Healthy Homemade Teriyaki Chicken
Mushroom Rice

A lighter take on a Japanese classic, this teriyaki chicken uses a smart no-marinate technique and minimal oil to achieve juicy meat with a rich, glossy glaze.

Ingredients

• 2 chicken thighs, skin-on
• 100 g shiitake mushrooms, sliced
• 1 tbsp oyster sauce
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp white sugar
• 250 ml hot water
• 1 tbsp vegetable oil
• 2 servings cooked white rice
• optional lettuce leaves and tomato for garnish

Instructions

1. 1Prepare the wok

   

   Start by heating a large metal wok over medium high heat. Once hot, pour in a clear cooking oil. Using a glass pitcher allows for better control. Swirl the oil to coat the bottom of the wok evenly; this prevents the chicken from sticking and ensures a uniform sear.

   Tip: Heating the pan before adding oil which is often called the hot pan cold oil technique helps create a naturally non stick surface on stainless steel or carbon steel pans.
2. 2Sear the chicken

   

   Carefully place the raw chicken thigh into the wok once the oil begins to shimmer or smoke slightly. Lay the chicken away from you to avoid oil splatters. Let it sit undisturbed for a few minutes to allow the skin to set and develop a deep crust.

   Tip: Dont move the chicken immediately after placing it in the pan; it needs time to sear properly so it wont stick.
3. 3Flip and finish searing

   

   Watch for the skin to turn a deep mahogany brown before using tongs to flip the thigh. Fry the second side until it reaches a similar golden color and the skin becomes firm and crispy which helps lock in the natural juices of the meat.

   Tip: Using a hot pan and cold oil creates a natural non stick effect that helps the meat release without tearing.
4. 4Drain excess oil

   

   Once the chicken thighs are beautifully seared and golden on both sides, remove them from the wok and set aside. Carefully pour out the rendered fat and excess cooking oil. This ensures the final sauce is clean and flavorful rather than greasy.

   Tip: If the meat resists when you try to flip it then it is not ready. Give it another minute to develop a proper crust and release naturally.
5. 5Mix the teriyaki sauce

   

   In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, and white sugar. This simple mixture provides the perfect balance of savory, sweet, and umami flavors without the need for complex marinating steps.

   Tip: Using a mix of light and dark soy sauce adds both saltiness and a deep, rich mahogany color to the final dish.
6. 6Add sauce and mushrooms

   

   Return the seared chicken thighs to the wok. Pour in the prepared teriyaki sauce along with sliced mushrooms and a bowl of hot water. The mushrooms will soak up the savory flavors of the sauce as everything simmers together.

   Tip: You can swap mushrooms for other vegetables like broccoli or bell peppers depending on your preference.
7. 7Simmer under cover

   

   Cover the wok with a glass lid and allow the chicken and mushrooms to simmer in the teriyaki sauce for about ten minutes. This trapped steam ensures the chicken cooks through completely while staying tender and absorbing the savory glaze.

   Tip: Keep the heat on medium-low during the simmering phase to prevent the sugars in the sauce from burning.
8. 8Slice the glazed chicken

   

   Once the chicken is fully cooked and the glaze is thick and glossy, transfer it to a wooden cutting board. Use a sharp knife to slice the tender thigh into even strips, ready to be served over a bowl of steaming rice.

   Tip: Let the chicken rest for a minute before slicing; this prevents the juices from escaping and keeps the meat tender.

Storage & Reheating

Burn It Off

Frequently Asked Questions