Traditionally teriyaki refers to the Japanese cooking method of grilling or broiling meat glazed with soy sauce, sugar and mirin. In Japan fish is the main protein used in teriyaki, but the glaze became widely known to Western pallets with the inclusion of poultry and red meat. In America, the word “teriyaki” has become synonymous with teriyaki sauce referring to the flavor profile of the dish as supposed to the cooking method. In this recipe, we’ve added some non-traditional ingredients such as garlic, ginger, and black pepper to give an extra zing to the teriyaki. This Americanized version of Japanese cuisine is easy to throw together and an all-around crowd-pleaser.

Teriyaki Chicken Thighs

  • Servings: 4
  • Difficulty: 2 hours and 30 minutes
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  • 1 tbsp cornstarch
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ¼ cup mirin, or cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • ¼ teaspoon ground black pepper
  • 1 lb bone on, skin on chicken thighs
  • 10 oz baby bok choy
  • 1 cup jasmine rice
  • ¼ cup scallions, sliced, for garnish
  • 1 tbsp sesame seeds, for garnish


Whisk together the cornstarch and soy sauce in a medium bowl making sure there are no clumps left. Whisk in sugar, vinegar, minced garlic, ginger, and black pepper. 

Salt the chicken thighs then place in a vacuum seal bag and coat with marinade. Vacuum seal, then place in Suvie pan and fill with water. Load into upper right zone.

Place the box choky in a Suvie pan and load into upper left zone. Pour jasmine rice and 2 tsp salt into starch pan and load into starch zone. Fill reservoir, enter cook settings and cook now or schedule.

My Cook > Multi-Zone Settings

Protein: 160˚F, 1 hour

Vegetable: 10 minutes

Starch: 15 minutes

After the cook remove all pans from Suvie. Dump out water from chicken pan, then pour marinade and chicken thighs back into the pan. Return the pan to right side of Suvie.

Toss bok choy with vegetable oil, salt, and pepper to taste. Return to left side of Suvie. Broil chicken thighs and bok choy for 10 minutes stirring halfway through the broil. Keep an eye on the chicken thighs so they don’t burn during the broil. 

When the broil is complete, remove browned chicken thighs from the pan. The teriyaki sauce should’ve thickened during the broil but if it hasn’t, broil the sauce alone for 5-7 more minutes. In the meantime, divide the rice and bok choy between four plates, top with chicken thighs and teriyaki sauce. Sprinkle sliced scallions and sesame seeds over each plate and enjoy!


Nutritional Information per serving (4 servings per recipe): Calories 400, Total Fat 4.7g, Total Carbohydrates 66.5g, Total Sodium 210.8mg, Total Protein 22.2g

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5 months ago

These were delicious but the ingredients say bok choy (pictures too) and chicken thighs while the directions say broccoli and chicken breast.

Caroline Pierce
Caroline Pierce
5 months ago
Reply to  Emily

Hi Emily, thanks for letting us know! We have updated the recipe.