Pan-Fried Chicken Teriyaki with Pickled Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-fried and glazed with a homemade teriyaki sauce, served with a spicy-sweet pickled ginger accompaniment. This japanese-inspired sushi 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Pan-Fried Chicken Teriyaki with Pickled Ginger take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Chicken Teriyaki with Pickled Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Pan-Fried Chicken Teriyaki with Pickled Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Chicken Teriyaki with Pickled Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Chicken Teriyaki with Pickled Ginger?

Japanese sushi like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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