15 Easy Teriyaki Sauce Dinner Ideas for Every Night

Teriyaki sauce transforms ordinary ingredients into amazing dinners that everyone loves. This sweet and savory Japanese-inspired sauce brings incredible flavor to chicken, fish, vegetables, and more.

These simple recipes prove that delicious weeknight meals don’t have to be complicated or time-consuming.

01. Sweet Glazed Teriyaki Salmon

Flaky salmon fillets coated in homemade teriyaki glaze. This restaurant-quality dish comes together in just twenty minutes for busy weeknights.

Ingredients: 4 salmon fillets (6 oz each), ¼ cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), 1 tablespoon cornstarch, 2 tablespoons water, 2 green onions (sliced).

How To Make Sweet Glazed Teriyaki Salmon

1. Pat salmon fillets completely dry with paper towels and season both sides with salt and pepper. Heat a large non-stick skillet over medium-high heat and add a drizzle of oil until shimmering.

2. Place salmon skin-side up in the hot skillet and cook undisturbed for 4-5 minutes until golden brown crust forms. Flip carefully and cook another 3-4 minutes until fish flakes easily with a fork.

3. While salmon cooks, whisk together soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger in a small saucepan. Bring mixture to a gentle simmer over medium heat, stirring until sugar dissolves completely.

4. Mix cornstarch and water in a small bowl to create a slurry. Add to the simmering sauce and whisk constantly for 1-2 minutes until sauce thickens and coats the back of a spoon beautifully.

5. Remove salmon from heat and brush generously with the warm teriyaki glaze. Garnish with sliced green onions and serve immediately over steamed rice with your favorite vegetables.

02. Teriyaki Chicken Power Bowl

Colorful rice bowl packed with tender chicken and fresh vegetables. This balanced one-dish meal delivers protein, fiber, and incredible Asian-inspired flavors.

Ingredients: 1 lb boneless skinless chicken thighs, ⅓ cup teriyaki sauce (divided), 2 cups cooked brown rice, 1 cup shredded carrots, 1 cup edamame (shelled), 1 red bell pepper (sliced), 1 cucumber (diced), 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 2 teaspoons fresh ginger (grated), sesame seeds for garnish.

How To Make Teriyaki Chicken Power Bowl

1. Cut chicken thighs into bite-sized pieces and toss with half the teriyaki sauce. Let marinate for 15 minutes while you prep the vegetables, allowing flavors to penetrate the meat thoroughly.

2. Heat a large skillet over medium-high heat and add the marinated chicken. Cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through with internal temperature of 165°F.

3. Add remaining teriyaki sauce to the skillet and toss with chicken. Cook for another 2 minutes until sauce becomes glossy and coats the chicken pieces perfectly.

4. Whisk together sesame oil, rice vinegar, and grated ginger in a small bowl to create a light dressing for the fresh vegetables.

5. Divide warm brown rice among four bowls and top with teriyaki chicken. Arrange carrots, edamame, bell pepper, and cucumber around the chicken, then drizzle with sesame dressing and sprinkle with sesame seeds before serving.

03. One-Skillet Teriyaki Chicken and Broccoli Bake

Hearty casserole that combines chicken, rice, and broccoli in one pan. Perfect for using leftover ingredients and feeding hungry families on hectic weeknights.

Ingredients: 3 cups cooked chicken (shredded), 2 cups cooked brown rice, 3 cups fresh broccoli florets, ½ cup teriyaki sauce, ¼ cup chicken broth, 1 cup shredded cheddar cheese, ½ cup panko breadcrumbs, 2 tablespoons butter (melted), 1 tablespoon sesame seeds.

How To Make One-Skillet Teriyaki Chicken and Broccoli Bake

1. Preheat your oven to 375°F and lightly grease a large oven-safe skillet or 9×13-inch baking dish with cooking spray.

2. Steam broccoli florets in the microwave for 2-3 minutes until bright green and slightly tender. You want them partially cooked since they’ll finish in the oven.

3. Combine shredded chicken, cooked rice, steamed broccoli, teriyaki sauce, and chicken broth in the prepared skillet. Mix everything together until evenly coated with sauce.

4. Top the mixture with shredded cheese, then combine panko breadcrumbs with melted butter and sprinkle over the cheese layer for a golden, crunchy topping.

5. Bake for 20-25 minutes until cheese is melted and bubbly, and breadcrumbs are golden brown. Let rest for 5 minutes, then garnish with sesame seeds before serving hot.

04. Grilled Ahi Tuna Tacos with Teriyaki Drizzle

Fresh ahi tuna steaks grilled to perfection and served in warm tortillas. These restaurant-style tacos feature a sweet teriyaki glaze and crisp vegetable toppings.

Ingredients: 1 lb fresh ahi tuna steaks, 8 small flour tortillas, ¼ cup teriyaki sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 cups coleslaw mix, 1 avocado (sliced), ¼ cup pickled ginger, 2 tablespoons mayonnaise, 1 tablespoon sriracha, lime wedges for serving.

How To Make Grilled Ahi Tuna Tacos with Teriyaki Drizzle

1. Remove tuna from refrigerator 20 minutes before cooking to bring to room temperature. Pat completely dry and brush all sides with sesame oil, then season generously with salt and pepper.

2. Preheat grill or grill pan to high heat. Grill tuna steaks for 1-2 minutes per side for rare, or longer if you prefer more doneness. The center should remain pink and tender.

3. Let tuna rest for 3 minutes, then slice against the grain into thin strips. Brush sliced tuna with teriyaki sauce while still warm so it absorbs the flavors.

4. Mix mayonnaise and sriracha in a small bowl to create spicy mayo. Warm tortillas in a dry skillet or microwave until soft and pliable.

5. Fill each tortilla with coleslaw mix, sliced tuna, avocado, and pickled ginger. Drizzle with spicy mayo and serve immediately with lime wedges for squeezing.

05. Grilled Pineapple Teriyaki Chicken

Juicy chicken breasts paired with caramelized pineapple rings. This tropical-inspired dish brings sweet and savory Hawaiian flavors to your dinner table.

Ingredients: 4 boneless skinless chicken breasts, ½ cup teriyaki sauce (divided), 4 fresh pineapple rings, 2 tablespoons brown sugar, 1 red bell pepper (sliced), 2 tablespoons vegetable oil, 1 tablespoon lime juice, 2 green onions (chopped), cooked rice for serving.

How To Make Grilled Pineapple Teriyaki Chicken

1. Pound chicken breasts to even ¾-inch thickness between plastic wrap. Marinate in ¼ cup teriyaki sauce for at least 30 minutes, turning once halfway through.

2. Preheat grill to medium-high heat and oil the grates well. Brush pineapple rings with brown sugar and set aside until ready to grill.

3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Brush with remaining teriyaki sauce during the last 2 minutes of cooking.

4. Add pineapple rings to the grill during the last 4 minutes of chicken cooking time. Grill for 2 minutes per side until caramelized and slightly charred.

5. Let chicken rest for 5 minutes before slicing. Serve over rice topped with grilled pineapple, bell pepper slices, and chopped green onions. Drizzle with lime juice for extra brightness.

06. Marinated Teriyaki Grilled Chicken

Tender chicken thighs infused with authentic teriyaki marinade flavors. The combination of soy sauce, mirin, and aromatics creates incredibly flavorful grilled chicken.

Ingredients: 2 lbs bone-in chicken thighs, ⅓ cup soy sauce, ¼ cup mirin, 3 tablespoons brown sugar, 4 cloves garlic (minced), 2 tablespoons fresh ginger (grated), 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 teaspoons cornstarch.

How To Make Marinated Teriyaki Grilled Chicken

1. Whisk together soy sauce, mirin, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a large bowl until sugar dissolves completely.

2. Reserve ¼ cup of marinade in a separate container and refrigerate. Add chicken thighs to remaining marinade, turning to coat all sides. Marinate for at least 2 hours or overnight for best flavor.

3. Remove chicken from refrigerator 30 minutes before grilling. Preheat grill to medium heat and clean grates thoroughly to prevent sticking.

4. Grill chicken skin-side down for 5-6 minutes until skin is crispy and golden. Flip and continue cooking for 10-12 minutes until internal temperature reaches 175°F.

5. Mix reserved marinade with cornstarch and brush over chicken during the last 3 minutes of grilling. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat.

07. Teriyaki Cod with Cauliflower Rice

Light and healthy cod fillets glazed with store-bought teriyaki sauce. This low-carb dinner option uses cauliflower rice for a nutritious and satisfying meal.

Ingredients: 4 cod fillets (6 oz each), ⅓ cup teriyaki sauce, 1 bag frozen cauliflower rice (16 oz), 2 tablespoons sesame oil, 1 red bell pepper (diced), 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 green onions (sliced), 1 tablespoon sesame seeds.

How To Make Teriyaki Cod with Cauliflower Rice

1. Pat cod fillets dry and brush both sides with half the teriyaki sauce. Let marinate for 15 minutes while preparing the cauliflower rice.

2. Heat sesame oil in a large skillet over medium-high heat. Add diced bell pepper and cook for 3-4 minutes until slightly softened and bright in color.

3. Add frozen cauliflower rice, garlic, and ginger to the skillet. Cook for 5-6 minutes, stirring frequently, until cauliflower is heated through and excess moisture has evaporated.

4. Push cauliflower mixture to one side of the skillet and add cod fillets to the empty space. Cook for 4-5 minutes per side until fish flakes easily and is opaque throughout.

5. Brush cod with remaining teriyaki sauce and cook for 1 more minute until glaze is sticky. Serve immediately over cauliflower rice, garnished with sliced green onions and sesame seeds.

08. Sheet Pan Teriyaki Tofu and Vegetables

Crispy baked tofu with roasted carrots and broccoli on one pan. This vegetarian dinner requires minimal prep and delivers maximum flavor with teriyaki sauce.

Ingredients: 1 block extra-firm tofu (14 oz), 3 large carrots (cut into sticks), 4 cups broccoli florets, ⅓ cup teriyaki sauce (divided), 3 tablespoons vegetable oil, 2 tablespoons cornstarch, 1 tablespoon sesame oil, 2 teaspoons garlic powder, cooked brown rice for serving.

How To Make Sheet Pan Teriyaki Tofu and Vegetables

1. Press tofu between paper towels for 15 minutes to remove excess moisture. Cut into 1-inch cubes and toss with cornstarch, garlic powder, and 1 tablespoon vegetable oil until evenly coated.

2. Preheat oven to 425°F and line a large sheet pan with parchment paper. Toss carrots with 1 tablespoon oil and spread on one side of the pan.

3. Roast carrots for 10 minutes to give them a head start since they take longer to cook than broccoli and tofu.

4. Add seasoned tofu cubes and broccoli florets to the sheet pan, tossing broccoli with remaining oil. Spread everything in a single layer for even cooking.

5. Roast for 18-20 minutes until tofu is golden and crispy, and vegetables are tender. Drizzle with teriyaki sauce and sesame oil, then toss gently before serving over brown rice.

09. Teriyaki Chicken Skewers with Shishito Peppers

Grilled chicken and pepper skewers with authentic Japanese flavors. The mild shishito peppers char beautifully and add a subtle smoky taste to this dish.

Ingredients: 2 lbs boneless skinless chicken thighs (cut into chunks), 20 shishito peppers, ½ cup teriyaki sauce, 2 tablespoons vegetable oil, 1 tablespoon sesame oil, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), wooden skewers (soaked in water).

How To Make Teriyaki Chicken Skewers with Shishito Peppers

1. Cut chicken thighs into 1½-inch pieces and toss with garlic, ginger, and 2 tablespoons teriyaki sauce. Marinate for 30 minutes while soaking wooden skewers in water.

2. Thread marinated chicken pieces onto skewers, leaving small spaces between pieces for even cooking. Thread whole shishito peppers onto separate skewers.

3. Preheat grill to medium-high heat and brush grates with oil. Grill chicken skewers for 12-15 minutes, turning every 3-4 minutes until cooked through and slightly charred.

4. Add pepper skewers to the grill during the last 6-8 minutes of chicken cooking time. Grill peppers for 2-3 minutes per side until blistered and charred in spots.

5. Brush chicken skewers with remaining teriyaki sauce during the last 2 minutes of grilling. Serve immediately with the charred shishito peppers and steamed rice for a complete meal.

10. Quick Teriyaki Chicken Stir-Fry

Fast weeknight stir-fry using pre-cut vegetables and rotisserie chicken. This five-ingredient dinner comes together in minutes when you need something quick and delicious.

Ingredients: 3 cups rotisserie chicken (shredded), 1 bag pepper and onion mix (16 oz), ⅓ cup teriyaki sauce, 2 tablespoons vegetable oil, 2 cups cooked brown rice, 2 tablespoons sesame seeds, 2 green onions (sliced).

How To Make Quick Teriyaki Chicken Stir-Fry

1. Heat vegetable oil in a large wok or skillet over high heat until shimmering. The high heat is essential for achieving that perfect stir-fry texture and flavor.

2. Add the pepper and onion mix to the hot pan and stir-fry for 4-5 minutes until vegetables are crisp-tender and slightly charred on the edges.

3. Push vegetables to one side of the pan and add shredded rotisserie chicken to the empty space. Let chicken heat through for 2-3 minutes without stirring.

4. Toss chicken and vegetables together, then pour teriyaki sauce over everything. Stir-fry for 2 more minutes until sauce coats all ingredients and becomes glossy.

5. Serve immediately over warm brown rice and garnish with sesame seeds and sliced green onions. The key is serving right away while everything is hot and the vegetables maintain their crisp texture.

11. Gluten-Free Teriyaki Chicken with Broccoli

Healthier version of classic teriyaki chicken made with tamari sauce. This gluten-free recipe uses less sugar while maintaining all the delicious flavors you love.

Ingredients: 1½ lbs boneless skinless chicken breasts, 4 cups broccoli florets, ¼ cup tamari (gluten-free soy sauce), 2 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), 2 tablespoons cornstarch, 3 tablespoons water, 2 tablespoons vegetable oil.

How To Make Gluten-Free Teriyaki Chicken with Broccoli

1. Cut chicken breasts into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot.

2. Add chicken pieces to the skillet in a single layer, avoiding overcrowding. Cook for 5-6 minutes until golden brown on one side, then flip and cook another 4-5 minutes.

3. Remove chicken from skillet and add remaining oil. Add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.

4. Whisk together tamari, honey, rice vinegar, garlic, and ginger in a small bowl. Mix cornstarch and water separately, then add to the sauce mixture.

5. Return chicken to the skillet with broccoli and pour sauce over everything. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats the chicken and vegetables beautifully.

12. Simple Teriyaki Edamame Stir-Fry

Plant-based protein powerhouse featuring fiber-rich edamame beans. This three-ingredient wonder proves that healthy dinners can be incredibly simple and satisfying.

Ingredients: 2 bags frozen shelled edamame (12 oz each), ⅓ cup low-sodium teriyaki sauce, 2 tablespoons sesame oil, 1 red bell pepper (sliced), 1 yellow onion (sliced), 2 cloves garlic (minced), 2 tablespoons sesame seeds, cooked quinoa for serving.

How To Make Simple Teriyaki Edamame Stir-Fry

1. Thaw frozen edamame by running under cold water for 2-3 minutes, then drain thoroughly. Pat dry with paper towels to remove excess moisture for better stir-frying.

2. Heat sesame oil in a large wok or skillet over high heat. Add sliced onion and bell pepper, stir-frying for 3-4 minutes until vegetables begin to soften and develop color.

3. Add minced garlic and thawed edamame to the pan. Stir-fry for another 3-4 minutes until edamame is heated through and slightly golden on the edges.

4. Pour teriyaki sauce over the vegetables and toss everything together. Cook for 1-2 more minutes until sauce coats all ingredients and becomes slightly sticky.

5. Remove from heat and sprinkle with sesame seeds. Serve immediately over cooked quinoa or brown rice for a complete protein-packed vegetarian meal that’s both nutritious and delicious.

13. Fast Teriyaki Tofu Rice Bowls

Quick assembly bowls using pre-seasoned baked tofu and instant rice. These high-protein, high-fiber meals come together in just fifteen minutes for busy weeknights.

Ingredients: 2 packages seasoned baked tofu (8 oz each), 2 packets microwaveable brown rice, ¼ cup teriyaki sauce, 2 cups baby spinach, 1 cup shredded carrots, 1 cucumber (diced), 1 avocado (sliced), 2 tablespoons sesame oil, 1 tablespoon rice vinegar, sesame seeds for garnish.

How To Make Fast Teriyaki Tofu Rice Bowls

1. Heat rice packets according to package directions and divide between four bowls. Fluff with a fork and keep warm while preparing other ingredients.

2. Cut baked tofu into cubes and heat in a large skillet over medium heat for 3-4 minutes until warmed through and slightly crispy on the edges.

3. Add teriyaki sauce to the tofu and toss gently to coat. Cook for 1-2 more minutes until sauce is heated and glossy.

4. Whisk together sesame oil and rice vinegar to create a simple dressing for the fresh vegetables.

5. Arrange baby spinach, shredded carrots, cucumber, and avocado over the warm rice. Top with teriyaki tofu, drizzle with sesame dressing, and sprinkle with sesame seeds before serving immediately.

14. Pressure Cooker Teriyaki Chicken

Tender chicken thighs cooked to perfection in the Instant Pot. The savory-sweet sauce thickens beautifully and creates an incredibly flavorful one-pot meal.

Ingredients: 2 lbs bone-in chicken thighs, ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon honey, 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 tablespoons cornstarch, 2 tablespoons cold water, 2 green onions (sliced).

How To Make Pressure Cooker Teriyaki Chicken

1. Season chicken thighs with salt and pepper on both sides. Use the sauté function on your Instant Pot to brown chicken skin-side down for 4-5 minutes until golden.

2. Flip chicken and brown the other side for 3-4 minutes. Remove chicken and set aside, leaving any browned bits in the pot for extra flavor.

3. Add soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger to the pot. Stir to combine and scrape up any browned bits from the bottom.

4. Return chicken to the pot skin-side up. Secure the lid and cook on high pressure for 12 minutes, then allow natural pressure release for 10 minutes.

5. Remove chicken and switch to sauté mode. Mix cornstarch and cold water, then whisk into the cooking liquid. Simmer for 2-3 minutes until sauce thickens, then pour over chicken and garnish with green onions.

15. Teriyaki Shrimp Noodle Stir-Fry

Lightning-fast noodle dish featuring pre-cooked shrimp and fresh vegetables. This restaurant-style stir-fry delivers amazing flavors in under ten minutes.

Ingredients: 8 oz fresh lo mein noodles, 1 lb cooked medium shrimp (peeled), ⅓ cup teriyaki sauce, 2 cups snap peas, 1 red bell pepper (sliced), 3 tablespoons vegetable oil, 2 cloves garlic (minced), 1 tablespoon sesame oil, 2 tablespoons sesame seeds.

How To Make Teriyaki Shrimp Noodle Stir-Fry

1. Cook lo mein noodles according to package directions until just tender. Drain well and toss with 1 tablespoon sesame oil to prevent sticking.

2. Heat vegetable oil in a large wok over high heat until smoking. Add snap peas and bell pepper, stir-frying for 2-3 minutes until crisp-tender and bright in color.

3. Add minced garlic and cooked shrimp to the wok. Stir-fry for 1-2 minutes until shrimp is heated through and garlic becomes fragrant.

4. Add cooked noodles to the wok and toss everything together using tongs. Pour teriyaki sauce over the mixture and toss for 1-2 minutes until well combined.

5. Remove from heat and sprinkle with sesame seeds. Serve immediately while hot, making sure each portion gets a good mix of noodles, shrimp, and vegetables for the perfect bite.

Final Thoughts

These teriyaki recipes prove that delicious dinners don’t require complicated ingredients or techniques. From quick stir-fries to hearty casseroles, there’s something perfect for every night of the week.

Keep teriyaki sauce in your pantry and you’ll always have the foundation for an amazing meal that brings restaurant flavors home.