Easy Teriyaki Chicken With Bottled Sauce
Published 2026-10-30
Teriyaki chicken is a weeknight favorite because it is sweet, savory and goes with simple rice and vegetables. With a bottle of thick teriyaki sauce, you can have it on the table in about 30 minutes with almost no prep. Here is a simple stovetop method, oven and grill options, and the side dishes that turn it into a complete, budget-friendly dinner the whole family will eat.
Stovetop method
Cut 1 1/2 pounds of boneless chicken thighs or breasts into bite-size pieces and season lightly with pepper. Brown them in a little oil in a large skillet over medium-high heat for 6 to 8 minutes, until cooked through to 165 F. Lower the heat, pour in about 1/2 cup of thick teriyaki sauce and stir for 1 to 2 minutes until the chicken is glossy and coated.
Oven or grill
For whole thighs or breasts, bake at 400 F for about 20 to 25 minutes, brushing on teriyaki sauce during the last 5 to 10 minutes so the sugars do not burn. On the grill, cook the chicken most of the way first, then brush on the sauce and turn it a few times over medium heat until sticky. Always check the internal temperature.
Sides that go with it
Serve teriyaki chicken over steamed jasmine rice or quick-cooking instant rice. Steamed or stir-fried broccoli, green beans, snap peas or carrots round out the plate. Pineapple chunks add a sweet, tangy twist, and a sprinkle of sesame seeds and sliced green onion makes it look like takeout.
Customize the sauce
Add a splash of soy sauce if you want it more savory, a pinch of red pepper flakes or a squeeze of sriracha for heat, or a little grated ginger and garlic for fresher flavor. Leftovers make great lunch bowls. Refrigerate opened teriyaki sauce as the label directs.
Meal prep idea
Cook a double batch, divide it into containers with rice and vegetables, and refrigerate for lunches. Add a little extra teriyaki sauce when reheating so the chicken stays moist and glossy.
