This amazing Honey Teriyaki Chicken {30 minutes} is perfect for a super tasty and fast dinner! It is so easy to make and you cannot beat the taste, especially since it can be on the table in under 30 minutes flat!

If you are craving takeout but can’t find a great place, this recipe is your great place – right at home. Scale-up this recipe easily for any size crowd and throw your rice in a rice cooker for an effortless base for the honey teriyaki chicken. We’ve taken regular teriyaki sauce from a jar and taken it over the top with this recipe.
🐔Why This Recipe Works
Cheap | Look at the ingredients alone, this is not an expensive recipe and it’s super cheap to make in comparison to takeout teriyaki.
Healthier than a restaurant sauce. | I made this easy teriyaki recipe at home because it is healthier and less expensive than the restaurant versions. When you make it at home, you are in control of what you put into it.
Easy | There are no complicated steps here. You are sautéing a little, making some sauce and rice, and you are done. I highly recommend a rice cooker to make this even easier. This recipe is great for new cooks and even teens who are just learning as there isn’t too much difficulty and the reward is pretty high.
Delicious | Take-out can be a hit or miss at best, and now you don’t have to worry. When you are scouring Asian takeout menus, don’t forget that you can make your own in less time and it tastes a million times better. Simply make your own teriyaki at home without even thinking about which restaurant to call your order in.
Family Favorite | This is hands-down one of our most flavorful meals and you won’t be disappointed. You may as well just print it now for your recipe binder because you are going to fall in love with this one.
This honey teriyaki chicken is so simple! Cheap, easy, and delicious – my favorite ingredients in a recipe!
🥖 Ingredients
My stomach is rumbling just thinking about this honey teriyaki! The flavor is out of this world and something I crave often.
Chicken | I recommend using boneless skinless chicken breast for this recipe. It cooks up into a juicy and fantastic texture. If you don’t want to use chicken breast, go for the boneless skinless chicken thighs. Buy the chicken on sale and stock up in the freezer and then this can be one of those “pull out of the freezer” meals.
Homemade Teriyaki Sauce | Besides teriyaki sauce, you will likely have all of the ingredients in your pantry. This meal is always something you have “on hand” and is not something you have to put a lot of thought toward.
Ingredients for the Homemade Honey Teriyaki Sauce
Honey | You have options here. You can use regular honey from the supermarket or raw local honey if you prefer. You can also explore different gourmet honey options.
Teriyaki Sauce | Any teriyaki sauce you can find at your local grocery store will be perfect. We love the Bachman’s Teriyaki BBQ Sauce you can snag at Costco. It is worth the membership on its own, if you haven’t tried it.
Soy Sauce | Low sodium is a great choice since the store-bought sauce will be loaded with sodium already.
Minced Garlic | Mince your own cloves or use the jarred minced garlic drained of any liquid. I just use a slotted spoon to scoop it out of the jar.
Black Pepper | If desired. I like to add freshly cracked black pepper or coarse black pepper.
Salt | if desired. This recipe already has soy sauce and teriyaki sauce but you might find it needs just a sprinkling of coarse kosher salt or sea salt.
Sesame Seeds | Sesame seeds will be lightly toasted in the skillet and release both a woody fragrance and additional flavor. The crunch is a nice touch as well.
🥘 Equipment and Tools
Saute Pan | It’s up to you if you’d like to use a non stick version or not.
Mixing Bowl | Large enough to combine all of the ingredients to mix together before cooking.
Knife | Used to cut the chicken into cubes.
🥢 Instructions
This is a quick and simple dinner idea that you can literally cook in 20 minutes. It doesn’t get any better than that if you ask me. Here are the easy steps:
Step One: Slice the chicken, so you have varying sizes and shapes. Make sure they aren’t any larger than one inch to allow them to cook evenly.
Step Two: Place teriyaki sauce, soy sauce, honey, garlic, salt, and pepper in a bowl. Add the chicken and mix well. Rub the sauce into the chicken so that it absorbs all the flavor.
Step Three: Add some oil to a skillet and heat it up. After it’s hot, add the chicken and teriyaki sauce to the pan and cook for five minutes.

Step Four: You’ll need to increase the heat so the sauce can reduce, which will take around 10-15 minutes. Once the sauce begins to thicken up, add in the sesame seeds.
Step Five: After you remove the chicken from heat, allow it to rest for five minutes then serve.
Instructions for Honey Teriyaki Chicken in the Instant Pot or Ninja Foodie
The Ninja Foodi and Instant Pot Directions are slightly different. To make honey teriyaki chicken in one of these machines follow these steps.
First, add all ingredients plus 1 cup of chicken stock into the Instant Pot or Ninja Foodie. Press the seal in carefully and put the lid on your pressure cooker. Don’t forget to turn the valve to seal it. Depending on the model you have, the valve may be automatic.
Cook on high pressure / manual pressure for 10 minutes followed by 5 minutes natural release. After five minutes, you can turn the valve to release the remaining pressure more quickly. A period of natural pressure release helps prevent the chicken from losing all of its juices.
Open the lid and ensure the chicken is fully cooked. If the sauce is too thin, turn the saute feature on and allow the sauce to thicken. You can add 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in with a whisk to thicken the sauce.
Note: Have you ever tried liquid aminos? It is made with coconut or soybeans and looks and tastes very similar to soy sauce, but it is naturally gluten-free. If anything, it is a bit sweeter than soy sauce and is much less salty. Definitely give it a try!
🍴 Variations
I loved the way this recipe turned out, but there are other options you can try as well. Here are a few ideas to get you inspired for your next dinner:
- Stir Fry – Add some veggies and make a stir fry for a complete meal. Add onions, peppers, mushrooms, carrots, zucchini, or any other veggies you enjoy. The flavor is out of this world, and you’ll get lots of new nutrients. If you decide to add veggies you may need to double the sauce recipe.
- Chicken Wings – Thankfully, you can use this sauce to make chicken wings, too, and every bite is succulent and tasty.
- Cauliflower Rice – Add the homemade teriyaki chicken to a bed of fluffy cauliflower rice. It’s a healthy alternative to traditional rice and positively amazing.
- Shrimp – Skip the chicken all together and go with some shrimp instead. This sauce is a complement to both proteins!
- Grilled Chicken – You can actually use the teriyaki sauce as a marinade and add the chicken to skewers. Then, place the skewers on a hot grill until it is cooked. It’s beyond amazing.
- A Different Sauce – The recipe calls for teriyaki sauce but you can substitute orange sauce, kung pau sauce, soy garlic sauce, or an Asian sauce you like. Toss in a bit of mirin or Shaoxing wine substitutes for an extra burst of flavor.

🍛 Alternative Ingredients for Honey Teriyaki Chicken
For a little extra “tang,” I will add a tablespoon or two of Rice Wine Vinegar (white wine vinegar substitute) to the homemade teriyaki sauce. It doesn’t take much to make a big difference, and the taste of the vinegar complements the honey quite nicely.
Additionally, a teaspoon of Sesame Oil will add a toasted, smoky taste to the sauce. Using it reminds me of the grilled teriyaki cooked over hibachis in Japan. It is so good! I top it with toasted sesame seeds as a fun and pretty garnish.
📌 Expert Tips
Because you cut the chicken into one-inch pieces, it’s not going to take much time to cook. It’s best to take the temperature to make sure it is fully cooked.
First, the temperature needs to be at least 160º F. when you remove it from the stove. It will continue warming up as it rests to 165º F. This allows the chicken to stay super moist and juicy.
You should be able to pierce the chicken with a fork, and it should go in without any issues. The center of the meat should be white when it’s done. If you see bright pink, then it’s not finished cooking yet.
🍱 Meal Prep Lunches
Make this recipe and serve it throughout the week. It makes a lovely lunch and is ideal for meal prepping. Just allow the chicken time to cool off, then place it in a sealed container. It will last around 3-4 days in the fridge.
If you are planning on making it part of meal prep, place it into individual serving containers with some veggies or rice, and you’ll have a complete meal.
FAQ
Yes. Store it in an airtight container in the refrigerator for three or four days.
Freeze it in a freezer-safe bag or container for up to three months. When you want to serve it, place it in the fridge to thaw, then reheat and eat. It’s so easy and tastes just as good as when you first made it.
The fastest and easiest way to reheat this is by warming it up in the microwave. It will heat up rather quickly in just a minute or two.
If you are at home, heat the chicken in a skillet with some olive oil. Just heat the oil and warm the chicken until it’s hot all the way through.
I recommend chicken breasts or chicken thighs for this recipe. Both are inexpensive, tender, and moist cuts of meat.
Pot Stickers, vegetable spring rolls, and a bright oriental salad are all wonderful and easy complements to this dish. You can find pot stickers and spring rolls in the freezer section of your local grocery store. Vegetable Lo Mein and Cauliflower Fried Rice would also be lovely and you can find those recipes below.
Absolutely! This recipe uses 1 1/2 pounds of chicken so you could add about a half-pound of chicken without necessarily increasing the sauce. You can also double the chicken and double the sauce recipe without any issues except for skillet space. A large wok or two skillets will do the trick. If you are cooking for a really big crowd, I recommend getting several rice cookers and several large electric skillets and this meal will come together perfectly!
More Asian Recipes You Will Love
Vegetarian Honey Teriyaki Tofu
Instant Pot Cauliflower Fried Rice
Related Asian Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

Honey Teriyaki Chicken Recipe {Instant Pot + Ninja Foodi Options}
Ingredients
- 1 ½ lbs Boneless Skinless Chicken Breast Tenders
- ⅓ cup Honey
- ⅓ cup Teriyaki Sauce
- 1 tbsp Soy Sauce low sodium, if desired
- 1 tbsp Minced Garlic
- ½ tsp Black Pepper or to taste
- ¼ tsp Salt or to taste
- 2 tbsp Sesame Seeds
Instructions
- Chop the boneless, skinless chicken into one inch pieces. I think it looks prettier when you vary the shapes between rectangular chunks and triangles. It just gives it a more "restaurant" look.
- Transfer chicken into a large bowl. Add the teriyaki sauce, soy sauce, honey, minced garlic, salt and pepper. Massage into the chicken.
- Transfer the chicken (liquid and all) into an oiled and heated pan over medium high heat, stirring occasionally, for about five minutes.
- Crank the heat up to high, stirring occasionally. Cook until sauce has reduced. This process can take between 10 and 15 minutes. When the sauce thickens up and starts sticking to the chicken, add sesame seeds. Stir.
- Remove from heat. Let sit for five minutes before serving.
Video
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

This has just been added to our menu for this week and can not wait to try it!
Ashley
whiskersandweights.blogspot.com
Just finished this. Absolutely amazing! Thank you!!!
So great to hear that you enjoyed it, Lori! 😀
Hi! Thanks for the recipe. I’m from the Philippines and we use a different type of soy sauce here. Can I know what type or brand of soy sauce you used just to be sure I’ll be using the right one? Thanks!
LOVE this! My new favorite meal! I add broccoli cauliflower and onion… I can never quite get the sauce to thicken but I never have been able to and it is still amazing! Would love to see some of your other recipes! Thank you!!
I love this recipe. I have made this several times and it always turns out fantastic. I have made it for friends when they come over for lunch and for dinner for my in-laws. I have given out the recipe several times because everyone loves it!
I just found your site and of course anything with an Asian theme pulls me right in. I was just wondering if this could be made with boneless thighs equally as well. I would think this would also lower the cost per serving as well. I haven’t made this yet, but rest assured it will be on the must try list this week.
I haven’t tried it myself, but I’m sure it could be made with boneless, skinless thighs. Good idea!
Using thighs will help for those who had dry chicken. It is very hard to dry out chicken thighs
Gerald, isn’t that the truth??? Another idea is to use chicken tenders (the non breaded ones) that cook in a couple minutes!
Love this. we made it last night. I of course, needed something green on the plate so for last few minutes i added broccoli, lid and steamed. I didn’t feel like it had enough liquid to steam after about two minutes, so I added a little bit of water, covered another three minutes and was perfect. gave it a big stir to get teriyaki on all. yum…love one dish meals!
I couldnt find a serving size?
Hi Meagan, since this recipe only makes four servings I just made the serving size 1/4 of the entire recipe, rather than a specific amount (though in hindsight it would’ve been smarter to do that). This is also how I calculated the calories.
I just made this and the finished product looked absolutely nothing like the picture BUT it was extremely delicious! Just not very visually appealing LoL.
This is what I’m going to cook to my girlfriend tonight. She will love it! We both eat a lot of chicken in summer. Thank you for the idea.
I love to try this recipe it looks yummmmmmmmmmmmmmm
I am really excited to try this recipe tonight. I bought teriyaki sauce for the recipe and its a thin consistency. When I watched the video hers looked quite thick? What do you use?
Hey Hannah, I seem to use a different brand of teriyaki sauce every time, but when possible I do prefer to buy a sauce with a thicker consistency.
Perhaps I’m paying too much attention to detail but I watched the video and noticed the finished “color’ is lighter in the video (I love the way yours looks). What would account for that? Carmelization of the sauce or is there a difference in colors of Teriyaki sauce?
Thanks, Barbara! Caramelization of the sauce could definitely contribute to the color, but I can’t be 100% sure since I use a different teryiaki sauce almost every time I make this recipe. Depending on the sauce, the color does vary slightly each time I make it. The photo in this post was also shot with very specific lighting and was edited in order to bring out the colors.
I tried it tonight and it was a hit with the family! It was absolutely delicious!
So, so happy to hear it, Veronica! 😀
Sooooooo sooooooo good!!
I’m so glad to hear you like it! 🙂