Teriyaki Chicken

By Tracy

2 Person

35 Minutes

0 Calories

A classic Japanese dish of teriyaki chicken can easily be made at home with a five-ingredient teriyaki sauce and about 35 minutes of your time. This recipe may be considered a copy-cat style recipe of your favorite Japanese restaurant teriyaki chicken. It will become a favorite weeknight addition to your dinner repertoire that both children and adults will love!

Ingredients

1 tsp. olive oil
grated ginger
2 tbsp. sugar
4 tbsp. mirin
4 tbsp. soy sauce
2 tbsp. sake
3/4 pound boneless chicken thighs

Method

01

Make the teriyaki sauce. In a large bowl, combine sake, soy sauce, mirin, sugar, and ginger and mix well.
02

Poke chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
03

Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
04

In a large skillet, heat olive oil over medium-high heat. Place the chicken skin side down into the skillet, cooking the skin of the chicken first, until the skin is browned. Flip the chicken over to cook the other side, but reduce the heat to low.
05

Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done, and the internal temperature of the chicken reaches 165 degrees F and juices run clear.
06

Remove the lid and simmer until the sauce thickens slightly. There is no need to add potato starch or cornstarch to thicken the sauce. Remove the pan from the heat.
07

Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
08

Optional: If you like, garnish the teriyaki chicken with additional grated ginger.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Teriyaki Chicken Recipes

Easy Chicken Recipes

Appetizers Recipes

Teriyaki Chicken

3.5

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

1 tsp. olive oil

grated ginger

2 tbsp. sugar

4 tbsp. mirin

4 tbsp. soy sauce

2 tbsp. sake

3/4 pound boneless chicken thighs

03 Method

Step 1

Make the teriyaki sauce. In a large bowl, combine sake, soy sauce, mirin, sugar, and ginger and mix well.

Step 2

Poke chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.

Step 3

Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.

Step 4

In a large skillet, heat olive oil over medium-high heat. Place the chicken skin side down into the skillet, cooking the skin of the chicken first, until the skin is browned. Flip the chicken over to cook the other side, but reduce the heat to low.

Step 5

Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done, and the internal temperature of the chicken reaches 165 degrees F and juices run clear.

Step 6

Remove the lid and simmer until the sauce thickens slightly. There is no need to add potato starch or cornstarch to thicken the sauce. Remove the pan from the heat.

Step 7

Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.

Step 8

Optional: If you like, garnish the teriyaki chicken with additional grated ginger.

04 Author