This Teriyaki Chicken recipe is ready in 15 minutes! A delicious one-pan recipe with bite-sized chicken coated in easy teriyaki sauce.
A favorite dish I always enjoyed from Panda Express was their teriyaki chicken. Not having a Panda Express anywhere nearby, I love being able to make this family-favorite copycat teriyaki chicken recipe at home and having it on the table more quickly than we can get in the car and drive to the nearest one! I also love that I can control the ingredients to lighten it up just a bit while not compromising on flavor.
How to Make Teriyaki Chicken
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For this recipe, you’ll need just a few ingredients.
- Chicken – I love to use boneless, skinless chicken breasts, but you can also use your favorite cut of meat for this recipe. I cut my chicken into bite-sized pieces.
- Teriyaki Sauce – I use my homemade teriyaki sauce recipe for this recipe. I love to be able to control all of the ingredients in my recipes, including the sauces and marinades. If you prefer, you can also use your favorite store-bought.
- Oil – You can use your favorite coconut oil or olive oil in this recipe.
- Rice – I love to serve my teriyaki chicken over cooked rice.
Substitutions and Additions
- Vegetables – You can also serve your teriyaki chicken over steamed vegetables rather than rice or simply add them to the final dish if you like. Steamed broccoli is delicious as an addition or substitution.
- Garnish – You can also garnish your teriyaki chicken with freshly chopped parsley or sliced scallions.
Marinate the chicken. Optional, but it adds so much flavor! Add chicken to a gallon zip-top bag. Pour half of the teriyaki sauce over the chicken, press out as much air as possible, and seal the bag. Toss the chicken to make sure it is well coated and marinate in the refrigerator for 6-8 hours, if possible. If you don’t have time to marinate the chicken, you can skip this step.
Cook. Pour the chicken into a medium skillet over medium-low heat and cook until tender, stirring frequently.
Serve. Then, once it has cooked through, I add more teriyaki sauce to the chicken and then serve it over rice or vegetables. Ready in minutes, it makes for a simple recipe that my family loves!
To make ahead. Make it according to the directions. Cool and store in an airtight container in the refrigerator for up to 3 days.
To freeze. Make, cool, and store in a freezer-safe, airtight container in the freezer for up to 3 months.
Here’s my Teriyaki Chicken Recipe. I hope you love it as much as we do (and as much as the Panda Express version!)
Teriyaki Chicken Recipe
- Marinate Chicken (Optional): Add chicken to a gallon zip top bag. Pour half of teriyaki sauce over chicken, press out as much air as possible and seal the bag. Toss the chicken to make sure it is well coated and marinate in the refrigerator for 6-8 hours, if possible.
- Cook. Drizzle olive oil into medium skillet over medium-low heat. Add chicken to the skillet, stirring frequently as it cooks. Cook until tender and cooked throughout, about 8-10 minutes. Add more teriyaki sauce to the chicken, reserving about 1/4 cup for serving. Toss to coat.
- Serve. Serve on cooked rice or steamed vegetables or the combination. Top with optional garnish of chopped fresh parsley or sliced scallions.
Nutrition information is automatically calculated, so should only be used as an approximation.