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After making this simple one pan chicken teriyaki I knew there was no way I could ever go back to store-bought sauce or even takeout. Teriyaki recipes may seem daunting to some but when done well, it’s truly something special. You’re in luck, because this recipe comes together so easily and has such amazing flavour.

I love spending hours in the kitchen developing recipes and creating elaborate meals. This chicken teriyaki is not that – but I promise it tastes as if you spent hours in the kitchen preparing it. On days when you just don’t feel like cooking but want something delicious, easy, and quick, this is the recipe for you.

What is mirin?

If you’re familiar with Asian cooking, the sauce requires ingredients that may already be in your kitchen. However, this recipe includes one ingredient that may not be in your pantry is mirin. Mirin is a Japanese rice wine that is sweet and mild in flavour. It adds a mild acidity to a dish and is commonly used in Japanese cooking.

Bon Appetit does a good job in explaining what it does and its purpose in cooking if you are unfamiliar with this ingredient. If you don’t have mirin, or it’s not accessible to you, don’t worry about it! You can leave it out as the rice vinegar does a good job as a substitute. I like to add it because it adds another level of flavour to the dish.

Less dishes, more time for you

The best thing about this recipe is that it’s all done in one pan! So you can save time on cleaning up and have more time to relax. I hope this is a recipe that you add to your weekly rotation.

I used chicken thighs as my protein of choice but the beauty of cooking is that you can substitute whatever fits your lifestyle! Don’t like chicken? Try it with extra firm tofu! Is tofu not your thing? Try it with shrimp! As I always like to say, the kitchen is your canvas!

One Pan Chicken Teriyaki

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Recipe by asiamakes Course: DinnerCuisine: AsianDifficulty: 2

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

3 pounds of boneless skinless chicken thighs (or protein of choice)
1 tbsp kosher salt
1 ½ tsp black pepper
3 stalks of green onion (for garnish)
Sauce
3 cloves of crushed garlic
2 tsp freshly grated ginger
⅓ cup regular or low sodium soy sauce
2 tbsp mirin
1.5 tbsp rice vinegar
1.5 tbsp of sesame oil
2 tbsp brown sugar or honey
2 tbsp roasted sesame seeds
1 ½ cups of cold water
2 tbsp of cornstarch

Directions

In a bowl, combine garlic, ginger, soy sauce, mirin, rice vinegar, sesame oil, brown sugar and sesame seeds. Stir to combine or until brown sugar is dissolved.
In a separate small bowl, add cold water and cornstarch. Mix together to create a slurry.
Add slurry to the sauce mixture and stir to combine. Set aside
Season both sides of chicken thighs with salt and pepper.
In a large non-stick pan on medium-high, add chicken thighs. Sear on each side until lightly browned. This should take about 2-4 minutes on each side.
Once chicken thighs are seared, pour in teriyaki sauce mixture into pan. Turn heat down to medium low and let simmer until sauce thickens and chicken is cooked through.
Add chopped scallions for garnish and serve with steamed rice and vegetables.