Sweet Teriyaki Mandarin Chicken Bites Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into uniform pieces—about 1-inch cubes work well. If you prefer a thicker sauce, you can stir in a cornstarch slurry at the end, but the sauce will naturally thicken as it cooks.

To make this a complete meal, serve with steamed broccoli or a side of stir-fried vegetables.

This recipe is endlessly adaptable: try using chicken thighs instead of breasts for even juicier meat. If you like extra heat, add a pinch of red pepper flakes or a drizzle of sriracha before serving.

You can also swap the mandarin oranges for canned peaches or pineapple chunks for a different citrus twist. Leftovers taste even better the next day.

Variations

• Spicy Teriyaki: Add 1 teaspoon of sriracha or a pinch of red pepper flakes with the other ingredients. The heat balances the sweetness of the mandarin oranges and gives the dish a pleasant kick.
• Chicken Thigh Version: Use boneless skinless chicken thighs instead of breasts. Thighs are more forgiving and stay even juicier after long cooking. Cut them into similar bite-sized pieces.
• Pineapple Teriyaki: Swap the mandarin oranges for drained canned pineapple chunks. The pineapple adds a tropical sweetness and pairs well with the teriyaki glaze.
• Ginger-Sesame Boost: Increase the fresh ginger to 2 tablespoons and add 1 teaspoon of toasted sesame oil along with the glaze. Finish with extra sesame seeds and sliced green onions.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium heat, adding a splash of water or broth to loosen the sauce if needed.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through. The sauce may thicken as it cools—add a splash of water or chicken broth when reheating if needed.

This dish is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert and refrigerate overnight, then cook the next day. Or cook the full dish ahead and refrigerate for up to 3 days. Reheat portions as needed for quick lunches or dinners.

Serving ideas

Serve the teriyaki chicken over steamed jasmine rice to soak up the glossy sauce. For a more substantial meal, add a side of steamed bok choy or snap peas.

A sprinkle of sliced green onions and extra sesame seeds adds freshness and color. This dish also works well in lettuce wraps or as a filling for rice bowls.

For a family-style dinner, transfer the chicken and sauce to a large platter and let everyone serve themselves. Keep the rice separate so each person can control their portions.

The sweet-savory flavors pair beautifully with a crisp cucumber salad or pickled vegetables. Leftovers can be repurposed into fried rice or noodle stir-fries.

Frequently asked questions

Recipe card

Sweet Teriyaki Mandarin Chicken Bites

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) mandarin orange segments, drained
• 1 tbsp freshly grated ginger
• 1/2 cup teriyaki glaze
• 1 tbsp toasted sesame seeds
• 2 cups cooked white jasmine rice, for serving

Instructions

1. Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Scatter the drained mandarin orange segments and grated ginger over the chicken. Pour the teriyaki glaze evenly over everything, then sprinkle with the sesame seeds.
2. Cover the slow cooker with its lid. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender.
3. After the minimum cooking time, check that the chicken is fully cooked. The internal temperature should read 165°F (74°C) on an instant-read thermometer. The chicken should be tender and easily pull apart with a fork.
4. If you prefer a thicker glaze, transfer the chicken and oranges to a plate with a slotted spoon. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir into the sauce in the slow cooker, and cook on HIGH for 10 to 15 minutes, until thickened.
5. Spoon the hot jasmine rice onto serving plates. Top with the teriyaki chicken and mandarin oranges, and drizzle with extra sauce from the slow cooker. Garnish with extra sesame seeds if desired.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

540

Protein

40 g

Carbohydrates

50 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.