Teriyaki Chicken Recipe
Comes with soup or salad.
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Ingredients
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Teriyaki Chicken
Teriyaki Sauce
To Serve
Method
Teriyaki Chicken
- 1
Prepare chicken
Trim excess fat from the chicken thighs and pat them dry with paper towels. Season both sides lightly with kosher salt and black pepper.
- 2
Heat pan
Place a large nonstick or stainless steel skillet over medium-high heat and add 1 tablespoon neutral oil. Let oil heat until shimmering but not smoking (about 1 minute).
- 3
Sear chicken
Add the chicken thighs to the pan in a single layer, skin side down if there were skin (for even contact). Cook without moving for 4–5 minutes until a deep golden-brown crust forms. Flip and cook 3–4 more minutes until internal temperature reaches 155–160°F (68–71°C). Reduce heat if browning too fast.
Teriyaki Sauce
- 4
Combine sauce ingredients
While chicken is cooking, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup water, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 teaspoon rice vinegar in a small bowl until sugar is mostly dissolved.
- 5
Thicken sauce
In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. When chicken is nearly done, pour the teriyaki sauce mixture into the skillet around the chicken and bring to a gentle simmer over medium heat.
- 6
Glaze chicken
Add the cornstarch slurry to the simmering sauce and stir; it should thicken in 30–60 seconds into a glossy glaze. Spoon the glaze over the chicken and continue to cook 1–2 minutes until the chicken reaches 165°F (74°C) and is fully cooked through, turning the pieces to coat both sides with glaze.
- 7
Finish
Remove the chicken to a cutting board and let rest 3 minutes. If sauce in pan looks too thick, add 1–2 tablespoons water and stir to loosen. Slice chicken across the grain into 1/2-inch strips and return to pan briefly to coat with sauce, or spoon sauce over plated chicken. Sprinkle with toasted sesame seeds and sliced green onions.
To Serve
- 8
Divide 2 cups steamed rice between 2 plates (about 1 cup rice per serving). Place sliced teriyaki chicken on top of the rice and spoon extra sauce over. Serve with a side of mixed vegetables, soup, or a green salad as desired.
- 9
Optional: For restaurant-style presentation, arrange chicken slices fanned over rice, garnish with additional sliced scallions and a light sprinkle of sesame seeds.