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Sliced Japanese teriyaki chicken with glossy sauce, steamed rice, broccoli, sesame seeds, and scallions on a dark plate.

Japanese Teriyaki Chicken

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Juicy pan-seared chicken thighs coated in a glossy homemade teriyaki glaze with soy, mirin, ginger, and garlic.
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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: 590
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet
  • Small bowl
  • Tongs
  • Instant-read thermometer
  • Cutting board

Method
 

Mix the sauce:
  1. Whisk the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl.
  2. Pat the chicken dry and season lightly with pepper. Keep the sauce separate until the chicken has browned.
Sear and glaze:
  1. 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.
  2. 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).
  3. 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:
  1. Rest the chicken on a cutting board for 5 minutes, then slice across the grain.
  2. Spoon the remaining glaze over the chicken and serve with warm rice and broccoli.
  3. Finish with sesame seeds and sliced scallions.

Nutrition

Calories: 590kcalCarbohydrates: 51gProtein: 42gFat: 24gSaturated Fat: 6gCholesterol: 145mgSodium: 1260mgFiber: 3gSugar: 16g

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.