Description
Teriyaki chicken brings together sweet and savory flavors that dance perfectly on your plate. Tender chicken pieces glazed with a homemade sauce make dinner feel like a special Japanese-inspired treat that comes together quickly and deliciously.
Ingredients
Scale
Main Proteins:
- 1.5 lbs (680 g) boneless, skinless chicken thighs
Teriyaki Sauce Components:
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) mirin
- 2 tablespoons brown sugar
- 1 tablespoon sake
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Cooking and Garnish:
- 1 tablespoon vegetable oil
- Sesame seeds
- Green onions, sliced
Instructions
- Cut 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces, aiming for uniform chunks that will cook evenly.
- Create the teriyaki sauce by combining ¼ cup soy sauce, ¼ cup mirin, 2 tablespoons brown sugar, 1 tablespoon sake, 1 teaspoon grated ginger, and 1 minced garlic clove in a mixing bowl.
- Pour the teriyaki sauce over the chicken pieces, ensuring each chunk is thoroughly coated. Refrigerate and let the meat absorb the flavors for 30 minutes to 2 hours.
- Place a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil, allowing it to get hot and shimmering.
- Transfer the marinated chicken pieces to the hot skillet, reserving the remaining marinade. Cook for 5-7 minutes, turning occasionally to achieve a golden-brown exterior on all sides.
- Check that the chicken is cooked through by cutting into a large piece – it should be white throughout with no pink remaining.
- Pour the reserved marinade into the skillet with the chicken. Simmer for 2-3 minutes, stirring constantly to help the sauce reduce and create a glossy coating.
- Remove from heat and transfer the teriyaki chicken to a serving plate. Sprinkle with sesame seeds and sliced green onions as a fresh, decorative finish.
Notes
- For the most tender chicken, use boneless, skinless thighs which stay juicier than breast meat and absorb marinade better.
- Let the chicken marinate closer to 2 hours for maximum flavor penetration, but avoid marinating longer to prevent the meat from getting tough.
- If cooking for someone avoiding alcohol, replace sake with additional chicken broth or water without losing the sauce’s depth.
- When cooking, use a heavy-bottomed skillet to get a nice golden brown sear on the chicken pieces without burning the sugary marinade.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 293 kcal
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 95 mg