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JapaneseNon-veg

Chicken Teriyaki

Glossy soy-mirin glaze on crisp pan-seared chicken.

20 min2 serveseasy

Chicken Teriyaki is a classic protein-forward Japanese recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 20 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 20 minutes without much fuss. The method leans on high-heat searing, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are chicken thigh, soy sauce and mirin. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.

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Nutrition · per servingestimated

379

kcal

31g

Protein

44g

Carbs

8g

Fat

chickenquickrice

Ingredients

  • chicken thigh400 g
  • soy sauce3 tbsp
  • mirin2 tbsp
  • sugar1 tbsp
  • ginger1 tsp
  • rice2 cups
  • sesame seeds

Method

  1. 1
    Step 1 ~5 min

    Pat chicken dry and pan-sear skin-side down 6 min until crisp, flip 3 min.

  2. 2
    Step 2 ~5 min

    Drain fat. Add soy, mirin, sugar and grated ginger.

  3. 3
    Step 3 ~5 min

    Bubble until syrupy, spooning over the chicken.

  4. 4
    Step 4 ~5 min

    Slice and serve over rice with a sprinkle of sesame.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Chicken Teriyaki take to cook?
From prep to plate, Chicken Teriyaki takes about 20 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Chicken Teriyaki vegetarian?
No — this version contains non-vegetarian ingredients (chicken thigh, soy sauce, mirin). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Chicken Teriyaki?
The headline ingredients are chicken thigh, soy sauce, mirin. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Chicken Teriyaki?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Chicken Teriyaki?
Chicken Teriyaki pairs naturally with classic japanese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.