Chicken Teriyaki
A classic Japanese dish, Chicken Teriyaki combines juicy grilled chicken with a glossy, savory-sweet glaze. Perfect for a quick weeknight meal or a special gathering, this dish offers a delightful harmony of flavors that will tantalize your taste buds. Serve it over fluffy steamed rice to soak up the delicious sauce.
Prep time: 30 minutesCook time: 20 minutesServes: 4
Ingredients
1 lb boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup sake
1/4 cup mirin
2 tbsp sugar
1 tbsp vegetable oil
2 tbsp sesame seeds
2 scallions, chopped
2 cups steamed rice
Instructions
1. In a medium bowl, combine soy sauce, sake, mirin, and sugar. Stir until the sugar is dissolved.
2. Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade, reserving the marinade for the sauce.
4. Cook the chicken in the skillet for 5-7 minutes per side, until golden brown and cooked through.
5. Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.
6. Once the chicken is cooked, pour the thickened sauce over the chicken and turn to coat evenly.
7. Serve the chicken over steamed rice, garnished with sesame seeds and chopped scallions.
Storage
Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat chicken teriyaki in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
