Chicken Teriyaki Recipe

Japanese · Main course · 25 min total

A classic Japanese dish featuring juicy chicken thighs glazed in a sweet and savory homemade teriyaki sauce. Quick and easy for a weeknight dinner.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake
• 2 tablespoons sugar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Sesame seeds and sliced green onions for garnish

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic until sugar dissolves.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook until golden brown, about 4-5 minutes per side.
3. Pour the teriyaki sauce over the chicken. Reduce heat to medium-low and simmer, turning chicken occasionally, until cooked through and sauce thickens slightly, about 5-7 minutes.
4. If sauce is too thin, stir in cornstarch slurry and cook for 1-2 minutes until thickened to desired consistency.
5. Slice chicken and drizzle with pan sauce. Garnish with sesame seeds and green onions. Serve over steamed rice.

Tips

• For best flavor, use boneless skinless chicken thighs; they stay juicy.
• Leftover teriyaki chicken can be stored in an airtight container in the fridge for up to 3 days.
• Double the sauce if you like extra to drizzle over rice.

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