Pan-Seared Chicken Yakitori with Tare Glaze

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

Juicy chicken thigh pieces pan-seared and brushed with a sweet-savory tare glaze, capturing the essence of traditional yakitori in a quick home-cooked version. This japanese ready in about 25 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 290 calories and feeds 3, 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: 15 min Serves 3 Japanese cuisine 290 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small saucepan, combine 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp sugar. Bring to a gentle boil over medium heat, then reduce to low and simmer for 5 minutes until the tare sauce thickens slightly. Remove from heat and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 500g boneless chicken thigh chunks in a single layer, cooking for 4-5 minutes without moving until the bottoms are golden brown.
  3. Step 3: Flip the chicken pieces and add 2 scallions cut into 1.5-inch pieces around them. Cook for another 4 minutes until the chicken is cooked through and scallions soften.
  4. Step 4: Pour half the prepared tare sauce over the chicken and scallions, tossing gently to coat and cook for an additional 1-2 minutes until the sauce thickens and clings to the meat.
  5. Step 5: Transfer to a serving plate and sprinkle with 1 tsp toasted sesame seeds before serving hot.

Frequently asked questions

How long does Pan-Seared Chicken Yakitori with Tare Glaze 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 Yakitori with Tare Glaze?

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-Seared Chicken Yakitori with Tare Glaze?

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 Yakitori with Tare Glaze for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Yakitori with Tare Glaze?

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.

What others are saying

Related recipes