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Chicken Teriyaki with Homemade Teriyaki Sauce finished recipe

Chicken Teriyaki with Homemade Teriyaki Sauce

Chicken Teriyaki pairs juicy, browned chicken with a glossy homemade sauce flavored with soy sauce, mirin, ginger, garlic, and brown sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 tablespoon neutral oil, such as avocado or canola oil
  • 1/4 teaspoon ground black pepper
For the Teriyaki Sauce
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup mirin
  • 1/4 cup packed light brown sugar
  • 1/4 cup water
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic, finely minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water, for the cornstarch slurry
Optional Garnishes
  • 1 tablespoon toasted sesame seeds optional

Method
 

Method
  1. Difficulty: Easy: Calories Per Serving: Not calculated
  2. Why This Recipe Works: Boneless chicken thighs stay moist while developing deeply browned edges in a hot skillet.
  3. Soy sauce provides savory depth, while mirin and brown sugar balance it with mild sweetness.
  4. Fresh ginger and garlic add aromatic flavor without overwhelming the teriyaki sauce.
  5. A small cornstarch slurry thickens the sauce quickly so it coats the chicken instead of pooling in the skillet.
  6. Adding the sauce after the chicken is browned prevents its sugar from burning before the meat is fully cooked.
  7. Equipment Needed: inch heavy-bottomed skillet
  8. Medium mixing bowl: Small bowl
  9. Whisk: Tongs or heat-resistant spatula
  10. Chef’s knife and cutting board: Instant-read meat thermometer
  11. Ingredients List: For the Chicken
  12. pounds (910 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
  13. tablespoon (15 ml) neutral oil, such as avocado or canola oil
  14. 1/4 teaspoon ground black pepper: For the Teriyaki Sauce
  15. 1/2 cup (120 ml) reduced-sodium soy sauce: 1/3 cup (80 ml) mirin
  16. 1/4 cup packed (50 g) light brown sugar: 1/4 cup (60 ml) water
  17. tablespoon (15 ml) rice vinegar: teaspoons (10 ml) toasted sesame oil
  18. garlic cloves, finely minced: tablespoon (8 g) freshly grated ginger
  19. tablespoon (8 g) cornstarch: tablespoons (30 ml) cold water, for the cornstarch slurry
  20. Optional Garnishes: green onions, thinly sliced, optional
  21. tablespoon (9 g) toasted sesame seeds, optional

Notes

Serve with steamed rice and vegetables.

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