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Skillet Chicken Teriyaki

Ingredients · Serves 4 · Prep 10 min · Total 26 min

  • Teriyaki sauce
  • ¼ cup soy sauce
  • ¼ cup mirin
  • 2 tbsp sake or water
  • 1 ½ tbsp sugar
  • 1 tsp fresh ginger, grated
  • Chicken
  • 1 ½ lb boneless skinless chicken thighs, about 6
  • 1 tbsp vegetable oil
  • To serve
  • cooked short-grain rice
  • 1 tsp sesame seeds (optional)
  • 2 green onions, sliced (optional)
  • steamed broccoli (optional)
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Skillet Chicken Teriyaki

Steps

  1. Stir the soy sauce, mirin, sake, sugar and ginger together in a measuring cup until the sugar dissolves.
  2. Pat the chicken dry with paper towels. Open each thigh flat so it cooks evenly.
  3. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers.
  4. Lay the chicken in smooth side down and cook without moving until well browned.
  5. Flip and cook until the second side is browned.
  6. Turn off the heat. Fold a paper towel, hold it with tongs and blot up most of the fat in the pan.
  7. Turn the heat to medium and pour in the sauce. It will bubble right away.
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Skillet Chicken Teriyaki

Steps, continued

  1. Simmer, turning the chicken every minute, until the sauce reduces to a sticky glaze that coats the chicken and the chicken reads 165°F (74°C).
  2. Move the chicken to a cutting board, rest 2 minutes, then slice it into strips.
  3. Serve over rice, spooned with any glaze left in the pan and sprinkled with sesame seeds and green onions.
  4. Cook to 165°F inside (check with a thermometer).