Japanese-Style Chicken Teriyaki with Steamed Rice

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet and savory teriyaki-glazed chicken thighs served over fluffy steamed rice for a comforting Japanese-inspired dinner. This Japanese-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Japanese cuisine 520 cal/serving

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Ingredients

12 oz, skin on boneless chicken thighs
1/4 cup soy sauce
2 tbsp mirin
2 tbsp sake
2 tbsp brown sugar
2, minced garlic cloves
1 tsp, grated ginger
1 tbsp vegetable oil
2 cups cooked white rice
2, sliced for garnish green onions
1 tsp for garnish sesame seeds

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Instructions

Step 1: In a small bowl, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated ginger to make the teriyaki sauce.
Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Place 12 oz skin-on boneless chicken thighs skin side down and cook for 5-6 minutes until the skin is browned and crispy.
Step 3: Flip the chicken thighs and pour the prepared teriyaki sauce into the skillet. Reduce heat to medium and simmer for 6-8 minutes, spooning the sauce over the chicken occasionally, until the chicken is cooked through and the sauce thickens and glazes the meat.
Step 4: Remove chicken from the skillet and slice into bite-sized pieces.
Step 5: Serve the sliced chicken over 2 cups cooked white rice, spoon extra teriyaki sauce from the pan over the top, and garnish with 2 sliced green onions and 1 tsp sesame seeds.