Japanese · Dinner

Chicken Teriyaki Recipe

This chicken teriyaki recipe uses the simple homemade glaze Japanese home cooks make: soy sauce, sake and a little sugar, reduced in the pan until it coats the chicken in a glossy layer.

It is lighter and less sweet than bottled sauces and takes about 20 minutes. Serve with rice and a green vegetable.

Serves

4

Prep

5 min

Cook

15 min

Per serving

250 kcal

Ingredients

  • 600 g boneless chicken thighs
  • 1½ tsp vegetable oil
  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 1½ tbsp sugar
  • 1 tsp grated ginger
  • Sesame seeds to serve
  • 1 spring onion, sliced

Method

  1. 1Mix the soy sauce, sake, sugar and ginger.
  2. 2Prick the chicken skin side (or smooth side) with a fork. Heat the oil in a frying pan and cook the chicken smooth-side down for 6–7 minutes until golden.
  3. 3Turn, cover and cook for 4–5 minutes until cooked through.
  4. 4Wipe out excess fat with kitchen paper, pour in the sauce and let it bubble, turning the chicken, for 2–3 minutes until it reduces to a glaze.
  5. 5Slice, spoon over the glaze and top with sesame seeds and spring onion.

Chicken teriyaki recipe: nutrition per serving

Calories

250 kcal

Protein

31 g · 54%

Carbs

7 g · 12%

Fat

9 g · 34%

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

  • Slice the chicken before glazing if you want more sauce on every piece, but turn it carefully so it doesn't break up.
  • Watch the pan in the last step: once the sugar reduces, the glaze can burn quickly.
  • Mirin is traditional; if you have it, use 3 tbsp mirin and cut the sugar to 1 tsp.

Swaps and variations

  • Gluten-free: use gluten-free tamari.
  • Pescatarian: salmon teriyaki works the same way; cook the fillets 3 minutes a side.

Storage

Keeps 3 days in the fridge. Good cold in a bento.

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Frequently Asked Questions

Yes. Use the same amount of water with a squeeze of lemon, or dry sherry. The glaze will be a little less rounded but still good.

Sources: USDA FoodData Central records used