Ingredients
Chicken
- 1.5 lbs boneless skinless chicken thighs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
Teriyaki Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake (or chicken broth)
- 2 tbsp sugar
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Serving
- Steamed white rice
- Sliced green onions
- Toasted sesame seeds
- Steamed broccoli (optional)
Instructions
Combine soy sauce, mirin, sake, sugar, rice vinegar, ginger, and garlic in a bowl. Stir until sugar dissolves. Set aside.
Pat chicken thighs dry with paper towels. Season with salt and pepper on both sides.
Heat vegetable oil in a large skillet over medium-high heat. Place chicken skin-side down (if using skin-on). Cook 5-6 minutes until golden brown.
Flip chicken and cook another 4-5 minutes until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes.
Pour the teriyaki sauce into the skillet. Bring to a simmer over medium heat. Add the cornstarch slurry and stir continuously.
Cook the sauce 2-3 minutes until thick and glossy. It should coat the back of a spoon.
Slice the rested chicken into 1/2-inch thick pieces. Return to the skillet and toss to coat with sauce.
Serve over steamed rice. Garnish with sliced green onions and sesame seeds. Pair with steamed broccoli if desired.
Personal Tips
- Use chicken thighs, not breasts. Thighs stay juicy and tender in the sauce. Breasts dry out quickly and lack the richness that makes teriyaki special.
- Make the sauce from scratch. Store-bought teriyaki sauce tastes flat and overly sweet. The homemade version with mirin and sake has a complex, restaurant-quality flavor that takes 2 minutes to mix.
- Let the sauce reduce properly. The cornstarch slurry thickens it, but reducing the sauce concentrates the flavors. Wait until it coats a spoon before adding the chicken back.
- Rest the chicken before slicing. Cutting into hot chicken releases all the juices. A 5-minute rest keeps the meat moist and the slices clean.
- Toast the sesame seeds. Raw sesame seeds add nothing. Toast them in a dry pan for 1-2 minutes until fragrant and golden. This takes the dish from home-cooked to restaurant-quality.
Nutrition (per serving)
Nutrition (per serving): 1/4 of recipe with rice | USDA FoodData Central, calculated estimates
Tags
Frequently Asked Questions
What is chicken teriyaki?
Can I use chicken breasts instead of thighs?
What can I substitute for mirin?
Is teriyaki sauce gluten-free?
How do I store leftovers?
Dietary Restrictions
Allergens
Not Suitable For
- Vegans
- People with soy allergies
- People with gluten intolerance (unless using tamari)
Modifications
- Use tamari instead of soy sauce for gluten-free. Replace chicken with firm tofu for a vegan version. Use coconut aminos for soy-free.
