Description
This teriyaki chicken recipe is my go-to for a comforting weeknight meal or a casual dinner with friends. The chicken is tender and juicy, coated in a rich, glossy sauce that balances sweet, savory, and umami flavors. It’s versatile, quick, and feels like a restaurant-quality dish right at home. Serve it with rice and vegetables for a complete meal that’s sure to impress.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons mirin (or white wine + 1 tsp sugar)
- 2 tablespoons honey or brown sugar
- 1 teaspoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (for cornstarch slurry)
- Sesame seeds and chopped green onions for garnish
Instructions
- Whisk together soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a bowl.
- Pat chicken dry, season lightly, and optionally marinate in half the sauce for 30–60 minutes.
- Heat oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side.
- Pour in sauce and simmer 10 minutes, turning occasionally until sauce thickens.
- If needed, mix cornstarch with water and stir into sauce to thicken.
- Remove from heat, garnish with sesame seeds and green onions, and serve immediately.
Notes
- Adjust sweetness and saltiness to taste.
- Marinating enhances flavor, but quick-cooked versions are still delicious.
- Serve with rice, stir-fried vegetables, or a fresh cucumber salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet / Pan
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 10g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg