I love recipes that show up on the table quickly, taste like you spent hours, and still let you get on with your day. These teriyaki chicken bites are exactly that — honest, saucy, and built around a tiny list of pantry-friendly ingredients. They crisp on the outside, stay juicy inside, and the sauce is glossy and comforting without being over-sweet.

This version balances soy, honey, and brown sugar with a hit of rice vinegar, garlic, and fresh ginger. There’s a bit of technique in cooking in batches and finishing the chicken off in the warm sauce so every bite is coated. You don’t need fancy equipment, just a sturdy skillet and a watchful eye.

If you’re feeding a crowd, meal-prepping for the week, or just craving a fast weeknight dinner, these bites are a reliable choice. Read through the steps, prep once, and you’ll be able to serve something that looks and tastes like you took your time — even when you didn’t.

Ingredient List

2.5 pounds boneless skinless chicken breast, or thighs — cut into 1-inch chunks; thighs stay juicier, breasts are leaner.
1 teaspoon garlic powder — quick, even seasoning that layers with the fresh garlic in the sauce.
1 teaspoon salt — seasons the chicken up front so the meat itself is flavorful.
1/2 teaspoon black pepper — a little bite to balance the sweet sauce.
1 tablespoon sesame oil — for cooking; adds a toasty, nutty note to the chicken.
1/2 cup soy sauce — the salty, savory backbone of the teriyaki sauce.
1/4 cup water — thins the sauce base slightly so it reduces evenly.
1/4 cup brown sugar — deep, molasses sweetness that gives the sauce body.
1/4 cup honey — bright sweetener that gives shine and a smooth finish.
1 tablespoon rice vinegar — cuts the sweetness and brightens the sauce.
2 teaspoons minced garlic — fresh flavor in the sauce; complements the garlic powder on the chicken.
1 teaspoon minced fresh ginger — fresh zing that lifts the whole sauce.
1 teaspoon sesame oil — small addition in the sauce for toasted sesame aroma.
1 tablespoon cornstarch — thickens the sauce for that clingy, glossy finish.
2 teaspoons cold water — used to make the cornstarch slurry so it blends smoothly.
finely chopped green onions — garnish; adds color and a fresh, sharp bite to finish.

Cook Teriyaki Chicken Bites Like This

Cut 2.5 pounds boneless skinless chicken into 1-inch chunks. Season evenly with 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
In a small pot combine 1/2 cup soy sauce, 1/4 cup water, 1/4 cup brown sugar, 1/4 cup honey, 1 tablespoon rice vinegar, 2 teaspoons minced garlic, 1 teaspoon minced fresh ginger, and 1 teaspoon sesame oil. Stir to combine.
In a small bowl mix 1 tablespoon cornstarch with 2 teaspoons cold water until smooth (a slurry).
Bring the sauce mixture in the pot to a simmer over medium heat. Whisk in the cornstarch slurry, then increase heat to bring the sauce to a rolling boil. Boil 1 minute, then reduce heat to low and simmer 3–4 minutes, stirring occasionally, until thickened. Remove from heat (the sauce will continue to thicken as it cools). Keep the sauce warm.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer (cook in batches if the skillet is crowded).
Let the chicken cook undisturbed 3 minutes, then stir or flip and continue cooking 2–3 more minutes, until the chicken reaches 165°F internal temperature and is cooked through. Remove cooked chicken from the skillet.
Place the cooked chicken in a bowl or back in the skillet off the heat. Pour the teriyaki sauce over the chicken and toss until evenly coated.
Garnish with finely chopped green onions and serve immediately.

Why You’ll Love This Recipe

There are a few simple reasons this version of Teriyaki Chicken Bites becomes a go-to. First, the technique is straightforward: a quick pan-sear locks in juices and gives light caramelization, and the sauce is made on the stove in under ten minutes. Second, the flavor balance is right — the combination of brown sugar and honey gives depth without being cloying, while the rice vinegar keeps it lively.

This recipe scales nicely; you can double the sauce for sticky leftovers or keep it as written for a couple of hungry people. It’s forgiving on cuts of chicken: if you have thighs, use them; if you prefer breasts, trim and pound slightly for even cooking. Finally, the hands-on time is short, but it feels like a restaurant-quality finish thanks to the glossy teriyaki coating.

Vegan & Vegetarian Swaps

Protein swap — Replace chicken with firm tofu (press it first) or large, meaty mushrooms like king oyster. Cut into 1-inch cubes and pan-sear until golden, then follow the sauce step to coat.
Sauce adjustments — Use tamari for a gluten-free option (if needed) and swap honey for maple syrup or agave to keep it vegan. The texture and shine will be slightly different but still delicious.
Finish — For added texture with plant proteins, toss in toasted sesame seeds or a handful of roasted cashews right before serving.

Kitchen Gear Checklist

Large cutting board and a sharp chef’s knife — for consistent 1-inch chicken chunks.
Large skillet (10–12 inches) — wide surface for searing without crowding.
Small pot — to make and reduce the teriyaki sauce.
Measuring cups and spoons — precise amounts matter for the sauce balance.
Small bowl and whisk or fork — to make the cornstarch slurry and stir the sauce.
Instant-read thermometer (optional but recommended) — confirms chicken reaches 165°F.
Tongs or a spatula — for turning chicken cleanly while searing.

Troubles You Can Avoid

Chicken is dry

Overcooking is the most common culprit. Cook the chunks in a hot skillet but avoid tiny, paper-thin pieces that finish too fast. Use an instant-read thermometer if you’re unsure — remove at 165°F. If you’re using breast meat, cut uniform chunks and don’t cook them longer than needed.

Sauce too thin or too gloopy

The cornstarch slurry controls thickness. If the sauce is too thin, simmer a minute or two longer to reduce. If it becomes overly thick after cooling, stir in a teaspoon of warm water at a time to loosen it. Make the slurry exactly as written: 1 tablespoon cornstarch to 2 teaspoons cold water.

Chicken doesn’t brown

Don’t crowd the pan. Overcrowding lowers the skillet temperature and causes steaming rather than searing. Cook in batches and give the pieces space. Make sure the oil is shimmering before you add the chicken.

Sauce is too salty or too sweet

Use the recipe amounts as written on the first try. If your soy sauce is particularly salty, consider using a low-sodium variety. For sweetness, brown sugar and honey are balanced here; if you prefer less sweet, shave the brown sugar by a tablespoon next time and taste as you go.

Tailor It to Your Diet

Low-sodium — Use low-sodium soy sauce and taste before adding more salt to the chicken.
Gluten-free — Replace soy sauce with tamari or a gluten-free soy alternative.
Lower sugar — Reduce brown sugar by up to half and use a sugar substitute sparingly; keep the honey to maintain the glossy finish.
High-protein — Serve over quinoa or add a side of steamed edamame to boost protein and fiber.

Notes on Ingredients

Two things worth calling out: sesame oil appears twice in the recipe — once for cooking (1 tablespoon) and again in the sauce (1 teaspoon). The small teaspoon in the sauce adds a toasted sesame aroma without overpowering. If you only have toasted sesame oil, it’s fine — just note it’s stronger, so the teaspoon does the job.

Fresh ginger and minced garlic in the sauce are important. Don’t skip fresh ginger if you can help it; it gives brightness that powdered ginger can’t replicate. The garlic powder on the chicken layers with the fresh minced garlic in the sauce; they work together for a rounded garlic flavor.

The cornstarch slurry is critical for that clingy teriyaki coating. Mix the cornstarch and cold water until completely smooth before adding; lumps will leave streaks in the sauce. Finally, chopped green onions are listed without a strict amount — use a handful for freshness and color when plating.

Storage Pro Tips

Refrigeration — Store cooled chicken and sauce together in an airtight container for up to 3–4 days. Reheat gently to avoid drying out the meat.
Freezing — You can freeze cooked chicken bites in the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating — Reheat in a skillet over medium-low with a splash of water, broth, or a teaspoon of soy sauce to refresh the sauce. Microwave works in a pinch, but stir once halfway through to distribute heat.
Make-ahead — Cook the sauce and chicken separately if you plan to meal prep; combine when reheating to maintain texture.

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Yes. Thighs stay juicier and handle a bit more cooking without drying out.
Can I make the sauce ahead? Absolutely. The sauce keeps in the fridge for 4–5 days. Rewarm gently before tossing with chicken.
Is there a substitute for cornstarch? You can use arrowroot at a 1:1 ratio. Flour will work as a last resort but needs longer to cook and may cloud the sauce.
How do I prevent the sauce from crystallizing when reheating? Reheat gently over low heat and stir. If it gets too thick, add a splash of warm water to loosen it.
Can I double the recipe? Yes. Make sure you have a large enough skillet or cook the chicken in batches so everything sears properly.

Wrap-Up

This Teriyaki Chicken Bites recipe is straightforward, dependable, and great for busy evenings. The steps are simple: season, sear, make a quick glossy sauce, and toss. Pay attention to skillet temperature and batch size for the best texture, and keep the cornstarch slurry handy to get the sauce thickness right. Garnish with green onions and serve over rice, noodles, or a bed of steamed greens — you’ll have dinner on the table in under 30 minutes with a lot of flavor to show for it.

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