teriyaki chicken recipe using bottled sauce
The Best teriyaki chicken recipe using bottled sauce
I love this recipe because it’s flexible. You can make it ahead and reheat it easily, so it’s great for meal prep, and the sauce clings to the chicken so well that you won’t even notice if you skip some of the extra steps. Plus, it’s a way to get more protein and veggies in without feeling like you’re forcing anything. The bottled sauce makes it even easier, but if you prefer homemade, you can adjust the sweetness or spice level to suit your taste. It’s a dish that’s as comforting as it is easy, and that’s why it’s always a go-to for me.
Easy Bottled Teriyaki Chicken with Rice
A quick and flavorful teriyaki chicken dish that relies on store-bought sauce for simplicity. Serve over steamed rice for a satisfying meal.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 (14 oz) bottle teriyaki sauce
- 1 tbsp soy sauce (optional, for extra depth)
- 2 cups cooked white rice
- 1 green onion, sliced (optional)
👨🍳Directions
-
1
Pat the chicken thighs dry with paper towels and season lightly with salt. Heat olive oil in a skillet over medium-high heat. -
2
Cook the chicken for 6–7 minutes per side until the internal temperature reaches 165°F. Remove and set aside. -
3
In the same skillet, reduce heat to medium and pour in the teriyaki sauce. Stir until slightly thickened, about 3–4 minutes. -
4
Return the chicken to the skillet, spooning sauce over it. Let it simmer for 2–3 minutes to coat evenly. -
5
Serve the chicken over steamed rice, garnished with sliced green onions if desired.
🔧Equipment
- Mixing bowl
- Skillet
- Oven-safe pan
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Bottled Teriyaki Chicken with Rice Works
❓ Frequently Asked Questions About Bottled Teriyaki Chicken with Rice
How do I adjust the sauce ratio for a larger batch?
If you’re making a bigger batch, increase the sauce by about 1.5x the original amount (e.g., ½ cup instead of ⅓ cup) while keeping the chicken portion the same. Stir the sauce into the chicken pan after cooking to ensure even coating. If you prefer a thicker glaze, simmer the sauce for an extra 2–3 minutes before drizzling.
Can I use store-bought teriyaki sauce instead of homemade?
Absolutely! A well-made store-bought teriyaki sauce will work fine, though you may need to adjust the seasoning slightly. Taste the final dish and add a pinch of soy sauce or a splash of vinegar if the flavor feels too sweet or bland. Avoid sauces with added sugar or excessive salt.
Why does the chicken stick to the pan instead of browning?
Sticking typically happens if the pan isn’t hot enough or if you’re not using enough oil. Preheat the pan over medium-high heat for 2–3 minutes before adding the chicken, then coat it generously with oil. If needed, add a splash of water or broth to deglaze the pan afterward to help release the sauce.
How do I make sure the sauce thickens properly?
Simmer the sauce for 2–3 minutes after stirring it into the pan to reduce it slightly. For a glossier finish, brush the sauce onto the chicken just before serving. If it’s too thin, let it cool slightly and stir in a small amount of cornstarch mixed with water before reheating.
Can I reheat leftover teriyaki chicken?
Yes! Reheat the chicken in a skillet over medium heat with a splash of water or broth to prevent drying. If the sauce has separated, stir it back in before serving. For extra moisture, drizzle a little sauce over the top while reheating.
