Teriyaki – Recipe Professional

Instant Pot Teriyaki Chicken

admin — Sat, 23 May 2026 22:04:59 +0000

Instant Pot Teriyaki Chicken is delicious, quick and easy to make, and it can be served in a variety of ways! And if you like Asian flavors, you’ll want to make Teriyaki Chicken in the Instant Pot over and over!

PIN the Instant Pot Teriyaki Chicken recipe to try it later!

Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this an authentic Teriyaki Chicken Recipe?

Let me state clearly I have no idea if the recipe I got from my long-ago friend is an authentic recipe for Teriyaki Chicken! But she did get it from a Japanese neighbor, and it has ingredients like soy sauce, garlic, and ginger which are traditional in Teriyaki Chicken. And it doesn’t have some ingredients seen in Americanized versions of this dish.

What Size Instant Pot Did I use to make Teriyaki Chicken?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

How low in carbs is the Instant Pot Teriyaki Chicken?

Even with the tiny amount of cornstarch we used, this Teriyaki Chicken made in the Instant Pot has only 6 net carbs per serving with 28 grams of protein. (That nutritional information is for the chicken only, but if you serve it over one of the things recommended below, most of them will only add a few more carbs.)

How to make Instant Pot Teriyaki Chicken:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Trim chicken and cut into strips.
Mix ingredients to make the sauce.
Spray the the Instant Pot with non-stick spray.
Add chicken to Instant Pot and pour sauce over.
Set to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
When time finishes, let the Instant Pot NATURAL RELEASE for 10 minutes, then release rest of pressure.
Remove chicken to cutting board.
Set Instant Pot to SAUTE, HIGH and let sauce come to a simmer.
Mix cornstarch with water, and whisk into sauce. Let cook until the mixture is thickened, about 2-3 minutes.
Break chicken apart and stir back into sauce.
Serve the Instant Pot Teriyaki Chicken hot.

What can you serve with the Teriyaki Chicken?

We made Easy Cauliflower Rice (with garlic and green onion) and served the chicken over that for a rice-bowl meal.
You could make a rice bowl with Palmini Rice (affiliate link) if you prefer that.
I would love this chicken over Spicy Cilantro Peanut Slaw for a cabbage bowl meal.
The Teriyaki Chicken would be delicious served over steamed broccoli or barely-wilted spinach.
I would gobble it up served over lightly sauteed Zucchini Noodles or served with Air Fryer Asian Green Beans.
It would be amazing with Stir-Fried Bok Choy.
And of course you can also serve the chicken over cooked rice, brown rice, or even Quinoa if your diet includes that.

More Low-Carb Dinners made with the Instant Pot:

Check out Favorite Keto Instant Pot Recipes to see more Instant Pot dinners! Or use Instant Pot Recipes to see all the recipes I’ve made in this fun gadget.

Ingredients

4 large boneless, skinless chicken breasts
2/3 cup soy sauce or Gluten-Free Soy Sauce
1/3 cup water
6 T Golden Monkfruit Sweetener (see notes)
1 T minced garlic
1 T minced ginger
2 T cornstarch
sesame seeds for garnish, optional

Instructions

Trim chicken breasts and cut into thick crosswise strips.
Mix soy sauce, water, Golden Monkfruit Sweetener, minced garlic, and minced ginger to make the sauce.
Spray the inside of the Instant Pot with non-stick spray.
Add chicken strips to Instant Pot and pour the sauce over.
Set Instant Pot to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
When cooking time ends, let the Instant Pot NATURAL RELEASE for 10 minutes, then release the rest of the pressure.
Remove chicken to a cutting board.
Set Instant Pot to SAUTE, HIGH TEMPERATURE and let sauce come to a simmer.
Mix cornstarch with 2 T water, and whisk into sauce in the Instant Pot. Let it cook until the mixture is thickened, about 2-3 minutes.
Break chicken apart into bite-sized pieces and stir back into sauce.
Serve Instant Pot Teriyaki Chicken hot. We served the chicken over Easy Cauliflower Rice with Garlic and Green Onion for a rice-bowl meal.

Notes

I’m a huge fan of Golden Monkfruit Sweetener (affiliate link), but use the sweetener you prefer for this recipe.

You can use fresh minced garlic and ginger root, or minced garlic and minced ginger from a jar.

Recipe created by Kalyn and Kara, and inspired by an earlier recipe for sugar-free Teriyaki Chicken sauce.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 194Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 68mgSodium 1772mgCarbohydrates 7gFiber 1gSugar 1gProtein 28g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Instant Pot Teriyaki Chicken made with Golden Monkfruit Sweetener should be suitable for any low-carb diet plan. Even with the tiny bit of cornstarch we used to thicken the sauce, this is probably low enough even for most people who are eating Keto. It’s also a good option for any phase of the original South Beach Diet. Nutritional information is for chicken only, so be sure to choose other low-carb side dishes if you’re wanting a low-carb meal.

Find More Recipes Like This One:
Use Instant Pot to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Teriyaki Chicken made in the Instant Pot with my sugar-free sauce was posted in 2021. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Easy Honey Teriyaki Chicken Recipe

admin — Sat, 25 Apr 2026 00:17:06 +0000

This delicious honey teriyaki chicken recipe is naturally sweetened with fresh orange and honey, and comes together in under 30 minutes!

I’m always looking for quick chicken recipes bursting with flavor, and this recipe delivers! We’ve already shared our homemade teriyaki sauce and this sticky teriyaki chicken, so if you liked those recipes, you are sure to love this spin. The sauce does double duty as a quick marinade and requires only 6 simple ingredients.

I love serving this dish over plain white rice or, my personal favorite, coconut rice. It’s also fantastic paired with veggies like our sautéed bok choy, roasted green beans, or roasted broccoli.

Key Ingredients

Chicken: I love boneless, skinless chicken thighs for this recipe. They cook quickly and turn out so juicy and tender. Feel free to substitute chicken breasts.
Honey: I usually use plain sugar for my homemade teriyaki sauce, but in this recipe, I swap the sugar for honey, adding a floral, sweet flavor.
Soy Sauce: Use light soy sauce or light tamari. Dark soy sauce or tamari will make the sauce taste too rich.
Orange: Another change from authentic teriyaki is using fresh orange juice to add an extra layer of flavor. Fresh squeeze is best as it usually has more of a tart flavor profile, while store-bought is typically a bit more sweet.
Ginger: Honey, orange, and ginger work so well that I add a tablespoon of finely grated ginger to this recipe. It makes the dish smell and taste incredible.
Mirin: This sweet Japanese rice wine adds flavor and gives the teriyaki sauce a beautiful luster. You can usually find it in the international aisle of larger grocery stores or Asian markets. If you can’t find it, substitutes include dry sherry, sweet marsala wine, dry white wine, or rice vinegar. You may need to add a touch more honey to the sauce when using a substitute.
Sesame Oil: I use toasted sesame oil, which adds a lovely, nutty aroma to the sauce.

Find the full recipe with measurements below.

How to Make Teriyaki Chicken

Tip 1: Start by marinating. Whisk the marinade ingredients in a bowl (soy sauce, honey, orange juice, ginger, mirin, and sesame oil). Then, cut the chicken into bite-size pieces and toss them into the marinade. Let the chicken soak up all that flavor for 10 to 15 minutes, then move to the stove to cook it.

Tip 2: Our marinade doubles as sauce. Our marinade doubles as our sauce as it cooks down, thickens, and sticks to the chicken. Use a slotted spoon to add the marinated chicken to hot oil in a pan, then cook until browned on all sides. Pour in the marinade and let everything simmer until the chicken is cooked through and the marinade thickens and clings to the chicken. Serve your chicken however you like. I especially love it over rice!

More Asian-Inspired Recipes

Easy Honey Teriyaki Chicken

PREP
20 mins
COOK
10 mins
TOTAL
30 mins

You will love this quick and easy honey teriyaki chicken! The sauce is so simple and comes together in minutes. Plus, since we cut the chicken into pieces, it cooks quickly, so you can have dinner ready in no time!

4 Servings

You Will Need

1/4 cup (60ml) low-sodium soy sauce

1/3 cup (80ml) fresh squeezed orange juice, from 2 to 3 oranges

3 tablespoons pure honey

1 tablespoon finely grated ginger, 1-inch piece fresh ginger

2 tablespoons mirin, see tips

1 teaspoon toasted sesame oil

1 1/2 pounds (680g) boneless skinless chicken thighs

1 tablespoon avocado oil or vegetable oil

2 teaspoons orange zest, optional

Directions

1Combine the soy sauce, orange juice, honey, ginger, mirin, and sesame oil in a medium bowl.

2Cut the chicken thighs into 1-inch pieces, then add them to the marinade. Let marinade for 10 to 15 minutes.

3Heat the oil in a large skillet or wok with a lid over medium-high heat. When the oil is hot, use a slotted spoon to remove the chicken from the marinade and place it into the pan. Save the marinade for later.

4Cook the chicken for 2 to 3 minutes per side or until lightly browned.

5Turn the heat to medium-low, pour in the reserved marinade, and cover the pan with a lid. Cook for 5 minutes. Remove the lid and continue to simmer until the sauce thickens and the chicken is cooked though, about 5 minutes more.

6Serve over rice sprinkled with orange zest.

Adam and Joanne’s Tips

Ginger: To grate ginger, use a fine microplane. If you don’t have one, mince the ginger very finely.
Mirin: This sweet Japanese rice wine adds flavor and gives the teriyaki sauce a beautiful luster. You can usually find it in the international aisle of larger grocery stores or Asian markets. If you can’t find it, substitutes include dry sherry, sweet marsala wine, dry white wine, or rice vinegar. You may need to add a touch more honey to the sauce when using a substitute.
The nutrition facts below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
336
/
Total Fat
11.7g
/
Saturated Fat
2.4g
/
Cholesterol
159.8mg
/
Sodium
626.6mg
/
Carbohydrate
21.1g
/
Dietary Fiber
0.1g
/
Total Sugars
18.8g
/
Total Protein
34.8g

AUTHOR:

Adam Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Easy Teriyaki Sauce Recipe

admin — Mon, 20 Apr 2026 23:30:30 +0000

This 5-ingredient homemade teriyaki sauce recipe is so easy and delicious, you’ll never buy store-bought again. Use as a marinade, sauce, or glaze!

When I learned how to make teriyaki sauce, the days of buying store-bought sauce were over. I’m kicking myself for using the store-bought stuff for so long!

It’s the perfect one-stop solution for all your teriyaki recipes, whether you’re making teriyaki chicken, salmon, or using it as a glaze for veggies.

Key Ingredients

Soy Sauce: I use low-sodium soy sauce or low-sodium tamari for the base of this sauce. It might seem salty, but trust me, it’ll blend beautifully with the other sauce ingredients.
Sugar: To sweeten the sauce and balance the soy sauce, you need a bit of sugar. I use granulated sugar, which helps make the teriyaki sauce thick and glossy once cooked. Feel free to experiment with brown sugar, coconut sugar, or even honey, but remember that these might make the sauce taste sweeter. If you love honey, you may enjoy this honey teriyaki chicken!
Sake: Don’t stress about buying expensive sake for this sauce! Use something you’d enjoy drinking, but it doesn’t need to be top-shelf. If you can’t find sake, mirin (a sweeter rice wine) works really well too. You can swap it in directly, or if you find it too sweet, slightly reduce the sugar in the recipe.
Rice Vinegar: This adds a little zing to the sauce. You can usually find it near other vinegars at the grocery store. For substitutes, try white wine vinegar or plain white vinegar. Don’t worry if the sauce seems a bit strong after adding the vinegar, as the flavors will mellow as it cooks.
Fresh Ginger: This is optional, but really tasty. I like to grate it finely with a microplane so it melts into the sauce.

Find the full recipe with measurements below.

Tips for Making the Best Teriyaki Sauce

Tip 1: Make the basic sauce. Add your teriyaki sauce ingredients to a saucepan set over medium heat, then heat, swirling the pan around until the sugar dissolves. At this point, you’ll have a delicious sauce that’s perfect for marinades or as a sauce for cooking with veggies or proteins.

Tip 2: Turn this into a teriyaki glaze. Prepare the sauce as usual, but simmer it for an additional 5 to 10 minutes to achieve a thicker, glossy consistency, ideal for glazes.

Ways to Use This Sauce

Use as a marinade: This sauce is the perfect one-and-done marinade for a wide range of dishes. In general, the longer you marinate, the better the flavor. However, be mindful of the maximum marinating times to avoid affecting the texture of your food.

Meats: Marinate cuts of chicken, beef, and pork for at least 30 minutes for great flavor. For a richer flavor, you can marinate them for up to 4 hours. Tougher cuts of beef, though, can benefit from a longer soak of up to 24 hours to help tenderize them.
Seafood: Seafood is more delicate and absorbs flavors very quickly. Marinate salmon, shrimp, or other fish for no longer than 15 to 30 minutes. The ingredients in the sauce can begin to break down the proteins, which can make the seafood mushy if left for too long.
Veggies and Tofu: Marinate tofu or your favorite vegetables for at least 30 minutes to a maximum of 4 hours. This allows the sauce to fully penetrate without making the texture too soft. I especially love substituting the soy sauce for teriyaki sauce in this baked tofu recipe.

Use as a glaze: Thanks to the sugar in our sauce, you can simmer it down to a glossy, thick glaze. Brush it over meats, poultry, tofu, or vegetables during the last few minutes of grilling, or use it to baste chicken, salmon, and pork while baking or broiling (as we do for this maple soy glazed salmon).

Add to stir-fries: Instead of using a stir-fry sauce, try this teriyaki sauce in your favorite stir-fry recipe. Consider these recipes as a starting point, but replace the sauce in each recipe with this teriyaki sauce: chicken stir-fry, veggie stir-fry, and chicken broccoli stir-fry.

Make teriyaki burgers: Brush teriyaki sauce over your burgers. We love this juicy burger recipe, turkey burger recipe, and these black bean burgers, which would all be amazing with this sauce.

Easy Teriyaki Sauce

PREP
5 mins
COOK
5 mins
TOTAL
10 mins

Use our teriyaki sauce for marinating, stir-fries, or simmer it a little longer and make a glaze for chicken, seafood, and meats. Sake creates the best flavor, but if you cannot find it, mirin is a great substitute.

2 Cups

You Will Need

1 cup low-sodium soy sauce (235ml)

1 cup granulated sugar, see notes for lowering sugar (200g)

1/2 cup sake Japanese rice wine (120ml)

1/4 cup rice vinegar (60ml)

1 heaping tablespoon finely grated ginger, optional

Directions

1Combine ingredients in a saucepan over medium heat and cook, stirring, until the sugar dissolves.

2For a thick and shiny sauce, bring the teriyaki sauce to a simmer and cook for an extra 5 to 10 minutes. Cool.

Adam and Joanne’s Tips

Storing: Store this sauce in a mason jar or airtight container in the refrigerator for several weeks. You can also freeze it for up to three months. If it ever seems too thick, thin it with a tablespoon or so of water.
Make a smaller batch: This recipe yields 2 cups of sauce – more than enough to keep in your fridge for weeks! If you prefer a smaller batch, use the following ratio: 1 part soy sauce, 1 part sugar, 1/2 part sake, and 1/4 part rice vinegar.
Substitute for sake: We love the delicate flavor of sake for teriyaki sauce, but if you cannot find it, there are some alternatives. Mirin is a sweeter version of sake. You can either swap it for the sake and leave the sugar amount as is or pull back on the amount of sugar slightly to accommodate the extra sweetness (Try 3/4 cup of sugar instead of 1 cup). Dry vermouth or dry sherry can also work as a substitute.
Can I reduce the sugar: The 1:1 ratio of sugar to soy sauce makes a nicely balanced sauce similar to great teriyaki restaurants and bottled sauces. It’s delicious, but if you are concerned with the amount of sugar, you can get away with reducing it. Reducing the sugar from 1 cup to 3/4 cup or even 1/2 cup should work. Since the sauce does not need to cook long, you can taste it as you go. Start with 1/2 cup, taste, and then increase the sugar until you are happy with the balance of salt and sweet.
Ginger: We use a Microplane rasp grater for the ginger, which helps it “melt” into the sauce. You can finely mince it, but you will be left with bits of ginger in the sauce.
Cornstarch: We omit cornstarch in our recipe. Some recipes call for a bit of cornstarch mixed with water added to the saucepan to thicken the sauce. We find that an extra few minutes of simmering thicken the sauce enough for us, but you can include it if preferred.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
32
/
Total Fat
0g
/
Saturated Fat
0g
/
Cholesterol
0mg
/
Sodium
209.7mg
/
Carbohydrate
7.4g
/
Dietary Fiber
0g
/
Total Sugars
6.7g
/
Protein
0.6g

AUTHOR:

Joanne Gallagher

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Easy Teriyaki Chicken Recipe

admin — Wed, 08 Apr 2026 05:34:11 +0000

We’re confident that this recipe guarantees some of the best teriyaki chicken you’ll ever make at home!

Our family used to live in Seattle next to some amazing teriyaki restaurants. We wanted to recreate that authentic flavor using simple, readily available ingredients.

We use our favorite homemade teriyaki sauce for this dish. It’s made with five simple ingredients and lasts weeks in the fridge. I love serving this over rice with cucumbers tossed in vinegar, but our cilantro lime rice or coconut rice would also be excellent.

Key Ingredients

Chicken: I love boneless, skinless chicken thighs for this recipe since they stay tender but cook quickly. They also soak up the teriyaki flavor beautifully! Skin-on chicken thighs would also be great if you prefer. Chicken breasts are also fine, but as with many of our chicken recipes, I love thighs!
Low-Sodium Soy Sauce: I use low-sodium soy sauce as the base of my sauce. It might seem salty at first, but trust me. It’ll blend beautifully with the other ingredients to create a perfectly balanced teriyaki flavor. You can substitute with light tamari with no changes.
Sugar: Granulated sugar balances the soy sauce and makes the teriyaki sauce thick and glossy when cooked. Feel free to experiment with brown sugar, coconut sugar, or even honey, but remember that these might make the sauce taste sweeter. If you love honey, you may enjoy this honey teriyaki chicken!
Sake: Don’t stress about buying expensive sake for teriyaki sauce! Use something you’d enjoy drinking. If you can’t find sake, mirin (a sweeter rice wine) works well too. You can swap it in directly or slightly reduce the sugar in the recipe.
Rice Vinegar: This adds a little zing to the sauce. You can usually find it near other vinegars at the grocery store. For substitutes, try white wine vinegar or plain white vinegar. Don’t worry if the sauce seems a bit strong after adding the vinegar, the flavors will mellow as it cooks.
Fresh Ginger (optional): I like to grate fresh ginger finely so it melts into the sauce. Ginger adds a bright, spicy note that complements the other flavors beautifully.

Find the full recipe with measurements below.

How to Make the Best Teriyaki Chicken

Tip 1: Use our homemade sauce. The first step to making chicken teriyaki is making our homemade teriyaki sauce. Then, use some of it to marinate the chicken and reduce the rest until it is thick and glossy, which you spoon over as a glaze later. Marinate your chicken for as long as possible (up to 12 hours). Thirty minutes will do, but longer is always better.

Tip 2: Broil your chicken. Teriyaki chicken is often cooked on a grill, imparting a smoky char. While you could certainly use an outdoor grill for this recipe, we wanted to make it possible to achieve delicious results indoors. So we use our oven’s broiler! Think of it as an upside-down grill, providing intense heat from above.

Position an oven rack towards the top of your oven, about six inches from the burner.
Put the marinated chicken on a baking sheet and place it under the broiler.
Broil the chicken until it is beautifully browned and starting to firm up, then flip and continue broiling until cooked through.
Stay close to make sure the chicken isn’t burning or smoking too much. You can also spoon or brush extra sauce over the chicken as it cooks, transforming the sauce into a shiny glaze.

More Chicken Recipes

Easy Teriyaki Chicken

PREP
30 mins
COOK
20 mins
TOTAL
50 mins

This easy homemade teriyaki chicken recipe rivals my favorite teriyaki restaurants. The chicken is best when marinated for a while, but you can get away with a shorter marinating period if you’re short on time.

In our recipe, we’ve shared the ingredients to make one batch of teriyaki sauce, perfect for 1 ½ pounds of chicken. We highly recommend making a larger batch of sauce (it’s that good). You can find the instructions for a larger batch in our teriyaki sauce recipe, which makes 2 cups and provides enough sauce for two batches of chicken.

4 Servings

You Will Need

1 ½ pounds boneless, skinless chicken thighs

1/2 cup (120ml) light soy sauce

1/2 cup (100g) granulated sugar

1/4 cup (60ml) sake, see tips

2 tablespoons (30ml) rice vinegar

2 teaspoons finely grated ginger, see tips

Directions

Marinate the Chicken

1Combine the soy sauce, sugar, sake, vinegar, and ginger in a small bowl. Stir until the sugar completely dissolves. Transfer 6 tablespoons of the sauce to a resealable plastic bag or container and add the chicken. Marinate the chicken in the refrigerator, turning once, for at least 30 minutes and up to 12 hours.

2Add the remaining sauce to a small saucepan over medium heat. Bring it to a simmer and cook until the sauce reduces slightly and looks shiny, 3 to 5 minutes. If it reduces too much, add a bit of water to bring it back to a pourable consistency. Cool, and then save this in the refrigerator to use as a sauce for the cooked chicken.

Cook the Chicken

1Position an oven rack towards the top, about 6 inches from the broiler. Heat the broiler to high.

2Line a baking sheet with foil, then arrange the chicken so that the side that would have had skin faces down. Spoon a bit of the marinade with the chicken on top and discard the rest. Broil for 5 minutes. Stay close to the oven to keep an eye on the chicken as it cooks.

3Flip the chicken, and then spoon or brush juices or sauce pooling on the pan back onto the chicken. Doing this a few times during cooking helps to add a shiny, browned crust to the chicken. Alternatively, you can steal some of the sauce saved for serving to spoon or brush over the chicken.

4Broil another 5 to 10 minutes or until the outside of the chicken looks brown and caramelized and the inside is cooked through.

5Meanwhile, reheat the sauce from earlier, adding a bit of water if it seems too thick. (This is the sauce that has not touched raw chicken, not the sauce used to marinate.)

6To serve, slice the chicken into strips, place onto plates, and drizzle with the warmed sauce. Leftover sauce can be stored in the refrigerator for a few weeks (I like drizzling it over rice and vegetables.)

Adam and Joanne’s Tips

Storing: Keep chicken teriyaki in an airtight container for up to 4 days.
Leftover sauce: The reduced teriyaki sauce (not sauce that’s sat with raw chicken) can be stored in the refrigerator for a few weeks. I like drizzling it over rice and vegetables.
Broiling the chicken: Depending on your oven, broil times may differ. Keep an eye on the chicken. Move the sheet pan down a rack if it looks like or smells like it is burning. If the chicken is cooking slower than expected, continue to broil until cooked through.
Use a grill pan: If you don’t have a broiler an outdoor grill or a grill pan on the stovetop are excellent alternatives. You can also bake the chicken, but you won’t get the same glazed look. That’s okay, though, because the flavor will still be incredible!
Ginger: We use a Microplane rasp grater, which helps the ginger to “melt” into the sauce. You can finely mince, but you will be left with bits of ginger in the sauce.
Substitute for Sake: We love the delicate flavor of sake for teriyaki sauce, but if you cannot find it, there are some alternatives. Mirin is a sweeter version of sake. You can either swap it for the sake and leave the sugar amount as is or pull back on the amount of sugar slightly to accommodate the extra sweetness. Dry vermouth or dry sherry can also work as a substitute. As a last resort, you can leave it out altogether, but keep in mind that this will change the taste of the sauce dramatically (taste the sauce before using it as you may find that without sake/mirin, you will need to adjust with additional vinegar or sugar).
Gluten-free: Check that all ingredients are certified gluten-free before using. Specifically, watch out for the soy sauce. You should look for gluten-free tamari.
The nutrition facts provided below are estimates. You will likely have leftover sauce, so the actual nutritional data may be less.

Nutrition Per Serving
Serving Size
1/4 of the recipe (about 1 1/2 medium thighs)
/
Calories
370
/
Total Fat
7.1g
/
Saturated Fat
1.9g
/
Cholesterol
159.8mg
/
Sodium
1000.9mg
/
Total Carbohydrate
30.9g
/
Dietary Fiber
0g
/
Total Sugars
26.6g
/
Protein
36g

AUTHOR:

Joanne Gallagher

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Hawaiian Chicken and Veggie Teriyaki Bowl

admin — Sat, 31 Jan 2026 00:21:34 +0000

These Hawaiian chicken and veggie teriyaki bowls are loaded with so many delicious ingredients and fresh flavors. Easily customizable to your liking!

Please meet one of the best things I’ve eaten this year. This is the summer meal of my dreams! I could eat it every day for the rest of forever and still be wishing for more. IT IS SO AMAZING!

Hawaiian Chicken Marinade

I took two of my favorite recipes (this one and this one) and merged them to get the perfect marinade for this flavorful chicken.

Marinade ingredients:

soy sauce (I always use low-sodium)
pineapple juice
brown sugar
unseasoned rice vinegar
garlic
ginger

This marinade packs a punch of incredible flavor! Let the chicken marinate for at least one hour but preferably longer (up to 24 hours).

What Type of Chicken to Use

This recipe works great with boneless, skinless chicken thighs, chicken breasts or chicken tenders.

The cooking time will vary based on the type of chicken used, so keep a close eye on that. Cook until an instant-read thermometer registers 165 degrees F at the thickest part.

I use a pellet grill and preheat to 375 degrees F. for this recipe, but other cooking methods can be used as well:

air fryer
oven broiler (line a sheet pan with foil and grease with cooking spray)
indoor grill pan

Grilled Pineapple and Veggies

The real star of this recipe is the grilled pineapple. It might be the most delicious stuff on the planet.

Pineapple is incredibly delicious on its own, but when it is grilled, the natural sugars caramelize making it extra sweet, extra juicy, and extra yummy.

Bell peppers and zucchini are also grilled for this recipe, and lest they be forgotten in the shadows of the almighty pineapple, let it be known that they are lovely in their own right.

Cut the pineapple, zucchini and bell peppers in spears or thick strips for easier cooking (especially on the grill!).

The pineapple and veggies are brushed with reserved teriyaki marinade while grilling/cooking for an extra boost of flavor.

How to Assemble Hawaiian Chicken Teriyaki Bowls

To assemble the bowls, first spoon in a bit of hot, cooked rice.

Brown or white rice can be used here – for a delicious variation, try cilantro lime rice or coconut rice.

After the rice, add:

grilled teriyaki chicken
grilled zucchini and bell peppers
pineapple
other add-ins like: red onion*, avocados, fresh lime wedges, extra teriyaki sauce, toasted sesame seeds, etc.

If using red onions, they can be cut into rounds and grilled with the other veggies, thinly sliced and served raw or easily pickled (details in the recipe notes!).

An Easily Customizable Meal

Like, how is this meal even legal??

It is gorgeous, yes. But more importantly, it is unbelievably and astoundingly delicious.

The beauty of these Hawaiian chicken and veggie Teriyaki bowls is how easy they are to customize to your taste preferences or what you have on hand.

This recipe could easily be made with extra veggies (mushrooms, asparagus, eggplant, yellow squash) or without the chicken, and the rice could also get nixed for a lower carb meal. The secret is in the flavorful marinade.

Everything about this meal speaks to my soul. I can’t wait for you to make it – and to make it your own!

It is a fantastic meal to serve when you need a build-your-own style meal for a crowd…or just for a family with varied taste preferences/picky eaters.

We do a lot of build-your-own meals for dinner, because it allows everyone to customize their own plate and avoids drama and speculation, like “how many veggies did you hide in this casserole, mom, and will I be able to pick them out?”

I do hope even the pickiest eaters will give the grilled veggies and pineapple a chance, though. Even my hesitant-veggie kids agree that every part of this is delicious when smothered in extra teriyaki sauce. Enjoy!!

One Year Ago: Greek Pasta Salad
Two Years Ago: Blueberry Muffin Bread
Three Years Ago: Soft Peanut Butter Sugar Cookies with Chocolate Frosting {No Rolling or Cutting Out}
Four Years Ago: Zucchini Banana Bread
Five Years Ago: One Pot Creamy Tomato Basil Pasta
Six Years Ago: Falafel Meatballs with Easy Tzatziki Sauce
Seven Years Ago: Grilled Sesame Herb Chicken
Eight Years Ago: Balsamic Beef {or Chicken} Kebabs
Nine Years Ago: Sweet Corn Salad with Radishes, Jalapeno and Lime
Ten Years Ago: Amazing Gluten-Free Chocolate Cake with Whipped Chocolate Frosting

Hawaiian Chicken and Veggie Teriyaki Bowls

Yield: 6 -7 servings

Prep Time: 45 minutes

Cook Time: 15 minutes

Marinating Time: 1 hour

Chicken + Marinade:

1 ½ to 2 pounds boneless, skinless chicken breasts, tenders or thighs
1 cup low-sodium soy sauce
1 cup pineapple juice
½ cup lightly packed light brown sugar
⅓ cup unseasoned rice vinegar
1 tablespoon finely grated ginger (see note)
1 tablespoon finely minced fresh garlic (see note)

Veggies + Rice:

1 small pineapple, peeled and cut into wedges or thick spears
2 to 3 medium zucchini, cut into spears
2 medium bell peppers, any color, cored and cut into thick strips
3 cups hot, cooked rice (see note)
Other: diced avocados, fresh or pickled onions, toasted sesame seeds, fresh lime wedges, extra teriyaki sauce.

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Place the chicken in a shallow dish. Combine all the marinade ingredients and whisk until the sugar is mostly dissolved. Pour half of the marinade into a container to use later; cover and refrigerate. Pour the remaining marinade over the chicken. Toss to coat evenly. Cover and refrigerate for at least an hour or up to 24 hours.
Preheat an outdoor grill, indoor grill pan, air fryer, or oven broiler to medium or medium-high heat. I use a pellet grill and preheat to 375 degrees F.
Cook the chicken until cooked through, flipping once and brushing with reserved marinade the last 1-2 minutes of cooking (discard the marinade used for the chicken). Exact cooking times will vary based on the thickness/type of chicken used; an instant-read thermometer should read 165 degrees F when inserted at the thickest part of the chicken. Remove the chicken, tent with foil, and let rest for 10 minutes while cooking the veggies.
Add the pineapple, zucchini, and bell peppers to the grill (can also use a grill pan or any of the aforementioned cooking methods in step #2). Brush with reserved marinade. Cook for 2-3 minutes, flip, brush with marinade, and continue cooking until crisp-tender, another 3-5 minutes. Remove to a pan.
If desired, pour the remaining marinade (that was used for brushing the chicken, pineapple and veggies) into a small saucepan and simmer for a couple of minutes until reduced slightly.
To serve, slice the chicken into strips. Chop the pineapple, bell peppers and zucchin into bite-size pieces.
Add a scoop of rice to a serving plate or bowl followed by chicken slices, pineapple, bell peppers, zucchini, and any other add-ins like diced avocados, red onion slices, fresh lime wedges.
Drizzle with remaining teriyaki marinade/sauce and toasted sesame seeds, if desired. Serve immediately.

Ginger + Garlic: if using fresh ginger, it works best to freeze the ginger (no need to peel) and then grate the frozen ginger on the small holes of a box grater or rasp grater (again, no need to peel). The frozen cubes of ginger and/or garlic from Trader Joe’s and other grocery stores work great in the marinade, too. I have not used dried/ground ginger or garlic for this recipe, but it might work – feel free to experiment.
Rice: this recipe is fantastic with cilantro lime rice, coconut rice, or plain, cooked white or brown rice. The rice can easily be left out for a lower carb meal.
Teriyaki Sauce: having a favorite storebought brand of teriyaki sauce on hand can help with the extra drizzle of sauce at the end if all the marinade was used for brushing chicken/pineapple/veggies.
Pickled Onions: peel and thinly slice red onions. Pack them into a pint jar. Combine the following and heat through on the stovetop or in the microwave until sugar and salt are dissolved – 1/2 cup water, 1/2 cup unseasoned rice or apple cider vinegar (or a combo), 1 tablespoon granulated sugar, 2 teaspoons coarse, kosher salt. Pour the hot mixture over the onions. Cover. Refrigerate at least an hour but preferably up to 8 hours before serving. They keep in the fridge for several weeks.

Course: Main Course

Cuisine: American

Method: Grilled

Serving: 1 serving, Calories: 390kcal, Carbohydrates: 60g, Protein: 30g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 909mg, Fiber: 4g, Sugar: 29g

Recipe Source: from Mel’s Kitchen Cafe

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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Orange Teriyaki Baked Salmon

admin — Tue, 27 Jan 2026 02:54:19 +0000

This orange teriyaki baked salmon with red onions is a delicious, healthy dinner meal. This salmon recipe is Paleo, Whole30, and gluten-free friendly and can be served with a side of vegetables, salad or with rice if desired. This post has recently been updated!

Orange Teriyaki Baked Salmon

One of my favourite quick and easy dinners is a tray of baked salmon served alongside a large salad or some stir-fried vegetables. For this delicious meal, I made orange teriyaki sauce, which works beautifully with the fatty salmon.

I love adding red onions rings both for the flavour and because they make this dish look so pretty when it comes out of the oven. I think it’s the purple against the bright orange colour, and the juxtaposition of the geometrical shapes.

This teriyaki baked salmon is super easy to make and I know you will love it!\

You may also like my Mediterranean fish with white bean purée.

Making Orange Teriyaki Salmon

You can use salmon fillets or steaks in this recipe, with or without the skin. In fact, any other type of fish will work well with the orange teriyaki sauce (as would shrimp or chicken). In this recipe, I only cooked two fillets but you can easily fit 4-6 on a baking tray, simply double up the sauce ingredients.

The sauce is super versatile and you can use it on chicken wings or pork skewers. You can also check out my go-to paleo stir-fry sauce, which is similar to this.

For other lovely salmon recipes, check out this baked Salmon Loaf with cucumber and dill salad, or my Japanese baked salmon balls.

What To Serve With Teriyaki Salmon

I served this baked salmon with a simple stir-fry of Chinese cabbage and carrots with some garlic, lemon juice and sesame oil. I also like to serve some pickled radish or ginger.

You can also make a batch of my coconut cauliflower rice, or white rice if you desire, or make a simple side salad. If you like the salmon and salad combo, check out my pan-fried salmon with pea radish salad.

My orange ginger asparagus would be a nice complementary dish as well and if you want something more starchy, try miso sweet potatoes, which you could start baking a little earlier, then finish both at the same time.

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A delicious and healthy meal of orange teriyaki salmon baked in the oven with red onions. This baked salmon recipe is gluten-free, Paleo and Whole30 friendly. The recipe below also includes a simple vegetable stir-fry to serve on the side.

For the stir-fried vegetables

Preheat the oven to 200 C / 400 F. Leave the salmon out of the fridge for at least 10 minutes before cooking, to come to room temperature.
Place the salmon fillets, skin side down, on a flat baking tray lined with parchment/baking paper. Surround with onion rings, sprinkle with orange zest, sea salt and then drizzle evenly with olive oil.
Place the tray in the oven, middle shelf, and cook for 8 minutes. In the meantime, combine the sauce ingredients in a small bowl and whisk together.
Remove the salmon from the oven and pour the sauce over the top making sure to cover the salmon and the onions. Fold the edges of the paper inwards, as to prevent the sauce from spilling out. Sprinkle with sesame seeds. Place back in the oven for 7-8 more minutes.
While the salmon is finishing cooking, stir-fry the vegetables in a little coconut oil over medium-high heat for 4-5 minutes, stirring frequently. Add garlic, salt, pepper and lemon juice towards the end and stir through. Finally, drizzle and stir through the sesame oil.
Serve salmon alongside the veggies for a tasty, healthy dinner.

Tamari is a gluten-free soy sauce. You can also use coconut aminos.
Nutrition label below is for salmon with onions and sauce with a veggie side. Actual macros may vary.

Keywords: baked salmon, salmon dinner, Salmon Recipes, Teriyaki salmon, orange teriyaki

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Teriyaki Tofu Bowls with Kimchi Mayo Recipe

admin — Mon, 26 Jan 2026 18:20:10 +0000

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Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that’s high in texture and flavor!

This Teriyaki Tofu Is A Weekly Event In My Life

Remember the tofu from the ramen bowls? I can’t stop making it. I shared this bowl combo on Instagram the other day and got lots of requests to write up the recipe, which brings us to this moment!

Lately what I’ve been doing is:

Plating up some steamed jasmine rice
Putting a scoop of that saucy, chewy tofu on it
Adding some steamed broccoli (or air fryer broccoli!)
Dolloping it all with a tangy, lightly spicy kimchi mayo
Finishing it off with green onions and/or togarashi or some kind of sesame-seedy sprinkle

If you do nothing else with this, just make the teriyaki tofu. That shreddy tofu is so good. It gets coated and caramelized with a teriyaki sauce (store-bought, no prob) and laced with just enough fresh garlic to make your house smell like a restaurant, so, yeah, I’m pretty into it.

It’s a high-flavor, fast and easy dinner recipe, topped with a creamy-mouthfeel-kinda sauce, that’s conveniently also packed with fiber and protein. I sound like a salesperson right now and if that’s my legacy for these teriyaki tofu bowls, so be it!

Hope you love this combo!

Watch How To Make These Tofu Bowls

Teriyaki Tofu Bowls with Kimchi Mayo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

Author: Lindsay
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

Description

Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that’s high in texture and flavor!

Teriyaki Tofu:

Kimchi Mayo:

Bowls:

Instructions

Prep Tofu: Drain and press the tofu with a few paper towels to remove some of the moisture. (I use the high protein tofu from Trader Joe’s and it needs almost no pressing!)
Grate Tofu: Gently grate the tofu on a box grater so you get medium shreds.
Fry Tofu: Heat the oil over medium high heat in a nonstick pan. Add shredded tofu and pan-fry for 10-15 minutes, stirring occasionally, until browned a little bit crisped.
Rice, Broccoli, and Sauce: The tofu takes a bit, so while it’s cooking, prep your rice and broccoli. Mix the kimchi and mayo to make a sauce. Season to taste.
Finish Tofu: Add the teriyaki sauce and grated garlic to the crisped tofu in the hot pan. Let it sizzle for a minute on medium heat. (It’ll smell amazing when the garlic hits!)
Serve: Serve the tofu over rice, with broccoli and a dollop of the kimchi mayo. I like to finish it off with green onions, more teriyaki sauce, and a spicy sprinkle like togarashi!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Korean-Inspired

Keywords: shredded tofu, crispy tofu, tofu bowls, teriyaki bowls, vegetarian teriyaki

Three More Life-Changing Tofu Bowls

October 22, 2025

Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.

Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!

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Teriyaki Meatball Foil Packets – Oven, Grill or Campfire Recipe

admin — Fri, 23 Jan 2026 15:54:14 +0000

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My meatball foil packets have juicy meatballs, sweet pineapple, colorful veggies, covered in sticky teriyaki sauce, and grilled to perfection. Easy to make, fun to eat, and no dishes to wash! Yes, please!

Packet Perfection

Sweet & Savory Combo: Tender meatballs meet caramelized pineapple and teriyaki sauce for bold, irresistible flavor.
Optional Cooking Methods: These are delicious whether you’re grilling at home or cooking under the stars. They work great in the oven, too!
Perfect for Prep or Travel: Make ahead and toss on the grill when you’re ready—ideal for busy nights or weekend getaways.

Teriyaki Meatball Foil Packet Ingredients

Meatballs: I used pre-cooked frozen beef meatballs from Costco to save time, but you can make my homemade meatball recipes as well!
Teriyaki Sauce: I love using my homemade teriyaki sauce, but you can use store bought if you’re in a time crunch.
Veggies: Cut your veggies into even pieces so they cook at the same rate. Feel free to mix it up; zucchini, mushrooms, and broccoli all work!
Pineapple: Be sure to drain the pineapple well if you’re using canned. Fresh pineapple or pineapple rings are also an option!

How to Make Meatball Foil Packets

Dinner doesn’t get easier than this! With just a few ingredients and zero cleanup, you’ll have a delicious meal on the table (or around the campfire!) in no time.

Prepare and Assemble: Preheat the grill to medium heat, then cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and veggies. Place 8 meatballs in the center of each sheet of aluminum foil. Divide the pineapple chunks, chopped bell peppers, and the sliced red onion evenly into each packet.
Add the Sauce: Prepare Homemade Teriyaki Sauce or use your favorite store bought sauce. Drizzle ¼ cup of the sauce on top of each meatball and veggie mixture and slightly stir together.
Fold and Seal: Bring the two longer sides of the foil together and seal tightly, then fold in the shorter edges of the foil, making sure there are no openings or gaps.
Cook: Place the packets onto the hot grill and cook for 15-20 minutes or until the meatballs are warmed through. To serve, carefully open packets, then garnish with green onions and sesame seeds. Serve meatball foil packets over cooked rice, if desired!

Alyssa’s Pro Tip

Use heavy-duty foil and seal your meatball foil packets tightly with no gaps. This prevents leaks on the grill and locks in steam for juicy, perfectly cooked meatballs.

Meatball Foil Packet Cooking Methods

Oven: Preheat your oven to 375ºF. Place the sealed foil packets on a baking sheet and bake for 20–25 minutes, or until the meatballs are heated through.
Grill: Preheat the grill to medium high heat. Place the foil packets directly on the grill grates and cook for 15-20 minutes.
Campfire: Place the foil packets over medium hot coals in a campfire or fire pit. Cook for 15–20 minutes, rotating occasionally for even cooking.

Storing and Reheating Leftovers

In the Refrigerator: These meatball foil packets are best served right away! Transfer the cooked meatball packets into an airtight container. Store in the fridge for up to 3 days.
To Reheat: Reheat in the oven at 350°F until warmed through, or toss in the air fryer for a quick option that crisps up the edges.

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These meatball foil packet dinners are such a game changer! Cleanup is a breeze, they’re packed with flavor, and they cook up quickly. Here are some of our other favorite foil packet meals.

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An Easily Customizable Meal

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Making Orange Teriyaki Salmon

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For the stir-fried vegetables

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Teriyaki Tofu Bowls with Kimchi Mayo Recipe

This Teriyaki Tofu Is A Weekly Event In My Life

Watch How To Make These Tofu Bowls

Description

Instructions

Three More Life-Changing Tofu Bowls

Nice to meet you!

Teriyaki Meatball Foil Packets – Oven, Grill or Campfire Recipe

Packet Perfection

Teriyaki Meatball Foil Packet Ingredients

How to Make Meatball Foil Packets

Alyssa’s Pro Tip

Meatball Foil Packet Cooking Methods

Storing and Reheating Leftovers

Butter Garlic Herb Salmon Foil Packets