Print Options:

Chicken Teriyaki

Yields8 Servings

Chicken Teriyaki

 2 lbs boneless, skinless chicken thighs
 1 tbsp canola oil
 White sesame seeds for garnish
Teriyaki sauce:
 1 cup Japanese Mirin (sweet rice wine)
 1 cup reduced sodium soy sauce or tamari
 2 tbsp honey
For serving:
 5 ½ cups cooked brown rice

Combine all ingredients of teriyaki sauce in a sauce pan. Heat sauce over medium heat for about 5 minutes (reduce to a thicker consistency), ensuring that the sauce does not burn.


Heat 1 tablespoon canola oil in skillet over high heat.


Pan fry chicken thighs until both sides are browned and cooked through (165 degrees).


Remove chicken from heat and slice into pieces. Drizzle with teriyaki sauce and garnish with sesame seeds (optional).


Chef Note: serve over brown rice (2/3 cup per serving).

Nutrition Facts

Serving Size 4 oz

Servings 0

Amount Per Serving
Calories 260
% Daily Value *
Total Fat 3.8g6%

Saturated Fat 0.3g2%
Cholesterol 60mg20%
Sodium 1300mg55%
Total Carbohydrate 28.8g10%

Sugars 14.3g
Protein 25.4g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.