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October 9, 2013 28 Comments

Teriyaki Chicken



 

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Teriyaki Chicken

Teriyaki Chicken

We are absolutely loving this new Teriyaki Chicken recipe!!!

The sauce is so easy! Just three ingredients and the simple coating and frying of the chicken pieces are super quick, you can have this ready to go in the oven in no time.

The end result is DELICIOUS! My kids said it was better than their favorite Chinese restaurant! You are going to LOVE IT!

I combined and adapted two great recipes. One is from an ancient church cookbook and the other is Mel’s Sweet and Sour Chicken.

Other Chicken Favorites

Chicken and Black Bean ChilaquilesChicken and Black Bean ChilaquilesA serving of Alfredo pesto sauce with a chopped chicken breast and tomatoes sitting on fettuccini noodles in a wide rimmed bowl. Above the bowl is two pieces of bread sliced in half with a glass of ice water next to it. Overlayed on the photo are the words 5 Ingredients 20 minute meal.Alfredo Pesto Sauce with Chicken and Tomatoes {Five ingredients – 20 Minute Meal}Baked-Honey-Curry-Chicken-with-Green-BeansBaked Honey Curry Chicken with Green Beans

5.0 from 8 reviews
Teriyaki Chicken
 
Print
Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins
 
Delicious Teriyaki Chicken that bakes in your oven. Serve with Rice and Garlic Green beans! My kids also love to sprinkle chow mein noodles on top. In regards to the corn starch...scant cup, means not quite a cup and not packed at all.
Author: Maria
Recipe type: Dinner
Cuisine: Chinese
Serves: 6
Ingredients
  • 3 large chicken breasts, cut into one-inch pieces
  • 2 eggs
  • 1 cup corn starch, scant cup
  • 1 tsp garlic salt
  • ⅛ tsp pepper
  • 3-4 tbsp canola oil, for frying
  • ½ cup sugar
  • ½ cup Italian salad dressing*
  • ¼ cup soy sauce, use Tamari sauce if making gluten-free
Instructions
  1. Preheat oven to 350
  2. Beat eggs and mix in corn starch, garlic salt and pepper until it makes a dredge/batter (if batter is too thick you can add another egg)
  3. Heat oil in large frying pan on high heat
  4. Put pieces of chicken into egg/cornstarch mixture and stir until coated
  5. Place coated chicken in hot frying pan and fry chicken pieces until they are lightly browned on each side
  6. Transfer browned chicken pieces to a glass 9x13 pan
  7. Make sauce by whisking together, sugar, Italian salad dressing and soy sauce
  8. Pour sauce over chicken and bake for 1 hour stirring every 15 minutes
  9. Serve over steamed rice
  10. Garnish with sesame seeds if desired.
3.2.2885

*I use my favorite Homemade Italian Salad dressing.

More Delicious Gluten Free Recipes

broccoli casseroleBroccoli Casserole with Chicken…can be made in 30 minutes or less…Cabbage-Roll-Soup-recipeCabbage Roll SoupGreen Curry with Chicken and PotatoesGreen Curry with Chicken and Potatoes

$10 Dinners, Asian, Chicken, Chicken Breasts, Dinners, Gluten Free, Main Categories, Meats, More, Recipes
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28 Comments

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28 Comments

  1. Laurie

    November 17, 2013 at 6:41 pm

    Am trying this recipe as I type. Looks so yummy! One question – is the recipe truly 2 eggs with 1 CUP corn starch? I had to use 4 eggs just to get it to somewhat of a liquid batter!

    reply to this comment
    • Maria

      November 18, 2013 at 9:35 am

      Yes, I only use 2 large eggs, but adding more egg won’t make a significant difference, if you prefer a runnier batter.

      reply to this comment
  2. Jennifer

    January 18, 2014 at 6:59 pm

    I made this for dinner the other night and we all loved it!!! I have 2 boys and they couldn’t stop eating it!!! I made it with rice and broccoli- sooooo good!!!! Also, my husband is Gluten Free, the only change I had to make was to use Gluten Free Teriyaki Sauce. It’s definitely one of our new faves. We live in SC and don’t really have any good Chinese restaurants, so now I can make it at home! Thank you so much!!!!

    reply to this comment
    • Maria

      January 18, 2014 at 9:10 pm

      YEAH!!! I am so glad! We love it too! It is one of those flavors you just can’t get enough of. I love that is uses corn starch instead of flour for the coating, Makes it such a great option for people who eat gluten free. Thank you for taking time to come back and leave a comment. I love hearing when people enjoy my recipes!

      Maria

      reply to this comment
  3. Erin

    February 9, 2014 at 6:29 pm

    What could I use as a substitute for the eggs?

    reply to this comment
    • Maria

      February 10, 2014 at 2:27 pm

      I am not familiar with egg substitutes, However this recipe would still work great if you just coated the chicken in a little seasoned (salt and Pepper) flour and backed it for the first 20 minutes without the sauce on it and then poured the sauce on it and baked it for the remainder of the time. It would still turn out yummy!

      reply to this comment
    • Darissa perry

      June 4, 2014 at 10:53 am

      We use buttermilk (store bought not homemade buttermilk) instead of eggs. Dip chicken pieces in buttermilk, which is very thick, then in cornstarch. Works good.

      reply to this comment
  4. Carla

    February 15, 2014 at 9:05 pm

    You have to use tamari sauce instead of soy sauce, as it contains gluten.

    reply to this comment
    • Maria

      February 15, 2014 at 10:05 pm

      Yes, Did I forget to mention that in the recipe? I will go fix it.

      Thanks

      reply to this comment
    • Jess

      February 16, 2014 at 1:43 am

      You can get gluten free soy sauce 🙂

      reply to this comment
      • Maria

        February 17, 2014 at 2:20 pm

        good to know. 🙂 Thanks Jess!

        reply to this comment
  5. Traci

    February 16, 2014 at 9:51 am

    Pinned this on my board. Great recipe, our family loves teriyaki chicken and can’t wait to try this out!

    reply to this comment
  6. Yvonne

    March 13, 2014 at 4:30 am

    Tried it the other day, all i can say is “THANK YOU!” it’s so easy and sooooo good!

    reply to this comment
    • Maria

      March 13, 2014 at 7:55 am

      Awesome! Thanks for taking time to come back and let me know!

      reply to this comment
  7. Maria Massey

    March 25, 2014 at 8:37 pm

    I’m making this now, Serving with white rice and vegetables I’m so excited 🙂

    reply to this comment
    • Maria

      March 25, 2014 at 8:59 pm

      Yummy! Wish I was coming to your house for dinner!

      reply to this comment
  8. Kristina

    June 8, 2014 at 4:37 pm

    Looks delicious!! Pinning and making this tonight 🙂 I only have chicken wings in the refrigerator so maybe I’ll try it with those.. Yum, can’t wait!

    reply to this comment
  9. Elle

    June 10, 2014 at 9:05 pm

    This was delicious! I’ll admit I was super skeptical (italian dressing and soy sauce?) but it turned out great.

    One thing I will say is that I did not find frying the chicken easy at all. I wasn’t sure if I was supposed to just dump the entire mixture in the pan or pick out all the chicken pieces and place them in the oil (that is what I did and it took forever!). Needless to say supper was a bit late, but worth it!

    Thank you so much for sharing 🙂

    reply to this comment
  10. Madi

    June 18, 2014 at 2:23 pm

    I’ve made this a few times (including last night), sooooo good!!!!! I serve with white rice, edamame, and Crab Rangoon (that I get from a resturant lol) but I double the sauce. I can’t get enough of it! It’s one of my family’s favorite dishes!! Thank you for the recipe!!!!

    reply to this comment
  11. Samantha Kalamaras

    August 26, 2014 at 5:58 pm

    If I use balsamic vinaigrette instead of italian dressing will it not work?

    reply to this comment
    • Maria

      August 27, 2014 at 8:14 am

      You will get a similar result and it should still be delicious! 🙂

      reply to this comment
  12. Kate

    September 15, 2014 at 8:05 pm

    Oh what a wonderful meal! It is one of my husband’s favorites (mine too)! Thank you for giving us this perfect meal over and over again…we can’t get enough of it!

    ps. I add milk to the batter because, I, like other commenters, find two eggs to be insufficient liquid.

    reply to this comment
  13. Brittany Nguyen

    October 16, 2014 at 9:00 am

    I wasn’t really sure about this recipe at first but decided to make it because the reviews were so positive. We absolutely love this dish in our home and make it weekly now! The best part is, it’s all ingredients I have at home. We have to substitute for a 1/4 cup of truvia, and it comes out perfectly! I’m actually using it in a therapy cooking group today. I’m very excited!!!

    reply to this comment
    • Maria

      October 16, 2014 at 12:17 pm

      That is Awesome Brittany and so good to know that it still turns out when you use Truvia. Thank you for coming back to let me know you make it and love it!

      Maria

      reply to this comment
      • Paul's wifey

        March 25, 2020 at 5:27 pm

        I know I’m late to the party but with shelter in place and having to cook at home came across your site and this recipe!
        Easy and delicious using ingredients already in our pantry.
        Thank you Maria and stay safe and healthy!

        reply to this comment
        • Maria

          April 2, 2020 at 1:54 am

          Yay! So glad you found my site! This is one of my kids very favorite recipes!

          reply to this comment
  14. Natalie

    December 13, 2014 at 11:08 pm

    LOVE IT! I had to use 3 eggs to make the batter runny but I could not wait to eat it the smell coming from the oven was amazzzzing

    reply to this comment
    • Maria

      December 16, 2014 at 10:07 am

      So glad you like it Natalie, We love it too! Thanks for mentioning the egg, I have been meaning to go back in the recipe and mention that it may need an extra egg. I find that it depends on what corn startch I use (which seems crazy) Anywho, thanks for taking time to come and leave a comment! Happy Holidays!

      reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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Hi, I'm a professional recipe developer, with a degree in teaching and a minor in nutrition. I love helping busy families, like mine, "eat good" despite their crazy schedules...join the fun! Start here

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