Pan-Seared Teriyaki Chicken Thighs with Green Onions

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

Tender chicken thighs caramelized in a homemade teriyaki glaze, finished with fresh green onions for a vibrant finish. Served over fluffy rice for a satisfying weeknight meal. This asian ready in about 35 minutes pairs Chicken thighs, Soy sauce, Mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.5 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 450 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: Whisk 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp sugar, 2 minced garlic cloves, and 1 tsp grated ginger in a bowl until sugar dissolves.
  2. Step 2: Pat chicken thighs dry, season with salt and pepper, then heat 1 tbsp cooking oil in a skillet over medium-high heat. Add chicken skin-side down and cook for 5 minutes until golden brown and skin crisps.
  3. Step 3: Flip chicken, pour teriyaki sauce over, and simmer for 10 minutes on medium-low, turning occasionally, until sauce thickens and chicken reaches 165°F internally.
  4. Step 4: Remove chicken, drizzle with 1 tsp sesame oil, and top with 3 thinly sliced green onions. Serve immediately with steamed rice.

Frequently asked questions

How long does Pan-Seared Teriyaki Chicken Thighs with Green Onions take to make?

Total time is about 35 minutes (15 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-Seared Teriyaki Chicken Thighs with Green Onions?

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 chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Teriyaki Chicken Thighs with Green Onions?

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 Teriyaki Chicken Thighs with Green Onions 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 Teriyaki Chicken Thighs with Green Onions?

Asian asian 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