Chicken Teriyaki
Pan-seared boneless chicken thighs brushed with a glossy soy, ginger and garlic glaze. It comes together in about 40 minutes and suits a weeknight dinner with rice.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Large non-stick frying pan with a lid, small bowl, meat thermometer (optional)
Method
Stir the soy sauce, sugar, rice vinegar, water, garlic and ginger together in a bowl until the sugar dissolves. Set half of this sauce aside for the glaze.
Pat the chicken dry and cut any very thick thighs so they are an even thickness of about 2 cm. Toss the chicken in the other half of the sauce and leave it to marinate.
Heat the oil in the frying pan over medium-high heat. Lift the chicken out of the marinade, shake off the excess and discard that marinade. Lay the pieces in the pan, smooth side down.
Sear without moving until the underside is deep golden and releases easily from the pan.
Turn the chicken, lower the heat to medium and cook until the second side is golden and the thickest piece reads 74°C, or the juices run clear.
While the chicken cooks, steam or boil the broccoli in a separate pot of salted water until bright green and just tender, about 3 minutes. Drain well.
Pour the reserved sauce into the pan and bring it to a bubble. Stir the cornflour mixture, add it, and turn the chicken in the sauce until it thickens into a glossy glaze that coats a spoon.
Take the pan off the heat and stir in the sesame oil if using. Rest the chicken for 5 minutes, then slice across the grain.
Serve the sliced chicken with the broccoli, spooning the glaze over the top. Scatter with spring onions and sesame seeds.
Cooking tips
- Pat the chicken dry before it goes into the pan so it browns instead of steaming.
- Cook the marinated chicken without the marinade clinging to it. Wet chicken will not sear, and sugar in the marinade can burn.
- Do not boil the glaze for long once the cornflour is in. Thirty to sixty seconds is enough, and it thickens more as it cools.
- Cut the chicken to an even thickness so every piece cooks at the same speed.
Substitutions
- Chicken breast can replace thighs. Slice it into thinner cutlets and reduce the cooking time by a couple of minutes to avoid dryness.
- If you can find mirin, use 3 tbsp in place of the rice vinegar and reduce the sugar to 1 tbsp. Many cooks avoid it because it contains alcohol.
- No rice vinegar: use 1 tbsp lemon juice mixed with 1 tbsp water.
- Replace the broccoli with green beans, bok choy or sliced capsicum.
Serve with
"Serve over steamed short-grain or basmati rice with the broccoli on the side. A simple cucumber salad dressed with rice vinegar and sesame seeds goes well alongside."
Storage
"Refrigerate the chicken and glaze in an airtight container for up to 3 days. Keep the cooked rice and broccoli separate."
Reheating
"Warm gently in a covered pan over low heat with a splash of water until hot throughout, or microwave in short bursts, stirring the glaze through. Reheat only once."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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