Teriyaki Chicken Recipe

Combine sauce ingredients

In a bowl, whisk together 3 tbs soy sauce, 3 tbs mirin, 2 tbs sake, 2 tbs brown sugar, 1 tbs honey, 2 tsp minced garlic, and 1 tsp minced ginger until sugar dissolves.

Prepare cornstarch slurry

In a small cup, mix 1 tsp cornstarch with 1 tbs water until smooth. Set aside. This will thicken the sauce at the end.

Prep chicken

Trim excess fat from 1 lb boneless skinless chicken thighs and pat dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear the chicken

Heat 1 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs (work in batches if needed) and sear 4–5 minutes on the first side without moving until a deep golden crust forms. Flip and cook 3–4 minutes on the second side until the internal temperature reaches about 155–160°F (68–71°C).

Finish in sauce

Reduce heat to medium-low and pour the prepared teriyaki sauce from the bowl into the skillet with the chicken. Bring to a gentle simmer and cook 1–2 minutes to warm the sauce through. Stir the reserved cornstarch slurry, then add it to the skillet, stirring constantly. Simmer 30–60 seconds until the sauce thickens to a glossy consistency and coats the chicken. Continue cooking until chicken registers 165°F (74°C) on an instant-read thermometer.

Rest and slice

Transfer the chicken to a cutting board and let rest 3–5 minutes. Slice into 1/2-inch strips or bite-sized pieces, then return to the skillet and toss in the sauce to evenly coat.

Divide 2 cups of steamed rice between plates. Arrange the sliced teriyaki chicken on top or beside the rice. Spoon any remaining thickened sauce over the chicken.

Sprinkle 1 tsp toasted sesame seeds and 2 tbsp thinly sliced green onions over the chicken. Serve immediately.