Chicken Teriyaki

Recipe by LDSMom128

I found this in my America's Test Kitchen family cookbook and added a few more ingredients to the sauce to make it my own. It turned out great and tasted just like my favorite take-out restaurant. I don't prefer to cook or eat the skin on the meat, so I removed it and it still got nice and crispy without, but you can keep it on if you like it.

Top Review by Bondnz

Yum, this recipe is delicious! Tastes just like my favourite dish at our local japanese takeout! I added some partially steamed veges after the chicken had cooked in the sauce for a few minutes & carried on until they were just done. I think this recipe would be great with diced chicken - I'd love to be able to eat it faster lol!!! Thanks for posting :)

Ingredients Nutrition


  1. In a large skillet pan, add 2-3 tbsp oil (I used peanut oil) to the pan and allow to get hot.
  2. In a medium size bowl, combine the soy sauce and sugar and stir well. Add the ginger, garlic cloves, hoisen sauce, mirin, and rice vinegar, and corn starch. Stir the sauce well with a small wire whisk. Reserve for later.
  3. Salt and pepper the chicken for taste and lay the chicken thighs thick side down. Cook for about 10-12 minutes and the thighs get nice and crispy. Turn the thighs over and cook the other side. Continue to cook for about 10-15 minutes and the juices run clear, turning again one more time half way through.
  4. Remove the chicken thighs to a separate plate and drain any of the oil. Stir the sauce one more time and add it to the skillet and stir with a whisk, getting the pieces on the bottom for flavor.
  5. Add the chicken back to the pan, including any juices from the plate as well for best flavor! Allow the chicken to soak up the sauce, for about 2-3 minutes. Serve with steamed rice.

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