Easy Teriyaki Chicken in 25 Minutes

Tender chicken thighs seared and coated in a homemade teriyaki glaze that turns thick, glossy and sticky. No bottled sauce needed, and it all comes together in one pan in under half an hour. Serve over rice with a scatter of sesame and spring onion.

Teriyaki chicken is one of those dinners that feels like a treat but takes barely any effort. You make a simple four-ingredient glaze, sear the chicken until golden, then let the sauce reduce into a sticky, glossy coating. It’s faster and far tastier than a takeaway, and everything happens in a single frying pan.

Ingredients

• 800 g boneless, skinless chicken thighs — cut into bite-sized chunks
• 1 tbsp vegetable oil
• 6 tbsp light soy sauce
• 4 tbsp mirin — or 2 tbsp rice vinegar plus a pinch of extra sugar
• 3 tbsp caster sugar — or light brown soft sugar
• 2 tbsp sake or dry sherry — optional, for depth
• 2 cloves garlic — finely grated
• 2 cm piece fresh ginger — finely grated
• 1 tbsp cornflour — mixed with 2 tbsp cold water
• 2 spring onions — thinly sliced, to serve
• 1 tsp sesame seeds — to serve

Method

1. In a small bowl or jug, stir together the soy sauce, mirin, sugar, sake (if using), garlic and ginger until the sugar starts to dissolve. Set aside.
2. Heat the oil in a large frying pan or wok over a medium-high heat. Add the chicken chunks in a single layer and leave them undisturbed for 2 minutes so they colour.
3. Turn the chicken and continue to fry for 5-6 minutes, stirring now and then, until golden all over and almost cooked through.
4. Pour in the teriyaki mixture. It will bubble up fast; stir to coat the chicken and let it simmer for 3-4 minutes so the flavours mingle and the raw edge cooks off.
5. Stir the cornflour paste again, then pour it into the pan. Cook for a further 1-2 minutes, stirring, until the sauce thickens to a glossy, sticky glaze that clings to the chicken.
6. Check a couple of the largest pieces are cooked through with no pink remaining and the sauce is piping hot throughout. Take the pan off the heat.
7. Scatter over the spring onions and sesame seeds and serve straight away, spooning the extra glaze from the pan over the top.

Serve it with

• Fluffy steamed jasmine or sushi rice
• Steamed tenderstem broccoli or pak choi
• A quick cucumber and rice vinegar salad
• Edamame with flaky sea salt
• Egg-fried rice for a fuller plate

Why this works

Cooking the sugar, soy and mirin down together concentrates them into a balanced sweet-savoury glaze, while the cornflour gives that signature glossy cling without leaving the sauce watery.

Common swaps

• Use chicken breast if you prefer leaner meat, but reduce the cook time slightly so it stays juicy.
• Swap mirin and sake for 2 tbsp rice vinegar and an extra teaspoon of sugar if you don't keep them in.
• Make it gluten-free with tamari in place of soy sauce.
• Add a splash of sriracha or a pinch of chilli flakes to the glaze for heat.
• Toss in sliced peppers or mangetout with the chicken to bulk it out with veg.

Common mistakes to avoid

• Adding the sauce too early: brown the chicken first, or it steams and never crisps.
• Skipping the cornflour, which leaves a thin sauce that slides off instead of clinging.
• Cooking on too low a heat, so the glaze never reduces and stays watery.
• Overcrowding the pan, which drops the temperature and makes the chicken grey rather than golden.

Storage, freezing & reheating

Storage: Cool leftovers quickly and keep in an airtight container in the fridge for up to 3 days.

Freezing: Freezes well for up to 2 months. Cool completely, then freeze in a sealed container and defrost fully in the fridge before reheating.

Reheating: Reheat in a pan over a medium heat with a splash of water to loosen the glaze, or microwave, until piping hot throughout.

Allergen notes: contains Gluten, Soya, Sesame. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.