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Chicken teriyaki is a Japanese dish where chicken is cooked in a glossy, sweet-savoury sauce made from soy sauce, mirin and sugar. The word teri means glaze or shine, and yaki means grilled or broiled. Most UK home cooks make it in a frying pan, and it comes together in under 30 minutes.
This recipe uses boneless chicken thighs for the best flavour and a homemade teriyaki sauce you mix in seconds. Served over steamed rice, it is one of the easiest Japanese meals you can cook at home.
Why this recipe works
- Chicken thighs stay juicy and do not dry out the way breast can
- The sauce is just four ingredients you can keep in your pantry
- Ready in 25 minutes from fridge to plate
- Works for meal prep — the sauce keeps for a week in the fridge
Ingredients
Serves 2–3
- 4 boneless, skinless chicken thighs (about 500 g)
- 1 tbsp neutral oil (vegetable or sunflower)
- Steamed jasmine or short-grain rice, to serve
- 2 spring onions, thinly sliced, to garnish
- Sesame seeds, to garnish (optional)
For the teriyaki sauce
- 3 tbsp soy sauce (light soy sauce works best)
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp caster sugar
Method
- Mix the sauce. Stir the soy sauce, mirin, sake and sugar together in a small bowl until the sugar dissolves. Set aside.
- Prepare the chicken. Pat the chicken thighs dry with kitchen paper. Score the thicker parts with a knife two or three times so they cook evenly.
- Sear the chicken. Heat the oil in a frying pan or skillet over medium-high heat. Place the chicken thighs smooth-side down. Cook for 5–6 minutes without moving until golden. Flip and cook for another 4 minutes.
- Add the sauce. Pour the teriyaki sauce over the chicken. Let it bubble and reduce, turning the chicken to coat, for 2–3 minutes until the sauce is thick and glossy and the chicken is cooked through (internal temperature 75°C).
- Rest and slice. Move the chicken to a board and rest for 2 minutes. Slice on the diagonal. Spoon any remaining sauce from the pan over the top.
- Serve. Place over steamed rice and scatter with spring onions and sesame seeds.
Tips for the best chicken teriyaki
- Dry the chicken first. Patting it dry helps the skin colour and stops the sauce from going watery.
- Do not rush the sear. Resist moving the chicken so you get a proper golden crust.
- Reduce the sauce properly. It should coat the back of a spoon before you turn off the heat.
- Use thighs, not breasts. Thighs have more fat, which means more flavour and a lower chance of drying out.
What is mirin and can I substitute it?
Mirin is a sweet Japanese rice wine used in cooking. It adds a gentle sweetness and a shine to sauces. You can find it in most UK supermarkets in the world foods aisle. If you cannot find it, use an equal amount of dry sherry or rice wine with a pinch of sugar, though the result will be slightly less glossy.
What soy sauce should I use?
Light soy sauce gives the cleanest flavour in teriyaki. Kikkoman all-purpose soy sauce is widely available and works well. Dark soy sauce will make the dish much saltier and darker in colour, so use it sparingly or not at all here.
For the best result, use a good-quality soy sauce: Kikkoman soy sauce on Amazon UK is our regular pick. You can also find mirin on Amazon UK if your local supermarket does not stock it.
Can I use chicken breast instead of thighs?
Yes, but you need to be careful not to overcook it. Slice breast fillets in half horizontally to create thinner pieces and reduce the cooking time by about 2 minutes per side. Thighs are still the better choice for flavour and forgiveness.
How to make chicken teriyaki ahead of time
You can make the teriyaki sauce up to a week in advance and store it in a sealed jar in the fridge. The cooked chicken keeps for 3 days in the fridge and reheats well in a pan over low heat with a splash of water.
What to serve with chicken teriyaki
- Steamed rice — jasmine or short-grain Japanese rice are both good
- Stir-fried pak choi or tenderstem broccoli
- Edamame for a quick side
- Miso soup for a full Japanese meal at home
Variations
- Salmon teriyaki — use the same sauce with salmon fillets, 3 minutes per side
- Tofu teriyaki — press firm tofu, slice into slabs, fry until crisp, then add the sauce
- Beef teriyaki — use thin-cut beef sirloin or rump steak, 1–2 minutes per side
Turning it into a teriyaki chicken rice bowl
To serve this as a rice bowl, slice the glazed chicken into strips and lay it over a bowl of hot short grain or jasmine rice. Spoon any sauce left in the pan over the top so it soaks into the rice.
- Add something green, such as steamed broccoli, blanched pak choi or edamame.
- Add something fresh and sharp, such as quick pickled cucumber or a little shredded cabbage.
- Finish with sliced spring onion, toasted sesame seeds and a few drops of chilli oil if you like heat.
For packed lunches, keep the rice and chicken in one box and the fresh toppings in a separate tub, then add them just before eating.
Frequently asked questions
What is chicken teriyaki?
Chicken teriyaki is a Japanese dish of chicken cooked and glazed in a sweet-savoury sauce made from soy sauce, mirin and sugar. The name comes from the Japanese words teri (shine) and yaki (grilled).
Is chicken teriyaki healthy?
Chicken teriyaki is relatively low in fat and a good source of protein. The sauce contains sugar and soy sauce so has some sodium and natural sugars. Using chicken thigh rather than breast adds more fat but also more flavour. Served with vegetables and rice, it is a balanced meal.
What is teriyaki sauce made of?
A basic teriyaki sauce is soy sauce, mirin, sake (or dry sherry) and sugar. Some recipes add garlic or ginger. Shop-bought teriyaki sauces often contain corn syrup and other additives, so making it from scratch gives a cleaner result.
Can I make chicken teriyaki without sake?
Yes. Replace the sake with dry sherry or just leave it out. The flavour will be slightly simpler but still good. You can also use a small splash of rice wine vinegar to add a little acidity.
How long does chicken teriyaki keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or in a microwave covered with a damp paper towel.
