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Chicken Teriyaki · Skillet

Skillet Chicken Teriyaki

Japanese-inspired chicken thighs browned in a skillet, then glazed in a simple four-ingredient teriyaki sauce that cooks down right in the pan. Slice and serve over rice.

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Prep
10 min
Cook
16 min
Total
26 min
Serves
4
Level
Easy

Ingredients

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)

Cook to 165°F inside (check with a thermometer).

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.
  8. 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).
  9. Move the chicken to a cutting board, rest 2 minutes, then slice it into strips.
  10. Serve over rice, spooned with any glaze left in the pan and sprinkled with sesame seeds and green onions.

Tip: Watch the glaze closely in the last minute; the sugar can go from sticky to scorched fast. Add a tablespoon of water if it gets too thick.

Tip: No mirin? Use 3 tablespoons water plus 1 extra tablespoon sugar. The flavor is simpler but still good.

Storage: Refrigerate up to 3 days. Great cold in lunch boxes or rice bowls.

Make ahead: Mix the sauce up to 1 week ahead and refrigerate.

Estimated nutrition per serving: 270 calories · protein 35 g · carbohydrates 6 g · fiber 0 g · sugars 5 g · fat 11 g (saturated 2.5 g) · sodium 1,040 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 7 ingredients.