Teriyaki Chicken

Savor the irresistible flavors of homemade Teriyaki Chicken, a classic Japanese-inspired dish that’s both comforting and easy to prepare. This recipe highlights tender, juicy boneless chicken thighs marinated in a rich blend of soy sauce, mirin, sake, garlic, and ginger for a perfect balance of savory and sweet. The luscious, glossy teriyaki sauce—thickened to perfection with a simple cornstarch slurry—coats the pan-seared chicken, creating a sticky, flavorful glaze that’s impossible to resist. Garnished with nutty sesame seeds and fresh green onions, this dish is as visually appealing as it is delicious. Ready in just under 40 minutes, it’s the perfect weeknight dinner served over steamed rice or alongside fresh veggies. Whether you're a fan of Japanese cuisine or looking for a quick and flavorful meal, this Teriyaki Chicken recipe is guaranteed to satisfy!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken thighs
• 0.5 cup soy sauce
• 0.25 cup mirin
• 0.25 cup sake
• 0.25 cup granulated sugar
• 2 cloves minced garlic
• 1 teaspoon grated fresh ginger
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds
• 2 tablespoons chopped green onions

Directions

Step 1

In a medium bowl, combine the soy sauce, mirin, sake, granulated sugar, minced garlic, and grated fresh ginger. Stir until the sugar dissolves. This is your teriyaki marinade.

Step 2

Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour half of the teriyaki marinade over the chicken, ensuring the pieces are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 3

Reserve the other half of the teriyaki marinade for making the sauce.

Step 4

In a small bowl, mix the cornstarch and water to create a slurry. Set aside.

Step 5

Heat the vegetable oil in a large skillet or frying pan over medium-high heat.

Step 6

Remove the chicken from the marinade and add to the hot oil. Discard the used marinade to avoid cross-contamination.

Step 7

Cook the chicken for about 5-7 minutes on each side, or until fully cooked and golden brown on the outside. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Step 8

Once cooked, remove the chicken from the pan and set aside.

Step 9

In the same pan, pour the reserved teriyaki marinade and bring it to a gentle simmer.

Step 10

Stir the cornstarch slurry to recombine, then slowly add it to the simmering sauce.

Step 11

Cook the sauce for 2-3 minutes, stirring constantly, until it thickens to your desired consistency.

Step 12

Return the cooked chicken to the pan, tossing to coat evenly with the thickened teriyaki sauce.

Step 13

Sprinkle with sesame seeds and chopped green onions before serving.

Step 14

Serve the teriyaki chicken with steamed rice or your choice of side for a complete meal.

Nutrition Facts

Serving size	830.1 grams (830.1g)

Amount per serving	% Daily Value*
Calories	1265

Total Fat 46.80g	60%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 10.60g
Cholesterol 385mg	128%
Sodium 5124mg	223%
Total Carbohydrate 109.90g	40%
Dietary Fiber 2.10g	8%
Total Sugars 82.80g
Protein 82.50g	165%

Vitamin D 0IU	0%
Calcium 96mg	7%
Iron 6mg	32%
Potassium 1417mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 27.7%

Carbs: 36.9%