Three-Ingredient Teriyaki Chicken

Chicken thighs, teriyaki sauce, and scallions make a glossy skillet dinner with very little preparation. Reducing the sauce after the chicken is safely cooked concentrates its savory-sweet flavor and lets it cling instead of pooling on the plate.

Details

• Yield: 4 servings
• Prep: 10 minutes
• Cook: 18 to 24 minutes
• Heat: medium to medium-high stovetop heat

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 2/3 cup thick teriyaki sauce, divided
• 4 scallions, thinly sliced with white and green parts separated

Choose a pourable cooking sauce rather than a very thick finishing glaze. No extra salt is usually needed because prepared teriyaki sauce is already seasoned.

Equipment

Gather a cutting board, knife, shallow dish, 12-inch skillet with lid, tongs, spoon, clean plate, and instant-read thermometer. Use separate utensils or wash them after they touch raw chicken.

Method

1. Pat the chicken dry and trim large pieces of excess fat. Coat it with 1/3 cup teriyaki sauce in the shallow dish. Let stand for 10 minutes while the skillet heats over medium heat.
2. Lift the chicken from the dish, letting excess marinade drip away. Discard that marinade. Arrange the thighs in the hot skillet and cook without moving for five minutes.
3. Turn the chicken, add the scallion whites, and cover. Reduce the heat to medium-low and cook for 7 to 10 minutes, turning once, until each thickest section reaches at least 165°F/74°C.
4. Transfer the chicken to the clean plate. Pour the remaining unused teriyaki sauce into the skillet and simmer over medium-high heat for 2 to 4 minutes, stirring, until it lightly coats a spoon.
5. Return the chicken and any collected juices to the pan. Turn to coat, heat for one minute, then finish with scallion greens.

Cues and troubleshooting

A broad skillet allows browning; crowding traps steam. If the sauce darkens before the chicken cooks through, lower the heat and add one tablespoon water. If it remains thin, remove the chicken and simmer it briefly rather than overcooking the meat. Sugary sauce can scorch quickly, so scrape the pan frequently during reduction. Check every thigh separately because thickness varies.

Substitutions

Boneless chicken breast can replace thighs; pound thick ends to an even size and begin checking early. Broccoli florets or sliced bell pepper may be steamed separately and folded into the finished sauce, though that expands the three-ingredient formula. Chopped chives can replace scallions. Different teriyaki sauces vary in sweetness, salt, and thickness, so adjust reduction time accordingly.

Storage and safety

Refrigerate leftovers in a shallow covered container within two hours and use within four days. Reheat to 165°F/74°C. Freeze for up to two months and thaw in the refrigerator. Never reuse sauce that contacted raw poultry unless it is brought to a full boil; this method discards it. Wash hands, tools, and surfaces after handling raw chicken and prevent cross-contact with garnishes.