Quick & Easy Teriyaki Chicken
Teriyaki Chicken. Tender chicken thighs cooked in a sweet, sticky, savoury teriyaki glaze. A popular Japanese dish that is simple to make at home. Ready in under 30 minutes. A great main for dinner, lunch or as leftovers.
Ingredients
- 1 lb skinless boneless chicken thighs or with skin on
- 1 tablespoon cornstarch or sub with potato starch or tapioca starch
- 1 tablespoon vegetable oil or any neutral tasting oil
- ½ green onion finely sliced (optional garnish)
- ½ teaspoon sesame seeds (optional garnish)
Chicken Teriyaki Sauce:
- ¼ cup sake
- 3 tablespoon regular soy sauce
- 1 tablespoon white granulated sugar (or sub with honey)
- ¼ cup mirin
- 2 teaspoon garlic minced
- 1 teaspoon ginger grated
Instructions
- Horizontally slice chicken thighs into equal thirds.
- Combine sauce ingredients in a small saucepan and mix well. Bring to a boil so it's bubbling and let it bubble for 2 minutes to evaporate the alcohol. Remove off heat and set aside.
- Using a brush, lightly dust sliced chicken with cornstarch on both sides with dabbing motion. Do not heavily coat in cornstarch.
- Over medium high heat, add cooking oil into hot pan. Fry chicken thighs on both sides until browned. About 3-5 minutes each side.
- Pour sauce over top. Let it bubble to thicken and reduce, about 1-3 minutes. Flip chicken over to simmer on the other side for 30 seconds. Optional: garnish with sesame seeds and green onions. Enjoy!
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Nutrition
Calories: 477kcal | Carbohydrates: 21g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1351mg | Potassium: 374mg | Fiber: 1g | Sugar: 11g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg