Teriyaki Chicken
A Japanese dish featuring grilled or pan-fried chicken glazed with a sweet and savory soy-based teriyaki sauce.
Instructions
- In a medium bowl, combine soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Stir until the sugar is dissolved to create the teriyaki sauce.
- Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour half of the teriyaki sauce over the chicken, reserving the other half for later. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Heat vegetable oil in a large pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and place the chicken in the pan.
- Cook the chicken for about 5-7 minutes on each side, or until fully cooked through and nicely browned. Remove chicken from the pan and set aside.
- In the same pan, add the reserved teriyaki sauce and bring it to a simmer over medium heat. Cook for about 2-3 minutes, or until the sauce thickens slightly.
- Slice the cooked chicken into strips and return them to the pan, turning to coat evenly with the thickened sauce.
- Transfer the glazed chicken to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions before serving.
Ingredients
Nutritional Information & Health Goals
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Frequently Asked Questions
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