Here’s a tasty recipe for Teriyaki Chicken that's easy to make and full of flavor:
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
For the Teriyaki Sauce:
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup mirin (sweet rice wine) or dry white wine
- 1/4 cup sake (optional, can substitute with more mirin or dry white wine)
- 1/4 cup brown sugar or honey
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Garnishes:
- Sesame seeds
- Sliced green onions
- Steamed rice or noodles (for serving)
- Steamed vegetables (such as broccoli, carrots, or snap peas)
Instructions:
-
Prepare the Teriyaki Sauce:
- In a small saucepan, combine the soy sauce, mirin, sake (if using), brown sugar (or honey), rice vinegar, minced garlic, and grated ginger.
- Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
- Stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens. Remove from heat and set aside.
-
Cook the Chicken:
- Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
- Season the chicken with salt and pepper.
- Add the chicken to the skillet and cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice golden-brown color. (Internal temperature should be 165°F/75°C.)
-
Coat the Chicken:
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice the chicken into strips.
- Return the sliced chicken to the skillet and pour the teriyaki sauce over it. Cook for an additional 2-3 minutes, until the chicken is well coated and the sauce is heated through.
-
Serve:
- Serve the teriyaki chicken over steamed rice or noodles. Garnish with sesame seeds and sliced green onions. Add steamed vegetables on the side if desired.
Enjoy your homemade Teriyaki Chicken with its sweet and savory sauce!
