Teriyaki Chicken
This teriyaki chicken is super easy to make and takes only 15 minutes! Made with chicken thighs, it's super juicy on the inside and glazed with a glossy, sweet and savory teriyaki sauce on the outside. Perfect to go with some egg fried rice and sauteed garlic bok choy!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ pounds boneless, skinless chicken thighs (trimmed as needed (about 4 thighs))
- ¼ cup sake
- ¼ cup mirin
- ¼ cup soy sauce (light sodium)
- ¼ cup granulated sugar
- ½ inch ginger (peeled and cut into thin slices (optional))
- Salt and pepper (as needed)
- Oil (any neutral oil (as needed for cooking))
- Toasted sesame seed (optional for garnish)
Instructions
- 1
In a bowl, combine the sake, mirin, soy sauce, and sugar. Stir briefly and set aside until needed.
- 2
Lightly season the chicken thighs with salt and black pepper on both sides.
- 3
In a pan over medium heat, add a small amount of oil, about 1 tablespoon. Once the oil is hot, add the chicken thighs and sear each side for about 2 to 3 minutes, or until the chicken is about 75 percent cooked.*Color on the chicken is not necessary. So don't worry if the chicken isn't golden brown after searing.*
- 4
Use a paper towel soak up any excess oil left in the pan. Then, pour the prepared sauce around the pan and add the sliced ginger.
- 5
Bring the sauce to a simmer over medium low heat and cook the chicken for about 2 to 3 minutes, or until cooked through, flipping occasionally. While simmering, also occasionally spoon the sauce over the chicken.
- 6
Once the chicken is cooked, remove the chicken and let it rest for 3 to 5 minutes. Increase the heat to medium and reduce the sauce until thickened and glossy, about another 2 minutes. Discard the ginger.*Don't over reduce the teriyaki sauce! Teriyaki sauce will become thicker as it cools. Please refer to the blog post above for a photo reference and tips to show when teriyaki sauce is done reducing.*
- 7
Slice the chicken thigh and glaze with teriyaki sauce. Garnish with sesame seeds and serve over steamed white rice or fried rice and veggies. Enjoy while hot!