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A delicious plate of Teriyaki Chicken

Teriyaki Chicken

This delicious Teriyaki Chicken recipe is perfect for a quick and flavorful weeknight dinner. Serve it over rice and garnish with sesame seeds and green onions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 680 g chicken thighs, boneless and skinless
Teriyaki Sauce
  • 80 ml soy sauce
  • 60 ml mirin
  • 3 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
Slurry
  • 1 tbsp cornstarch
  • 30 ml water (for slurry)
Garnish
  • 1 tbsp sesame seeds
  • 2 g green onions, finely sliced
Serving
  • 3 cups cooked white rice

Equipment

  • Large Skillet

Method
 

  1. Trim excess fat from the chicken thighs and pat them dry with paper towels.
  2. Heat a large skillet over medium-high heat with a splash of oil. Sear the chicken thighs, smooth side down, for 5-6 minutes per side until golden and cooked through. Remove and set aside.
  3. In the same skillet, reduce heat to medium and add soy sauce, mirin, brown sugar, garlic, and ginger. Stir until sugar is dissolved and sauce begins to simmer.
  4. Mix the cornstarch and water in a small bowl to create a slurry. Pour into the simmering sauce, stirring continuously until the sauce thickens into a glossy glaze.
  5. Return the chicken to the skillet and coat with the thickened sauce. Let it simmer for 2-3 minutes to soak in the glaze.
  6. Slice the chicken and serve over cooked rice. Garnish with sesame seeds and green onions.

Notes

For a balanced meal, serve the Teriyaki Chicken with steamed vegetables like broccoli or snap peas. You can substitute chicken breasts if preferred, but adjust cooking time accordingly.