Tag: teriyaki

When Dinner Needs to Be Fast, I Make This Teriyaki Chicken
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This easy teriyaki chicken recipe is one of those recipes I keep in my back pocket for busy nights when I want something comforting but don’t want to think too hard about dinner. It’s sweet, savory, glossy, and comes together quickly with simple pantry ingredients. No store-bought sauce here!

If takeout teriyaki is your usual go-to, this homemade version is going to surprise you. It’s faster than delivery, easy to customize, and one of those meals everyone at the table is happy to see.

The Best Teriyaki Chicken Recipe

Cade loves sushi. Like, loves it. I think it is horrid. Wait, I know, you all love it too, but I just can’t jump on that bandwagon. I kind of want to, but at this point I’m just trying to find ways to survive. For example, I adore Cade and because he loves sushi I love going out with him for it.

The only stinky part is that then I sit there with nothing to eat, so I generally try to get a teriyaki chicken bowl or something similar. I loved an easy teriyaki chicken bowl growing up and remember how I told you about our teriyaki chicken quesadillas? Yeah, pretty much delicious. So why have I never posted such an easy and delicious recipe?!

I think the real secret to teriyaki chicken, other than a good sauce, is actually the meat you use. Everyone goes for breast meat, which is awesome and leaner, but it’s all about them thighs! Chicken thighs are more moist and work so well with the teriyaki sauce.

In fact, maybe I should ask if they could make a teriyaki chicken sushi roll!!! GENIUS! Oh, wait, except I don’t love the seaweed. Dagnabit! See! I’ve tried to like the stuff. Any recommendations on what kind I should try that would be better for me to ease into? And in the meantime, bust out our easy teriyaki chicken bowl for the fam!

Teriyaki Chicken Ingredients

The best part of this teriyaki chicken recipe is, without a doubt, the homemade chicken teriyaki sauce. Here’s everything you’ll need:
- Water: Thins the sauce to the right consistency and helps balance the salty-sweet flavors so the teriyaki doesn’t become too intense.
- Soy Sauce: Provides the savory, salty backbone of the sauce and delivers classic umami flavor essential to teriyaki.
- Garlic: Adds aromatic depth and savory warmth, giving the sauce that rich, homemade flavor.
- Brown Sugar: Contributes sweetness while also helping the sauce caramelize slightly as it cooks, creating a glossy finish.
- Honey: Adds a smoother, more rounded sweetness and helps the sauce cling beautifully to the chicken.
- Ground Ginger: Brings gentle warmth and subtle spice that balances the sweetness and enhances the overall depth of flavor.
- Cornstarch: Thickens the sauce as it cooks, creating that signature glossy, restaurant-style teriyaki coating.
- Chicken Thighs: Stay tender and juicy during cooking and absorb the sauce well, making them ideal for a flavorful teriyaki dish.
- Salt and Pepper: Enhance and balance the overall flavor of the chicken without overpowering the sauce.
- Sesame Seeds and Green Onions: Add texture, freshness, and a finishing touch — the sesame seeds bring a light nutty crunch, while green onions add brightness and color.
How to Make Teriyaki Chicken

This truly is such a simple teriyaki chicken recipe. All you have to do is whisk together the chicken teriyaki sauce, grill the chicken, and serve! Here are the step-by-step instructions:
1. Make the Sauce: Add all the sauce ingredients to a saucepan and stir. Bring to a boil.
2. Thicken the Sauce: Whisk the water and cornstarch together then slowly whisk into the sauce cooking at a soft boil for 1-3 minutes or until thick. Set aside.
3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Season the chicken on both sides with salt and pepper. Place on the grill and cook for 3-4 minutes on each side.
  
  NOTE: The safe internal temperature for chicken thighs is 165°F. Use a meat thermometer to make sure it is done.
4. Rest: Remove the chicken from the grill and let it rest for 2 minutes then cut into slices.
5. Serve: Put the chicken on a bed of rice and serve over rice with the teriyaki sauce drizzled over the top. Garnish with sesame seeds and green onions.
FAQs

Is Teriyaki Sauce Gluten-Free?

The most common source of gluten in teriyaki sauce is the soy sauce. Most soy sauces, unless labeled gluten-free, contain wheat as well as soybeans, salt and water.

What Can You Substitute for Rice in Teriyaki Chicken?

If you want to make your dish healthier, you can serve this easy teriyaki chicken with brown rice, quinoa, cauliflower rice, or in a lettuce wrap.

Can I Make Teriyaki Chicken in a Slow Cooker?

Yes, you can! Make the sauce the same as the directions state, then place the chicken in the slow cooker, salt and pepper it, and then pour the sauce over it. Cook on low for 3-4 hours, or high for 2.

What to Serve with Teriyaki Chicken

Nine times out of ten, we serve teriyaki chicken with rice. It’s timeless, classic and so delicious! It also goes great with noodles or even just steamed veggies in a teriyaki chicken bowl with veggies.

Some other good ideas are sautéed garlic snap peas, roasted broccoli or Asian cucumber salad.
Tips for Making the Best Teriyaki Chicken

If desired, you could use chicken breasts instead of chicken thighs. However, we prefer using chicken thighs in this teriyaki chicken recipe as they result in a richer, juicier dish.

You can cook the chicken outdoors on a grill or indoors on a grill pan. And if you don’t have either, simply cook the chicken in an oiled skillet.

We like to garnish this no fuss teriyaki chicken with sesame seeds and sliced green onions, but both are optional.

For a fun twist, add some pineapple chunks to the teriyaki sauce. I love the texture and sweetness it adds!
Storing, Freezing and Reheating

Leftovers should be stored in the refrigerator and will keep for 4-5 days. I prefer to store the chicken with the sauce but you can store them separately if you want.

This also freezes extremely well. I like to use our food saver to freeze the chicken and teriyaki sauce together. They will keep in the freezer for up to 3 months.

To reheat, let the frozen chicken thaw completely and then reheat it on the stovetop in a skillet.

Stop buying your teriyaki sauce at the grocery store! It is so simple to make at home with this teriyaki chicken recipe. It is the best of the best!

This easy teriyaki chicken is proof that weeknight dinners don’t have to be complicated to be delicious. With tender chicken, a simple homemade sauce, and endless ways to serve it, this is a recipe you’ll make again and again.

More TERIYAKI Recipes:
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Heat a saucepan over medium heat and add the water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil.

1 Cup Water, ⅓ Cup Soy Sauce, ½ Cup Brown Sugar, 1 Clove Garlic, 1 Tablespoon Honey, ½ teaspoon Ground Ginger

Meanwhile, whisk the water and cornstarch together then slowly whisk into the sauce.

2 Tablespoons Water, 2 Tablespoons Cornstarch

Allow the sauce to continue cooking at a soft boil for 1-3 minutes or until thick. Set aside.

Heat a grill or grill pan over medium high heat.

Sprinkle each side of the chicken with salt and pepper.

8 Boneless Skinless Chicken Thighs, Salt and Pepper

Place the chicken on the grill and cook for 3 to 4 minutes per side, or until cooked through.

Allow to rest on a plate for 2 minutes, then cut into slices.

Serve over rice with sauce.

Sesame Seeds and Green Onions

Store in the refrigerator for 3-4 days.

Serving: 1thigh, Calories: 209kcal, Carbohydrates: 18g, Protein: 23g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 646mg, Potassium: 320mg, Fiber: 1g, Sugar: 16g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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January 7, 2026
This Easy Pineapple Chicken Is the Sweet and Savory Dinner You’ll Make on Repeat
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This Easy Crockpot Pineapple Chicken is a family favorite! It’s a cheap, quick and easy dinner that comes together in a few minutes then cooks all day in a slow cooker!

You’ll love this tender chicken in the Hawaiian and Asian inspired flavors of teriyaki sauce and pineapple.

The first time I ever went to Hawaii I expected there to be beautiful pineapple trees every where. I couldn’t wait to feel so tropical and have the air smell as sweet as the sweet and tangy fruit.

They grow on the ground.

I literally had missed the memo for 18 years of my life. I know, I was ridiculous, but now it’s the flavor that’s ridiculous. This is one of our top 5 family favorite recipes for the crockpot!

Why You’ll Love This Slow Cooker Pineapple Chicken
- Packed with flavorful protein
- Slow cooker does all the work
- Totally from scratch so you have control of the ingredients
- Makes great leftovers for lunch the next day
- Great for meal prep
Ingredients You’ll Need:
- Chicken Thighs: Provide a tender, juicy protein base that soaks up all the sweet and savory flavors from the sauce.
- BBQ Rub: Adds depth, smokiness, and seasoning that enhances the chicken’s flavor before it even hits the sauce.
- Olive Oil: Used to brown the chicken to add more flavor.
- Teriyaki Sauce: Brings sweet, umami-rich flavor with a glossy texture that ties everything together.
- Soy Sauce: Balances sweetness with salty, savory depth and enhances the overall flavor of the dish.
- Garlic: Adds bold aroma and a savory backbone that complements the sweetness of the pineapple.
- Red Onion: Brings mild sweetness and a little bite for contrast against the rich sauce.
- Red Bell Pepper: Adds color, crunch, and natural sweetness that brightens up the whole dish.
- Pineapple Chunks: Deliver that tropical sweetness and tang that makes the sauce irresistible.
- Green Onion: Finishes the dish with fresh, crisp flavor and a pop of color.
- Rice: The perfect base to soak up all that sweet and savory sauce — it’s how you turn this dish into a complete, satisfying meal.
How to Make Crockpot Pineapple Chicken
1. Season and Sear the Chicken: Sprinkle BBQ rub all over both sides of the chicken and then sear it on both sides until golden brown.
2. Make the Sauce: Add all the sauce ingredients for the sauce to a small bowl and whisk together.
3. Cook: Add the chicken to the slow cooker and pour the sauce over the top. Cook on high for 2.5-3 hours or on low for 3.5-4 hours.
4. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Then return the chicken to the sauce in the slow cooker and stir to combine.
5. Serve: Spoon the shredded chicken over rice and top with chopped green onions and serve.
Don’t Skip the Seasoning!

The BBQ seasoning on the chicken is essential so don’t skip it! It adds so much flavor to the chicken but doesn’t taste like BBQ.

We prefer our homemade BBQ rub but feel free to use whatever your favorite BBQ seasoning is!

FAQs

Can I use fresh pineapple instead of canned?

Yes! You’ll need about 2 cups of fresh pineapple. It gives a slightly more tangy flavor — just make sure to chop it small so it cooks evenly.

If you used canned pineapple, make sure to drain the juices!! I found that if I add the juices, the pineapple flavor was too strong in the sauce.

Can I make this with chicken breasts instead of thighs?

Absolutely! Just note that chicken breasts cook a little faster — check around 3 to 3 ½ on low.

Can I make this recipe without a slow cooker?

Yes! Simply cook it on the stovetop in a deep skillet. Brown the chicken first, then simmer all ingredients together for 20–25 minutes, stirring occasionally, until the chicken and veggies are tender and the sauce is thickened.

Variations for BBQ Pineapple Chicken

Double the batch: This freezes perfectly for easy future meals! Cooking time stays the same.

Add heat: Stir in sriracha or red pepper flakes to spice things up.

Make it tropical: Add coconut milk near the end for creamy Hawaiian vibes.

Thicken the sauce: Stir in 1 tablespoon cornstarch mixed with 1 tablespoon of water before serving.

Change the grain: Swap the white rice for brown rice, quinoa or even mashed potatoes. You could even use cauliflower rice to make it lower carb.

How to Store and Reheat Leftovers

Leftovers will last up to 4 days in an airtight container. It should be stored in the refrigerator. I prefer to reheat the chicken on the stove top with a little extra chicken broth to keep it from drying out.

To freeze, let the chicken cool completely and then store in a freezer-safe container. It will keep in the freezer for up to 3 months.

We love this Crockpot Pineapple Teriyaki Chicken Recipe because it’s everything a weeknight dinner should be — simple, flavorful, and feel-good. The sweet pineapple, savory teriyaki, and tender chicken make every bite comforting yet bold.

More Easy Crockpot Dinners You’ll Love

Watch How This Recipe is Made…
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Sprinkle the chicken on both sides with bbq rub.

2 lbs Chicken Thighs, 2 Tablespoons BBQ Rub

Heat a skillet with oil over medium high heat and brown both sides. Place the chicken in the slow cooker.

1 Tablespoon Olive Oil

Mix the teriyaki sauce, soy sauce, and minced garlic together and pour over the chicken.

1 Cup Teriyaki Sauce, 2 Tablespoons Soy Sauce, 4 Cloves Garlic

Top with the onions, peppers and pineapple chunks.

½ Red Onion, 1 Red Bell Pepper, 20 oz Pineapple Chunks

Cook on high for 2.5-3 hours or on low for 3.5-4 hours.

Once cooked, remove chicken, shred with two forks and then return to the Crock Pot and mix with the sauce.

Serve over rice and top with green onions. Enjoy!

¼ Cup Green Onion, Rice

Serving: 1.5cups, Calories: 472kcal, Carbohydrates: 27g, Protein: 29g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 2294mg, Potassium: 632mg, Fiber: 2g, Sugar: 22g, Vitamin A: 863IU, Vitamin C: 37mg, Calcium: 64mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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October 26, 2025
Pineapple Teriyaki Salad – Simply Scratch
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Pineapple Teriyaki Salad is a healthy and refreshing salad consisting of cabbage, romaine, mukimame (shelled edamame), bell peppers, toasted almonds and dehydrated pineapple tossed in a simple teriyaki dressing. Yields about 6 servings.

I’m not the biggest bagged salad fan.

However, I do purchase pre-made salad kits on occasion because sometimes I need shortcuts at dinnertime. I used to buy a similar bagged salad to this one at the grocery store, until that brand discontinued it. If you’ve ever had the Dole pineapple teriyaki salad, this salad was born because I could no longer find it at stores and I craved it. While that salad was basically coleslaw with dried pineapple pieces, sliced almonds and crunchy wontons – this salad is so much more than that. I added sliced romaine, mukimame for some plant-based protein, sweet bell peppers and a plethora of other fresh ingredients that truly takes this salad over the top. The dressing is a super simple 7-ingredient salad dressing that is so unbelievably delicious.

Prepare to fall in love!

To Make This Teriyaki Pineapple Salad You Will Need:

for the dressing:
- teriyaki sauce – Use homemade (thickened) or store-bought.
- rice vinegar – Adds delicious tang.
- toasted sesame oil – Gives this dressing a toasty warm flavor.
- garlic paste – Lends distint punchy flavor.
- garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
- onion powder – Lends bold oniony flavor.
- chives (fresh) – Adds a pop of color and bright yet subtle onion flavor.
for the salad:
- tri-color slaw – A slaw with shredded carrot, green and purple cabbage.
- romaine lettuce – Adds bulk and crunch.
- mukimame – Also known as shelled edamame.
- sweet bell pepper – I use a combo of red, orange and yellow bell peppers.
- jalapeño – Seeds and ribs removed for less heat.
- green onions – Adds subtle onion flavor.
- cilantro – Lends fresh, citrusy flavor.
- sliced almonds (toasted) – Adds crunch and toasty nutty flavor.
- dried pineapple – Adds sweetness and chewy texture.
- black sesame seeds – Adds subtle flavor and texture.
- crispy wontons strips – Or use crunchy chow mein noodles.
Make The Dressing:

In a jar or container with a tight-fitting lid, measure and add; 3 tablespoons teriyaki sauce, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon garlic paste (or grated fresh garlic), 1/4 teaspoon of both garlic and onion powder, and 1 tablespoons snipped fresh chives.

Secure the lid and shake well to combine.

Build The Salad:

In a large bowl, add 8 ounces tri-color slaw and 1 medium head of thinly sliced romaine (washed and spun or patted dry).

Next, add in 1 cup shelled edamame, 2/3 cup diced bell pepper, 1 jalapeño (seeded and finely diced), 3 green onions (thinly sliced), 1/4 cup chopped fresh cilantro, 1/3 cup toasted sliced almonds, 1/3 cup chopped dehydrated pineapple and 1 tablespoon black sesame seeds.

Use tongs and toss to combine.

Before serving, pour in all of the dressing.

And add in the crispy wontons strips.

Toss one last time.

And serve immediately.

Can I Make This Salad In Advance?

If making in advance, I would prep all the ingredients and components and store separately, then toss together right before serving.

Note: This salad is best enjoyed the day it’s made. Leftovers tend to get a little soggy, but I have had it the next day and just added fresh wontons.

Click Here For More Healthy Salad Recipes!

Enjoy! And if you give this Pineapple Teriyaki Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Pineapple Teriyaki Salad

Pineapple Teriyaki Salad is a healthy and refreshing salad consisting of cabbage, romaine, mukimame (shelled edamame), bell peppers, toasted almonds and dehydrated pineapple tossed in a simple teriyaki dressing. Yields about 6 servings.

Prep Time: 14 minutes

Total Time: 30 minutes

FOR THE DRESSING:

3 tablespoon prepared teriyaki sauce, Use one that is thick and not super runny

3 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 teaspoon garlic paste

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon snipped fresh chives, or 1 heaping teaspoon dried

FOR THE SALAD:

8 ounces tri-color cole slaw mix

1 medium head romaine lettuce, sliced

1 cup mukimame, or shelled edamame

2/3 cup sweet bell peppers, finely chopped

1 jalapeno, finely diced (seeds and ribs removed for less heat)

3 green onions, sliced

1/4 cup chopped cilantro

1/3 cup toasted sliced almonds

1/3 cup diced dried pineapple

1 tablespoon black sesame seeds

1/2 cup crispy wonton strips, or crunch chow mein noodles

MAKE THE DRESSING:

In a jar or container with a tight-fitting lid, measure and add; teriyaki sauce, rice vinegar, toasted sesame oil, garlic paste (or grated fresh garlic), garlic and onion powder, and chives. Secure the lid and shake well to combine.

BUILD THE SALAD:

Prep all ingredients. In a large bowl, add slaw and sliced romaine. Next, add in shelled edamame, bell pepper, jalapeño, green onions, cilantro, almonds, dried pineapple and black sesame seeds. Use tongs and toss to combine.

Before serving, pour in all of the dressing and add in the crispy wontons strips. Toss one last time.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 278kcal, Carbohydrates: 36g, Protein: 11g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Sodium: 591mg, Potassium: 864mg, Fiber: 9g, Sugar: 19g, Vitamin A: 14692IU, Vitamin C: 68mg, Calcium: 173mg, Iron: 4mg

Author: Laurie McNamara

Course: Salads, Side Dishes

Cuisine: American, Asian
This post may contain affiliate links.

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Laurie McNamara

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August 25, 2025
Spicy Pork Teriyaki Stir-Fry – Simply Scratch
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Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week! Yields 6 servings.

I love a good Stir-fry.

Stir-fries are a great way to get a good amount of protein and veggies in. This pineapple pork teriyaki yields over 30 grams of protein per serving and is loaded with my favorite veggies. You can prep the pork and veggies, and make the teriyaki stir-fry sauce in advance so whipping this up is a breeze. Because there’s just something about the ease of a stir-fry meal on those nights that you just don’t feel like cooking.

If it was up to me, I would make stir-fry a few times a week.

To make this Pineapple Pork Teriyaki Stir-Fry You Will Need:

for the marinade:
- garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
- baking soda – Works as a tenderizer in the marinade.
- kosher salt – Enhances flavor.
- pork tenderloin – For this recipe, you will need 2 pounds.
for the stir-fry:
- avocado oil – Or use extra light olive oil.
- marinated pork – See above.
- red bell pepper – Adds a pop of color, texture and subtle sweetness.
- carrots – Lends color, flavor and crunchy texture.
- pineapple – For color and delicious sweetness.
- snow peas – Adds a pop of green and crunchy texture.
- green onion – Gives subtle onion flavor.
- teriyaki sauce – For this recipe I used the spicy version by using sambal oelek. However use whichever sauce you prefer!
Marinate The Pork:

In a bowl, measure and add 1teaspoon garlic powder, 1 teaspoon baking soda and 1/2 teaspoon kosher salt.

Pour in 2 tablespoons low-sodium soy.

Stir well to combine. It should foam up a bit

Toss in 2 pounds of pork tenderloin that has been cut into 1-inch pieces.

Toss well to coat and set off to the side to prep veggies and preheat your wok.

Make The Stir-Fry:

Preheat your wok on high to medium-high and add in 3 tablespoon of avocado oil.

For a spicier pineapple pork stir-fry, add in 1 tablespoon of sabal oelek or sriracha to the teriyaki sauce.

Add in the pork (work in batches if your pan is smaller) in an even layer.

Let cook 2 to 3 minutes before flipping and continuing to brown until fully cooked. Once cooked, transfer to a clean plate.

Next, add the 1 chopped red bell pepper, 6 ounces sliced carrots and 8 ounces each snow peas and diced fresh pineapple.

Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.

Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces (reserving the sliced dark green parts for serving). Stir-fry for 1 to 2 minutes.

Add the pork back into the wok.

And pour in the teriyaki sauce.

Continue to stir and allow the sauce to bubble and thicken.

That’s it!

Serve the Pineapple Pork Teriyaki stir-fry over your favorite white, brown or cauliflower rice, and then drizzle it all with extra sauce. Sprinkle with the reserved green onions.

Click Here For More Stir-Fry Recipes!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Spicy Teriyaki Pork Stir-Fry

Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week!

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

FOR THE MARINADE:

1 teaspoon baking soda

1 teaspoon garlic powder

1/2 teaspoon kosher salt

2 tablespoons low-sodium soy sauce, or sub with low-sodium tamari

2 pounds pork tenderloin, cut into 1-inch pieces

FOR THE STIR-FRY:

3 tablespoon avocado oil, or sub with extra light olive oil

1 red bell pepper, seeded diced

6 ounces carrots, sliced

8 ounces fresh pineapple, cut into 1-inch pieces

8 ounces snow peas

1 bunch green onions, dark parts thinly sliced. Light parts cut into 1-inch pieces

1 recipe teriyaki sauce, I used the spicy teriyaki recipe

MARINATE THE PORK:

In a bowl, measure and add garlic powder, baking soda and kosher salt. Pour in the low-sodium soy sauce and stir to combine. It should bubble and foam a bit.

Toss in the pork tenderloin (that has been cut into 1-inch pieces) and toss we’ll to coat.

MAKE THE STIR-FRY:

Heat 3 tablespoons oil in a large wok or chefs pan over medium-high heat.

For a spicier sauce, add sambal oelek or Sriracha to teriyaki sauce.

Once the pan and oil are hot, add in the marinated pork (work in batches if your pan is smaller) in an even layer. Leave it alone and allow it to cook 2 to 3 minutes before flipping and continuing to brown until no longer pink and fully cooked.Then transfer the pork to a clean plate.

Next, add the peppers, carrots, snow peas and pineapple to the wok. Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.

Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces. Stir-fry for 1 to 2 minutes.

Add the browned pork back into the wok and pour in the teriyaki sauce. Continue to stir and allow the sauce to bubble until thickened.

Serve over rice and sprinkle with the reserved green onions.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
*The nutritional value is for the pork stir-fry only and does not include rice.

Serving: 1serving, Calories: 304kcal, Carbohydrates: 13g, Protein: 34g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 677mg, Potassium: 890mg, Fiber: 3g, Sugar: 8g, Vitamin A: 5838IU, Vitamin C: 69mg, Calcium: 47mg, Iron: 3mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Japanese
This post may contain affiliate links.

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Laurie McNamara

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January 31, 2024
Teriyaki Chicken Quesadilla – Oh Sweet Basil
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Teriyaki chicken stuffed in a cheesy quesadilla…it doesn’t get much better than that! I love the sweet and tangy flavor of teriyaki especially on chicken. Wrap it in gooey, melty cheese and a buttery tortilla, and you have yourself an out of this world meal!

I know this is a little weird to admit as it’s really not at all healthy and I wouldn’t ever make it for my kids after school, but I might as well let you in on my life. So here goes, at least 3-4 times a week when I would get home from high school I’d make myself a teriyaki chicken quesadilla or burrito.

I know, dinner was only a few hours away and most kids were having a snack but I was having a full on meal. But it was good, it was real good!

And then for some odd reason I totally forgot about it. Fast forward 10 or so years and I rediscovered this delicacy. I had some leftover teriyaki chicken from the night our babysitter went into labor at our house, while babysitting. Oh, you missed that?

This Actually Happened

One night I took the hubs to a Utah Jazz basketball game and due to a few changes we ended up having our friend, who was pregnant with her first, babysit for us. She wasn’t having anything happen with baby, the kids would be in bed sleeping and the neighbors had been alerted that a preggers was babysitting just in case anything did happen.

So off we went to the game and I was texting like mad, “Any baby news? How’s baby? Are you in labor? Get that baby out!!” It was all good fun and I was truly just teasing her when suddenly I got a text, “K, this is for reals, I think my water just broke.”

Holy cow!!! Was this for real? You should have seen Cade and I run out of there. I mean seriously. Just minutes before I had told him that I had a feeling that we should head home. I even had my coat in my lap. He had decided to wait a little longer as it was just half time. Nope! My feeling had been right. We ran up the stairs, down the street and straight to our car and then flew home. The next day one of our favorite family’s ever had a beautiful baby girl.

So, here’s to you Ashton and Tyler! Thanks for not giving birth in my living room! Haha, jk. But seriously, love those sweet friends.

What is a Quesadilla?

Now back to the teriyaki chicken I had leftover in the fridge. A light came on and suddenly I remembered that childhood favorite of mine…teriyaki chicken quesadilla!

A quesadilla is a tortilla that is filled with meat, cheese and sometimes other ingredients.

It is then heated on a griddle until the cheesy is melted and the tortilla is crispy.

What Do I Need to Make a Teriyaki Chicken Quesadilla?

If you have your teriyaki sauce ready to go then all you need is 3 more ingredients. Here is what you will need:
- Chicken Breast: You could use chicken thighs if you prefer. I just like how a chicken breast shreds a little better.
- Teriyaki Sauce: You can buy from a store or make homemade sauce. If you go with our homemade teriyaki sauce recipe, you will need water, soy sauce, brown sugar, garlic, honey, ground ginger, water and cornstarch.
- Cheese: I love the flavor of cheddar cheese in this recipe, but you could also use colby jack, monterey jack or mozzarella cheese.
- Flour Tortillas: I’m a total sucker for the uncooked tortillas, but you can grab any type of flour tortilla you want. If you use uncooked tortillas, make sure to cook them before making this recipe.
The measurements for each ingredient can be found in the recipe card at the end of this post.

Variations for Teriyaki Chicken Quesadillas

We’ve tried a few different variations of this recipe and they are all quite delicious! Try sauteing bell peppers and/or pineapple with the chicken in the teriyaki sauce until tender. Sliced green onions are also a yummy addition!

How to Make Teriyaki Chicken Quesadillas

In order to make these quesadillas, you need some cooked teriyaki chicken. We have the best easy teriyaki chicken recipe so start there! Our perfect cheesy quesadilla post also has a few tips for making the best quesadilla that you should read too.

If you are using uncooked tortillas, cook those first. Then put cheese on one of the tortillas and some of the shredded chicken and drizzle with teriyaki sauce. Top the chicken with more cheese and then top with the other tortilla. Place the tortilla back in the skillet to melt the cheese. Flip it once and when the cheese is melted, you are ready to roll!

What Cheese Goes Well with Teriyaki?

We like cheddar in this recipe, but teriyaki flavors go well with many different types of cheese. Some good options are mozzarella, pepper jack, monterey jack, gruyere or harvarti.

Can You Use Corn Tortillas For Quesadillas?

Flour tortillas are more durable and are most commonly used for quesadillas.

But, both corn and flour tortillas make good quesadillas.

Is Teriyaki Sauce Gluten Free?

The most common source of gluten in teriyaki sauce is from soy sauce. Most soy sauce contains gluten.

But, you can buy gluten free soy sauce to make gluten free teriyaki sauce.

Is Teriyaki Chicken Keto?

No, teriyaki chicken is not keto. There is sugar and honey in our recipe for the teriyaki sauce which are not low carb. If you’re looking for a keto friendly teriyaki marinade recipe, head here.

Is Teriyaki Chicken Spicy?

Basic teriyaki chicken is not spicy. Teriyaki sauce is sweet and tangy, but not spicy. You can definitely make it spicy if that’s what you are after! I don’t love spicy, so I like to keep it just sweet and tangy. If you want to add a little heat, add some sriracha…1/2 teaspoon to start, then test the heat level and add more if desired.

Can Dogs Eat Teriyaki Chicken?

It is not recommended that dogs eat teriyaki chicken. Many soy sauces contain xylitol which is highly toxic for dogs. If you find a soy sauce that doesn’t contain xylitol, it is still not recommended. It’s just not part of a dog’s normal diet so it can cause digestive problems.

What to Eat with Teriyaki Chicken?

These teriyaki chicken quesadillas can be a meal by themselves! They are hearty and filling! If you want to make a more complete meal, go with a side of ham fried rice and some sauteed sugar snap peas!

How Long will Teriyaki Chicken Keep?

It will keep in the refrigerator for 4-5 days if it is stored properly. It should be stored in an airtight container.

Can You Freeze Teriyaki Chicken?

Yes! It freezes quite well. Let it cool completely and store it in an airtight container. It will be good in the freezer for up to 3 months. When you are ready to eat it, allow it to defrost in the refrigerator overnight and reheat it according to the section below.

How Do You Reheat Teriyaki Chicken?

Chicken can be tricky to reheat sometimes without drying it out. When I reheat teriyaki chicken, I like to add more sauce to it and then heat it up. I usually reheat it in the microwave and make sure it is covered with a microwave safe plastic wrap or plate to keep the moisture in the dish.

I might have had teriyaki chicken quesadillas for an after school snack as a kid, but now I make it as a dinner for my whole family!

fold, twist, red bell pepper, tablespoon, vegetable oil, teaspoons, small bowl

More QUESADILLA RECIPES:

More TERIYAKI RECIPES:
Servings: 2

Prep Time: 2 minutes

Cook Time: 32 minutes

Total Time: 34 minutes

Description

Teriyaki chicken stuffed in a cheesy quesadilla…it doesn’t get much better than that!

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Heat the oven to 350 degrees.

Place the chicken and teriyaki sauce in a baking dish and bake for 30 minutes or until cooked through.

1 Chicken Breast, [Teriyaki Sauce Recipe from this post]

Remove from the oven and shred the chicken.

Reserve a little sauce for the quesadilla.

Heat a nonstick skillet over medium heat and cook both sides of the tortilla.

4 tortillas Flour Tortillas

Set aside.

Sprinkle a little cheese over the tortilla, add the chicken and drizzle a little sauce over the top.

2 cups Cheddar Cheese

Sprinkle a little more cheese so the sauce doesn’t saturate the tortilla, add another tortilla on top and place on the pan, flipping once until the cheese is melted.

Teriyaki chicken will keep in the refrigerator for 4-5 days stored in an airtight container.

Serving: 1quesadillaCalories: 596kcalCarbohydrates: 4gProtein: 50gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 185mgSodium: 885mgPotassium: 508mgFiber: 0.1gSugar: 0.5gVitamin A: 1166IUVitamin C: 1mgCalcium: 807mgIron: 1mg

Author: Sweet Basil

Course: 50 + Best Easy Asian Recipes
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Sweet Basil

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January 11, 2024
Teriyaki Chicken Casserole [+ Video] – Oh Sweet Basil
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This classic baked teriyaki chicken casserole recipe is easy to make and the perfect crowd pleasing recipe for a busy weeknight dinner or potluck.

It’s everything you love about takeout without leaving your house! Casseroles are great for dinner because they’re easy to throw together and comforting to come home to. This casserole combines chicken with a sweet savory glaze mixed with tasty fried rice and loads of healthy vegetables!

Before You Begin…

I know, this is kind of like a souped up fried rice, but I’m still calling it a casserole since we are adding in a few extras. We start with our ham fried rice recipe for the base of this casserole. If you haven’t already, you’re going to want to read that post because there’s a secret to making perfect fried rice. Both the fried rice and the teriyaki sauce can be made a day or two ahead of time.

How This Recipe Came to Be

One night after we made a huge batch of the fried rice, our fridge died. And I mean, died. We went just over two weeks without the dang thing while we waited for parts to come in. That first day I knew I needed to throw together a casserole because we didn’t have anything for dinner that night, so the teriyaki chicken casserole was born and what a blessing in disguise because it turned out awesome-sauce!

Well, there were a few months that were bitterly cold and we were feeling so grateful for a warm house. Because almost two weeks after the fridge died our furnace went out. Yaaaaaay. (Can you hear my sarcasm?). What a blessing it was that it was winter so we were able to keep condiments, butter, and such outside.

We learned that we can survive without the fridge. It changed our eating habits and was quite hard, especially for a food blogger, but it just took creativity for meals and helped us to remember to be grateful for our modern day conveniences.

And in the end we made a killer rice casserole recipe with teriyaki chicken, broccoli, fried rice and extra sauce. So maybe in the end the whole fridge debacle was worth it. Because this teriyaki chicken casserole is that delicious.

Where Does Teriyaki Chicken Come From?

Teriyaki is a cooking technique where foods are grilled or broiled in a glaze of soy sauce, mirin and sugar. It is usually associated with Japanese cuisine, but the technique is used in many Asian cuisines. Teriyaki chicken is a Japanese-American cuisine.

What’s in Teriyaki Chicken Casserole?

For this easy chicken casserole, you’ll need fried rice, a chicken breast, a package of stir-fry vegetables, and teriyaki sauce (either homemade or store-bought). We prefer making homemade teriyaki sauce whenever possible, and we make ours with soy sauce, brown sugar, honey, ground ginger, water, garlic, cornstarch, and sesame oil.

For the stir-fry vegetables, you should be able to find a blend of bagged, pre-chopped veggies in the produce section of your grocery store. If your store doesn’t carry them, you can buy whatever veggies you want! Think: snow peas, baby corn, grated carrots, bell pepper, etc.

Do I Have to Use Frozen Veggies?

No, you don’t have to use frozen vegetables, but they sure are convenient! Feel free to use fresh veggies if you want to. You’ll just want to cook the veggies beforehand until they are al dente.

How to Make Teriyaki Chicken Casserole

This teriyaki baked chicken and rice casserole takes just 10 minutes to prep and is a great clean out the fridge meal (which in our case we literally had to do). Here’s how to make this teriyaki chicken casserole recipe:
1. Make the fried rice (we’ve linked our go-to recipe in the recipe card below).
2. Make the homemade teriyaki sauce. If you’ve never learned how to make teriyaki sauce, don’t worry, it’s super easy! You basically just add all the ingredients into a pan, bring the mixture to a boil, and let it simmer until thickened.
3. Place the chicken in a casserole dish and pour a little teriyaki sauce on top of the chicken. Bake for 30 minutes, then remove from oven and shred the chicken (I just used two forks).
4. Stir together the steamed veggies, shredded chicken, fried rice, and teriyaki sauce and bake until heated through.
5. We like to sprinkle some sesame seeds and sliced green onions on top and drizzle a little extra teriyaki sauce right before serving.
When making this recipe, I highly recommend using up any leftover white rice you may have when prepping the fried rice. Properly stored, cooked white rice will last for 4 to 6 days in the refrigerator, so keep this chicken teriyaki casserole in mind the next time you have leftover rice!

Watch This Easy Chicken Teriyaki Casserole Come Together…

Does Teriyaki Sauce Go on Before or After Cooking?

My answer for this question is yes…both! The more sauce the better is always my motto! Especially when it comes to teriyaki sauce. I like to add some of the sauce to the chicken before baking the casserole and use the remaining sauce to drizzle over the top after baking.

How Do You Make Teriyaki Sauce Thicker?

The easiest way to thicken teriyaki sauce to use a cornstarch slurry. Whisk equal parts cornstarch and cold water in a small bowl and add it to a small saucepan of simmering teriyaki sauce. It should start to thicken up immediately.

Can Teriyaki Sauce Be Frozen?

Yes, teriyaki sauce can be frozen. Place it in an airtight container or heavy duty freezer bag and freeze. Teriyaki sauce can be frozen indefinitely.

Can I Make This Chicken Casserole Recipe with Plain Rice?

Absolutely! If you don’t have the time to make fried rice, feel free to use plain white or brown rice instead. The homemade teriyaki sauce is really flavorful, so your baked chicken and rice casserole will still taste amazing.

Storage/Make Ahead

Teriyaki chicken casserole should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. This dish also freezes very well. It will keep in the freezer for up to 2 months.

This is a great make ahead meal. If you already have the fried rice made, and you’ve cooked the teriyaki chicken, combine everything in a baking dish and store in the fridge until ready to bake. It will keep for a day or two before baking.

How to Reheat Teriyaki Chicken Casserole

Thanks to the homemade teriyaki sauce in this casserole, it reheats really well and doesn’t dry out easily. To reheat leftovers (or if you want to prep this casserole ahead of time and reheat for dinner later), I recommend covering it with aluminum foil and baking for 20 minutes at 350 degrees F.

Everybody loves easy casserole recipes, and this teriyaki chicken casserole is always a family favorite! Chunks of sweet and savory teriyaki chicken with fried rice and assorted vegetables…it’s just the best combination!

More TERIYAKI Recipes:
Servings: 4 -6 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Description

It’s everything you love about takeout without leaving your house. Teriyaki chicken casserole full of fried rice, chicken and veggies for dinner!

Cook ModePrevent your screen from going dark

For the Teriyaki Sauce

In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic.

3/4 Cup San-J Tamari Soy Sauce, 1/2 Cup Water, 1/3 Cup Brown Sugar, 1 Tablespoon Honey, 3/4 teaspoon Ground Ginger, 1 teaspoon Sesame Oil, 1 Clove Garlic

Bring to a boil and cook for 1 minute.

In a small bowl, stir together the water and cornstarch.

2 Tablespoons Cornstarch, 2 Tablespoons Cold Water

Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.

Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken.

1 Chicken Breast

Bake for 30 minutes, remove from the oven and shred.

Steam the veggies and then add the veggies, rice and chicken to an 8×8″ baking dish.

1 Package Stir Fry Vegetables

Add 3 tablespoons of the leftover teriyaki sauce and stir to combine.

Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce.

Serve immediately.

Can be frozen for 2 months.

Serving: 1gCalories: 413kcalCarbohydrates: 72gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 2972mgPotassium: 592mgFiber: 5gSugar: 24gVitamin A: 4748IUVitamin C: 9mgCalcium: 63mgIron: 2mg

Author: Sweet Basil

Course: 50 + Best Easy Asian Recipes
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Sweet Basil

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October 23, 2023