Why You’ll Love It
It couldn’t be easier! This recipe cooks all in one pan in less than 15 minutes.
The homemade teriyaki sauce is super delicious. It only has five ingredients, and there’s plenty to spoon over rice.
Key Ingredients
Chicken thighs: I like using boneless, skinless chicken thighs here because they stay juicy and cook quickly.
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Soy sauce: Soy sauce gives deep, savory flavors and color to the sauce.
Sake: This Japanese rice wine gives complex flavors to the teriyaki sauce. An inexpensive one will work just fine here.
Helpful Swaps
Chicken breasts: Thin-cut boneless, skinless chicken breasts can be used in place of chicken thighs.
Brown sugar: Both dark and light brown sugar will work here; use dark brown for a deeper, more caramelized flavor.
Storage and Make-ahead Tips
Make ahead: The sauce can be made and stored in an airtight container at room temperature for up to five days. Add the cornstarch to the smaller portion of sauce when ready to cook.
Storage: Leftovers can be refrigerated in an airtight container for up to four days.
