PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | YIELD: 3 people
Enjoy a Japanese-inspired dinner tonight with these moist chicken strips in a sweet and savoury teriyaki sauce. A 4-ingredient recipe that’s the best in town!
I have tried many chicken teriyaki recipes, and this version is the one that stands out. This caught my attention and my heart right away. Apart from this calls just four simple ingredients to make, this is also quick to whip up, and hits all the right spots. Serve this over steamed rice with your favourite veggies on the side, such as broccoli.
The best chicken teriyaki always has crackly and crispy skin and the right balance of sweet and savoury sauce. As we all know the traditional chicken teriyaki is grilled, then sliced, and drizzled with tasty teriyaki sauce. For this version, we pan-fried the chicken, and I think it’s as good as grilled! You can even use the same recipe for stir-frying some chicken wings!
INGREDIENTS
white sesame seeds for garnishing, optional
1 pound (0.4 kg) chicken thighs, deboned, skin-on
salt
TERIYAKI SAUCE:
1 tbsp sugar
1/3 c. Japanese mirin (sweet rice wine)
2 tbsp soy sauce, low sodium preferred
HOW TO MAKE CHICKEN TERIYAKI
Step 1: With a pinch of salt, lightly season both sides of the chicken thighs.
Step 2: In a saucepan, whisk the Teriyaki Sauce ingredients (sugar, Japanese mirin, and soy sauce). Let the mixture simmer over low heat for about 10 minutes until it is reduced to a thicker consistency.
Step 3: On high heat, preheat a non-stick skillet. Once the skillet is hot, add the chicken thighs skin-side-down and pan-fry until both sides are cooked through and nicely browned. The skin of the chicken should have a crackly crispy texture. Turn the heat off when done and set the chicken aside to cool.
Step 4: Into pieces, slice the chicken thighs. Over the slices, drizzle the teriyaki sauce. Serve this chicken teriyaki garnished with some sesame seeds. Enjoy right away with warm steamed rice.
Nutrition Facts:
Yield: 3, Serving Size: 1
Amount Per Serving: Calories 462 | Total Fat 25g | Saturated Fat 7g | Trans Fat 0g | Unsaturated Fat 18g | Cholesterol 194mg | Sodium 807mg | Carbohydrates 19g | Fiber 1g | Sugar 16g | Protein 38g
Ingredients
- white sesame seeds for garnishing, optional
- 1 pound (0.4 kg) chicken thighs, deboned, skin-on
- salt
- TERIYAKI SAUCE:
- 1 tbsp sugar
- 1/3 c. Japanese mirin (sweet rice wine)
- 2 tbsp soy sauce, low sodium preferred
Instructions
Step 1: With a pinch of salt, lightly season both sides of the chicken thighs.
Step 2: In a saucepan, whisk the Teriyaki Sauce ingredients (sugar, Japanese mirin, and soy sauce). Let the mixture simmer over low heat for about 10 minutes until it is reduced to a thicker consistency.
Step 3: On high heat, preheat a non-stick skillet. Once the skillet is hot, add the chicken thighs skin-side-down and pan-fry until both sides are cooked through and nicely browned. The skin of the chicken should have a crackly crispy texture. Turn the heat off when done and set the chicken aside to cool.
Step 4: Into pieces, slice the chicken thighs. Over the slices, drizzle the teriyaki sauce. Serve this chicken teriyaki garnished with some sesame seeds. Enjoy right away with warm steamed rice.
