They always say that weddings come in waves, right?
Last night, Barclay and I attended our fifth — that’s right, fifth — wedding in the month of May. It’s been a whirlwind of showers, and ceremonies, and receptions, and toasts, and dances, and me-making-Barclay-pose-for-fancy-selfies (and caricatures!), to be sure. But it has been such a fun month. I always get so dang excited seeing people I love finding people they love, especially many of these friends who have been waiting for this season for years and years. And I love seeing all of the beautiful and unique ways our friends choose to celebrate. And I love getting to be there to celebrate with them! ♥
Without a doubt, last night was the perfect celebration to wrap up the month. My friends, Kevin and Stacey (who I mentioned a few years ago in this post), tied the knot out in the middle of a field on a stunning spring evening. It was my first time attending a full-on Egyptian Orthodox ceremony, and the liturgy and music and traditions were so beautiful and moving. As was, of course, seeing my radiant friend and her sweet daughter walk down the aisle together to become a family of three with this incredible man we all love. And then afterwards?! (I may have freaked out just the tiniest bit.) Guys, they had a nachobar!!! Oh my goodness, I could not begin to imagine a more perfect dinner for a wedding, and the perfect fuel for the evening of dancing the night away in the setting spring sun. Yet one more reason why I love these friends, and why I loved this night.
Well, before we made our way out to the edge of town for this wedding, I was buzzing around trying to get 101 things done before the end of the weekend. And as the perfect fuel for my afternoon of errands, and bills, and all of the not-so-fun-jobs that needed to be done, I decided to use some leftovers in the fridge to whip up some simple teriyaki chicken. I had randomly been craving teriyaki this week, and already had some rice and broccoli in the house to serve up as sides. So I stir-fried up a quick batch, and within 20 minutes, this deliciousness was on the table.
Too good and too easy not to share with you!
20-Minute Teriyaki Chicken Recipe | 1-Minute Video
Many of you have probably tried out my recipe for Slow Cooker Teriyaki Chicken, which has been one of the most-viewed recipes on the blog for years. And also happens to be one of my favs.
But if you ever have the craving for chicken teriyaki and want it now — or, you know, like 20 minutes from now — then this quick and easy version may be for you.
Simply cut up some boneless skinless chicken breasts into bite-sized pieces, and start sauteing them in a skillet. Then while they’re cooking, whisk together this simple teriyaki sauce shown above. (I also multitasked and popped some rice in my rice cooker, and steamed some broccoli while getting everything else ready, which I highly recommend. YUM.)
Then once the chicken is cooked and ready to go, just stir in the teriyaki sauce. And within about a minute, it will start to simmer and get nice and thick.
Then it’ll be ready to go!!
Feel free to serve it with any of your favorite sides. Or you’re also welcome to saute some veggies in there along with the chicken, and toss everything together in the sauce. (<– Although if you add tons of veggies, I’d recommend making a little extra sauce.)
Definitely a classic meal that’s always a crowd pleaser. And all the better when made in a snap!
5 weddings in one month?? No wonder you made a 20-minute recipe, what else would you have time for :)
I am always looking for fast, easy recipes like this. Sounds like such a fun, but busy month!
I love quick and easy dinners! Thank you for this one!
I made this tonight and it was amazing! Gobbled up by my 2, 4, and 6 year olds and myself. I didn’t have mirin, so I used sherry cooking wine instead. I served it with brown rice and steamed carrots. I am seriously considering having it for breakfast tomorrow…and am hiding the leftovers from my husband. ;) Thanks for a great, quick recipe!
Thanks for sharing Jackie — we’re so happy you and your kiddos enjoyed this! And that’s too funny that you’re hiding the leftovers from your husband! :D
Where do you shop? I live in KC and am looking for mirin from this recipe and white miso from the brussell sprouts recipe!
I love getting those ingredients at Chinatown in the River Market. :)
Chicken teriyaki in 20 minutes? Say no more!!!
I hope you enjoy it Katie! :)
Thanks for posting such an amazing recipe…. my stomach just growled. Surely want to try out this recipe.
You’re welcome Nancy — we hope you enjoy it! :)
This was amazing,
I made it for me and my parter tonight and served it with brown rice.
Its amazing how many little ingridents used and how nice it taste.
Much better than the store brough sauces which you dont know what goes into them.
We’re so glad you both enjoyed it Paris — thanks for sharing with us! :)
This looks so delicious and healthier than a take-out version! It’s a win-win for sure!
Thanks Lindsay — we hope you enjoy! :D
Great recipe. Chicken breasts and sesame.. just marvelous. I think I can eat that forever. Thanks a lot.
Thanks Teddy — we’re so happy you enjoy it! :)
This recipe was fantastic! I loved that it used honey instead of sugar for those of us who are watching our sugar intake. At least with the honey, the sweetness isn’t metabolized like sugar. Great job!
We’re so glad you enjoyed it, Dawn!
This recipe is really good and very easy. Delicious leftovers!
Thanks, Linda — we’re glad to hear you enjoy it!
This recipe looks amazing and I’m so excited to try it tonight! I can’t have any alcohol in my diet, do you have a recommendation for a substitute for the mirin?
Thanks, Sommer, we hope you enjoy it! As for a substitute for the mirin, you could use white vinegar.
Wow. You really had zero time to cook. I am going to try this out tonight.
We hope you enjoyed it!
Made it today, really easy and tasty! This with rice and green onions was enough for me and my husband. Will make it again!
We’re so glad you guys enjoyed it, Monika!
I have been making 4 meals for the week every Sunday for the past month. It has saved me a lot of time and effort on cooking throughout the week, so I eat out less. I came across a chicken teriyaki stir fry type recipe to make ahead for 4 days of meals (Monday-Thursday) but many of the comments said it was not very good, since the “sauce” was just soy sauce and honey. Anyways, my question is do you think this would last all week if I made it on Sunday? I wasn’t sure if the other recipe intentionally cut things out to make it last longer during the week as far as taste and texture go. Thanks!
Hi Brittany! The sauce will definitely last through the week if you make it on Sunday and store it in the fridge. We hope you enjoy the recipe!
Thanks for the recipe! I made it and reviewed it on my blog.
We appreciate your honest review and are sorry you didn’t care for this!
I just followed the recipe the taste is good but sesame oil have very dominant taste I am worried nobody will like..
Hi Amina! We’re sorry about that, we’ve never thought it to be overpowering in this recipe.
Brilliant fast recipe. I used fresh ginger (because I had it) and boneless chicken thighs (because my kids prefer dark meat) and it worked beautifully. The ratios in the sauce are perfect. Actually tastes as good as the teriyaki chicken I get at our local Japanese restaurant… but different looking, because the sauce is cloudy. I don’t know how the restaurant makes the sauce sticky, but clear? Not that this matters to the kids. :)
What do you mean by a batch of teriyaki sauce ?
Hello! We list ingredients for the teriyaki sauce in the recipe. We hope you enjoy!
A perfect recipe when you need a really quick but tasty meal :)
My family really likes it!
Thanks, Sabine — we’re so happy you and your family enjoyed it!
Do you think I could make this without the rice wine vinegar? Or is there a substitute? I have all the other ingredients
Hi Lauren! We wouldn’t really recommend leaving it out, but you could try white vinegar if you have some. We hope you enjoy!
This recipe is amazing thank you so much for sharing
I served mine with rice and beansprouts (sauteed in the same sauce) DELISH!
My foodie teenager ate the whole bowl!
Thank you, Ahnan, we’re happy you and your son/daughter enjoyed it! :)
too good n quick
i just added orange juice too
Thanks, Mobina, we’re happy you enjoyed it!
I doubled the recipe, but it came out super salty!
Oh no, we’re sorry to hear that, Shelley! We wonder if you accidentally miscalculated the soy sauce?
Hey I’m gonna try to make this recipe it looks delicious but it’s a Japanese delight Arigato gozaimasu
Absolutely love this recipe and have been making it for over a year! I love have extra sauce to pour on my rice, plus I always add a ton of veggies to the stir-fry. I usually double everything for the teriyaki sauce, but I have found that the sauce when leftover is quite gelatin and doesn’t really return to a nice thick sauce consistency even after heating up. Do you have any recommendations for the sauce if we want to double it? Should I not double the cornstarch, which I know is used to help thicken sauces?
So good! My family (2 adults and 3 kids) loves this quick and easy recipe. I sub is coconut aminos for the soy sauce. Thank you for sharing this excellent recipe!!!
I’m not a chef but this is easy and delicious.
I’m not a chef but this is easy and delicious. Also tastes good with pineapple chunks added in.
Yay! My kids helped me prepare and cook and they loved it! A win-win!
This was my first time making this recipe and it’s good but super salty. I didn’t have mirin and I used reduced sodium soy sauce.
Gimme some oven never disappoints and this is no exception!