Chicken Teriyaki

Juicy chicken thighs glazed in a homemade teriyaki sauce with a perfect balance of sweet and savory. This Japanese staple is ready in under 30 minutes and pairs beautifully with steamed rice.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 tbsp vegetable oil
• ½ cup soy sauce
• ¼ cup mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 tsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tsp cornstarch mixed with 1 tbsp water
• 1 tbsp sesame seeds
• 2 stalks green onion, sliced

Method

1. Whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic in a small bowl. Set aside.
2. Pat chicken thighs dry with paper towels and season lightly with salt and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook without moving for 5 minutes until golden brown on the bottom.
4. Flip the chicken and cook the other side for 4 minutes until cooked through (165F internal temperature).
5. Pour the teriyaki sauce into the skillet and bring to a simmer. Cook for 3 minutes, turning chicken to coat in the thickening sauce.
6. Stir in the cornstarch slurry and cook for 1 minute until the sauce is glossy and clings to the chicken.
7. Slice the chicken and serve over steamed rice. Drizzle remaining sauce on top and garnish with sesame seeds and sliced green onion.

Chef's note: For a deeper flavor, marinate the chicken in half the sauce for 30 minutes before cooking. Tamari can be substituted for soy sauce to keep this gluten-free.

Nutrition per serving

More Japanese recipes

• Miso Soup
• Tonkotsu Ramen
• Gyoza
• Katsu Curry
• Tamagoyaki
• Ramen Upgrade