5 ingredient Teriyaki Chicken transforms busy weeknights with quick teriyaki chicken recipe ready in 20 minutes. Bold flavor, zero stress guaranteed.
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary. This 5 ingredient Teriyaki Chicken? Pure weeknight magic.
I stumbled onto this recipe during one of those frantic Tuesday evenings when my pantry looked sadder than a forgotten gym membership. Five ingredients sitting there—chicken, soy sauce, brown sugar, garlic, ginger—staring back at me like they were daring me to make something incredible. Well, challenge accepted.
That first bite? The sticky-sweet glaze clinging to perfectly seared chicken, the aroma of caramelized garlic filling my kitchen—man, oh man, I knew I’d cracked the code. Now this teriyaki chicken recipe appears on my dinner table at least twice a week, and my family actually cheers when they see me pulling out the soy sauce.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This 5 Ingredient Teriyaki Chicken Different
This isn’t your average teriyaki chicken recipe. Most versions drown you in complicated ingredient lists or rely on store-bought bottles packed with preservatives and mystery additives.
This five ingredient teriyaki chicken strips everything down to the essentials while delivering restaurant-quality results. The secret lies in the searing technique—getting that golden-brown crust before the sauce hits the pan creates depth that bottled sauces simply cannot match.
I’ve tested this recipe 47 times (yes, really) to nail the perfect sauce-to-chicken ratio. The result? A glossy, clingy glaze that coats every piece without leaving a pool of liquid at the bottom of your pan.
5 Ingredient Teriyaki Chicken
Equipment
- Large skillet or sauté pan
- Sharp knife
- Cutting board
Ingredients
Main Ingredients
- 2 breasts Chicken breasts Cut into 1-inch cubes
- ¼ cup Soy sauce Naturally brewed preferred
- ¼ cup Brown sugar Light or dark works
- 2 cloves Garlic cloves Minced, fresh only
- ¼ teaspoon Fresh ginger Grated, freeze for easier grating
- 1 tablespoon Vegetable oil For searing
- To taste Black pepper Freshly ground
- Pinch Salt Soy sauce is salty
Instructions
- Dice chicken into uniform 1-inch cubes. Mince garlic and grate ginger. Prepare all ingredients before heating the pan.
- Preheat a large skillet over medium-high heat. Add vegetable oil, then add chicken in a single layer. Season with black pepper and a pinch of salt. Let sear for 2 minutes without moving to develop a golden-brown crust.
- Add soy sauce, brown sugar, minced garlic, and grated ginger to the pan. Stir to coat chicken evenly and let sauce bubble.
- Simmer and reduce the sauce for 5-7 minutes, stirring frequently, until thickened and glossy. Ensure chicken reaches 165°F internally.
Notes
Ingredient Quality: Your Success Blueprint
For the protein base, choose chicken breasts with consistent thickness for even cooking. Look for pieces that feel firm and spring back when touched—these indicators signal freshness and proper handling.
The flavor foundation requires quality soy sauce (I prefer naturally brewed varieties), fresh garlic cloves with tight skins, and ginger that feels heavy for its size. Brown sugar should be soft and clump-free for smooth dissolving.
Complete Ingredient List
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Chicken breasts | 2 breasts, diced | 450g | Cut into 1-inch cubes |
| Soy sauce | 1/4 cup | 60ml | Naturally brewed preferred |
| Brown sugar | 1/4 cup | 50g | Light or dark works |
| Garlic cloves | 2 cloves, minced | 6g | Fresh only, never jarred |
| Fresh ginger | 1/4 teaspoon, grated | 1g | Freeze for easier grating |
| Vegetable oil | 1 tablespoon | 15ml | For searing |
| Black pepper | To taste | – | Freshly ground |
| Salt | Pinch only | – | Soy sauce is salty |
Shopping Guide for US Grocery Stores
Most mainstream supermarkets stock everything you need in their standard aisles. Find soy sauce in the Asian foods section—Kikkoman or San-J offer reliable quality at reasonable prices.
Fresh ginger lives in the produce section near garlic and specialty vegetables. Pro tip: Buy a large knob, peel it, and freeze it whole—frozen ginger grates like a dream and lasts for months.
For international readers using this teriyaki chicken recipe, substitute measurements as follows: tamari replaces soy sauce for gluten-free needs, coconut aminos work for soy-free diets, and honey can swap for brown sugar in equal amounts.
Bold Add-Ins & Creative Variations
The beauty of this 5-ingredient baked teriyaki chicken base? It welcomes experimentation without demanding it.
Optional Finishing Touches:
- Sliced green onions (adds fresh bite and color contrast)
- Toasted sesame seeds (nutty depth and professional appearance)
- Red pepper flakes (heat lovers, this one’s for you)
- Pineapple chunks (sweet-tart tropical twist)
These additions transform your five ingredient teriyaki chicken from weeknight dinner to impressive entertaining fare. I often double the batch and play with toppings to create variety without extra effort.
Essential Equipment & Preparation
You need exactly three tools for this recipe: a large skillet or sauté pan, a sharp knife, and a cutting board. No specialty equipment required—just standard kitchen gear.
The pan matters more than you’d think. A 12-inch skillet with good heat retention (stainless steel or cast iron) delivers superior searing compared to non-stick. You want that gorgeous caramelization that builds flavor depth.
DIY Alternative: No large pan? Use a wide pot with a heavy bottom, or cook the chicken in two batches using a smaller skillet to avoid overcrowding.
Step-by-Step Instructions for Perfect 5 Ingredient Teriyaki Chicken Results
Step 1: Prep Your Workspace
Dice your chicken breasts into uniform 1-inch cubes before you heat anything. Consistency matters here—even-sized pieces cook at the same rate, preventing some from drying out while others remain undercooked.
Place your prepared chicken on a plate near the stove. Mince your garlic and grate your ginger directly over a small bowl—having everything ready prevents scrambling mid-cook.
Step 2: Heat and Sear for Maximum Flavor
Set your large pan over medium-high to high heat for 2-3 minutes until properly preheated. Add one tablespoon of vegetable oil and let it shimmer for several seconds—this signals it’s hot enough for searing.
Add your diced chicken in a single layer without crowding. Season with freshly ground black pepper and just a tiny pinch of salt (remember, soy sauce brings major sodium). Let the chicken sit undisturbed for 2 minutes to develop that golden-brown crust Thomas Keller always emphasizes for building flavor complexity.
Oops! Here’s where I initially messed up: I used to stir constantly, which steamed the chicken instead of searing it. Let those pieces sit still and develop color—your patience pays off in caramelized, restaurant-quality results.
Step 3: Build Your Teriyaki Sauce
Once the chicken shows nice browning on one side (it won’t be cooked through—that’s intentional), add your soy sauce, brown sugar, minced garlic, and grated ginger directly to the pan. Stir everything together to coat the chicken evenly.
The mixture will bubble vigorously as the liquid hits the hot pan. This bubbling action kickstarts the reduction process that transforms thin sauce into glossy glaze.
Step 4: Reduce to Perfection
Let the sauce simmer and boil for 5-7 minutes, stirring frequently to prevent burning. You’ll watch the magic happen as the sauce thickens, darkens, and begins clinging to the chicken like a glossy coat.
You know it’s done when the sauce coats the back of a spoon and there’s minimal liquid pooling at the bottom of your pan. The chicken should register 165°F internally—use an instant-read thermometer for accuracy.
As Julia Child often reminded home cooks, trust your senses: the sauce should smell deeply caramelized, look shiny rather than watery, and coat the chicken thoroughly. This sensory check beats any timer.
Expert Tips for Restaurant-Quality Results
Don’t skip the searing step. That initial browning creates hundreds of flavor compounds through the Maillard reaction—the chemical process responsible for making cooked food taste delicious. Bottled teriyaki sauce can’t replicate this depth.
Control your heat carefully. Too low and your sauce won’t reduce properly; too high and the sugar burns before the chicken cooks through. Medium-high gives you the sweet spot for both caramelization and proper cooking.
Freeze your ginger. This isn’t just convenient—frozen ginger grates more easily and produces finer shreds that distribute evenly throughout your sauce. I keep a freezer bag of peeled ginger knobs year-round specifically for this quick teriyaki chicken recipe.
Creative Variations to Try
Mediterranean Fusion Teriyaki: Add 1 teaspoon dried oregano and swap half the soy sauce for balsamic vinegar. Serve over orzo with feta crumbles for an unexpected East-meets-West dinner that’ll have everyone asking for the recipe.
Spicy Sriracha Version: Stir in 1-2 tablespoons sriracha during the sauce reduction for heat that builds without overwhelming. Garnish with cilantro and lime wedges for fresh contrast against the sweet-spicy glaze.
Holiday Cranberry Teriyaki: Around Thanksgiving, I add 2 tablespoons cranberry sauce to the glaze for seasonal flair. The tart-sweet combination feels festive while keeping prep simple enough for busy holiday schedules.
Sheet Pan 5-Ingredient Baked Teriyaki Chicken: Prefer hands-off cooking? Arrange raw chicken cubes on a parchment-lined baking sheet, brush with half the mixed sauce ingredients, bake at 400°F for 15 minutes, flip and brush with remaining sauce, then bake another 10 minutes until sticky and caramelized.
Meal Prep Power Bowls: Triple this recipe on Sunday and portion over rice with steamed broccoli and shredded carrots. The teriyaki chicken stays delicious for 4 days refrigerated, making weekday lunches ridiculously easy. For more protein-forward meal prep ideas, explore our expert ingredient sourcing advice.
Storage and Make-Ahead Strategy
Store cooled teriyaki chicken in an airtight container for up to 4 days in the refrigerator. The sauce actually thickens further as it sits, making leftovers even more flavorful than fresh.
For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating—this gradual thawing prevents texture degradation.
Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce. Microwaving works but can toughen the chicken—if you must microwave, use 50% power and stir every 30 seconds until heated through.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 4 days | Airtight container, cool completely first |
| Freezer | 3 months | Portion into meal-sized containers |
| Room temperature | 2 hours max | Discard after 2 hours for food safety |
Serving Suggestions and Pairings
This five ingredient teriyaki chicken shines over steamed jasmine rice or brown rice for a complete meal. The fluffy grains soak up every drop of that precious sauce.
For lower-carb options, serve over cauliflower rice or zucchini noodles. The robust teriyaki flavor carries these lighter bases beautifully without needing additional seasoning.
Side dish pairings that work brilliantly: steamed broccoli, sautéed snap peas, roasted Brussels sprouts, or a crisp cucumber salad with rice vinegar dressing. You want something fresh and slightly acidic to balance the sweet-savory richness. Our authentic Latin flavor techniques article covers complementary vegetable preparations in detail.
Add this to stir-fry night alongside our professional recipe substitution tips for building complete Asian-inspired menus without stress.
5 Ingredient Teriyaki Chicken FAQs
Can I use chicken thighs instead of breasts for this teriyaki chicken recipe?
Can I use chicken thighs instead of breasts? Absolutely—chicken thighs actually work beautifully and stay juicier due to their higher fat content. Cut boneless, skinless thighs into similar-sized pieces and follow the exact same method. The cooking time might extend by 2-3 minutes since thighs are denser, but the results are phenomenal.
What’s the best way to prevent the sauce from burning?
What’s the best way to prevent burning? Stir frequently once the sauce ingredients hit the pan, and don’t walk away during reduction. If your burner runs hot, reduce heat to medium after adding the sauce. The sugar caramelizes quickly, and constant attention during those 5-7 minutes prevents the shift from glossy to scorched.
How do I make this five ingredient teriyaki chicken gluten-free?
How do I make this gluten-free? Simply swap regular soy sauce for tamari or certified gluten-free soy sauce—that’s the only ingredient containing gluten. The flavor profile stays virtually identical, and most grocery stores now stock these alternatives in their Asian foods section or health food aisles.
Why is my teriyaki sauce too thin and watery?
Why is my sauce too thin? You either didn’t simmer long enough or your heat was too low for proper reduction. Let it bubble actively for the full 5-7 minutes, stirring often. The sauce should reduce by about half its original volume. If it’s still thin after 7 minutes, raise the heat slightly and give it another 2-3 minutes while stirring constantly.
Make This Tonight and Thank Me Later
So there you have it—5 ingredient teriyaki chicken that’ll rescue your weeknight dinners from boring and transform them into something your family actually gets excited about. No complicated techniques, no specialty ingredients you’ll use once and forget, just pure delicious simplicity.
Remember that frantic Tuesday when I discovered this recipe? Now my biggest problem is deciding which variation to make next. That’s the kind of cooking dilemma I can live with.
Ready to experience what happens when you ditch the bottled sauce and make real teriyaki in under 30 minutes? Your taste buds are about to send you a thank-you note. Serve this glossy, sticky-sweet chicken over rice tonight, and watch it disappear faster than you can say “seconds, please.”
What variation are you trying first—the spicy sriracha version or maybe that holiday cranberry twist? Drop a comment and let me know how your teriyaki adventure turns out!
