Quick Homemade Chicken Teriyaki Recipe with Sticky Glaze

The days of buying bottled teriyaki sauce are over. This easy chicken teriyaki is bursting with flavor and can be on the table in about 20 minutes — a fast weeknight favorite.

• 4 chicken thighs, skin-on
• salt and pepper
• 3 tbsp soy sauce
• 3 tbsp mirin
• 3 tbsp sake (optional but recommended)
• 3 tbsp sugar
• Your choice of vegetables (bok choy, broccoli, green beans, etc.)
• Scallions, thinly sliced
• Sesame seeds (optional)
• Shichimi togarashi or Japanese red pepper flakes (optional)

Instructions

1. Prep the chicken thighs: trim excess fat, season both sides with salt and pepper, and pat dry with paper towels. After salting they may release moisture — pat dry again before cooking.
2. Place the thighs skin-side down in a cold nonstick pan, then bring the heat to medium-high. Let the skin render and crisp without moving the pieces, about 5–6 minutes.
3. While the skin crisps, mix the sauce: combine soy sauce, mirin, sake, and sugar. When the skin is golden, flip the thighs and cook 2–3 minutes more; they do not need to be fully cooked yet. Remove the chicken and set aside.
4. Use the flavorful fat left in the pan to cook the vegetables. Add clean, dry veggies over medium to medium-high heat, stir for about a minute, then add a splash of chicken broth or water to soften. Season lightly, then remove the vegetables and wipe the pan clean with a damp paper towel.
5. Pour the sauce into the clean pan and bring it to a gentle boil, stirring. Once it starts to thicken and glaze the spoon, return the chicken to the pan and spoon the sauce over the pieces, flipping to coat both sides. Cook until the sauce reaches your preferred thickness, then remove from heat.
6. Serve by placing rice in bowls, topping with the veggies and chicken, and drizzling extra sauce over everything. Garnish with sliced scallions, sesame seeds, and a sprinkle of shichimi togarashi if desired. Enjoy.