Chicken Teriyaki

Pan-fried chicken thighs glazed in a glossy homemade teriyaki sauce.

TIME BREAKDOWN
Prep: 15 min
Cook: 25 min
Total: 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 4 skin-on boneless chicken thighs, about 700g
  • 1 tbsp sunflower oil
  • For the teriyaki sauce: 4 tbsp light soy sauce
  • For the teriyaki sauce: 4 tbsp mirin
  • For the teriyaki sauce: 1 tbsp caster sugar
  • For the teriyaki sauce: 2 tbsp water
  • 1 tbsp white sesame seeds, toasted
  • 2 spring onions, finely sliced
  • Cooked short-grain rice and steamed broccoli, to serve

Method

  1. Stir the soy sauce, mirin, sugar and water together until the sugar has dissolved.

  2. Heat the oil in a large non-stick frying pan over a medium-high heat. Cook the chicken skin-side down for 6 to 7 minutes until the skin is golden and crisp, then turn and cook for 5 minutes.

  3. Pour off any excess fat, add the sauce and simmer for 4 to 5 minutes, turning the chicken, until the chicken is cooked through and the sauce is thick and glossy.

  4. Slice the chicken, spoon over the sauce, scatter over the sesame seeds and spring onions and serve with rice and broccoli.