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Easy Chicken Teriyaki

Make easy chicken teriyaki in a skillet with soy sauce, mirin, ginger, and a glossy glaze. This approachable Japanese-style dinner needs no long marinade.

Prep time
10 min
Cook time
15 min
Total time
30 min
Servings
4
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Chicken teriyaki; a photographed serving suggestion.
Photo: mdid · Source · CC BY 2.0. Serving suggestion.

Teriyaki describes a glossy, sweet-savory cooking style, and this skillet recipe offers a manageable version for an everyday dinner. Boneless chicken thighs stay juicy as the sauce reduces around them. A small amount of cornstarch helps the glaze cling reliably in a home skillet; it is a convenience rather than a requirement of every Japanese preparation. Measure the sauce before the chicken starts cooking, then use a thermometer to judge doneness. Four servings leave room on the plate for rice and vegetables.

Cook the chicken before reducing the glaze too far

Cut the chicken into the consistent size described in the method. Small and large pieces do not cook at the same speed, and a thick piece can remain underdone while the sauce darkens. Follow the temperature guidance rather than using sauce color as a test of doneness.

Teriyaki sauce contains sugar and can catch on a hot pan as it reduces. Watch the heat and stir as directed. Serve the chicken and glaze with any rice or vegetables you choose, remembering to plan those accompaniments separately.

Troubleshooting this recipe

Why is my teriyaki sauce too thick?

The glaze may have reduced too far. Control the heat and follow the recipe's final texture cue. A sauce that seems loose while hot can thicken as it stands.

Can I use this sauce on raw chicken as a serving dip?

Do not serve sauce that has contacted raw chicken without the safe cooking treatment required by the method. Keep any clean serving portion separate before it touches raw poultry.

Let’s make it

Easy Chicken Teriyaki

Serves 4 · Prep 10 min · Cook 15 min · Rest 5 min · Total 30 min

Ingredients

Step-by-step instructions

  1. Pat the chicken dry and unfold the thighs so they lie flat. Whisk the soy sauce, mirin, sugar, vinegar, ginger, and 3 tablespoons of the measured water in a small bowl.
  2. Mix the cornstarch with the remaining 1 tablespoon water in a separate cup until smooth. Keep this slurry beside the stove and stir it again just before using.
  3. Heat the oil in a large skillet over medium-high heat. Add the thighs in one layer and cook for 4 minutes per side, until browned; lower the heat if the surfaces darken too quickly.
  4. Reduce the heat to medium-low and pour in the soy sauce mixture. Simmer for 4 to 5 minutes, turning the thighs once, until the thickest part of every thigh reaches 165°F (74°C). Allow extra cooking time if needed.
  5. Transfer the chicken to a clean board and rest for 5 minutes. Stir the cornstarch slurry into the gently bubbling sauce and cook for 1 minute, until glossy and lightly thickened.
  6. Slice the chicken across the grain, return it to the skillet, and turn it in the glaze. Divide among four plates and scatter with the scallions and toasted sesame seeds.

A few kitchen notes

  • A skillet wide enough to hold the thighs in one layer encourages browning instead of steaming.
  • Reduce the heat before adding the sauce because its sugar can scorch on a very hot pan.

Ingredient substitutions

  • Replace mirin with the same volume of apple juice for a nonalcoholic adaptation with a fruitier flavor.
  • Replace chicken thighs with the same weight of chicken breast cut into evenly thick cutlets; cook to 165°F (74°C) and check earlier.

Storage & reheating

Refrigerate chicken and sauce in a shallow covered container within 2 hours for up to 4 days. Freeze for up to 2 months and thaw in the refrigerator. Reheat gently with a splash of water until the chicken reaches 165°F (74°C).

What to serve with it

Serve with steamed rice and broccoli or a crisp cucumber salad.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Easy Chicken Teriyaki ahead?

Refrigerate chicken and sauce in a shallow covered container within 2 hours for up to 4 days. Freeze for up to 2 months and thaw in the refrigerator. Reheat gently with a splash of water until the chicken reaches 165°F (74°C).

What if I can’t find an ingredient?

Replace mirin with the same volume of apple juice for a nonalcoholic adaptation with a fruitier flavor. Replace chicken thighs with the same weight of chicken breast cut into evenly thick cutlets; cook to 165°F (74°C) and check earlier.

Keep a little inspiration handy

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