Here’s a simple and delicious Teriyaki Chicken recipe you can try at home:
Ingredients (Serves 4)
- 4 boneless, skinless chicken thighs (or breasts)
- 1/4 cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp sake (optional, can replace with water)
- 2 tbsp brown sugar or honey
- 1 garlic clove, minced
- 1 tsp ginger, grated
- 1 tbsp vegetable oil
- Sesame seeds and sliced green onions for garnish
Instructions
- Make the teriyaki sauce
- In a small bowl, mix soy sauce, mirin, sake, brown sugar, garlic, and ginger. Stir until sugar dissolves.
- Cook the chicken
- Heat oil in a skillet over medium heat.
- Add chicken, skin side down if using thighs with skin, and cook 5–7 minutes until golden brown.
- Flip chicken and cook another 5–7 minutes until almost done.
- Add the sauce
- Pour the teriyaki sauce into the skillet.
- Simmer for 3–5 minutes, turning the chicken to coat it evenly, until the sauce thickens slightly and chicken is fully cooked (165°F / 74°C internal temp).
- Serve
- Slice chicken and drizzle with sauce from the pan.
- Sprinkle sesame seeds and green onions on top.
- Serve with steamed rice and vegetables.
🍚 Tip: For extra glaze, remove chicken, boil the sauce until it’s syrupy, then pour over the chicken.
If you want, I can also give you a quick 15-minute version that’s just as flavorful. Do you want that?
