Teriyaki Chicken
Crispy, juicy chicken thighs and steamed broccoli tossed in a glossy homemade teriyaki glaze, ready in about 15 minutes with no marinating required.
- 1.3 pounds skinless boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon cooking oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar (or white granulated sugar)
- 3 tablespoons cooking sake (rice wine vinegar or apple cider vinegar)
- 2 tablespoons mirin, optional (white wine or dry sherry can be substituted)
- 1 tablespoon sesame oil, optional
- 2 teaspoons garlic, minced (2 cloves garlic)
- 1 green onion, sliced, to garnish
- 4 cups broccoli florets, lightly steamed
- 1 teaspoon cornstarch or corn flour, mixed with 2 teaspoons water, if needed
- Heat the cooking oil in a large pan over medium heat, then add the chicken pieces. Stir-fry, turning occasionally rather than constantly, until the chicken is lightly browned and crisp on the edges — letting it sit undisturbed for stretches is what gives it real color instead of just steaming in its own juices.
- While the chicken cooks, whisk together the soy sauce, sugar, sake, mirin, and sesame oil in a small jug or bowl until fully combined, then set the sauce aside. Having it ready to go means you can move straight into the next step without the sauce holding you up.
- Push the chicken to the edges of the pan and add the garlic to the cleared center, sautéing for about 30 seconds until fragrant — cooking it briefly on its own like this keeps it from burning before the rest of the sauce goes in. Pour in the sauce and let everything cook together, stirring, until it reduces into a glossy, clinging glaze, about 2 to 3 minutes.
- If the sauce isn't thickening on its own, whisk in the cornstarch and water mixture and keep stirring over the heat until it turns syrupy; if it gets too thick, loosen it with a tablespoon of water at a time until it's the consistency you want.
- Add the steamed broccoli to the pan and toss to coat it in the glaze. Garnish with the sliced green onion and serve promptly over steamed rice while the glaze is still glossy and hot.
Chef's Note: What makes this teriyaki genuinely fast is that it skips marinating entirely — the chicken gets seared first for texture and color, then the sauce reduces separately in the same pan, so the two components layer together right at the end instead of needing hours of advance prep. Chicken thighs are the right call here over breast; their extra fat keeps them juicy through the quick sear without drying out.
The sauce naturally thickens as the sugar and soy reduce, but the cornstarch slurry is there as backup for anyone who wants a guaranteed glossy glaze without babysitting the reduction. This recipe also multitasks well for meal prep — the sauce ingredients can be whisked together and stored in the fridge a few days ahead, so all that's left on a busy night is searing the chicken and tossing everything together.
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