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