Teriyaki Chicken
Juicy chicken thighs glazed in a sweet, savory, impossibly glossy homemade teriyaki sauce — on the table in 25 minutes.
Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
Cuisine: Japanese
Once you make teriyaki sauce from scratch, you will never go back to bottled. Real teriyaki is nothing like the thick, syrupy stuff you might be used to — it is a balanced blend of soy sauce, mirin, sake, and a touch of sugar that reduces into a glossy, lacquer-like glaze. It coats the chicken in a shiny, caramelized layer that is salty, sweet, and deeply savory all at once.
This entire dish comes together in one pan in about 25 minutes, making it a perfect weeknight dinner. Serve it over steamed rice with a side of sauteed vegetables, and you have a meal that rivals any Japanese restaurant.
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken thighs (4-6 thighs)
- 1 tablespoon vegetable oil
- Salt and pepper
For the Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sake or dry white wine
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
For Serving
- Sesame seeds
- Sliced green onions
- Steamed white or brown rice
- Steamed broccoli or sauteed vegetables (optional)
Instructions
- Mix the sauce. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger. Set aside. In a separate tiny bowl, stir the cornstarch with cold water to make a slurry. Set that aside too.
- Cook the chicken. Pat chicken thighs dry and season both sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Place chicken in the pan and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165 F). Remove chicken to a plate.
- Make the glaze. Reduce heat to medium. Pour the teriyaki sauce into the same skillet (it will sizzle). Let it simmer for 2-3 minutes, scraping up any browned bits from the chicken. Stir in the cornstarch slurry and cook for about 1 minute until the sauce thickens and turns glossy.
- Glaze the chicken. Return the chicken to the pan. Spoon the sauce over the chicken, turning the pieces to coat them completely. Let them sit in the sauce for 1-2 minutes to absorb flavor.
- Slice and serve. Transfer chicken to a cutting board and slice against the grain. Fan the slices over steamed rice. Spoon extra sauce from the pan over the top. Sprinkle with sesame seeds and sliced green onions.
Pro Tips
Pat the chicken dry. Moisture is the enemy of a good sear. Dry chicken thighs with paper towels before seasoning. Wet chicken steams instead of browning.
Do not skip the mirin. Mirin is what makes teriyaki sauce taste like teriyaki sauce. It provides a sweetness and sheen that sugar alone cannot replicate. Find it in the Asian aisle of most grocery stores.
Make extra sauce. Double the sauce recipe and store the extra in a jar in the It keeps for 2 weeks and works brilliantly on salmon, tofu, stir-fries, and grilled vegetables.
Variations
- Teriyaki salmon: Use the same sauce on salmon fillets. Bake at 400 F for 12-15 minutes, then broil with the glaze for 2 minutes until caramelized.
- Grilled teriyaki: Grill the chicken over medium-high heat, brushing with sauce in the last few minutes of cooking.
- Teriyaki chicken bowls: Serve sliced chicken over rice with edamame, shredded carrots, avocado, and pickled ginger for a poke-bowl style meal.
- Spicy teriyaki: Add 1 tablespoon sriracha or 1 teaspoon gochujang to the sauce for a kick.
Nutrition (per serving)
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