Teriyaki Chicken
Juicy chicken glazed with sweet and savory teriyaki sauce, perfect with rice and veggies.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake (or dry white wine)
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp vegetable oil
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (optional, for slurry)
- Sesame seeds and sliced green onions for garnish
Nutrition Facts
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Instructions
Prepare the teriyaki sauce: In a bowl, mix soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Stir until sugar dissolves.
Marinate the chicken: Place chicken thighs in a shallow dish and pour half of the teriyaki sauce over them. Let marinate for at least 10 minutes (or up to 30 minutes for deeper flavor).
Cook the chicken: Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and cook for 5-6 minutes per side until golden brown and cooked through.
Glaze the chicken: Pour the reserved marinade and remaining teriyaki sauce into the skillet. Simmer for 2-3 minutes, flipping the chicken to coat evenly.
Thicken the sauce (optional): If desired, mix cornstarch with water to make a slurry. Stir into the sauce and cook for another minute until thickened.
Garnish and serve: Transfer chicken to a plate, drizzle with extra sauce, and sprinkle with sesame seeds and green onions. Serve with steamed rice and vegetables.
Chef's Tips
- Chicken alternatives: You can use chicken breasts instead of thighs, but adjust cooking time to avoid dryness.
- Sauce consistency: If the sauce is too thin, let it reduce longer or add a cornstarch slurry.
- Extra flavor: Add a splash of pineapple juice for a fruity twist.
- Grilling option: Grill the chicken instead of pan-frying for a smoky flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the chicken tender.
