Teriyaki Chicken (Yoshinoya Copycat)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-skinned chicken thighs glazed with a savory, not-too-sweet teriyaki sauce infused with ginger and garlic. Served over rice with vegetables, inspired by Japanese restaurants.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 pieces boneless skin-on chicken thighs ((or bone-in skin-on thighs, or boneless skinless thighs))
- 1/4 cup Shaoxing wine ((or dry sherry))
- Salt
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar ((or regular sugar) (*Footnote 1))
- 1/3 cup water (, divided)
- 1 teaspoon cornstarch
- 1 teaspoon peanut oil ((or vegetable oil))
- 1 tablespoon minced ginger
- 3 cloves garlic (, minced)
- 2 green onions (, chopped, white and green parts separated)
- Steamed rice ((highly recommend))
- Steamed or blanched assorted veggies ((such as broccoli, cauliflower, and/or carrots) (optional))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1265mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 567mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.