Chicken Teriyaki
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Chicken Teriyaki
This chicken teriyaki skips the bottled sauce and makes a glossy, sweet-savory glaze from scratch in the same pan. Boneless thighs sear until golden, then simmer in a quick sauce of soy, mirin, brown sugar, and ginger until it thickens and coats every piece. Serve it over rice with steamed vegetables. It comes together in 30 minutes and serves four.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 1/2 cup soy sauce
- 1/4 cup mirin
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Directions
- Pat the chicken thighs dry. Heat the oil in a large skillet over medium-high heat and sear the thighs until golden, about 4 minutes per side.
- While the chicken cooks, whisk together the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic.
- Pour the sauce into the skillet around the chicken. Bring to a simmer and cook until the chicken is cooked through, about 8 minutes, turning to coat.
- Stir the cornstarch into the water, then add it to the simmering sauce. Cook until the glaze thickens and turns glossy, about 1 minute.
- Spoon the glaze over the chicken to coat. Slice the thighs if you like.
- Top with green onions and sesame seeds and serve over rice.
Tips and variations
- Boneless thighs stay juicy and forgiving. Chicken breast works too, but watch it closely so it does not dry out.
- Mirin gives teriyaki its signature gloss and gentle sweetness. If you cannot find it, use 2 tablespoons water plus an extra teaspoon of sugar.
- Let the sauce reduce until it coats the back of a spoon. The cornstarch slurry locks in that glossy, clingy finish.
- Double the sauce if you want extra to pour over rice and vegetables.
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Common questions
- Can I use chicken breast instead of thighs
- Yes. Breasts work well but cook faster and dry out more easily. Reduce the simmer time and pull them at 165F.
- What is mirin and can I substitute it
- Mirin is a sweet Japanese rice wine that gives teriyaki its shine. Substitute 2 tablespoons water and an extra teaspoon of sugar if you do not have it.
- How do I thicken teriyaki sauce
- Stir a cornstarch slurry of equal parts cornstarch and water into the simmering sauce. It thickens to a glossy glaze in about a minute.
- What should I serve with chicken teriyaki
- Steamed white rice is classic, along with broccoli, edamame, or a simple cucumber salad to balance the sweet glaze.
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