Description

This Teriyaki Chicken is pan-seared until golden, then coated in a sticky, savory-sweet glaze made from soy sauce, mirin, garlic, and ginger. It’s a quick dinner that delivers bold flavor and comfort in every bite. Perfect over rice with a sprinkle of sesame seeds and green onions!

Ingredients

1.5 pounds chicken thighs, boneless and skinless

1/3 cup soy sauce

1/4 cup mirin

3 tablespoons brown sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch

2 tablespoons water (for slurry)

1 tablespoon sesame seeds

2 green onions, finely sliced

3 cups cooked white rice

Instructions

1. Trim excess fat from the chicken thighs and pat them dry with paper towels.

2. Heat a large skillet over medium-high heat with a splash of oil. Sear the chicken thighs, smooth side down, for 5-6 minutes per side until golden and cooked through. Remove and set aside.

3. In the same skillet, reduce heat to medium and add soy sauce, mirin, brown sugar, garlic, and ginger. Stir until sugar is dissolved and sauce begins to simmer.

4. Mix the cornstarch and water in a small bowl to create a slurry. Pour into the simmering sauce, stirring continuously until the sauce thickens into a glossy glaze.

5. Return the chicken to the skillet and coat with the thickened sauce. Let it simmer for 2-3 minutes to soak in the glaze.

6. Slice the chicken and serve over cooked rice. Garnish with sesame seeds and green onions.

Notes

Patting the chicken dry helps it brown better and lets the glaze stick properly.

You can substitute chicken breast, but watch for overcooking.

Add a splash of water when reheating to restore sauce consistency.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Pan-seared
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 serving
Calories: 435
Sugar: 9g
Sodium: 910mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 29g
Cholesterol: 120mg

Keywords: teriyaki chicken, Asian chicken, dinner recipe