Chicken Teriyaki
照り焼きチキン
Pan-seared chicken thighs glazed in a glossy sweet soy sauce. Ready in 20 minutes.
Serves 4
Prep 10 min
Cook 15 min
Ingredients
- 1.5 lb boneless chicken thighs, skin on
- 1 tablespoon oil
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake or water
- 2 tablespoons sugar
- 1 teaspoon grated ginger
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Steps
Step 1. Stir the soy sauce, mirin, sake, sugar, and ginger until the sugar dissolves.
Step 2. Heat the oil in a pan over medium-high heat. Cook the chicken skin side down for 6 minutes until browned, then flip and cook 4 minutes.
Step 3. Pour in the sauce and simmer for 4 to 5 minutes, spooning it over, until the chicken is cooked through (165°F) and the glaze is thick.
Step 4. Slice and serve over rice with green onions and sesame seeds.
Where this recipe comes from
Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.