Teriyaki Chicken 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 weeknight dinners.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
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
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, sliced for garnish
- toasted sesame seeds for garnish
Instructions
- In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic until sugar dissolves. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs skin-side down (if skin-on) and cook until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
- Pour the teriyaki sauce into the skillet and bring to a simmer. Cook for 2 minutes, scraping up browned bits.
- Return chicken to the skillet, reduce heat to medium-low, and simmer for 5-7 minutes, turning occasionally, until chicken is cooked through and sauce has thickened slightly.
- Remove chicken from skillet. Stir cornstarch slurry into the sauce and cook for 1 minute until thickened. Pour sauce over chicken.
- Garnish with sliced green onions and sesame seeds. Serve over steamed rice.
Tips
- For best flavor, use boneless skinless chicken thighs; breasts may dry out.
- Leftover teriyaki sauce can be stored in the refrigerator for up to a week.
- Serve with steamed rice and a side of steamed vegetables.
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