This chicken teriyaki recipe brings juicy skillet-cooked chicken together with a glossy homemade sauce of soy sauce, mirin, ginger, garlic, and brown sugar. It is a straightforward Japanese-inspired dinner, ready in about 30 minutes including a short rest, and pairs well with rice and vegetables.
Teriyaki sauce gets its shine as it simmers and clings to the chicken. This version includes an optional cornstarch slurry for a thicker, quick glaze; leave it out if you prefer a thinner sauce that reduces on its own.
What You Need for Chicken Teriyaki
- Boneless chicken thighs: They stay juicy and are forgiving in a hot skillet. Chicken breast also works; use evenly sized pieces and check the temperature in the thickest part.
- Soy sauce: Low-sodium soy sauce gives you more control over salt. Tamari can work for a gluten-free version when its label confirms it is gluten-free.
- Mirin: This sweet rice seasoning adds the familiar teriyaki flavor and gloss. If you avoid alcohol, check the label and choose a nonalcoholic mirin-style seasoning; the flavor will differ.
- Sake or water: Sake adds depth. Water is a simple substitute, but because mirin may contain alcohol, using water in place of sake alone does not make the full dish alcohol-free.
- Ginger and garlic: Freshly grated aromatics give the sauce a bright, savory finish.
- Cornstarch slurry: Optional for a thicker glaze. Mix the cornstarch with cold water before adding it to the simmering sauce.
How to Make Teriyaki Chicken
Pat the chicken dry and whisk together the soy sauce, mirin, sake or water, brown sugar, ginger, and garlic. Heat a large skillet with neutral oil. Brown the chicken on one side, turn it, then pour in the sauce and let it simmer gently. Turn the pieces so they become evenly coated as the sauce reduces.
Cook until the thickest piece reaches 165°F (74°C). For a thicker glaze, transfer the chicken to a plate, stir the cold cornstarch mixture into the simmering sauce, and cook briefly until glossy. Return the chicken to the pan and coat it. Rest for 3 minutes, slice, and spoon the sauce over each portion.
Tips for a Smooth, Shiny Sauce
- Keep the sauce at a gentle simmer so the sugar does not scorch.
- Use a roomy skillet so the chicken browns instead of steaming.
- Taste before serving. Add a splash of water if the glaze is too salty, or a little more mirin-style seasoning for sweetness.
- Serve with steamed rice, broccoli, or sautéed greens. For another rice dinner, try our Indonesian nasi goreng; for another easy skillet meal, see our one-skillet Sloppy Joes.
Storage and Reheating
Refrigerate leftovers in a covered container within 2 hours of cooking (within 1 hour when the temperature is above 90°F / 32°C) and use within 3 to 4 days. Reheat leftovers to 165°F (74°C), adding a spoonful of water to loosen the glaze. Follow the USDA FSIS guidance for leftovers. Keep raw chicken separate from ready-to-eat foods, and wash hands, utensils, and surfaces after handling it.
Estimated Nutrition
Approximate values per serving (1/4 of the recipe), not including rice or vegetables. Actual nutrition varies with chicken size, soy sauce and mirin brands, and whether the optional slurry is used.
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Carbohydrates | 21 g |
| Protein | 31 g |
| Total fat | 19 g |
| Saturated fat | 5 g |
| Fiber | <1 g |
| Total sugars | 13 g |
| Sodium | 710 mg |
Nutrition is an estimate for general information, not medical advice.
Easy Chicken Teriyaki (Japanese-Style Skillet Recipe)
Ingredients
Method
- Pat the chicken dry. Whisk soy sauce, mirin, sake or water, brown sugar, ginger, and garlic in a small bowl.
- Heat oil in a large skillet over medium-high heat. Cook chicken smooth-side down until browned, 5 to 6 minutes. Turn and cook 3 minutes more.
- Pour the sauce into the skillet and bring to a gentle simmer. Turn the chicken to coat and cook until the thickest part reaches 165°F (74°C), about 4 to 6 minutes, depending on thickness.
- For a thicker glaze, transfer the chicken to a plate. Stir the cornstarch slurry into the simmering sauce and cook 30 to 60 seconds until glossy, then return chicken and coat. Skip this step for a thinner traditional-style sauce.
- Rest chicken for 3 minutes, slice, and spoon sauce over the top. Garnish with scallions and sesame seeds. Serve with rice.
