Description
This Delicious Teriyaki Chicken recipe features tender, juicy chicken thighs marinated in a sweet and savory homemade teriyaki sauce made from soy sauce, mirin, brown sugar, garlic, and ginger. Easy to prepare in under an hour, it delivers authentic Japanese flavors with a perfect balance of sweetness and umami. Garnished with green onions and sesame seeds, it pairs perfectly with rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken thighs (or chicken breasts)
Marinade and Sauce
- 1/2 cup soy sauce (use low-sodium if preferred)
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
For Cooking and Garnish
- 1 tablespoon sesame oil (optional)
- Chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated fresh ginger to create a flavorful teriyaki marinade that will infuse the chicken with delicious taste.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 30 minutes or preferably overnight for deeper flavor.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Add sesame oil to the pan if using. Sear the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Make the Teriyaki Sauce: Pour the remaining marinade that did not come into contact with raw chicken into a small saucepan. Bring it to a simmer over medium heat. In a bowl, mix cornstarch with water to form a slurry, then gradually stir it into the sauce. Continue stirring until the sauce thickens, about 2-3 minutes.
- Serve: Remove cooked chicken from the skillet and let it rest a few minutes before slicing. Drizzle the thickened teriyaki sauce over the chicken or toss slices in the sauce to coat. Serve over rice or noodles and garnish with chopped green onions and sesame seeds for an extra touch.
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- If mirin is unavailable, replace it with a mixture of white wine and sugar or use additional brown sugar.
- Marinate the chicken overnight for more intense flavor.
- Use chicken breasts if preferred, but thighs stay juicier and more flavorful.
- Sesame oil is optional but adds a richer aroma and taste.
- Ensure the internal temperature of chicken reaches 165°F (75°C) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (approx. 170g)
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Teriyaki chicken, Japanese chicken recipe, sweet and savory chicken, simple teriyaki sauce, easy chicken dinner
