Traditional Chicken Teriyaki
Savor the authentic flavors of Japan with this Traditional Chicken Teriyaki recipe, a timeless classic that's as easy to make as it is delicious. Tender, juicy chicken thighs are pan-seared to perfection and simmered in a glossy homemade teriyaki sauce featuring the perfect balance of soy sauce, mirin, sake, and a hint of sweetness from granulated sugar. This quick 30-minute recipe delivers restaurant-quality results in your own kitchen, with minimal prep and just one skillet required. Garnished with vibrant green onions and nutty sesame seeds, this mouthwatering dish pairs perfectly with steamed rice or crisp vegetables. Ideal for busy weeknights or a delightful dinner with friends, this recipe is your go-to for an unforgettable Japanese-inspired meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.25 cup soy sauce
- 0.25 cup mirin
- 0.25 cup sake
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 2 stalks green onions (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Prepare the teriyaki sauce by combining soy sauce, mirin, sake, and granulated sugar in a small mixing bowl. Mix until the sugar dissolves and set aside.
Pat the chicken thighs dry with paper towels to ensure even browning. Trim any excess fat if necessary.
Heat 1 tablespoon of vegetable oil in a large skillet or non-stick frying pan over medium heat.
Place the chicken thighs in the pan, skin-side down if you’re using skin-on thighs. Cook for 4-5 minutes until the skin is golden and crispy. Flip and cook the other side for another 4-5 minutes.
Remove the chicken from the skillet and set aside on a plate. Drain any excess oil from the skillet, leaving about 1 tablespoon.
Return the skillet to the stove over medium heat. Add the prepared teriyaki sauce to the skillet, bringing it to a simmer.
Place the chicken back in the skillet and reduce the heat to low. Spoon the sauce over the chicken as it cooks to evenly coat it. Let the chicken simmer for 5-7 minutes, flipping halfway through, until the sauce has thickened into a glaze and the chicken is fully cooked.
Remove the chicken from the skillet and let it rest for 2-3 minutes before slicing into bite-sized pieces.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed white rice or vegetables.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 58.2 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1394 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.
