Teriyaki Chicken is a popular Japanese dish that's quick and easy to make. The sweet soy-based sauce coats the chicken perfectly, no marinating needed. Just sauté, simmer, and enjoy authentic flavor in 15 minutes
Why Everyone's Talking About This Easy Teriyaki Chicken Recipe
I love how soy sauce, mirin, sake, and sugar come together to create that deep umami flavor, just like restaurant-style teriyaki. The sauce caramelizes beautifully on the chicken thighs, making every bite tender, sticky, and delicious. This Teriyaki Chicken always feels like a treat, yet it's so easy to make at home, foolproof, flavor-packed, and perfect for busy nights.
What you'll love most is how effortless it is without losing that authentic flavor. Using boneless skinless chicken thighs keeps the texture soft and flavorful, never dry. It goes with everything, rice, noodles, and it's always a crowd-pleaser, whether for family dinners or quick solo meals.
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🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken: I start with a little vegetable oil to sear the boneless skinless chicken thighs until golden. The thighs stay juicy, soak up the sauce beautifully, and never dry out.
- Sauce: My mix of mirin, sake, and light soy sauce creates that signature balance, sweet, salty, and rich. The sake adds depth, the mirin gives a glossy shine, and the soy sauce ties everything together with umami warmth.
- Sugar: A bit of sugar helps the sauce thicken into that irresistible sticky glaze that clings to every bite of chicken. It's what gives teriyaki its classic, mouth-watering flavor.
- Garnish: I like to sprinkle scallions and white sesame seeds just before serving for a fresh pop of flavor, a little crunch, and a polished, restaurant-style finish.
👩🏻🍳How to Make Teriyaki Chicken
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Pat dry four boneless, skinless chicken thighs, then sear them in a skillet with vegetable oil over medium-high heat until golden brown. Once cooked, transfer them to a plate and set aside.
2. Combine mirin, sake, and soy sauce in a small bowl, stirring until well blended.
3. Pour the sauce into the same skillet, add the sugar, and stir well. Let it simmer for about 2 minutes, allowing the flavors to meld together.
4. Return the chicken thighs to the pan and let the sauce simmer for 4-6 minutes, occasionally spooning it over the chicken. Once the sauce thickens and evenly coats the chicken, remove from heat.
🍽 What to Serve with Teriyaki Chicken
When I make Teriyaki Chicken, I love serving it with steamed rice because it soaks up all that delicious sauce. Sometimes, I switch it up with garlic butter noodles or stir-fried vegetables like broccoli, bell peppers, and snap peas for extra crunch and freshness.
💭My Tips for Recipe Success
Let the Chicken Brown: I like to leave the chicken undisturbed in the pan for a few minutes on each side, it's the secret to that gorgeous golden crust and juicy inside. Don't rush this step; it makes all the difference.
Rest Before Slicing: Once it's cooked, I always give the chicken a minute to rest. It keeps the meat tender and juicy and helps the sauce cling beautifully instead of sliding off.
Storage Tip: If there's any left (which rarely happens), I keep it in an airtight container for up to four days or freeze it for up to three months. Just reheat it gently, and it tastes just as good as the day you made it.
🍗More Chicken Recipes!
Here are more of my favorite chicken dinner recipes! Try these:
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📖 Recipe
Teriyaki Chicken (Authentic)
Ingredients
- 500 g Boneless Skinless Chicken Thighs
- 1 tablespoon Vegetable Oil
Teriyaki Sauce
- 70 ml Light Soy Sauce
- 80 ml Cooking Sake
- 80 ml Mirin
- 35 g Sugar
Optional Garnish
- 1 Scallion - Optional
- 1 teaspoon White Sesame Seeds - Optional
Instructions
- Heat the vegetable oil in a pan over medium heat. Place the chicken thighs smooth side down. Cook for 4-5 minutes until golden brown, then flip and cook for another 2 minutes. Remove the chicken from the pan and set aside.
- In a small bowl, mix mirin, sake, and soy sauce.
- Pour the sauce into the pan, add the sugar, and stir well. Let it simmer for 2 minutes.
- Put the cooked chicken thighs back in the pan. Let the sauce simmer and reduce for about 4-6 minutes, occasionally spooning it over the chicken. Once the sauce thickens and coats the chicken beautifully, turn off the heat.
- Place the chicken on the cutting board and slice the chicken into 1½-2cm/⅝-¾" thick pieces. Serve over a bed of steamed rice with a side of vegetables or a fresh salad.
- Optional step, garnish with chopped scallions and white sesame seeds.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This Teriyaki Chicken recipe is absolutely fantastic! The sauce is the perfect balance of sweet and savory, and it coats the chicken beautifully.