Teriyaki Chicken
Experience the bold, savory-sweet flavors of authentic Teriyaki Chicken with this easy-to-follow recipe. Tender, succulent chicken thighs are marinated in a rich blend of soy sauce, mirin, sake, garlic, and ginger, ensuring every bite is infused with umami-packed goodness. Finished with a glossy, perfectly thickened homemade teriyaki sauce, this dish is garnished with sesame seeds and fresh green onions for a touch of crunch and vibrant color. Ready in just 40 minutes, this crowd-pleasing recipe is ideal for busy weeknights yet impressive enough for entertaining. Serve it over steamed rice for the ultimate Japanese-inspired comfort food experience. With its simple ingredients and irresistible taste, this Teriyaki Chicken will quickly become a dinner favorite! Perfect for fans of easy chicken recipes, homemade sauces, and classic Japanese cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless skinless chicken thighs
- 0.5 cup soy sauce
- 0.25 cup mirin
- 0.25 cup sake
- 0.25 cup granulated sugar
- 2 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
Instructions
In a medium bowl, combine the soy sauce, mirin, sake, granulated sugar, minced garlic, and grated fresh ginger. Stir until the sugar dissolves. This is your teriyaki marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour half of the teriyaki marinade over the chicken, ensuring the pieces are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Reserve the other half of the teriyaki marinade for making the sauce.
In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
Remove the chicken from the marinade and add to the hot oil. Discard the used marinade to avoid cross-contamination.
Cook the chicken for about 5-7 minutes on each side, or until fully cooked and golden brown on the outside. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the pan and set aside.
In the same pan, pour the reserved teriyaki marinade and bring it to a gentle simmer.
Stir the cornstarch slurry to recombine, then slowly add it to the simmering sauce.
Cook the sauce for 2-3 minutes, stirring constantly, until it thickens to your desired consistency.
Return the cooked chicken to the pan, tossing to coat evenly with the thickened teriyaki sauce.
Sprinkle with sesame seeds and chopped green onions before serving.
Serve the teriyaki chicken with steamed rice or your choice of side for a complete meal.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 5124 mg | 223% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 82.8 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1417 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
