Pan-Fried Chicken Teriyaki with Pickled Ginger

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

Juicy chicken thighs pan-fried and glazed with a homemade teriyaki sauce, served with a spicy-sweet pickled ginger accompaniment. This Japanese-inspired sushi 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 320 calories and feeds 4, 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 4 Japanese cuisine 320 cal/serving

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Ingredients

4 pieces (about 600g) boneless chicken thighs
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sake
2 tbsp brown sugar
1 tbsp minced fresh ginger
2 tbsp vegetable oil
2 tbsp, sliced pickled ginger
1 tsp, toasted sesame seeds

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Instructions

Step 1: In a small bowl, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 2 tbsp brown sugar, and 1 tbsp minced fresh ginger, stirring until sugar dissolves to make the teriyaki sauce.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Pat dry 4 boneless chicken thighs and place skin-side down in the pan. Cook for 6 minutes until golden and crispy, then flip and cook another 5 minutes until cooked through.
Step 3: Pour the teriyaki sauce over the chicken in the skillet and reduce heat to medium-low. Cook for 3-4 minutes, spooning sauce over chicken until it thickens and coats the meat.
Step 4: Transfer chicken to a serving plate, garnish with 2 tbsp sliced pickled ginger and 1 tsp toasted sesame seeds for a bright and nutty finish.