Homemade Chicken Teriyaki
Juicy pan-seared chicken thighs coated in a glossy sauce of soy, mirin and sugar that takes four ingredients and one skillet.
Prep10 min
Cook15 min
Total25 min
Yield4 servings
LevelBeginner
Homemade Chicken Teriyaki
Ingredients
US measurements with metric in parentheses.
Instructions
- Stir soy sauce, mirin, sugar, sake and ginger together until the sugar dissolves.
- Heat oil in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until golden.
- Pour in the sauce and simmer 3 to 4 minutes, turning the chicken, until the sauce is syrupy and the chicken reads 165°F (74°C).
- Slice and serve over rice with the glaze spooned on and garnished.
🌡 Food safety: Cook poultry until the thickest part reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Pat chicken dry for better browning.
- Simmer until the sauce coats a spoon, but do not let the sugar burn.
Substitutions
- Use honey in place of the sugar.
- Tamari makes it gluten-free.
Storage & reheating
Refrigerate up to 4 days; ideal for meal prep rice bowls.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~400 kcal |
|---|---|
| Protein | ~34 g |
| Carbohydrates | ~24 g |
| Fat | ~19 g |
Frequently asked questions
What is mirin?
A sweet Japanese rice wine for cooking. Substitute 1 tbsp rice vinegar plus 1 tsp sugar per 3 tbsp if needed.