Teriyaki Chicken

Quick Japanese dinner

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Cuisine: Japanese

Why You’ll Love It

• Ready in 15 minutes with pantry staples.
• Glossy, restaurant-style glaze that clings to juicy chicken.
• Easy to customize: thighs or breasts, stovetop or air fryer.

Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, trimmed
• 1 tablespoon neutral oil (canola, avocado, or grapeseed)
• 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper
• 1/4 cup soy sauce (or gluten-free tamari)
• 3 tablespoons mirin
• 2 tablespoons sake (or water)
• 2 tablespoons brown sugar (or honey)
• 1 teaspoon grated fresh ginger
• 1 teaspoon grated garlic
• 1 teaspoon cornstarch (optional, for a thicker glaze)
• 2 green onions, thinly sliced, for garnish
• 1 teaspoon toasted sesame seeds, for garnish
• Steamed rice and vegetables, for serving

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake (or water), brown sugar, ginger, garlic, and cornstarch until smooth.
2. Pat chicken dry and season lightly with salt and pepper.
3. Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook until browned, 4–5 minutes per side, or until an instant-read thermometer reads 165°F (74°C).
4. Reduce heat to medium. Pour in the teriyaki sauce and toss to coat. Simmer 1–2 minutes, stirring, until the sauce is glossy and slightly thickened.
5. Remove from heat and rest 1 minute to set the glaze.
6. Slice if desired, then serve over steamed rice. Garnish with green onions and sesame seeds.

Tips for Best Teriyaki

• Don’t overcrowd the pan; brown in batches for best sear.
• If the glaze gets too thick, splash in a tablespoon of water to loosen.
• For chicken breasts, pound to even thickness and cook 3–4 minutes per side.
• For gluten-free, use tamari and verify mirin is GF, or substitute mirin with 2 tablespoons rice vinegar + 1 tablespoon sugar.

Make Ahead & Storage

• Sauce can be mixed 1 week ahead and refrigerated.
• Leftovers keep 3–4 days in the fridge; reheat gently in a skillet with a splash of water.
• Freeze up to 3 months; thaw overnight and re-glaze in a pan.

Nutrition Facts (per serving)

FAQs