Name: 10 Minute Chicken Teriyaki
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: ½-1 Tbsp oil ((avocado or vegetable)); 1 tsp sesame oil; 1 ½ pounds boneless skinless chicken thighs ((chopped into small pieces)); 1/3 cup soy sauce; 2 Tbsp brown sugar; sesame seeds for garnish; cooked rice

Jump to Recipe

We’ve all had those nights when dinner sneaks up on us. This 10 Minute Chicken Teriyaki is one of those recipes we keep coming back to because it’s quick, flavorful, and made with simple ingredients we usually already have on hand. It’s faster than takeout, easier on the budget, and perfect for busy weeknights when dinner needs to happen now. Serve it over rice, add a vegetable if you’re feeling ambitious, and dinner is done. 🍗🥢

chicken teriyaki in a pan sprinkled with sesame seeds being scooped up with a wooden spoon

Serves: 4-5
Prep Time: 2 minutes
Cook Time: 8 minutes

Ingredients:

1/2 Tbsp oil (avocado or vegetable)
1 tsp sesame oil
1 ½ lb. boneless skinless chicken thighs, chopped into small pieces
⅓ cup soy sauce
2 Tbsp brown sugar

Optional:

sesame seeds for garnish
cooked rice

raw chicken in a bowl next to a measuring cup of soy sauce, bowls of brown sugar, oil, and sesame seeds, and a bottle of sesame oil

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Looking for more chicken dinners recipes?

Filipino Chicken Adobo – easy and flavorful
Mojo Chicken – slow cooker, budget friendly

Step-by-Step Directions:

Step 1: Heat both oils over high heat in a large sauté pan. Add chicken in a single layer and brown for 2-3 minutes without stirring. Check a piece to see if it is properly browned. If so, stir, making sure chicken flips to cook the other side. Cook for another 2-3 minutes or until chicken is cooked through, (no longer pink in the center, 165º F if taken with an instant thermometer)

Step 2: Stir in the soy sauce and brown sugar. Let it bubble up, then reduce the heat to medium.

soy sauce being poured over chicken sautéing in a pan

chicken being cooked in a pan with soy sauce and brown sugar bubbling up

Step 3: Continue to stir for a minute until the sugar is fully incorporated and the sauce thickens a bit. Serve over cooked rice and garnish with sesame seeds. Yum!

chicken teriyaki in a pan being sprinkled with sesame seeds

chicken and rice in a bowl being picked up with chopsticks next to a pan of chicken teriyaki

Tips:

Don’t overcrowd your pan. It’s better to cook the chicken in 2 batches if you don’t have enough space.
Add an extra tablespoon of brown sugar if you prefer a sweeter teriyaki sauce.

Before you go . . .

Be sure to browse our collection of quick chicken dinner ideas for more easy meals that help get dinner on the table without a lot of planning.

10 Minute Chicken Teriyaki

This sweet and salty 10 Minute Chicken Teriyaki stir fry cooks quickly with just a few ingredients you probably already have in your pantry!

Beth

Prep Time 2

Cook Time 8

Total Time 10

Servings

Ingredients

½-1 Tbsp oil (avocado or vegetable)
1 tsp sesame oil
1 ½ pounds boneless skinless chicken thighs (chopped into small pieces)
1/3 cup soy sauce
2 Tbsp brown sugar

Optional:

sesame seeds for garnish
cooked rice

Instructions

Heat both oils over high heat in a large sauté pan. Add chicken in a single layer and brown for 2-3 minutes without stirring. Check a piece to see if it is properly browned. If so, stir, making sure chicken flips to cook the other side. Cook for another 2-3 minutes or until chicken is cooked through, (no longer pink in the center, 165º F if taken with an instant thermometer)
Stir in the soy sauce and brown sugar. Let it bubble up, then reduce the heat to medium.
Continue to stir for a minute until the sugar is fully incorporated and the sauce thickens a bit. Serve over cooked rice and garnish with sesame seeds. Yum!