Here’s a simple and delicious teriyaki chicken recipe that you can make at home:
🍗 Ingredients (Serves 4)
For the Chicken
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup mirin (or substitute with 1 tablespoon sugar + ¼ cup water)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch + 2 tablespoons water (for thickening)
🥘 Instructions
- Prep the Chicken
- Pat chicken dry and season lightly with salt and pepper.
- Make the Sauce
- In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger.
- Heat over medium heat until it starts to simmer.
- Thicken the Sauce
- Mix cornstarch with water to make a slurry.
- Add to the simmering sauce and cook for 1–2 minutes until thickened. Remove from heat.
- Cook the Chicken
- Heat oil in a large skillet over medium-high heat.
- Add chicken and sear for 4–5 minutes per side, until cooked through.
- Glaze the Chicken
- Pour the teriyaki sauce over the chicken in the pan.
- Cook for another 1–2 minutes, spooning sauce over the chicken so it’s well-coated.
- Serve
- Slice the chicken and drizzle extra sauce over the top.
- Serve with steamed rice, sautéed vegetables, or a fresh salad.
- Garnish with sesame seeds or sliced green onions if desired.
✅ Tips
- For extra flavor, marinate the chicken in 2–3 tablespoons of teriyaki sauce for 30 minutes before cooking.
- You can also broil the chicken for 2–3 minutes at the end to get a caramelized glaze.
If you want, I can give you a quick 15-minute version that’s perfect for busy weeknights but still tastes like restaurant-quality teriyaki chicken.
Do you want me to do that?
