Classic Teriyaki Chicken Recipe with Sticky Glaze and Rice

We love this easy teriyaki chicken recipe—perfect for busy weeknights.

This version uses a favorite four-ingredient chicken marinade that reduces into a glossy, flavorful teriyaki sauce. The marinade is versatile: grill the chicken, pan-sear it, or do both for extra char and flavor. If you grill extra chicken one night, leftover breasts transform easily into teriyaki the next day. It tastes just like takeout—only better because you made it at home.

Ingredients you’ll need to make Teriyaki Chicken:

• 1/2 cup brown sugar
• 1/2 cup oil
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 6 grilled chicken breasts (shredded for serving)
• 1 cup white rice (steamed)
• 1 head broccoli, cut into florets (steamed)
• 1/4 teaspoon sesame seeds

How to make Teriyaki Chicken:

1. Shred the cooked, grilled chicken.
2. Combine the brown sugar, oil, soy sauce, and vinegar. In a large frying pan over medium-high heat, add the shredded chicken and toss it in the sauce. Cook, stirring frequently, until the sauce reduces, thickens, and coats the chicken evenly.
3. Serve the glazed chicken over steamed rice with a side of steamed broccoli.
4. Finish with a sprinkle of sesame seeds and enjoy.

How to store Teriyaki Chicken:

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to five days. If you prefer, keep the cooked chicken breasts whole and shred them only when you’re ready to reheat and finish the dish.

Making Teriyaki Chicken from leftover grilled chicken:

If you’ve already used the four-ingredient marinade to grill chicken, simply shred the cooked meat, make another quick batch of the marinade, and reduce it in a saucepan. Toss the shredded chicken in the reducing sauce so the flavors concentrate and the chicken becomes glossy and well coated. Serve with rice and broccoli and a sprinkle of sesame seeds for an easy, satisfying dinner.

Turn leftovers into Chicken Fried Rice:

We love repurposing leftovers to avoid waste. With leftover cooked chicken and day-old rice you can make excellent chicken fried rice—day-old rice works best because it holds its texture while frying. In this way, the same batch of chicken can become three meals: Day 1 grilled chicken, Day 2 teriyaki chicken, and Day 3 chicken fried rice.

What to serve with Teriyaki Chicken:

This teriyaki chicken is classic with steamed broccoli and rice. Other complementary sides include:

• Hawaiian Mac Salad
• Grilled Veggie Kebabs
• Crunchy Ramen Cabbage Salad
• Roasted Carrots

Teriyaki Chicken

Delicious and easy teriyaki chicken—the ideal weeknight meal.

Course
Main Course

Cuisine
Japanese

Keyword
Teriyaki Chicken

Author Kami | NoBiggie.net

Ingredients

• 1/2 cup brown sugar
• 1/2 cup oil
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 6 chicken breasts grilled
• 1 cup white rice steamed
• 1 head broccoli florets
• 1/4 teaspoon sesame seeds

Instructions

1. Shred the cooked grilled chicken.
2. Mix the brown sugar, oil, soy sauce, and vinegar. In a large frying pan over medium-high heat, toss the shredded chicken in the sauce until it reduces and coats the meat.
3. Serve over steamed rice with steamed broccoli.
4. Sprinkle with sesame seeds and enjoy.

Making this recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes so we can see what you’re making in the kitchen!

More delicious chicken recipes we love:

• Orange Chicken
• Shoyu Chicken
• Lemon Chicken with Couscous
• Sheet Pan Chicken Fajitas
• Chicken Lettuce Wraps

That’s it—make grilled chicken with the simple four-ingredient marinade, then turn the leftovers into this teriyaki chicken the next day. Try it and enjoy; leave a comment to share how it turned out.