Tori No Teriyaki
Succulent pan-seared chicken thighs glazed in a sweet-savory teriyaki sauce made from soy sauce, mirin, and ginger. Cooked in one skillet and ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 4 pieces (about 1.5 lbs) boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon, minced ginger, fresh
- 1 clove garlic, minced
- 1 tablespoon olive oil
Instructions
- 1
Pat the chicken thighs dry with paper towels on both sides, removing as much moisture as you can see — this helps them brown better.
- 2
In a small bowl, whisk together the soy sauce, mirin, minced ginger, and minced garlic until evenly combined. Set the bowl to the side.
- 3
Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 4
Place the chicken thighs skin-side down (the side that originally had skin) in the hot skillet — you should hear an immediate sizzle.
- 5
Cook without moving them for 6 minutes until the underside turns golden brown and pulls away easily from the pan when you try to lift an edge.
- 6
Flip each chicken thigh to the other side using tongs or a spatula, then cook for 4 more minutes until that side is also golden brown.
- 7
Pour the teriyaki sauce from the bowl over the chicken, tilting the pan so the sauce flows around all the pieces evenly.
- 8
Reduce the heat to medium and simmer, turning the chicken over every minute, until the sauce thickens and becomes glossy and coats the chicken like a glaze, about 4–5 minutes.
- 9
Transfer the chicken to a serving plate and drizzle any remaining sauce from the pan over the top.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- paper towels
- tongs or spatula
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
