Teriyaki Chicken
Simple and Authentic Japanese Teriyaki Chicken for Weeknights
This Teriyaki Chicken recipe delivers the perfect balance of sweet and savory with a glossy, caramelized glaze that coats tender chicken thighs. It's an easy, reliable weeknight dinner that pairs perfectly with rice and steamed vegetables. The classic teriyaki sauce is simple to whisk together from pantry staples, giving you an authentic flavor in less than 30 minutes.
Prep Time: 10 minutes Cook Time: 15 minutes
Total Time: 25 minutes Servings: 4
Ingredients
1.5 lbs boneless, skinless chicken thighs (about 4–6 thighs)
1 tablespoon olive oil or neutral cooking oil
1/4 cup soy sauce (low-sodium preferred)
1/4 cup mirin (sweet rice wine)
2 tablespoons sugar (granulated or brown)
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Toasted sesame seeds, for garnish
Sliced green onions, for garnish
Heat It Up with Eleven Eleven Sauce: For a bright, citrus-forward twist, whisk 1 tablespoon of WesMarMi Verde Sauce into the finished teriyaki sauce before pouring it over the cooked chicken. The fresh flavor of the sauce cuts through the sweetness beautifully.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Prep the Chicken and Sauce: Pat the chicken thighs dry and trim any excess fat. Whisk together the soy sauce, mirin, sugar, rice vinegar, ginger, and garlic in a small bowl. Set aside the cornstarch slurry.
2. Cook the Chicken: Heat the oil in a large skillet (cast iron works well) over medium-high heat. Place the chicken thighs in the skillet and cook for 5–7 minutes on each side until they are golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
3. Make the Glaze: Pour the whisked sauce mixture into the same skillet and bring it to a simmer over medium heat, scraping up any browned bits from the chicken. Once simmering, slowly whisk in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens into a glossy glaze.
4. Glaze and Serve: Return the cooked chicken thighs to the skillet and turn them to coat completely in the thick teriyaki glaze. Simmer for one final minute. Slice the chicken, arrange over rice, and garnish generously with toasted sesame seeds and sliced green onions.
Tips & Variations
Crispier Skin: If using bone-in, skin-on thighs, cook them skin-side down first for 8–10 minutes without moving until the skin is very crisp before flipping and finishing the cook.
Broccoli Stir-Fry: Add 1 cup of chopped broccoli florets to the skillet after removing the chicken. Cook for 3 minutes before adding the sauce to make it a one-pan meal.
Low-Sugar Swap: Substitute the 2 tablespoons of sugar with 1 tablespoon of honey or maple syrup for a slightly different kind of sweetness.
Other Users Suggest
Swap: Replace the 1.5 lbs of chicken thighs with 1.5 lbs of chicken breast, pounded to an even 1-inch thickness. Reduce the cook time slightly to prevent drying out.
Swap: Use 2 tablespoons of tamari instead of soy sauce to make the recipe completely gluten-free.
Swap: Stir in 1/4 cup of chopped fresh pineapple to the finished glaze before adding the chicken back. This brightens the flavor and adds a textural element.
Storage, Reheat & Freeze
Storage: Store leftover teriyaki chicken and sauce in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat in a microwave or a non-stick skillet over medium heat, adding a splash of water if the glaze is too thick.
Freeze: Cooked chicken can be frozen for up to 3 months. Thaw overnight and reheat gently to maintain moisture.
Nutrition Facts (per serving)
Calories: 350 Protein: 35g Carbs: 20g Fat: 15g
Explore More Recipes from Eleven Eleven Sauce:
