Chicken Teriyaki

Ingredients

• 1 Tbsp (15 ml)oil
• 6chicken thighs
• 2 Tbsp (30 ml)granulated sugar
• 3 Tbsp (45 ml)soy sauce
• 2 Tbsp (30 ml)sake (Japanese rice wine)
• 2spring onions, cut diagonally

Instructions

1. 1

   Prepare the chicken

   Trim the excess fat from the chicken thighs, then cut the meat into bite-sized pieces.

2. 2

   Brown the chicken

   Heat the vegetable oil in a frying pan over medium-high heat. Add the chicken and pan-fry until browned on the outside and cooked through, about 5–7 minutes.

3. 3

   Thicken the sauce

   Add the sugar, soy sauce and sake to the pan. Cook for about 2–3 minutes, until the sauce thickens.

4. 4

   Add spring onions

   Add the spring onions.

What is chicken teriyaki?

Teriyaki is a Japanese cooking style in which food is cooked with a glossy, savoury-sweet glaze. This version cooks chicken pieces in a frying pan rather than grilling them.

Sugar, soy sauce and sake make a quick sauce that clings to the browned chicken. Spring onions add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 27g protein, 11g carbs, 25g fat.

The chicken provides most of the protein, while the sugar contributes carbohydrates and the oil supplies most of the added fat. Soy sauce is the main source of sodium in the sauce. Serve with vegetables alongside rice, adjusting the rice portion to suit how filling you want the meal to be.

Choosing the chicken

Chicken thighs: Their richer meat suits the short, hot pan-cooking and stays flavourful under the glaze. Trim away excess fat and cut the pieces to a similar size so they cook evenly.

Size matters: Bite-sized pieces cook quickly, but very small pieces can dry out before the sauce has thickened.

Getting good browning

Hot pan: Heat the oil before adding the chicken so the pieces start browning rather than slowly releasing moisture.

Room to cook: If the pan is crowded, cook the chicken in batches. Let the pieces take on colour before stirring them around.

Thickening the glaze

Sauce ingredients: Add the sugar, soy sauce and sake after the chicken has cooked through, as directed. The sugar helps the mixture turn glossy as it reduces.

Watch the pan: Cook for about 2–3 minutes, checking as the sauce thickens. It should coat the chicken rather than remain watery.

Checking doneness

Chicken: Cut into the largest piece to check that it is cooked through, or use a food thermometer if you have one. The method allows about 5–7 minutes of frying, but the exact time depends on the size of the pieces and the pan.

Glaze: The sauce continues to cling as it cooks, so take care not to leave it unattended once it begins to thicken.

Serving the dish

Rice: Serve the chicken with steamed rice to make a filling meal and catch any extra sauce.

Vegetables: Add a simple side of greens or other vegetables for freshness and contrast with the sweet-savoury glaze.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at roughly the same rate.
• Pat the chicken dry before frying if its surface is wet, to help it brown.
• Heat the oil before adding the chicken, but avoid letting it smoke.
• Use a pan large enough to leave space between the chicken pieces.
• Keep an eye on the sauce once the sugar has been added, as it thickens quickly.

Variations

• Ginger: Add a little grated ginger with the sauce ingredients for a warming note.
• Garlic: Add finely chopped garlic as the chicken browns for a more savoury flavour.
• Sesame: Finish with toasted sesame seeds for a nutty garnish.
• Vegetables: Add quick-cooking vegetables to the pan after browning the chicken, allowing them to cook before the sauce goes in.
• Chicken breast: Use bite-sized chicken breast pieces, taking care not to overcook them.

Common mistakes to avoid

• Crowded pan: The chicken may steam instead of brown; cook it in batches if needed.
• Uneven pieces: Different-sized chunks finish at different times; cut them to a similar size.
• Cool oil: The chicken can start releasing liquid before browning; heat the oil first.
• Unwatched sauce: The glaze can thicken too far; stay by the pan during the final 2–3 minutes.
• Guessing doneness: Large pieces may need longer than small ones; check the thickest piece before adding the sauce.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions