This Japanese Chicken Teriyaki is tender, juicy, and coated in a glossy homemade teriyaki sauce. Made with simple ingredients in about 30 minutes, it is an easy Japanese-inspired dinner that tastes delicious with steamed rice and vegetables.
Tips for the Best Teriyaki Chicken
- Chicken thighs stay juicier than chicken breasts and are traditionally better suited for this dish.
- Do not cook the sauce over very high heat because the sugar can burn.
- Let the sauce simmer until it is glossy but still easy to pour.
- Use low-sodium soy sauce if you prefer a less salty flavor.
- For extra sauce, double the teriyaki sauce ingredients.
What to Serve With Chicken Teriyaki
Serve Japanese Chicken Teriyaki with:
- Steamed white rice
- Brown rice
- Stir-fried vegetables
- Steamed broccoli
- Cucumber salad
- Miso soup
- Pickled vegetables
Storage
Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a skillet or microwave until hot.
The cooked chicken can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast?
Yes. Cut chicken breasts into evenly sized pieces and avoid overcooking them. Chicken is ready when its internal temperature reaches 165°F.
What can I substitute for mirin?
Mix ¼ cup of water with 1 tablespoon of rice vinegar and 1 tablespoon of sugar. The flavor will be slightly different but still delicious.
Is teriyaki chicken spicy?
No. Traditional teriyaki sauce is sweet and savory rather than spicy. Add red pepper flakes or sriracha if you want some heat.
- Boneless, skinless chicken thighs 1 lb
- Vegetable Oil 1 tablespoon
- Soy Sauce ¼ cup
- Mirin 2 tablespoon
- Sake 2 tablespoon
- Brown Sugar 2 tablespoon
- Ginger 1 teaspoon
- Garlic 1 clove
- Sesame seeds 1 teaspoon
- Green onions 2 sliced
- Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
- Combine the soy sauce, mirin, sake, brown sugar, ginger, and garlic in a small bowl. Stir until the sugar begins to dissolve.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Place the chicken thighs in the skillet with the smooth side facing down. Cook for 5–6 minutes, until golden brown.
- Turn the chicken over and cook for another 4–5 minutes, or until the internal temperature reaches 165°F
- Remove excess oil from the skillet. Pour the prepared teriyaki sauce over the chicken.
- Reduce the heat to medium and simmer for 3–5 minutes. Turn the chicken several times until the sauce becomes thick, glossy, and evenly coats each piece.
- Remove the chicken from the skillet and let it rest for 3 minutes. Slice it into strips and spoon the remaining sauce over the top.
- Garnish with sesame seeds and sliced green onions. Serve immediately with rice and vegetables.
