Description

This Teriyaki Chicken recipe features tender, juicy chicken thighs or breasts marinated in a flavorful blend of soy sauce, brown sugar or honey, garlic, ginger, and rice vinegar or mirin. The chicken is pan-seared to a golden finish and then glazed with a homemade teriyaki sauce thickened to perfection. Served over fluffy white rice and garnished with toasted sesame seeds and fresh green onions, this dish balances savory and sweet notes for a classic, comforting meal that’s ready in under 30 minutes.

Ingredients

Scale

Chicken and Marinade

1½ pounds boneless, skinless chicken thighs or breasts
½ cup soy sauce (low-sodium recommended)
¼ cup brown sugar or honey
2 cloves garlic, grated
1 tablespoon fresh ginger, grated
2 tablespoons rice vinegar or mirin

Sauce Thickener

1 tablespoon cornstarch
2 tablespoons water (for slurry)

Garnish and Serving

1 tablespoon sesame seeds
2 green onions, thinly sliced
2 cups cooked white rice

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Instructions

Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar or honey, grated garlic, grated fresh ginger, and rice vinegar or mirin until well combined to create the flavorful teriyaki marinade.
Marinate the Chicken: Add the boneless, skinless chicken thighs or breasts to the marinade making sure they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for enhanced flavor infusion.
Sear the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and sear each side until golden brown and cooked through, approximately 4 to 5 minutes per side.
Simmer the Marinade: Pour the leftover marinade into a small saucepan and bring it to a boil over medium heat. Once boiling, reduce the heat to a simmer to prepare for thickening.
Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a smooth slurry. Stir this mixture into the simmering sauce and continue cooking until it thickens to a glossy teriyaki glaze consistency.
Glaze the Chicken: Pour the thickened teriyaki sauce back over the cooked chicken in the skillet. Let the chicken simmer in the sauce for 1 to 2 minutes, ensuring an even coating and glaze.
Slice and Serve: Remove the chicken from the heat. Slice it into strips, then arrange over warm cooked white rice for serving.
Garnish and Enjoy: Sprinkle the sliced chicken and rice with toasted sesame seeds and thinly sliced green onions. Serve immediately for the best flavor and texture.

Notes

For a deeper flavor, marinate the chicken overnight in the refrigerator.
Using low-sodium soy sauce helps control the salt level in the dish.
Chicken thighs tend to remain juicier and more flavorful than breasts.
Serve with steamed vegetables or a simple salad to add freshness.
Leftover teriyaki chicken can be stored in an airtight container in the fridge for up to 3 days.