Japanese teriyaki chicken is a weeknight favorite built around tender chicken and a glossy sweet-savory sauce of soy, mirin, ginger, and garlic.
Searing the chicken first creates browned edges, then the sauce is reduced in the same pan until it clings to every slice.
Let the chicken rest before slicing so the juices stay in the meat and the reduced sauce remains thick instead of watery.
Serving Suggestions
Serve with steamed short-grain rice, broccoli, shredded cabbage, cucumber sunomono, or edamame. Finish with sesame seeds and sliced scallions.
Recipe Notes
The sauce can be mixed a day ahead. Refrigerate leftovers for up to 3 days and reheat gently, adding a teaspoon of water if the glaze becomes too thick.
Japanese Teriyaki Chicken
Juicy pan-seared chicken thighs coated in a glossy homemade teriyaki glaze with soy, mirin, ginger, and garlic.
Equipment
- Large skillet
- Small bowl
- Tongs
- Instant-read thermometer
- Cutting board
Ingredients
Teriyaki Chicken
- 2 lb boneless skinless chicken thighs trimmed
- 1/4 cup soy sauce reduced-sodium if preferred
- 1/4 cup mirin Japanese sweet rice wine
- 2 tbsp brown sugar packed
- 1 tbsp rice vinegar for balance
- 1 tbsp fresh ginger finely grated
- 2 cloves garlic finely grated
- 1 tbsp neutral oil for searing
- 1 tbsp toasted sesame seeds for serving
- 3 large scallions thinly sliced
To Serve
- 4 cups cooked Japanese short-grain rice warm
- 12 oz steamed broccoli florets optional side
Instructions
Mix the sauce:
- Whisk the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl.
- Pat the chicken dry and season lightly with pepper. Keep the sauce separate until the chicken has browned.
Sear and glaze:
- Heat the oil in a large skillet over medium-high heat. Place the chicken smooth-side down and sear for 5 to 6 minutes until deeply browned.
- Turn the chicken, reduce the heat to medium, and cook for 5 to 7 minutes more, until the thickest piece reaches 165 F (74 C).
- Pour in the sauce and simmer for 2 to 4 minutes, turning the chicken several times, until the glaze is thick and glossy.
Slice and serve:
- Rest the chicken on a cutting board for 5 minutes, then slice across the grain.
- Spoon the remaining glaze over the chicken and serve with warm rice and broccoli.
- Finish with sesame seeds and sliced scallions.
Notes
- Chicken thighs stay juicier than breast meat, but either can be used with careful cooking.
- Do not boil the sauce aggressively after adding it to the pan; a gentle simmer gives the glaze a smoother finish.
- For a gluten-free version, use gluten-free tamari.
Nutrition
Calories: 590kcalCarbohydrates: 51gProtein: 42gFat: 24gSaturated Fat: 6gCholesterol: 145mgSodium: 1260mgFiber: 3gSugar: 16g