Description
Sticky, sweet, and full of umami, this Teriyaki Chicken is a weeknight staple that tastes like it came straight from your favorite takeout spot. Juicy pan-seared chicken thighs coated in a glossy homemade teriyaki glaze and served over fluffy white rice—no bottled sauces, no shortcuts.
Ingredients
1.5 pounds boneless chicken thighs
1 tablespoon neutral oil
1 tablespoon freshly grated ginger
2 garlic cloves, grated
1/4 cup soy sauce
1 tablespoon dark soy sauce
1/4 cup mirin
2 tablespoons honey
2 tablespoons water
1 tablespoon toasted sesame seeds (for garnish)
2 scallions, thinly sliced (for garnish)
Cooked short-grain rice, for serving
Instructions
1. Heat oil in a pan over medium-high heat.
2. Place chicken thighs skin-side down and sear for 5–6 minutes until golden.
3. Flip and cook the other side for 3–4 minutes. Remove and let rest.
4. In the same pan, add ginger and garlic. Stir quickly for 30 seconds.
5. Pour in soy sauce, dark soy, mirin, honey, and water. Scrape up brown bits.
6. Simmer for 6–8 minutes until the sauce thickens to a glossy glaze.
7. Return chicken to the pan, flipping to coat both sides in the sauce.
8. Simmer for another 2–3 minutes, spooning sauce over the chicken.
9. Let the chicken rest for 5 minutes before slicing.
10. Serve over hot rice with sesame seeds and scallions on top.
Notes
Use boneless, skin-on chicken thighs for the best texture and flavor.
Let the sauce reduce naturally without cornstarch—it gives a better glaze.
To reheat, add a splash of water and warm slowly to keep it moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Japanese
Nutrition
- Serving Size: 1 portion (with rice)
- Calories: 430
- Sugar: 9g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 125mg
Keywords: Teriyaki Chicken, Easy Dinner, Takeout at Home