Here are my teriyaki chicken bites, with tender chicken pieces cooked in a sweet and savory homemade teriyaki sauce made with soy sauce, brown sugar, garlic, and ginger, then topped with sesame seeds and green onions.

These chicken bites are a weeknight favorite at our house because they come together in less than 30 minutes. My kids love them over rice, and I love that I can make a better version at home than takeout.

Why You’ll Love These Teriyaki Chicken Bites

Ready in under 30 minutes – This recipe is perfect for busy weeknights when you need dinner on the table fast without sacrificing flavor.
Simple ingredients – You probably have most of these pantry staples on hand already, making this an easy go-to meal.
Kid-friendly – The sweet and savory teriyaki sauce appeals to picky eaters, and the bite-sized pieces are fun and easy for little hands to manage.
Healthier than takeout – Skip the delivery fees and extra calories by making your own teriyaki chicken at home with ingredients you can control.
Versatile serving options – Serve these bites over rice, with veggies, in a wrap, or even on their own as an appetizer – they work for any occasion.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breast is the go-to for this recipe because it cooks quickly and soaks up all that teriyaki flavor. If you prefer dark meat, boneless skinless chicken thighs work just as well and will give you a juicier, more tender bite. When you’re at the store, look for chicken breasts that are similar in size so they cook evenly, and don’t stress too much about getting them perfectly uniform – you’ll be cutting them into bite-sized pieces anyway. Just make sure to pat the chicken dry with paper towels before cutting it up, as this helps the teriyaki sauce stick better and gives you a nicer sear.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

Soy sauce: If you’re watching your sodium, low-sodium soy sauce is the way to go, but regular soy sauce works fine – just use a bit less. For a gluten-free option, stick with Tamari or coconut aminos, though coconut aminos will give you a slightly sweeter flavor.
Light brown sugar: You can use regular granulated sugar, honey, or maple syrup instead. If using honey or maple syrup, start with 2 tablespoons and adjust to taste since they’re a bit sweeter.
Fresh ginger: Ground ginger works great here, but if you have fresh ginger on hand, use about 1 teaspoon of grated fresh ginger for a brighter flavor.
Chicken breast: Chicken thighs are actually a great swap here – they’re more forgiving and stay juicier. You can also use pork tenderloin cut into bite-sized pieces for a different protein option.
Neutral oil: Any neutral oil like vegetable, canola, or avocado oil will work perfectly. Even olive oil is fine if that’s what you have in your pantry.

Watch Out for These Mistakes While Cooking

The biggest mistake when making teriyaki chicken bites is overcrowding the pan, which causes the chicken to steam instead of getting those nice caramelized edges – cook in batches if needed to give each piece enough space.

Another common error is adding the sauce too early or over high heat, which can cause the cornstarch to clump up and the sugar to burn rather than create that glossy coating you’re looking for.

Make sure to cut your chicken into evenly sized pieces (about 1-inch cubes) so they all cook at the same rate, and don’t skip seasoning the chicken with pepper before cooking since the soy sauce alone won’t provide enough flavor depth.

Finally, if your sauce seems too thick, you can thin it out with a tablespoon of water, and if it’s too thin, let it simmer for an extra 30 seconds to reach that perfect consistency.

What to Serve With Teriyaki Chicken Bites?

These teriyaki chicken bites are perfect over a bed of steamed white or brown rice, which soaks up all that sweet and savory sauce. I love adding some steamed broccoli or snap peas on the side to balance out the meal and add a little crunch. If you want to make it more filling, try serving these bites in lettuce wraps with shredded carrots and cucumber for a lighter option. You can also toss them into a stir-fry with bell peppers, onions, and whatever veggies you have in the fridge for a quick weeknight dinner.

Storage Instructions

Store: Keep your teriyaki chicken bites in an airtight container in the fridge for up to 4 days. They’re great for meal prep and taste delicious cold on top of a salad or warm as a quick protein addition to rice bowls throughout the week.

Freeze: These chicken bites freeze really well for up to 3 months. Let them cool completely first, then store in a freezer-safe container or bag. I like to freeze them in single-serving portions so I can grab just what I need for lunch.

Reheat: Warm them up in the microwave for about 1-2 minutes, or toss them in a skillet over medium heat for a few minutes until heated through. The sauce might thicken up a bit in the fridge, but it loosens right back up when you reheat.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy
Servings	4 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 700-800
Protein: 65-75 g
Fat: 25-30 g
Carbohydrates: 35-45 g

Ingredients

For the sauce:

1/3 cup soy sauce (Kikkoman Less Sodium)
2 1/2 tbsp brown sugar
3/4 tbsp cornstarch (dissolved in water)
3 garlic cloves, minced
1/2 tsp ground ginger

For the chicken:

1 1/4 lbs chicken breast (1-inch cubes)
1/2 tsp black pepper
1 1/2 tbsp avocado oil
1 tsp toasted sesame seeds (for garnish)
2 green onions, sliced (for garnish)

Step 1: Prepare the Teriyaki Sauce Base

1/3 cup soy sauce
2 1/2 tbsp brown sugar
3 garlic cloves, minced
1/2 tsp ground ginger
3/4 tbsp cornstarch dissolved in 2 tablespoons water

In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and ground ginger until the sugar begins to dissolve.

In a separate small cup, dissolve the cornstarch in 2 tablespoons of water, stirring until no lumps remain.

Set both mixtures aside—having your sauce components ready will let you work quickly once the chicken is cooked, which is key to getting that glossy, thickened coating.

Step 2: Season and Sear the Chicken

1 1/4 lbs chicken breast
1/2 tsp black pepper
1 1/2 tbsp avocado oil

Pat the chicken cubes dry with paper towels and season them evenly with black pepper on all sides.

Heat the avocado oil in a large skillet over medium-high heat until it shimmers.

Once hot, add the chicken in a single layer and resist the urge to move it—let it sear undisturbed for about 3 minutes until golden brown on one side.

Flip the pieces and cook for another 2-3 minutes until golden on the second side and cooked through.

Step 3: Build the Glaze and Finish

teriyaki sauce base from Step 1
cornstarch slurry from Step 1
seared chicken from Step 2

Reduce the heat to medium-low and pour the soy sauce mixture from Step 1 into the pan with the cooked chicken.

Stir gently for about 30 seconds to coat the chicken, then add the cornstarch slurry while stirring constantly.

Continue stirring for another 30-60 seconds until the sauce thickens and becomes glossy and coats the chicken beautifully.

I like to let the sauce reduce just a touch longer than you’d think necessary—this concentrates the flavors and creates that restaurant-quality glaze.

Step 4: Plate and Garnish

glazed chicken bites from Step 3
1 tsp toasted sesame seeds
2 green onions, sliced

Transfer the teriyaki chicken bites to a serving plate or bowl.

While still warm, garnish generously with toasted sesame seeds and sliced green onions.

Serve immediately over steamed rice and fresh broccoli for a complete meal.