Teriyaki Chicken
A classic Japanese-inspired dish featuring tender, pan-seared chicken glazed in a savory, slightly sweet homemade teriyaki sauce.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- •1/2 cup soy sauce
- •1/4 cup mirin
- •2 tablespoons brown sugar
- •1 tablespoon honey
- •1 tablespoon fresh ginger, grated
- •2 cloves garlic, minced
- •1 tablespoon neutral oil (such as vegetable or canola)
- •1 tablespoon cornstarch mixed with 1 tablespoon water
- •2 green onions, thinly sliced for garnish
- •1 teaspoon toasted sesame seeds for garnish
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, brown sugar, honey, grated ginger, and minced garlic until the sugar is fully dissolved.
- 2
Heat the oil in a large skillet or wok over medium-high heat.
- 3
Add the chicken pieces to the pan in a single layer and sear until golden brown on all sides, about 6-8 minutes.
- 4
Pour the prepared teriyaki sauce into the skillet with the chicken and bring to a gentle simmer.
- 5
Reduce the heat to medium-low and let the chicken cook in the sauce for about 5-7 minutes, or until the chicken is cooked through.
- 6
Stir in the cornstarch slurry and continue to cook for 1-2 minutes until the sauce thickens and coats the chicken beautifully.
- 7
Remove from heat and serve immediately, garnished with sliced green onions and toasted sesame seeds.
💡 Chef tips
- For a deeper flavor, marinate the chicken in half of the sauce for 30 minutes before cooking.
- If you cannot find mirin, you can substitute it with an equal amount of rice vinegar mixed with an extra teaspoon of sugar.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water if the sauce becomes too thick.
✅ How it should turn out
The finished dish features succulent, golden-brown chicken pieces coated in a glossy, dark amber sauce that smells fragrant with ginger and garlic, offering a perfect balance of salty and sweet flavors.