons cold water. Add to the soy sauce mixture, whisking continuously until the sauce starts to thicken.
Immediately remove from heat and garnish with 1-2 teaspoons sesame seeds, if desired.
Read more here, Teriyaki Sauce Recipe
Step 2. Preheat oven and prepare chicken
Preheat oven to 400°F and spray a large 11 x 8-inch baking dish with non-stick cooking spray. Transfer chicken to your prepared baking dish in a single layer and drizzle with olive oil. Sprinkle both sides with salt and pepper, to season.
Pour half of the prepared teriyaki sauce (approximately 1 cup) over the top of the chicken breasts. Reserve the remaining sauce for later. Use a fork or kitchen tongs to turn over the chicken several times to fully coat in your sauce.
Step 3. Bake your teriyaki chicken
Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional cooking time of 5-15 minutes, or until internal temperature registers 160°F as measured with a digital meat thermometer.
Allow chicken to rest for 5 minutes before slicing and serving with the remaining teriyaki sauce. Serve garnished with sliced green onions and sesame seeds, if desired.
Tips and Tricks
- If you prefer not to thicken your teriyaki sauce, simply omit the cornstarch.
- Plan-ahead: Prepare the teriyaki sauce ahead and store it in a sealed container in the refrigerator until ready to use. Prepared teriyaki sauce will stay fresh in the refrigerator for up to two weeks.
- Leftovers: Leftover baked chicken will keep in the refrigerator for up to 4 days.
- Chicken breasts or chicken thighs? Either will work. I prefer chicken breasts as they are a leaner source of protein. If you plan to use chicken thighs, I recommend searing both sides of the chicken thighs in a hot skillet until golden-brown and crispy before transferring to your baking dish to cover in teriyaki sauce to finish cooking in the oven. Keep in mind that bone-in, skin-on chicken thighs will take longer to cook when compared to chicken breasts.
What Goes with Teriyaki Chicken
My favorite easy sides for this chicken include steamed broccoli and cooked rice. Any rice works with chicken and teriyaki – white rice, brown rice, jasmine, coconut rice, or even cauliflower rice. Try with this easy fried rice recipe, a different grain like quinoa or couscous, or even noodles!
Aside from broccoli, other delicious veggies include stir-fried onion, carrots, zucchini, snap peas, and bell peppers. Grilled pineapple is also fantastic!
Finally, don’t forget to garnish your chicken with a sprinkle of sesame seeds and sliced green onions.
More Takeout Recipes,
- Easy Egg Drop Soup Recipe
- Low Carb Chicken Cabbage Stir Fry Recipe
- Shrimp and Asparagus Stir Fry
- Kung Pao Chicken Recipe
- Moo Goo Gai Pan Recipe
- Asian Pasta Salad Recipe with Chicken
If you try making this Easy Teriyaki Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Teriyaki Chicken Recipe
Ingredients
For the Homemade Teriyaki Sauce
- 1¼ cups soy sauce
- ½ cup brown sugar
- 2 tablespoon honey
- 3 tablespoon apple cider vinegar
- ½ teaspoon ground ginger
- 2 tablespoon sesame oil
- 4 cloves garlic, minced
- ½ cup water, divided
- 3 tablespoon cornstarch, mixed with 4 tbsp cold water
For the Chicken
- 4 large chicken breasts
- 1 tablespoon olive oil
- salt and pepper , to season
- 1 cup homemade teriyaki sauce, (or your favorite store-bought version), plus more for serving
- Sesame seeds, to garnish
Instructions
For the Teriyaki Sauce
- In a medium saucepan, whisk together the soy sauce, brown sugar, honey, apple cider vinegar, ground ginger, sesame oil, garlic, and water over medium heat. Bring to a simmer and reduce heat to low. Allow soy sauce mixture to simmer for 3-4 minutes, stirring often.
- Meanwhile, whisk together 3 tablespoons of cornstarch with 4 tablespoons cold water. Add to the soy sauce mixture, whisking continuously until the sauce starts to thicken.
- Immediately remove from heat and garnish with 1-2 teaspoons sesame seeds, if desired. Use immediately or allow the sauce to come to room temperature before storing it in the refrigerator for later use.
For the Teriyaki Chicken
- Preheat oven to 400°F and spray a large 11 x 8-inch baking dish with non-stick cooking spray.
- Transfer chicken to your prepared baking dish in a single layer and drizzle with olive oil. Sprinkle both sides with salt and pepper, to season.
- Pour half of the prepared teriyaki sauce (approximately 1 cup) over the top of the chicken breasts. Reserve the remaining sauce for later. Use a fork or kitchen tongs to turn over the chicken several times to fully coat in your sauce.
- Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional 5-15 minutes, or until internal temperature registers 160°F as measured with a digital meat thermometer.
- Allow chicken to rest for 5 minutes before slicing and serving with the remaining teriyaki sauce. Serve garnished with sliced green onions and sesame seeds, if desired.
Notes
- If you prefer not to thicken your sauce, simply omit the cornstarch.
- Keep leftover teriyaki sauce stored in a sealed container in the refrigerator for up to 2 weeks. Leftover baked chicken will keep in the refrigerator for up to 4 days.
- Serve with rice, quinoa, cauliflower rice, and your favorite vegetables including garlic bok choy or steamed broccoli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I used my cast iron skillet since I don’t have a casserole dish like the recipe shows. Worked great.
Makes a lotttt of teriyaki sauce, which was perfect because I used the rest to stir fry veggies. So glad I have yummy lunches prepped for the week 🙂