Chicken teriyaki is a Japanese-style dish of tender chicken glazed with a glossy sauce made from soy sauce, mirin, sake, and sugar, served here with steamed rice. This straightforward home version cooks the rice and chicken on the stovetop at the same time, so dinner comes together in about 45 minutes; family and regional versions vary in sauce sweetness and seasoning.
Ingredients
- 1½ cups (285 g) Japanese short-grain or medium-grain rice
- 1¾ cups (415 ml) water, for the rice
- 1½ lb (680 g) boneless, skinless chicken thighs
- ⅓ cup (80 ml) Japanese soy sauce
- ¼ cup (60 ml) mirin
- 2 tablespoons (30 ml) sake
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon (5 g) finely grated fresh ginger
- 1 tablespoon (15 ml) neutral cooking oil, such as canola
- 2 scallions (about 30 g), thinly sliced, for serving
- 1 teaspoon (3 g) toasted sesame seeds, for serving
Instructions
- Rinse and prepare the rice. Put the rice in a bowl and cover it with cool water. Swirl the grains with your hand, pour off the cloudy water, and repeat until the water is mostly clear, usually three or four rinses. Drain well. Transfer the rice to a medium saucepan with 1¾ cups (415 ml) water. Set it aside while you prepare the chicken and sauce; this brief pause is part of the 20-minute prep time, not a separate soaking step.
- Cut the chicken and mix the sauce. Pat the thighs dry and trim away any large pieces of excess fat. Cut them into even pieces about 1½ inches (4 cm) across; uniform pieces cook at a similar rate. In a small bowl, stir together the soy sauce, mirin, sake, sugar, and grated ginger until the sugar is mostly dissolved. Keep the sauce separate from the raw chicken until it goes into the pan.
- Cook the rice. Cover the saucepan and bring the water and rice to a boil over medium-high heat. As soon as it boils, turn the heat to low and cook, covered, for 15 minutes. Keep the lid closed so steam stays in the pan. Turn off the heat and let the rice stand, still covered, for 10 minutes. Fluff gently with a rice paddle or fork just before serving. The chicken cooks while the rice simmers and rests, so this timing does not add another 25 minutes to the total.
- Brown the chicken. While the rice cooks, heat the neutral oil in a large skillet over medium-high heat. Arrange the chicken in one layer, working in batches if needed to avoid crowding the pan. Cook for about 3 minutes without moving it much, until the underside is browned, then turn and cook for 2 minutes more. The pieces do not need to be fully cooked yet. If you are cooking in batches, transfer the browned pieces to a clean plate while the next batch sears.
- Glaze and finish cooking. Return all the chicken to the skillet, if necessary, and pour in the prepared sauce. Bring it to a gentle simmer, then reduce the heat to medium or medium-low. Turn the chicken occasionally and simmer for 5–8 minutes, until the sauce thickens slightly and clings to the pieces. Check the thickest piece with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If a piece has not reached that temperature, continue cooking and check again. Avoid reducing the sauce until it becomes very sticky in the pan; it will thicken a little more as it cools.
- Serve. Divide the warm rice among four bowls. Spoon the chicken and sauce over or beside the rice, then scatter the sliced scallions and sesame seeds on top. Spoon any remaining glaze from the skillet over the chicken, rather than leaving the flavorful sauce behind.
Tips
- Choose the right cut. Boneless thighs stay juicy and are forgiving if they cook for an extra minute. Boneless chicken breast also works, but cut it into similarly sized pieces and begin checking it early so it does not dry out. Either way, use a thermometer rather than judging doneness by color alone.
- Use a broad skillet. Chicken crowded into a small pan releases moisture and steams instead of browning. A 12-inch (30 cm) skillet gives the pieces room; if yours is smaller, brown the chicken in two batches. Keep the first batch on a clean plate, not on a plate that held raw chicken.
- Find substitutes thoughtfully. Mirin is sweet rice wine with a gentle acidity. If it is unavailable, use ¼ cup (60 ml) dry sherry or another dry cooking wine plus 2 teaspoons (10 ml) extra sugar; the result will be less rounded and less distinctly Japanese. For a nonalcoholic version, replace both mirin and sake with 6 tablespoons (90 ml) water and add 1 extra tablespoon (12 g) sugar. The glaze will be simpler in flavor. Use regular soy sauce for the intended seasoning; low-sodium soy sauce makes a milder, less salty sauce.
- Keep the glaze controlled. Mirin and sugar can scorch if boiled hard or left unattended. Simmer gently and turn the pieces now and then. If the sauce looks too thick before the chicken is cooked through, add 1–2 tablespoons (15–30 ml) water and keep simmering until the chicken reaches its safe temperature.
Serving Suggestions
Serve the chicken with the freshly cooked rice and a vegetable side to make a balanced, complete meal. Steamed broccoli, green beans, snow peas, or quickly wilted spinach all pair well with the sweet-salty glaze. For a crisp contrast, add a small cucumber salad dressed with rice vinegar and a pinch of salt. Keep the sides lightly seasoned so they complement rather than compete with the sauce.
For a more filling bowl, add shredded cabbage, steamed edamame, or sliced avocado alongside the chicken. A little pickled ginger can bring a bright, sharp note, while extra scallions add freshness. Put any extra sauce on the table for people who like a more generously glazed bowl. If serving a group, keep the rice covered until everyone is ready to eat so it stays warm and soft.
Variations
Try salmon teriyaki: Use four salmon portions, about 5–6 oz (140–170 g) each, instead of chicken. Sear the fish and add the sauce near the end so the sugar does not burn. Cook fish to the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked at the thickest part with a food thermometer. Salmon cooks faster than chicken, so watch it closely and adjust the skillet time to the thickness of the portions.
Make it with tofu: Use 14 oz (400 g) extra-firm tofu, pressed and cut into bite-size cubes. Brown the cubes in oil, then add the sauce and turn them gently to coat. Tofu does not have the poultry temperature requirement, but heat it until hot throughout and the glaze is glossy. This plant-based version is softer and less rich than the chicken one, but the same rice and vegetable sides work well.
Adjust the flavor: Add ½ teaspoon (about 1 g) finely grated garlic with the ginger for a stronger savory note, or add up to 1 teaspoon (5 ml) rice vinegar at the end for a little tang. For a less sweet glaze, reduce the sugar to 1 tablespoon (12 g); the sauce will be thinner and sharper. These are flexible home-cooking choices, not the only way to make teriyaki. In Japan and in Japanese-influenced home cooking, recipes and preferred levels of sweetness vary.
Storage and Reheating
Refrigerate leftover chicken and rice within 2 hours of cooking. For faster, safer cooling, divide them into shallow containers rather than leaving a full pot or skillet to cool on the counter. Store the chicken with its sauce and the rice in separate airtight containers when possible; this helps the rice keep its texture and makes it easier to reheat only the amount you need. Cooked leftovers keep for 3–4 days in the refrigerator.
Reheat only the portion you plan to eat. Warm the chicken and sauce in a covered skillet over medium-low heat with a spoonful of water, stirring occasionally. Microwave rice covered with a teaspoon or two of water so it steams rather than dries out. Stir or turn the food partway through heating and check that leftovers reach 165°F (74°C) throughout. Discard food left at room temperature for more than 2 hours. For longer storage, freeze the chicken and rice separately in airtight freezer-safe containers; use within about 2–3 months for best quality, and thaw in the refrigerator before reheating.
Frequently Asked Questions
What does teriyaki mean?
Teriyaki refers to a Japanese cooking style in which food is grilled or broiled with a glossy seasoning, often made with soy sauce, mirin, sake, and sugar. The word is also commonly used outside Japan for the sweet-savory sauce itself. This recipe uses a skillet, making it convenient for a home stovetop while keeping the familiar glazed finish.
Can I use chicken breast instead of thighs?
Yes. Cut boneless, skinless breasts into even pieces and brown them as directed, but start checking their internal temperature sooner because lean breast meat can dry out more quickly. Cook poultry to 165°F (74°C), measured in the thickest piece. Do not rely on the sauce color to tell you whether the chicken is done.
Can I make the sauce ahead?
Yes. Stir the soy sauce, mirin, sake, sugar, and ginger together and refrigerate the mixture in a covered container for up to 2 days. Keep it separate from raw chicken until you are ready to cook. If sauce has touched raw chicken, do not use it as a finishing sauce unless it is brought to a full simmer as part of cooking.
Why is my sauce thin?
The sauce may need a few more minutes of gentle simmering, especially if the skillet is narrow or the chicken released liquid. Remove fully cooked chicken temporarily if needed and let the sauce reduce, stirring and watching closely so the sugar does not scorch. Return the chicken to coat it. Remember that the glaze thickens slightly as it cools, so stop before it becomes sticky or syrupy.
Do I need Japanese rice?
Short-grain Japanese rice gives the bowl its soft, slightly clingy texture, and medium-grain rice is a practical alternative. Long-grain rice can also be served with the chicken, but it will be fluffier and less cohesive. Follow the water ratio on the package if using a different type, since rice varieties and rice cookers can need different amounts of water.
Can I cook everything in one pan?
The chicken and sauce cook in one skillet, while the rice is best cooked separately so it can steam undisturbed and does not absorb too much sauce. If you have a rice cooker, use it for the rice and prepare the chicken in the skillet. Cooking the components in parallel is what keeps this meal within the stated 45-minute total.
Related
- Traditional Japanese Food to Share: Okonomiyaki
- Traditional Japanese Food: A Simple Miso Soup Recipe
- Tempura Japanese Recipe: Crisp Vegetables at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).