🍗🍶 Chicken Thighs in Teriyaki Sauce
This dish features juicy chicken thighs coated in a sweet and savory teriyaki glaze. Perfect served over steamed rice or with stir-fried vegetables.
🧾 Ingredients
- 4–6 chicken thighs, bone-in or boneless, skin-on or off
- 2 tbsp vegetable oil
- Salt and pepper to taste
Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp mirin (or rice wine)
- 2 tbsp sake (optional)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
- Optional: sesame seeds and chopped green onions for garnish
👩🍳 Instructions
1. Prepare the Sauce
- In a small bowl, mix soy sauce, brown sugar, mirin, sake, garlic, and ginger. Set aside.
2. Cook the Chicken
- Pat chicken thighs dry and season lightly with salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden brown.
3. Add Teriyaki Sauce
- Pour the sauce over the chicken.
- Reduce heat to medium-low and simmer 15–20 minutes, occasionally spooning sauce over chicken, until fully cooked and sauce thickens slightly.
- Optional: Stir in cornstarch slurry to thicken sauce further.
4. Serve
- Serve chicken with sauce over steamed rice or alongside vegetables.
- Garnish with sesame seeds and green onions.
⭐ Pro Tips:
- Boneless thighs cook faster (12–15 minutes), bone-in may take slightly longer.
- Searing the chicken first locks in juices and adds flavor.
- Adjust sweetness and saltiness of the sauce to taste.
- Leftover teriyaki sauce can be stored and used as a glaze for vegetables or other meats.
I can also provide an oven-baked teriyaki chicken thighs recipe that caramelizes perfectly and is extra juicy, ideal for meal prep or weeknight dinners.
Do you want me to make that version?
