Homemade Teriyaki Chicken
Tender chicken thighs simmer in a sticky, glossy teriyaki sauce infused with soy sauce, brown sugar, mirin, and the irresistible zing of garlic and ginger. This comforting, savory-sweet chicken is simple enough for busy weeknights, yet bold and delicious enough to rival any takeout order.
4
servings
Ingredients
Chicken & Pan Sear
- 1.5 lb (680 g) boneless, skinless chicken thighs about 6-8 thighs, trimmed of excess fat
- 1 tbsp (15 ml) olive oil
- salt and freshly ground black pepper to taste
Teriyaki Sauce
- 1/3 cup (80 ml) low-sodium soy sauce
- 1/4 cup (50 g) brown sugar, packed light or dark
- 2 tbsp (30 ml) mirin (sweet rice wine) or use dry sherry or sweet marsala as a substitute
- 1 tbsp (15 ml) rice vinegar or apple cider vinegar
- 2 cloves garlic minced
- 1 tbsp (15 ml) fresh ginger grated
- 1 tsp (5 ml) toasted sesame oil
To Thicken
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) water for cornstarch slurry
To Serve
- steamed white or brown rice for serving
- sliced green onions garnish
- toasted sesame seeds garnish
Equipment
- Large skillet
- Mixing bowl
- Whisk
Instructions
- Season chicken thighs on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear on all sides until golden brown, about 5-6 minutes. Chicken does not need to be fully cooked through yet. Transfer to a plate.
- In a bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, minced garlic, grated ginger, and sesame oil.
- Pour the sauce mixture into the now-empty skillet (don’t clean the pan). Bring to a simmer, scraping any browned bits from the bottom.
- In a small bowl, mix cornstarch with water to form a smooth slurry. Stir slurry into simmering sauce. Let bubble, stirring constantly, until thickened and glossy, about 1-2 minutes.
- Return the seared chicken thighs (and any juices) to the pan. Toss to coat in the sauce. Simmer another 2-3 minutes, or until chicken is cooked through and coated with the sticky glaze.
- Serve hot over steamed rice and sprinkle with sliced green onions and sesame seeds. Enjoy!
Notes
This recipe is flexible: substitute chicken breast, swap mirin for a touch of honey and white wine, or make it gluten-free with coconut aminos or tamari. Love heat? Stir sriracha or red pepper flakes into the sauce. Try stirring in broccoli, carrots, or snap peas during the simmer for extra veggies.
Nutrition
Calories: 335kcal | Carbohydrates: 16g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 750mg | Potassium: 480mg | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2.1mg