Teriyaki Chicken

Grilled chicken glazed in a glossy, sweet-savory teriyaki sauce of soy, mirin, and sugar — one of Japan's most internationally replicated dishes.

Cuisines

Japanese

Lunch Dinner

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

2 tablespoons	soy sauce
2 tablespoons	mirin
2 tablespoons	sake
1 tablespoon	sugar
300 grams	chicken thighs, boneless and skinless
1 tablespoon	vegetable oil
1 teaspoon	grated ginger
1 teaspoon	grated garlic
—	chopped green onions for garnish
—	steamed rice, to serve

1 In a small bowl, mix together the soy sauce, mirin, sake, and sugar until the sugar is dissolved.
2 Cut the chicken thighs into bite-sized pieces.
3 Heat the vegetable oil in a large skillet over medium heat.
4 Add the grated ginger and garlic to the skillet and sauté for about 30 seconds until fragrant.
5 Add the chicken pieces to the skillet and cook until golden brown on all sides, about 5-7 minutes.
6 Pour the teriyaki sauce mixture over the chicken and reduce the heat to low.
7 Simmer the chicken in the sauce for about 10 minutes, turning occasionally, until the sauce thickens and coats the chicken.
8 Serve the teriyaki chicken hot, garnished with chopped green onions, over steamed rice.

Tips

For a richer flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.