20 Flavorful Teriyaki Chicken Recipes Delicious

Craving something sweet, savory, and seriously satisfying? Teriyaki chicken is the ultimate weeknight hero—quick, versatile, and packed with flavor. Whether you’re grilling, stir-frying, or baking, these 20 mouthwatering recipes will transform your dinner routine. From sticky-sweet classics to bold new twists, get ready to fall in love with teriyaki all over again. Let’s dive in and find your new go-to!

Classic Teriyaki Chicken Skewers

These sweet-savory skewers are a crowd-pleaser, with juicy chicken glazed in a sticky homemade teriyaki sauce—perfect for grilling season or a quick weeknight dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp toasted sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. Marinate the chicken: In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp mirin, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger. Reserve 1/4 cup of the marinade in a small saucepan. Add chicken to the remaining marinade, toss to coat, and refrigerate for 30 minutes (or up to 2 hours).
2. Make the glaze: Simmer the reserved marinade over medium heat. In a separate bowl, mix 1 tbsp cornstarch with 1 tbsp water until smooth, then whisk into the saucepan. Cook for 2–3 minutes until thickened. Remove from heat.
3. Skewer & cook: Thread chicken onto soaked wooden skewers. Grill over medium-high heat for 4–5 minutes per side, brushing with glaze during the last 2 minutes, until internal temperature reaches 165°F.
4. Serve: Drizzle skewers with remaining glaze and sprinkle with 1 tbsp sesame seeds and sliced scallions.

The double-hit of marinade and glaze ensures every bite is packed with caramelized, umami-rich flavor—no takeout required!

Tip: For extra char, broil skewers on a foil-lined sheet pan for 3–4 minutes per side if you don’t have a grill.

Honey Garlic Teriyaki Chicken Stir-Fry

This sweet-savory stir-fry comes together in under 30 minutes, with sticky honey-garlic teriyaki sauce clinging to every bite of tender chicken and crisp veggies.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 garlic cloves, minced
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp grated ginger
• 1/2 tsp crushed red pepper flakes (optional)
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to skillet. Sauté red bell pepper and broccoli for 3 minutes until crisp-tender. Stir in garlic and cook 30 seconds until fragrant.
3. Whisk together soy sauce, honey, rice vinegar, cornstarch, ginger, and red pepper flakes in a bowl. Pour into skillet and simmer 1–2 minutes until sauce thickens.
4. Return chicken to skillet, tossing to coat. Cook 2 minutes until heated through. Garnish with green onions and sesame seeds.

The magic here? The cornstarch slurry creates a glossy, restaurant-quality glaze that clings perfectly to every ingredient without overpowering the fresh crunch of the veggies.

Tip: For extra caramelization, let the chicken sit undisturbed for the first 2 minutes of cooking to develop a golden crust.

Grilled Pineapple Teriyaki Chicken

Sweet, smoky, and packed with tropical flair, this dish brings restaurant-quality flavor to your backyard grill.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 fresh pineapple, peeled and cut into 1-inch rings
• 2 tbsp honey
• 1 tbsp lime juice
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together 1 cup teriyaki sauce, 1 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp black pepper. Reserve 1/4 cup of the marinade for basting. Add the chicken breasts to the remaining marinade, coating evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
2. Preheat grill to medium-high (about 400°F). Grill the chicken for 6–7 minutes per side, brushing with the reserved marinade halfway through, until internal temperature reaches 165°F.
3. While the chicken cooks, grill the pineapple rings for 2–3 minutes per side until caramelized. In a small bowl, mix 2 tbsp honey, 1 tbsp lime juice, and 1/4 tsp red pepper flakes. Brush over the pineapple during the last minute of grilling.
4. Serve the chicken topped with grilled pineapple. Drizzle with any remaining honey-lime glaze.

The charred pineapple’s natural sugars balance the savory teriyaki, while the honey-lime kick ties it all together—no side dish needed!

Tip: For extra flavor, sprinkle toasted sesame seeds over the finished dish.

Teriyaki Chicken Rice Bowl

This easy teriyaki chicken rice bowl is a weeknight lifesaver—sweet, savory, and ready in under 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil
• 2 cups cooked white rice
• 1/2 cup thinly sliced scallions
• 1 tbsp toasted sesame seeds

Instructions:

1. In a small bowl, whisk together 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger to make the teriyaki sauce.
2. In another bowl, mix 1 tbsp cornstarch and 2 tbsp water to create a slurry.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned.
4. Pour the teriyaki sauce over the chicken and simmer for 2 minutes. Stir in the cornstarch slurry and cook 1–2 more minutes until the sauce thickens and coats the chicken.
5. Divide 2 cups cooked rice into bowls, top with chicken, and garnish with 1/2 cup scallions and 1 tbsp sesame seeds.

The magic here? The cornstarch slurry gives the sauce a glossy, restaurant-quality cling that coats every bite.

Tip: For extra crunch, add quick-pickled cucumbers (just toss sliced cukes with 1 tbsp rice vinegar and a pinch of sugar).

Spicy Teriyaki Chicken Wings

These sticky-sweet wings pack a punch with a fiery twist on classic teriyaki—perfect for game day or whenever you crave bold flavor.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp sriracha
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tsp crushed red pepper flakes
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. Prep wings: Pat chicken wings dry with paper towels and arrange on a parchment-lined baking sheet.
2. Make glaze: Whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp sriracha, 2 tbsp rice vinegar, 1 tbsp ginger, 2 cloves garlic, 1 tbsp sesame oil, and 1 tsp red pepper flakes in a small saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
3. Bake: Brush wings with half the glaze. Bake at 400°F for 25 minutes, flip, then brush with remaining glaze. Bake 15 more minutes until caramelized and internal temperature reaches 165°F.
4. Serve: Sprinkle with 1 tbsp sesame seeds and sliced green onions. The double-glazing creates an irresistible lacquered finish with layers of heat and sweetness.

Tip: For extra crispiness, broil wings for 2–3 minutes at the end—just watch closely to avoid burning!

Teriyaki Chicken Lettuce Wraps

These fresh, flavorful wraps are a lighter take on takeout—perfect for a quick weeknight dinner or a fun appetizer to share.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/3 cup teriyaki sauce (plus extra for drizzling)
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 cup diced red bell pepper
• 1/4 cup sliced green onions
• 8 large butter lettuce leaves
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground chicken and cook, breaking it apart, for 5–6 minutes until no pink remains.
2. Stir in 1/3 cup teriyaki sauce, 1 tbsp honey, 2 cloves minced garlic, and 1 tsp grated ginger. Cook for 2 minutes until fragrant.
3. Add diced red bell pepper and cook for 2 more minutes until slightly softened. Remove from heat and stir in sliced green onions.
4. Spoon the mixture into butter lettuce leaves, drizzle with extra teriyaki sauce, and sprinkle with toasted sesame seeds.

The crunch of cool lettuce against the sticky-sweet chicken makes every bite irresistible—no utensils required!

Tip: For extra texture, top with crushed peanuts or crispy chow mein noodles.

Crispy Teriyaki Chicken Tacos

These tacos are the perfect mashup of sweet, sticky teriyaki and crunchy chicken—ready in under 30 minutes for a weeknight win!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1/3 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 8 small flour tortillas, warmed
• 1 cup shredded purple cabbage
• 1/4 cup sliced green onions
• 2 tbsp toasted sesame seeds

Instructions:

1. Toss chicken strips with cornstarch, garlic powder, and black pepper until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high. Cook chicken in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
3. In the same skillet, reduce heat to low. Stir in teriyaki sauce and honey, then add cooked chicken, tossing until glazed (about 1 minute).
4. Fill warm tortillas with chicken, shredded cabbage, green onions, and a sprinkle of sesame seeds.

The magic here? The cornstarch coating fries up extra-crispy to contrast the glossy teriyaki glaze—no soggy tacos in sight!

Tip: For a kick, add sriracha mayo: mix 2 tbsp mayo with 1 tsp sriracha.

Teriyaki Chicken and Vegetable Stir-Fry

This quick and flavorful stir-fry brings together juicy chicken, crisp veggies, and a glossy homemade teriyaki sauce—perfect for busy weeknights when you crave takeout flavors at home.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tbsp sesame seeds (optional)
• 2 green onions, sliced

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp garlic, and 1 tsp ginger to make the teriyaki sauce. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Toss in bell pepper, broccoli, and carrot; stir-fry for 4 minutes until crisp-tender.
4. Return chicken to the skillet. Pour teriyaki sauce over everything and stir to coat. Push ingredients to one side and pour in the cornstarch slurry, stirring constantly until the sauce thickens, about 1 minute.
5. Garnish with sesame seeds and green onions. Serve immediately over rice.

The secret here? Letting the sauce reduce just enough to cling to every bite without overpowering the fresh crunch of the veggies.

Tip: For extra depth, add a splash of mirin to the teriyaki sauce or char the veggies lightly before stirring.

Slow Cooker Teriyaki Chicken

This sticky-sweet teriyaki chicken practically makes itself in the slow cooker, leaving you with tender, flavorful meat perfect for busy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 1/4 cup rice vinegar
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp sesame seeds
• 2 sliced green onions (for garnish)

Instructions:

1. Place chicken thighs in a 4-qt slow cooker. In a bowl, whisk together 1/2 cup soy sauce, 1/3 cup honey, 1/4 cup rice vinegar, minced garlic, and grated ginger. Pour over chicken.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours until chicken shreds easily with a fork.
3. Remove chicken and shred. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the slow cooker liquid. Cover and cook on HIGH for 10 minutes until thickened.
4. Return shredded chicken to the slow cooker, tossing to coat in sauce. Sprinkle with sesame seeds and green onions before serving.

The magic here? The cornstarch slurry transforms the cooking juices into a glossy, restaurant-worthy glaze that clings to every bite.

Tip: For extra caramelization, broil the sauced chicken on a sheet pan for 2-3 minutes before serving.

Teriyaki Chicken Sushi Rolls

These sushi rolls swap raw fish for juicy teriyaki chicken, making them a crowd-pleasing twist on the classic—perfect for beginners or anyone craving a savory-sweet bite!

Ingredients:

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 boneless, skinless chicken breast
• 1/4 cup teriyaki sauce (plus 2 tbsp for drizzling)
• 4 sheets nori (seaweed)
• 1/2 cucumber, julienned
• 1 avocado, thinly sliced
• 1 tsp sesame seeds (optional)

Instructions:

1. Cook the rice: Combine sushi rice and water in a saucepan. Bring to a boil, then cover and simmer on low for 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Stir in rice vinegar, sugar, and salt. Cool to room temperature.
2. Prep the chicken: Pan-fry chicken over medium heat for 6–7 minutes per side until cooked through. Slice into strips, toss with 1/4 cup teriyaki sauce, and set aside.
3. Assemble rolls: Lay nori on a bamboo mat. Spread 1/2 cup rice evenly, leaving a 1-inch border at the top. Arrange chicken, cucumber, and avocado horizontally. Roll tightly, sealing the edge with water.
4. Slice & serve: Cut each roll into 8 pieces with a sharp knife. Drizzle with remaining teriyaki sauce and sprinkle with sesame seeds.

The sticky-sweet teriyaki glaze clings to every bite, while the crisp cucumber keeps it refreshing—no chopsticks required!

Tip: Wet your knife between cuts for cleaner slices.

Teriyaki Chicken Fried Rice

This easy, flavor-packed fried rice brings together tender chicken, sweet teriyaki glaze, and fluffy rice for a meal that’s faster than takeout.

Ingredients:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 1 boneless, skinless chicken breast, diced
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas and carrots mix
• 2 green onions, thinly sliced
• 3 tbsp teriyaki sauce
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Remove and set aside.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Pour in the eggs and scramble for 1–2 minutes until just set. Push to one side.
3. Add the peas and carrots and stir-fry for 2 minutes. Toss in the rice, breaking up any clumps.
4. Return the chicken to the skillet. Drizzle with teriyaki sauce, soy sauce, sesame oil, and black pepper. Stir-fry for 3–4 minutes until everything is evenly coated and heated through.
5. Fold in the green onions and cook for 30 seconds more. Serve immediately.

The secret? Letting the rice crisp slightly in the skillet for that irresistible texture contrast with the sticky-sweet sauce.

Tip: For extra depth, add a minced garlic clove with the peas and carrots.

Teriyaki Chicken Noodle Soup

This cozy twist on classic chicken noodle soup brings a sweet-savory teriyaki kick—perfect for warming up on busy weeknights.

Ingredients:

• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 medium carrot, julienned
• 2 celery stalks, thinly sliced
• 4 cups low-sodium chicken broth
• 2 cups water
• 3 oz dried udon noodles
• 3 tbsp teriyaki sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large pot over medium-high. Add chicken and cook, stirring occasionally, until no longer pink (5–6 minutes).
2. Add carrot and celery; sauté for 3 minutes until slightly softened.
3. Pour in 4 cups chicken broth and 2 cups water. Bring to a boil, then add udon noodles. Simmer for 8 minutes, stirring occasionally.
4. Stir in 3 tbsp teriyaki sauce, 1 tbsp honey, and 1 tsp ginger. Simmer 2 more minutes.
5. Remove from heat and top with green onions.

The udon noodles soak up the glossy teriyaki broth beautifully, while the honey balances the salty-sweet flavors just right.

Tip: Swap in rotisserie chicken to save time—just shred and add with the broth!

Baked Teriyaki Chicken Thighs

These Baked Teriyaki Chicken Thighs are sticky-sweet, caramelized perfection—no takeout required!

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1/3 cup soy sauce (low-sodium works too)
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels and arrange skin-side up in a 9×13-inch baking dish.
2. In a small bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp black pepper. Pour evenly over chicken.
3. Bake for 35–40 minutes, basting thighs with pan sauce every 10 minutes, until chicken reaches 165°F internally and the glaze is thick and glossy.
4. Garnish with 1 tbsp sesame seeds and sliced scallions. Let rest 5 minutes before serving.

The magic here? Baking locks in juicy tenderness while the sauce reduces into a sticky, finger-licking glaze—no stovetop fuss required.

Tip: For extra-crispy skin, broil for the last 2–3 minutes (watch closely!).

Teriyaki Chicken Pizza

This sweet-savory twist on pizza night combines juicy chicken, melty cheese, and a sticky teriyaki glaze that’ll have everyone reaching for seconds.

Ingredients

• 1 lb store-bought pizza dough, room temperature
• 1/2 cup teriyaki sauce (divided)
• 1 cup shredded cooked chicken
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh pineapple
• 2 tbsp chopped cilantro
• 1 tbsp sesame seeds
• 1 tbsp olive oil

Instructions

1. Preheat oven to 425°F. Lightly grease a baking sheet with olive oil.
2. Roll out dough on a floured surface to a 12-inch circle. Transfer to the baking sheet and brush with 1 tbsp olive oil. Prick all over with a fork.
3. Pre-bake crust for 8 minutes until lightly puffed.
4. Assemble pizza: Spread 1/4 cup teriyaki sauce over the crust. Top with chicken, mozzarella, red onion, and pineapple. Drizzle with remaining 1/4 cup teriyaki sauce.
5. Bake for 12-15 minutes until cheese is bubbly and edges are golden.
6. Garnish with cilantro and sesame seeds. Slice and serve immediately.

The caramelized teriyaki glaze paired with bright pineapple makes every bite a perfect balance of sticky, tangy, and fresh.

Tip: For extra crispiness, bake directly on a preheated pizza stone instead of a sheet pan.

Teriyaki Chicken Meatballs

These sticky-sweet Teriyaki Chicken Meatballs are a crowd-pleasing appetizer or weeknight dinner—packed with flavor and ready in under 30 minutes!

• 1 lb ground chicken
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp vegetable oil
• 1 tsp sesame seeds (for garnish)

1. Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Mix: In a bowl, combine ground chicken, panko, egg, green onions, garlic, ginger, salt, and black pepper. Gently mix until just combined—don’t overwork the meat.
3. Shape: Roll into 1-inch meatballs (about 20 total) and place on the baking sheet.
4. Bake: Bake for 15 minutes until firm and lightly browned.
5. Glaze: Heat vegetable oil in a large skillet over medium. Add meatballs and pour in teriyaki sauce. Toss gently for 2–3 minutes until glossy and caramelized.
6. Serve: Sprinkle with sesame seeds and serve warm.

The magic here? Baking the meatballs first keeps them juicy, while the quick glaze in the skillet gives them that irresistible sticky-sweet crust.

Tip: For extra tang, add a splash of rice vinegar to the teriyaki sauce while glazing.

Teriyaki Chicken Salad with Sesame Dressing

This vibrant salad balances sweet, savory, and nutty flavors with juicy teriyaki chicken and a creamy sesame dressing—perfect for a quick lunch or light dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1/3 cup teriyaki sauce (store-bought or homemade)
• 6 cups chopped romaine lettuce
• 1 cup shredded red cabbage
• 1/2 cup matchstick carrots
• 1/4 cup sliced green onions
• 2 tbsp toasted sesame seeds
• 1/4 cup mayonnaise
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp garlic powder

Instructions:

1. Marinate the chicken: Toss chicken thighs with 1/3 cup teriyaki sauce in a bowl. Let sit for 15 minutes (or up to 1 hour).
2. Cook the chicken: Heat a skillet over medium-high. Add chicken (reserving marinade) and cook for 5–6 minutes per side until internal temperature reaches 165°F. Pour reserved marinade over chicken in the last 2 minutes, simmering until glossy. Slice into strips.
3. Make the dressing: Whisk together 1/4 cup mayonnaise, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp garlic powder until smooth.
4. Assemble: Toss romaine, red cabbage, carrots, and green onions in a large bowl. Top with chicken, drizzle with dressing, and sprinkle with 2 tbsp sesame seeds.

The magic here? The dressing doubles as a marinade booster—its tangy sweetness cuts through the rich teriyaki for a seriously addictive combo.

Tip: For extra crunch, add crispy chow mein noodles right before serving.

Teriyaki Chicken and Broccoli Casserole

This Teriyaki Chicken and Broccoli Casserole is a cozy, flavor-packed twist on a weeknight classic—sticky-sweet, savory, and loaded with tender veggies.

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 3 cups broccoli florets
• 1 cup white rice, uncooked
• 1/2 cup teriyaki sauce (plus 2 tbsp for drizzling)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (for garnish)

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with sesame oil.
2. In a bowl, whisk together 1/2 cup teriyaki sauce, honey, soy sauce, garlic, ginger, and black pepper. Toss chicken in the mixture until coated.
3. Spread rice evenly in the baking dish. Arrange chicken and broccoli on top, then pour any remaining sauce over.
4. Cover with foil and bake for 30 minutes. Uncover, sprinkle with mozzarella, and bake another 10 minutes until bubbly.
5. Drizzle with 2 tbsp teriyaki sauce and sprinkle sesame seeds before serving.

The magic here? The rice soaks up all that glossy teriyaki goodness while staying perfectly fluffy—no sad, soggy grains!

Tip: For extra crunch, broil the casserole for 1–2 minutes after baking to toast the cheese.

Teriyaki Chicken Stuffed Bell Peppers

These vibrant bell peppers are stuffed with juicy teriyaki chicken and rice, then baked to tender perfection—a sweet-savory twist on a weeknight classic.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 1 cup cooked white rice
• 1/3 cup teriyaki sauce (plus extra for drizzling)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tbsp sesame oil

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
2. In a skillet over medium heat, heat sesame oil. Add ground chicken and cook for 5 minutes, breaking it apart, until no longer pink. Stir in garlic and ginger; cook 1 minute.
3. Add 1/3 cup teriyaki sauce, 2 tbsp soy sauce, and 1 tbsp honey to the skillet. Stir in cooked rice, carrots, and half the green onions; cook 2 minutes until combined.
4. Spoon mixture into peppers, packing lightly. Drizzle with extra teriyaki sauce. Cover dish with foil and bake for 25 minutes. Uncover and bake 10 more minutes until peppers are tender.
5. Garnish with remaining green onions. Serve hot.

The sticky-sweet teriyaki glaze caramelizes in the oven, giving the peppers a gorgeous glossy finish and irresistible depth of flavor.

Tip: For extra crunch, sprinkle with toasted sesame seeds before serving.

Teriyaki Chicken Sliders with Pickled Vegetables

These sweet-savory sliders pack a punch with juicy teriyaki chicken and tangy quick-pickled veggies—perfect for game day or a fuss-free weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 cup thinly sliced cucumber
• 1/2 cup shredded carrots
• 1/4 cup rice vinegar (for pickling)
• 1 tbsp sugar
• 1/2 tsp salt
• 8 slider buns, toasted
• 2 tbsp chopped scallions (for garnish)

Instructions:

1. Pickle the veggies: In a bowl, combine cucumber, carrots, 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Toss and let sit for 15 minutes while you cook the chicken.
2. Make the teriyaki glaze: In a small saucepan, whisk together soy sauce, honey, 2 tbsp rice vinegar, ginger, and garlic. Simmer over medium heat for 5 minutes until slightly thickened.
3. Cook the chicken: Heat vegetable oil in a skillet over medium-high. Add chicken and cook for 5–6 minutes until no pink remains. Pour in the teriyaki glaze and toss to coat, cooking 1 minute more.
4. Assemble: Layer chicken on toasted buns, top with drained pickled veggies, and sprinkle with scallions.

The contrast of sticky teriyaki chicken against the bright crunch of pickled veggies makes every bite irresistible. Tip: For extra flavor, brush the buns with a little leftover teriyaki glaze before toasting!

Teriyaki Chicken Dumplings

These juicy dumplings pack a punch of sweet-savory teriyaki flavor, with a crispy pan-seared bottom that’s downright addictive.

Ingredients:

• 1 lb ground chicken
• 1 cup finely shredded cabbage
• 2 green onions, thinly sliced
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 3 tbsp teriyaki sauce, divided
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 24 round dumpling wrappers
• 2 tbsp vegetable oil, divided
• 1/4 cup water

Instructions:

1. In a bowl, mix ground chicken, cabbage, green onions, ginger, garlic, 2 tbsp teriyaki sauce, soy sauce, and sesame oil until combined.
2. Place 1 tbsp filling in the center of each dumpling wrapper. Fold and pleat edges to seal.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 2–3 minutes until bottoms are golden.
4. Pour in water, cover, and steam 5 minutes. Uncover and cook 1 minute to crisp bottoms again. Repeat with remaining dumplings and 1 tbsp vegetable oil.
5. Drizzle with remaining 1 tbsp teriyaki sauce before serving.

The magic here? A double-crisp technique ensures every bite has that perfect crunch. Serve with extra teriyaki for dipping!

Tip: Freeze uncooked dumplings on a tray before transferring to a bag—they’ll cook straight from frozen (just add 2 extra minutes steaming).

Conclusion

With so many delicious ways to enjoy teriyaki chicken, there’s something here for every home cook! Whether you’re craving classic flavors or bold twists, these 20 recipes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can discover these tasty dishes too. Happy cooking!