Pan-Seared Chicken Teriyaki with Scallion and Ginger Sauce

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

Juicy chicken thighs pan-seared and glazed with a sweet-savory teriyaki sauce, finished with a fresh scallion and ginger topping. This japanese ready in about 25 minutes pairs boneless skinless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 350 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, 2 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, and 1 tbsp grated fresh ginger; stir until sugar dissolves to make teriyaki sauce.
  2. Step 2: Pat dry 4 boneless skinless chicken thighs and season lightly with salt. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken thighs skin side down and sear for 5-6 minutes until golden and crispy.
  3. Step 3: Flip the chicken and pour the teriyaki sauce into the skillet. Reduce heat to medium-low and cook for another 6-8 minutes, spooning the sauce over chicken until thickened and chicken is cooked through.
  4. Step 4: Remove chicken from pan and let rest for 3 minutes. Drizzle the remaining sauce from the pan over the chicken and top with 3 thinly sliced green onions and 1 tsp sesame seeds before serving.

Frequently asked questions

How long does Pan-Seared Chicken Teriyaki with Scallion and Ginger Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 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-Seared Chicken Teriyaki with Scallion and Ginger Sauce?

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 soy sauce from drying out.

Can I substitute ingredients in Pan-Seared Chicken Teriyaki with Scallion and Ginger Sauce?

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-Seared Chicken Teriyaki with Scallion and Ginger Sauce 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-Seared Chicken Teriyaki with Scallion and Ginger Sauce?

Japanese japanese 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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