Chicken Teriyaki

5.0 from 10 reviews

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Serves: 4


  • 4 chicken thighs, boneless with skin intact
  • salt
  • pepper
  • 3 tablespoon oil
  • Teriyaki sauce
  • 4 tablespoon soy sauce
  • 4 tablespoon sake
  • 4 tablespoon mirin
  • 2 tablespoon sugar


  1. Brown chicken. Pat dry chicken thigh, then sprinkle with salt and pepper. Heat oil in a frying pan on medium-high heat. Sear chicken thighs until browned on both sides. About 2-3 minutes per side. Set aside.
  2. Teriyaki sauce. Wipe clean the frying pan (or use a clean one), add all teriyaki sauce ingredients into the pan and bring to a boil. Cook until sauce is thicker.
  3. Coat chicken with teriyaki sauce. Once the sauce is thick, return all chicken thighs into the pan. Cook until the sauce turns into a glaze that coats the chicken.
  4. Rest and serve. Turn the heat off. Let the chicken rest for 10 minutes, then cut into bite-size pieces. Serve with steamed white rice.

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