Easy Japanese Chicken Teriyaki
Chicken teriyaki pairs golden chicken with a glossy soy, mirin-style and ginger sauce for a fast Japanese-inspired weeknight dinner.
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
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.