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Chicken teriyaki glazed in homemade soy, mirin, ginger, and garlic sauce

Easy Chicken Teriyaki (Japanese-Style Skillet Recipe)

Tender chicken glazed in a glossy homemade teriyaki sauce of soy, mirin, ginger, and garlic. Serve over rice with scallions for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 370
Ingredients Method

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon neutral oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 2 tablespoons sake or water
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic finely grated
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water optional
  • 2 scallions thinly sliced
  • 1 teaspoon toasted sesame seeds optional

Method
 

  1. Pat the chicken dry. Whisk soy sauce, mirin, sake or water, brown sugar, ginger, and garlic in a small bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Rest chicken for 3 minutes, slice, and spoon sauce over the top. Garnish with scallions and sesame seeds. Serve with rice.