15-minute Teriyaki Chicken Bites with the easiest homemade teriyaki sauce is the best quick dinner recipe!
This post is sponsored by BUBBL’R.
If you’re looking for the easiest teriyaki chicken recipe ever, this is it! It takes only 15 minutes to get it on the table. Making a healthy and delicious dinner has literally never been easier.
I’ve partnered up with BUBBL’R to bring you this amazing copycat takeout recipe. Try having teriyaki chicken bites for lunch with an energizing can of lemon lime twist’r BUBBL’R. You can find out where to buy BUBBL’R here.
What To Serve It With
If you want to serve this as an easy homemade appetizer, try placing the bites on a serving platter with a toothpick in each bite.
For dinner, I love to serve this chicken topped with green onions. It’s perfect when it’s paired with white rice, broccoli, and a side of peanut sauce.
What Type Of Chicken Should I Use?
I used boneless skinless chicken breasts for this recipe, but chicken thighs would taste great, too!
How Much Cornstarch Should I Use?
That depends on how sticky you like your sauce. I didn’t want mine to be overly thick, so 1/2 Tablespoon was perfect for me. If you like a really thick and sticky sauce, 1 Tablespoon will probably be right for you.
How Much Brown Sugar Should I Use?
I don’t like teriyaki that’s too sweet, so I wrote the recipe using 3 Tablespoons of light brown sugar. If you want a sweeter sauce, feel free to use 1/4 cup of brown sugar. Alternatively, you can swap the brown sugar for honey if you love honey teriyaki sauce.
Is It Gluten Free?
As long as you use gluten free tamari instead of soy sauce, this recipe will be gluten free.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
If you like this recipe, be sure to check out our other chicken recipes! We have an entire section dedicated to poultry recipes, and I’m sure you’ll find some you love. Some reader favorites are:
- 1/3 cup low-sodium soy sauce (or Tamari if you’re gluten free)
- 3 Tablespoons light brown sugar
- 1/2 Tablespoon cornstarch
- 2 medium cloves garlic (minced)
- 1/4 teaspoon ground ginger
- 1 pound boneless skinless chicken breast (washed, dried, and cut into bite sized pieces - about 2 chicken breasts)
- Ground black pepper (to taste)
- 2 Tablespoons neutral oil of choice (I used grapeseed)
- In a medium bowl, whisk together the soy sauce, brown sugar, cornstarch, garlic, and ginger.
- Sprinkle a small amount of pepper over the chicken pieces from a height of 12” (sprinkling spices from a higher distance ensures that the chicken is seasoned evenly).
- Heat a large heavy bottomed skillet over medium heat. Once it’s hot, add the oil and swirl to coat the pan.
- Add the chicken to the pan, making sure to leave some space between the pieces so that they can cook evenly. Cook for about 3 minutes, then flip and cook for an additional 2 - 3 minutes (or until the chicken is cooked through).
- Turn the heat down to low. Give the sauce another quick whisk to make sure the cornstarch is mixed in, then pour the sauce into the pan. Stir to mix and let the sauce come to a simmer until it just starts to thicken (about 1 minute).
- Serve with white rice and steamed broccoli.
If you use a medium sized pan instead of a large pan, the chicken will be crowded and will take longer to cook. The cook time would be closer to 10 minutes total.
If you like a sweeter teriyaki sauce, you can use an additional 1 Tablespoon of brown sugar (1/4 cup total).
Amount Per Serving: Calories: 249Total Fat: 9.9gCarbohydrates: 11.9gNet Carbohydrates: 11.7gFiber: 0.2gSugar: 9.1gProtein: 27.5g
Nutrition information isn’t always accurate.
The next time you’re craving takeout, make this quick teriyaki chicken at home! It’s faster than any takeout, and so much more delicious.