Recipe information:


Teriyaki Chicken


  • RWA Chicken Thigh
  • 1/4 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons sake (Japanese rice wine) or dry sherry
  • 2 tablespoons brown sugar
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon vegetable oil
  • 1 teaspoon cornstarch (optional, for thickening)
  • 1 tablespoon water (optional, for thickening)
  • Sesame seeds (optional, for garnish)
  • Sliced green onions (optional, for garnish)


  1. Clean the chicken by rinsing it under cold water, then pat dry with paper towels.
  2. In a small bowl, mix the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic to make the teriyaki sauce.
  3. Place the chicken in a shallow dish or a resealable plastic bag and pour half of the teriyaki sauce over it. Marinate for at least 30 minutes, preferably longer for better flavor.
  4. Heat the vegetable oil in a large skillet over medium heat.
  5. Remove the chicken from the marinade and shake off any excess. Reserve the marinade.
  6. Place the chicken in the skillet and cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through.
  7. While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and let it simmer for a few minutes.
  8. (Optional) If you prefer a thicker sauce, mix the cornstarch with water to make a slurry and add it to the simmering sauce, stirring until it thickens.
  9. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice the chicken into strips.
  10. Drizzle the cooked teriyaki sauce over the sliced chicken.
  11. Garnish with sesame seeds and sliced green onions if desired.
  12. Enjoy your Teriyaki Chicken!