Easy Teriyaki Chicken
This easy teriyaki chicken skips the bottled sauce. Boneless chicken thighs are browned in a hot pan, then simmered in a mix of soy sauce, mirin, a little sugar, ginger and garlic that reduces into a sticky, glossy glaze in about 3 minutes. Thighs stay juicy even if they cook a minute too long.
By Priya Raman
Published
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Total Time
- 25 mins
- Servings
- 4 servings
How do you make Easy Teriyaki Chicken?
Mix 60 ml soy sauce, 60 ml mirin, 2 tbsp sake, 2 tbsp brown sugar, ginger and garlic. Brown 700 g boneless chicken thighs in a hot oiled skillet for 5-6 minutes, flip and cook 4-5 minutes more until they reach 74°C (165°F). Wipe out the fat, add the sauce and simmer 2-3 minutes until sticky and glossy. Serve over rice.
- Total time
- 25 mins
- Calories
- 325 per serving
- Protein
- 36 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan frying
Ingredients
Teriyaki sauce
Chicken
To serve
Equipment
Large skillet or frying pan · Small bowl · Tongs · Instant-read thermometer
Quick Directions
Mix the sauce
Stir the soy sauce, mirin, sake, brown sugar, ginger and garlic together in a small bowl until the sugar dissolves.
Prepare the chicken
Pat the chicken thighs dry with paper towels and trim off any large pieces of fat.
Brown the chicken
Heat the oil in a large skillet over medium-high heat.
Glaze with the sauce
Turn the heat down to medium and carefully wipe most of the fat out of the pan with a wad of paper towel held in tongs.
Slice and serve
Move the chicken to a board, slice it into strips and spoon the glaze from the pan over the top.
Step-by-Step Instructions
Follow these detailed steps to make the perfect easy teriyaki chicken.
Mix the sauce
Stir the soy sauce, mirin, sake, brown sugar, ginger and garlic together in a small bowl until the sugar dissolves. If you want an extra-thick glaze, mix the cornstarch with the water in a separate cup.
Prepare the chicken
Pat the chicken thighs dry with paper towels and trim off any large pieces of fat. Leave them whole, or cut large thighs in half so they cook evenly, and season with the pepper. The soy sauce adds all the salt you need.
Brown the chicken
Heat the oil in a large skillet over medium-high heat. Lay the thighs in smooth side down and cook without moving them for 5-6 minutes, until deep golden. Flip and cook for 4-5 minutes more, until the thickest piece reads 74°C (165°F).
Glaze with the sauce
Turn the heat down to medium and carefully wipe most of the fat out of the pan with a wad of paper towel held in tongs. Pour in the sauce; it will bubble hard. Simmer for 2-3 minutes, turning the chicken often, until the sauce reduces to a sticky glaze that coats the meat. Stir in the cornstarch mixture now if using and cook for 30 seconds more.
Slice and serve
Move the chicken to a board, slice it into strips and spoon the glaze from the pan over the top. Serve over steamed rice with sesame seeds and green onions.
Recipe Tips
- Wipe the fat out of the pan before adding the sauce. The glaze then clings to the chicken instead of separating into an oily puddle.
- Watch the sauce closely in the last minute. Once it thickens, the sugar can scorch quickly, so take the pan off the heat as soon as it coats the chicken.
- Low-sodium soy sauce brings the salt down without changing the flavour much.
Variations
- Oven-baked: bake the seasoned thighs on a lined sheet at 220°C (425°F) for 18-22 minutes, until they reach 74°C (165°F). Simmer the sauce in a small pan until syrupy and brush it over the chicken.
- Teriyaki bowls: serve the sliced chicken over rice with steamed broccoli, edamame and sliced cucumber for an easy meal prep lunch.
- Spicy teriyaki: add 1 tsp chili flakes or 1 tbsp sriracha to the sauce.
Nutrition (per serving)
| Calories | 325 |
|---|---|
| Protein | 36 g |
| Carbs | 15 g |
| Fat | 11 g |
| Saturated fat | 2.5 g |
| Fibre | 0.2 g |
| Sugar | 12 g |
| Sodium | 1050 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze the cooked chicken with its sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium-low heat with a splash of water, or in the microwave, until hot to 74°C (165°F).
Easy Teriyaki Chicken FAQs
Can I use chicken breast for teriyaki chicken?
Yes. Slice the breasts in half horizontally so they are thin and even, then cook for 4-5 minutes per side until they reach 74°C (165°F). Breast meat is leaner, so take it off the heat promptly to keep it from drying out.
What can I use instead of mirin?
Replace 60 ml of mirin with 60 ml of dry sherry or sake plus 2 tsp sugar. Mirin is a sweet rice wine, so the substitute needs a little extra sweetness to balance the soy sauce.
Why is teriyaki sauce not thickening?
It usually just needs a little longer. Teriyaki sauce thickens as the sugar reduces, so keep it at a lively simmer for another minute or two. For a quick fix, stir in 1 tsp cornstarch mixed with 1 tbsp water and simmer for 30 seconds.
Is teriyaki chicken gluten-free?
Not when it's made with regular soy sauce, which contains wheat. Use tamari or a soy sauce labelled gluten-free, and check that your mirin has no added gluten.
Can I make teriyaki chicken ahead for meal prep?
Yes. Cooked teriyaki chicken keeps for up to 4 days in the fridge. Pack it with rice and steamed vegetables, and reheat until it is hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
