Chicken Teriyaki Recipe
Make Chicken Teriyaki Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Teriyaki Sauce (finish and glaze)
To Cook & Finish
Method
Chicken & Marinade
Prepare chicken
Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are large, cut each into 2 equal pieces so they cook evenly.
Make marinade
In a medium bowl combine 1 tbsp low-sodium soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp granulated sugar, 1 tsp grated ginger and 1 minced garlic clove. Stir until sugar dissolves.
Teriyaki Sauce (finish and glaze)
Combine sauce ingredients
In a small bowl whisk together 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp brown sugar and 3 tbsp water until sugar mostly dissolves.
Make slurry
In a separate small cup combine 1 tsp cornstarch with 1 tbsp cold water and stir to form a smooth slurry. Set both bowl and slurry aside near the stove.
To Cook & Finish
Heat pan
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot, about 2 minutes. Add 1 tbsp neutral oil and swirl to coat.
Sear chicken
Remove excess marinade from the chicken (reserve liquid). Place chicken thighs skinless-side down (or smooth side down) in a single layer. Cook without moving 3–4 minutes until nicely browned. Flip and cook the other side 3–4 minutes until browned and mostly cooked through (internal temperature about 155–160°F / 68–71°C).
Add reserved marinade and finish cooking
Pour the reserved marinade into the pan with the chicken and bring to a gentle simmer. Reduce heat to medium and simmer 2–3 minutes, spooning liquid over the chicken, until cooked through (165°F / 74°C) and sauce reduces slightly.
Glaze with sauce
Stir the prepared teriyaki sauce mixture again, then pour it into the pan. Bring to a simmer and then slowly add the cornstarch slurry while stirring. The sauce will thicken in 30–60 seconds to a glossy glaze. If it becomes too thick, add up to 1 tbsp water to loosen.
Finish and plate
Turn off heat and swirl in 1 tsp butter if using to add shine. Spoon the glaze over the chicken to coat evenly. Transfer chicken to plates over cooked rice. Sprinkle with toasted sesame seeds and sliced green onions.