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You are here: Home / All Recipes / Chicken Teriyaki With Easy Homemade Teriyaki Sauce

Chicken Teriyaki With Easy Homemade Teriyaki Sauce

At home, teriyaki is one of our “default” dishes. Even when we run out of basics like fresh onion and garlic, there are always bottles of soy sauce, sake and mirin in the pantry. I’d make teriyaki sauce and use it on whatever there is in the freezer. It’s just so versatile. And it transforms whatever it touches.

Chicken teriyaki served with pickled ginger over fried rice

If you want to shorten the cooking time and you have no use for excess teriyaki sauce, pour 1/4 cup soy sauce, 1/4 cup sake and 1/4 cup mirin directly over the seared chicken and cook until the liquids have been absorbed. The flavor won’t be as strong (some people prefer it that way) but the chicken teriyaki will still be delicious.

Chicken is still our favorite but if you want examples of how teriyaki sauce can go with seafood, meat and noodles, try these before viewing the recipe:

Pork Ribs and Mushrooms Teriyaki Recipe

Pork Ribs and Mushrooms Teriyaki

Seared Scallops with Gingered Teriyaki Sauce

Seared Scallops with Gingered Teriyaki Sauce

Chirashizushi (Scattered Sushi) with Salmon, eggs, tobiko, nori and sakura denbu

Chirashizushi (Scattered Sushi)

Salmon teriyaki with rice, shredded cabbage, pickled ginger and miso soup

Salmon Teriyaki

Teriyaki Beef Rolls

Teriyaki Beef Rolls

Vegan teriyaki noodles

Vegan Teriyaki Noodles

Chicken Teriyaki With Easy Homemade Teriyaki Sauce

Recipe by Connie Veneracion
Chicken fillets cooked in equal amounts of soy sauce, sake and mirin until the liquids reduce to a glaze, chicken teriyaki is a favorite at home.
Prep Time 2 mins
Cook Time 35 mins
Total Time 37 mins
Course Main Course
Cuisine Japanese
Servings 4 people
Chicken teriyaki rice bowl
Print Recipe

Ingredients
  

For the teriyaki sauce

  • 1 cup soy sauce (use Japanese soy sauce which is less salty than Chinese)
  • 1 cup sake
  • 1 cup mirin
  • 1 tablespoon sugar (optional)¼

To cook chicken teriyaki

  • 6 to 10 chicken thigh fillets preferably skin on, about 700 grams total weight
  • ½ teaspoon cooking oil (only if using skinless chicken fillets)

Instructions
 

Make the teriyaki sauce

  • In a small sauce pan, mix together all the ingredients for the teriyaki sauce. Heat and bring to a gentle boil.
    How to make teriyaki sauce
  • Boil the mixture over medium-low heat, uncovered, until reduced by half.
  • Set the teriyaki sauce aside. You will need only 1/4 cup. Save the rest in a bottle or jar and keep in the fridge. It will stay good for two weeks or so.

Cook the chicken teriyaki

  • Wipe the chicken thigh fillets dry with paper towels.
  • Heat a heavy thick-bottomed frying pan.
  • If your chicken thigh fillets are skinless, spray or brush the bottom of the pan with oil.
  • Lay the chicken thigh fillets in a single layer, skin side down (or smooth side down if using skinless) in the pan. Cook over high heat until lightly browned, about three minutes.
  • Flip the chicken fillets over to brown the opposite side, about three minutes.
    Chicken teriyaki recipe, step 1: Sear the chicken on both sides
  • Lower the heat to medium and pour 1/4 cup of teriyaki sauce over the chicken. 
  • Cook for another four to six minutes, flipping the chicken fillets over occasionally, until the sauce has caramelized and coats the chicken fillets evenly.
    Chicken teriyaki recipe, step 2: Pour sauce over chicken and cook until carmelized

To serve the chicken teriyaki

  • Move the chicken fillets to a chopping board and cut into strips.
  • Pile the chicken teriyaki strips over rice in a bowl or serve the rice on the side.

Notes

Updated from a recipe published on 02/11/2019
Keyword Chicken
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Published: July 23, 2021 • Last modified: January 1, 2022 ♥ All Recipes, Japanese, Main Courses, One Bowl Meals, Poultry
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