Teriyaki (reg) Recipe

Prepare protein

Trim excess fat from the chicken thighs and pat dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Cook chicken

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs, skin-side (if any) or presentation-side down, and cook undisturbed 4–5 minutes until a deep golden-brown crust forms. Flip and cook another 4–5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. Remove chicken to a plate and tent with foil to rest for 5 minutes. Reserve any fond in the pan for the sauce.

Slice chicken

Let the rested chicken sit 2 minutes, then slice into 1/2-inch strips or bite-size pieces against the grain. Keep warm while you finish the sauce.

Combine liquids and aromatics

In a small bowl or measuring cup, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, and 1 minced garlic clove until the sugar dissolves.

Deglaze and reduce

Return the skillet with the reserved fond to medium heat. Pour the sauce mixture into the skillet, scraping the bottom with a wooden spoon to loosen browned bits. Bring to a gentle simmer and cook 2–3 minutes to meld flavors.

Thicken sauce

Stir 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue simmering 1–2 minutes until the sauce is glossy and slightly thickened (it will thicken more as it cools). Turn off the heat.

Adjust seasoning

Taste the sauce and adjust if needed: add a pinch of salt if too mild, a little more sugar or honey if you want sweeter, or a splash of rice vinegar or lemon/lime (use the optional wedge) if it needs brightness.

Coat chicken with sauce

Return the sliced chicken to the skillet with the teriyaki sauce and gently toss or spoon the sauce over the pieces until evenly coated and heated through, about 1 minute.

Plate and garnish

Divide steamed rice (if using) between plates or bowls. Arrange the teriyaki chicken on top. Sprinkle with 2 tablespoons sliced green onions and 1 teaspoon toasted sesame seeds. Serve with lemon or lime wedge on the side if desired.

If serving with vegetables, steam or quickly stir-fry 1 cup mixed vegetables (broccoli, carrots, snap peas) in a little oil and a pinch of salt for 3–4 minutes until tender-crisp. Serve alongside the teriyaki chicken.