Here’s a complete, flavorful Teriyaki Chicken recipe with step-by-step instructions for a juicy, glossy finish:
Ingredients (Serves 4)
Chicken
- 4 boneless, skinless chicken thighs or breasts
- 1 tbsp vegetable oil
- Salt & pepper, to taste
Teriyaki Sauce
- ½ cup soy sauce (low-sodium preferred)
- ¼ cup mirin (sweet rice wine) or 2 tbsp honey if unavailable
- 2 tbsp sake (optional, can substitute with water)
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
Garnish (optional)
- Sesame seeds
- Chopped green onions
Instructions
1. Prepare the Sauce
- In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger.
- Heat over medium, stirring until sugar dissolves.
- Simmer 3–5 minutes to meld flavors.
- Optional: add cornstarch slurry to thicken; cook 1–2 minutes until glossy.
2. Cook the Chicken
- Pat chicken dry and season lightly with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
3. Combine Chicken & Sauce
- Reduce heat to low.
- Pour teriyaki sauce over chicken in the skillet.
- Spoon sauce over the chicken for 1–2 minutes to coat and glaze.
4. Serve
- Slice chicken and drizzle extra sauce on top.
- Garnish with sesame seeds and chopped green onions.
- Serve with steamed rice and vegetables like broccoli or bell peppers.
💡 Tips for Extra Flavor:
- Marinate chicken in 2–3 tbsp sauce for 30 minutes before cooking for deeper flavor.
- For a sticky glaze, broil the coated chicken 1–2 minutes at the end of cooking.
If you want, I can give you a quick 15-minute “one-pan Teriyaki Chicken” hack that’s perfect for weeknight dinners with minimal cleanup. Do you want me to do that?
