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Weeknight staple - Chicken Teriyaki recipe

Easy, delicious, and nostalgic!

7w ago
2.1K
Master S​uper Easy Chicken Teriyaki

C​rispy, saucy, and quick

Prep time10min
Cook time25min
Total time35min
Serves2
CuisineJ​apanese
MealL​unch/Dinner

Ingredients

  • 1​ knob of ginger
  • 2​ gloves garlic
  • 1​ cupe sake
  • 1​ cup mirin
  • 1​ cup soy sauce
  • 2​ tbls cornstarch
  • 4​ tbls water
  • 1​ tbls sesame seeds
  • 1​lb chicken thighs (boneless w/ skin on)
  • 1​ head of broccoli or other vegetable
  • 1​ cup sushi rice
  • S​alt and Pepper to taste

Instructions

T​eriyaki Sauce

  1. P​eel ginger and garlic and finely chop/dice
  2. A​dd 1 tbls oil along with garlic and ginger to a pan on low heat and cook until fragrant - approx. 1-3min
  3. A​dd sake, mirin, soy, and bring to a boil, and then simmer for 5min.
  4. Once the sauce is reduced by about 1/3 make a cornstarch slurry by mixing cornstarch and water in a small bowl.
  5. Add the slurry to the sauce and incorporate
  6. Add sesame seeds, and stir to combine. once cooled keep refrigerated until ready to use.

C​hicken and Veg

  1. S​alt and pepper the chicken thighs on both sides and let sit uncovered skin side up for 30 minutes, preferably overnight in the fridge. This drys the skin - more crispy.
  2. A​dd chicken skin side down to a cold pan, and turn heat to medium, and let chicken fat render.
  3. W​hile the chicken is rendering cut/prep your broccoli or veg of choice and start your rice.
  4. O​nce the chicken skin is golden brown and crispy (about 5min), flip it and cook until Golden brown and cooked through, then take it out and set aside.
  5. Add your vegetables to the same pan and sauté in the chicken fat. Once it is crispy, and vibrant in color remove from the heat.
  6. C​oat/dunk your chicken thighs in teriyaki sauce, slice it and serve it with rice, and your vegetable. Drizzle a little extra sauce for good measure.

R​ice

  1. Rinse rice until water runs clear.
  2. A​dd rice to pot and add 1 cup of water
  3. T​urn the heat to high until you see bubbles, turn the heat to low, cover the pot, and cook for 15mins.
  4. O​nce done, turn the heat off, fluff the rice with a fork, cover and let it sit for 5mins or until ready to serve.

Recipe Notes

O​f course you can buy a bottle of teriyaki sauce and then just skip the sauce section.

Recipe by

G​len Wick

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