Dinner · Japanese-inspired

Teriyaki Chicken

Name: Teriyaki Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese-inspired
Ingredients: 1.5 lb (680 g) boneless, skinless chicken thighs; 1 tablespoon neutral oil (such as canola or grapeseed); 1/3 cup low-sodium soy sauce; 1/4 cup mirin; 3 tablespoons light brown sugar; 1 tablespoon fresh ginger, grated; 2 cloves garlic, grated; 1 teaspoon cornstarch mixed with 1 tablespoon cold water; 1 teaspoon toasted sesame oil; To serve: 3 cups cooked short-grain rice, 1 tablespoon toasted sesame seeds, 2 spring onions sliced thinly

Sticky homemade teriyaki glaze over pan-seared chicken and steamed rice.

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Bottled teriyaki sauce is mostly sugar and cornstarch, which is a shame because the homemade version takes four ingredients and about four minutes. Soy sauce, mirin, brown sugar and fresh ginger simmer down into a glossy glaze that clings to seared chicken thighs and pools nicely over steamed rice. Thighs are the right cut here — they stay juicy while the sauce reduces, and their slight richness balances the sweetness of the glaze. Finish with sesame seeds and sliced spring onion and you have a dinner that costs less than takeaway, arrives faster, and lets you decide exactly how sweet and how salty it should be.

❤️ Why You'll Love This Recipe

A four-ingredient homemade glaze with no bottled sauce required.
Ready in 25 minutes, including the rice.
You control the sugar and sodium levels.
The glaze works just as well on salmon, tofu or meatballs.

📋 Recipe Details

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

1.5 lb (680 g) boneless, skinless chicken thighs
1 tablespoon neutral oil (such as canola or grapeseed)
1/3 cup low-sodium soy sauce
1/4 cup mirin
3 tablespoons light brown sugar
1 tablespoon fresh ginger, grated
2 cloves garlic, grated
1 teaspoon cornstarch mixed with 1 tablespoon cold water
1 teaspoon toasted sesame oil
To serve: 3 cups cooked short-grain rice, 1 tablespoon toasted sesame seeds, 2 spring onions sliced thinly

👨‍🍳 Step-by-Step Instructions

1
Pat the chicken thighs dry. Heat the neutral oil in a large skillet over medium-high heat.
2
Add the thighs smooth-side down and cook undisturbed for 5 to 6 minutes until deeply golden. Flip and cook another 4 to 5 minutes, until the internal temperature reaches 165°F (74°C) on a food thermometer. Transfer to a board.
3
Pour off any excess fat. Add the soy sauce, mirin, brown sugar, ginger and garlic to the pan and bring to a simmer over medium heat, scraping up the browned bits.
4
Simmer for 3 minutes, then stir in the cornstarch slurry and cook for another 30 to 60 seconds until the sauce is glossy and coats the back of a spoon.
5
Stir in the sesame oil and turn off the heat.
6
Slice the chicken, return it to the pan and turn to coat in the glaze.
7
Serve over rice with sesame seeds and spring onions scattered over the top.

💡 Cooking Tips

The glaze thickens further as it cools, so pull it off the heat while it still looks slightly loose.
Grate the ginger and garlic rather than chopping — they dissolve into the sauce.
Slicing the chicken before glazing means every piece gets coated.
Use low-sodium soy sauce; the sauce reduces and concentrates the salt.

🔄 Ingredient Substitutions

No mirin? Use 3 tablespoons rice vinegar plus 1 tablespoon sugar, or dry sherry.
Chicken breast works, but reduce cooking time and check the temperature at 6 minutes.
Tamari or coconut aminos make it gluten-free.
Honey or maple syrup can replace the brown sugar, one for one.

🧊 How to Store

Refrigerate the glazed chicken in an airtight container for up to 4 days. Store rice separately.

♨️ How to Reheat

Reheat in a covered skillet over medium-low with a tablespoon of water for 4 to 5 minutes, or microwave covered in 45-second bursts. Heat until steaming hot, 165°F (74°C).

❄️ Can I Freeze It?

Yes. Glazed teriyaki chicken freezes well for up to 3 months. Cool completely, freeze flat in a freezer bag, thaw overnight in the refrigerator and reheat with a splash of water to loosen the glaze.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 545 kcal
Protein: 38 g
Carbs: 54 g
Fat: 18 g
Sodium: 980 mg

❓ Frequently Asked Questions

Why is my sauce not thickening?

It needs either more simmering time or the cornstarch slurry. Make sure the slurry is mixed with cold water and stirred in while the sauce is actively simmering.

Can I use this glaze for grilling?

Yes, but brush it on only during the last 2 to 3 minutes — the sugar burns over direct heat.

What vegetables go well with it?

Steamed broccoli, edamame, sautéed bok choy or a quick cucumber salad all balance the sweetness.

💭 Final Thoughts

Homemade teriyaki takes four minutes longer than opening a bottle and tastes like a different dish entirely. Make a double batch of the glaze and keep it in the fridge.

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