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Simple Homemade Teriyaki Chicken

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Simple Homemade Teriyaki Chicken

Lately I’ve been trying to get posts up of all our Tried and True Recipes – family staples that we eat all the time. This Simple Homemade Teriyaki Chicken is one of our all-time favorite meals. Everyone loves it – even my 3 year-old. The chicken is sticky sweet, salty, and bright because of the fresh ginger.

My main tip for great teriyaki chicken – don’t cook the chicken in the teriyaki sauce. Add the sauce after you cook it, for two reasons:

  1. Cooking the chicken in teriyaki sauce can burn the sauce – the sauce has a high sugar content and can burn before the chicken cooks through.
  2. Cooking or marinating the chicken in teriyaki sauce can make the chicken too sweet. It’s better to add the teriyaki after and control the level of sweetness
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5 from 1 vote

Simple Homemade Chicken Teriyaki and Rice

Author Shannon Lyon


  • 4-6 chicken breasts
  • garlic salt
  • olive oil

Teriyaki Sauce

  • 2 cups packed brown sugar
  • 1 cup soy sauce
  • cup apple cider vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons cornstarch
  • ½ cup water

White Jasmine Rice

  • 2 c. jasmine rice
  • 4 c. water
  • 2 tablespoons butter

Sides + Toppings

  • green vegetables (broccoli, green beans, etc.)
  • sesame seeds (optional)
  • diced green onions (optional)


Jasmine Rice

  • Start by making your rice. Combine 2 c. rice, 4 c. water, and 2 tbsp. butter in a medium saucepan over high heat.
  • Once rice mixture comes to a boil, bring heat down to the lowest it will go on your stovetop, cover, and let cook for 15-20 minutes until fluffy.


  • Heat a large nonstick skilled over medium-high heat with 1-2 tbsp. olive oil.
  • Season chicken breasts lightly with garlic salt on each side.
  • Sear the chicken breasts for 5-6 minutes on each side, until cooked through. Remove from heat and set aside.
  • The chicken will cook best if you don't cook it in the teriyaki sauce and just top it with teriyaki. The sugar can burn when the chicken cooks it.


  • Steam or roast vegetable sides while chicken and rice are cooking.

Teriyaki Sauce

  • Teriyaki sauce can be made ahead or while you're making the rice.
  • In a medium saucepan over medium-high heat, whisk soy sauce, sugar, vinegar, and fresh ginger. Heat to a low rolling boil. Stir as it heats.
  • In a small, separate bowl, combine cornstarch and water. Whisk with a fork until lumps are gone.
  • Add cornstarch and water mixture to boiling soy sauce mixture. (Don't add until it's boiling or it won't thicken.) Whisk together.
  • Turn heat down to medium-low and let it simmer for 7-9 minutes, stirring constantly, until thickens.
  • To serve, scoop rice and veggies onto a plate or bowl. Slice chicken on top and pour teriyaki sauce over the top. Top with sesame seeds and/or green onions, if desired. Enjoy!

Be sure to add the teriyaki sauce over the veggies and rice too – it’s delicious!

Click here to see my other main dish recipes. I am certain you will love this Simple Homemade Chicken Teriyaki. Be sure to let me know if you make this and tag me @plumstreetcollective on Instagram. Happy cooking!

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  1. 5 stars
    This recipe is a family favorite! My MIL even asked for the recipe when I made it for her – said it was the best teriyaki sauce she’d ever had!

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