Teriyaki Chicken

Layered flavors with a clean finish, where chicken meets soy sauce for serious flavor. Rest a few minutes before slicing so the juices stay in.

Why You'll Love This Recipe

• Glossy restaurant-style glaze in one pan.
• Faster and cheaper than delivery.
• Kid-friendly flavor with no chili heat.
• Naturally dairy- and nut-free.
• Pantry sauce — no specialty bottles required.

Ingredient Notes

• Real mirin (not 'aji-mirin') gives the truest sweetness, but water works in a pinch.
• Fresh ginger is significantly brighter than powdered; one thumb-sized knob lasts weeks in the freezer.
• Low-sodium soy sauce lets you reduce the glaze without it turning salty.

Ingredient Substitutions

• Maple syrup or brown sugar for honey.
• Tamari or coconut aminos for a gluten-free version.
• Boneless chicken breast (pull at 162°F) if thighs aren't available.

Equipment Needed

• 12-inch nonstick or stainless skillet
• Microplane or fine grater
• Small whisk
• Instant-read thermometer

Prep Tips

• Grate the ginger and mince the garlic before turning on the stove — the sauce comes together in under 2 minutes once it hits the pan.
• Have rice cooking before you start the chicken so everything finishes together.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 tbsp soy sauce, 1 tbsp honey, 3 cloves garlic, minced, 1 ginger, 1 cup uncooked long-grain rice. mince the garlic, and grate the ginger before you start cooking.

2. 2

   Pat the thighs dry with paper towels — dry meat browns; wet meat steams. Season both sides with the salt and pepper.

3. 3

   Whisk the soy sauce, honey, mirin, garlic, and ginger together in a small bowl. Keep the cornstarch slurry separate.

4. 4

   Heat the oil in the skillet over medium-high heat until shimmering. Add the chicken smooth-side down and sear undisturbed for 5 minutes until deeply golden, then flip and cook 4–5 more minutes until the thickest part reads 165°F on a thermometer.

5. 5

   Reduce the heat to medium-low and pour in the sauce. Simmer 1 minute, then drizzle in the cornstarch slurry and turn the chicken to coat. The glaze should thicken in 30–60 seconds to a syrupy consistency that clings to a spoon.

6. 6

   Transfer the chicken to a cutting board and rest 3 minutes before slicing against the grain. Serve over rice, spoon the pan glaze over the top, and finish with sesame seeds and green onion.

Artsi Pro Tips

• Thighs stay juicy at temperature; breast meat dries out fast. If using breasts, pull at 162°F and rest covered.
• Don't crowd the pan — sear in two batches if needed. Crowded chicken steams and won't caramelize.
• Honey burns above medium heat. Lower the burner before the sauce goes in.

Common Mistakes

• Adding the sauce to a screaming-hot pan — the honey scorches and turns bitter.
• Skipping the rest, which lets juices run out the moment you slice.
• Using regular soy sauce and reducing too far, which makes the glaze inedibly salty.

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