Teriyaki Chicken

Ingredients

Preparation

1. 1

   Prepare the sauce

   Mix the soy sauce, mirin, sake, brown sugar, ginger, and garlic in a bowl until the sugar has dissolved.

2. 2

   Prepare the chicken

   Pat the chicken dry with paper towels, then cut it into even pieces measuring 3 to 4 cm.

3. 3

   Sear the chicken

   Heat the oil in a large skillet. Add the chicken and brown it for 8 to 10 minutes, turning it regularly.

4. 4

   Add the sauce

   Pour the teriyaki sauce into the skillet. Bring to a gentle simmer and cook for 8 to 10 minutes, until the chicken is fully cooked.

5. 5

   Reduce the sauce

   Continue cooking over medium heat, stirring until the sauce becomes glossy and evenly coats the chicken pieces.

6. 6

   Thicken if needed

   If the sauce is still too thin, mix the cornstarch with the water, pour it into the skillet, and cook for another 1 to 2 minutes.

7. 7

   Serve

   Divide the teriyaki chicken among serving plates and sprinkle with sesame seeds and scallions.

Tips & tricks

• Use boneless chicken thighs for more tender and juicy meat.
• Pat the chicken dry before cooking to achieve a nice golden color.
• Reduce the sauce over medium heat without burning it to achieve a glossy, coating consistency.
• Add the chicken to the sauce only at the end of cooking to keep it tender.

Variations

• Replace the chicken with salmon, firm tofu, or thinly sliced beef.
• Add stir-fried vegetables such as broccoli, bell peppers, or carrots.
• Add a touch of chili or sriracha for a spicy version.
• Replace part of the sugar with honey for a richer flavor.

Storage

Store cooled teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with 1 tablespoon of water. It can be frozen for up to 2 months.

Nutrition facts(per serving)

What to serve with this recipe?

• Japanese rice
• Steamed broccoli
• Stir-fried vegetables
• Cucumber salad
• Miso soup

Frequently asked questions