🍗 Teriyaki Chicken
Teriyaki chicken is chicken thigh or breast grilled or pan-fried and then glazed with a reduction of soy sauce, mirin, sugar and ginger until it turns glossy and lacquered. The meat stays juicy under a sweet-salty, sticky coating with a gentle ginger warmth. It is sliced and served with steamed rice and vegetables, or in a bento box.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g boneless chicken thighs
- 40 ml soy sauce
- 40 ml mirin
- 15 g sugar
- 1 tsp grated fresh ginger
- 1 tsp oil
Method
- Mix soy sauce, mirin, sugar and ginger in a small bowl.
- Heat the oil in a pan and cook the chicken skin-side down over medium heat for 6–7 minutes until golden.
- Turn and cook another 4–5 minutes until cooked through; wipe out excess fat.
- Pour in the sauce and simmer, turning the chicken, for 2–3 minutes until glossy and thick.
- Slice and serve with rice and the remaining glaze.
How to make it lighter
- Use skinless chicken breast or remove the skin from thighs to cut fat.
- Halve the sugar in the glaze — the mirin already adds sweetness.
- Serve with a large portion of steamed vegetables and a smaller scoop of rice.
History
Teriyaki describes a technique rather than an ingredient: teri refers to the shine of the glaze and yaki to grilling. The method is old in Japanese cooking, and chicken teriyaki became especially popular abroad after Japanese restaurants spread in the United States in the second half of the 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →