Easy Japanese Chicken Teriyaki
Teriyaki is all about balance: soy sauce for salinity, mirin and honey for sweetness, and ginger and rice vinegar for brightness. Chicken thighs are especially suited to the method because they stay juicy while the sauce reduces into a glossy coating.
Cook the chicken first, then reduce the sauce in the same pan so it picks up the browned bits. Return the chicken only long enough to coat it; a thick teriyaki glaze can burn quickly once the sugars concentrate.
Teriyaki Sauce Should Glaze, Not Flood, the Chicken
- Fast skillet dinner
- Glossy homemade teriyaki sauce
- Japanese Chicken Teriyaki works as a protein-forward main rather than just a side.
- Great with rice and vegetables
- Easy to meal prep
Easy Japanese Chicken Teriyaki
Ingredients
- 1.5 lb boneless skinless chicken thighs 680 g
- 1 tsp neutral oil
- 1/4 cup low-sodium soy sauce 60 ml
- 3 tbsp mirin
- 2 tbsp honey or sugar
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic minced
- 1 tsp cornstarch mixed with 1 tbsp water optional
- Sliced green onion for serving
Instructions
- Pat chicken thighs dry.
- Whisk soy sauce, mirin, honey, rice vinegar, ginger and garlic.
- Heat oil in a large skillet over medium-high heat.
- Cook chicken thighs until browned on both sides and at least 165°F / 74°C, then transfer to a plate.
- Pour the sauce into the skillet and simmer for 2–3 minutes.
- Add cornstarch slurry if a thicker sauce is desired.
- Return chicken to the skillet and turn to coat in the glossy sauce.
- Slice and serve with green onion.
Notes
Timing, Heat and Texture: The Useful Cues
- Pat chicken dry for better browning.
- Do not add sauce until chicken has developed color.
- Simmer the sauce gently so sugars do not burn.
- Use a thermometer to confirm doneness.
The Meal Around Japanese Chicken Teriyaki
- Steamed Rice
- Broccoli
- Cabbage Slaw
- Edamame
A Natural Next Recipe to Try
If you enjoyed this recipe, try one of these next:
The Questions That Come Up Most Often Here
What can I use instead of mirin?
A mild sweet cooking wine substitute or a mixture of water and a small amount of sugar can approximate the sweet balance, though flavor will differ.
Can I use chicken breast?
Yes. Avoid overcooking and cook until at least 165°F / 74°C.
Why is my teriyaki sauce thin?
Simmer it briefly or use the optional cornstarch slurry for a thicker glaze.
