Japan / Main dishes

Teriyaki chicken

Name: Teriyaki chicken
Prep time: 10 min
Cook time: 20 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 600 g boneless chicken thighs; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; 1 tbsp neutral oil; 600 g cooked rice

A home-cooking adaptation of teriyaki chicken, with practical ingredients and clear steps.

Prep10 min

Cook20 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Pat chicken dry and cut into large pieces. Mix soy sauce, mirin and sugar separately.
Heat oil and brown chicken on both sides over medium heat.
Add sauce and three tablespoons water; cover and simmer until chicken reaches 74°C in the thickest piece.
Uncover, reduce sauce to a glaze and serve with hot rice.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Soy, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 476 kcal
Protein: 33.2 g
Carbs: 49.1 g
Fat: 14.5 g
Fibre: 0.7 g
Total sugar: 6.6 g
Sodium: 585 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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