Name: Chicken Teriyaki
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 chicken thighs, skin-on; salt + pepper; 3 tbsp soy sauce; 3 tbsp mirin; 3 tbsp sake; 3 tbsp sugar; your choice of vegetables (bok choy, broccoli, green beans); scallions; sesame seeds (optional); shichimi togarashi, or Japanese red pepper flakes (optional)

Description

The days of buying bottled teriyaki sauce are long gone. This delicious chicken teriyaki recipe will easily be your new favorite and have dinner ready on the table in 20 minutes!

Ingredients

Scale

4 chicken thighs, skin-on
salt + pepper
3 tbsp soy sauce
3 tbsp mirin
3 tbsp sake
3 tbsp sugar
your choice of vegetables (bok choy, broccoli, green beans)
scallions
sesame seeds (optional)
shichimi togarashi, or Japanese red pepper flakes (optional)

Instructions

Start by prepping the chicken thighs. Trim excess fat if needed, salt & pepper both sides and pat dry with a paper towel to remove moisture. The thighs will release moisture a few minutes after salting, so make sure to pat dry again before cooking.
Place the chicken thighs in a cold, non-stick pan skin-side down. Gradually increase the heat to medium-high and let it cook until the fat renders, about 5 to 6 minutes. Try not to disturb the chicken while cooking – you want to let it get brown and crispy!
In the meantime, prepare the sauce by mixing together the soy sauce, mirin, sake and sugar. Once the chicken is brown and crispy on the skin-side, flip it over and cook for about 2 to 3 minutes. The chicken should not be fully cooked because it will cook again later. Remove from the pan and set aside.
There should be some oil and lots of flavor in your pot from the chicken! We’re going to use that to make a delicious side of veggies. Make sure your veggies are clean and dry, then add it to the pan on medium to medium-high heat. Stir with a spatula for about a minute, then add a splash of chicken broth (or water) to soften. Season with salt, garlic powder, etc. Remove the veggies and clean the pan with a damp paper towel. There should be no residue left in the pan.
Next, pour the sauce mix into the clean pan and gently bring to a boil. Adjust the heat as needed and stir continuously. Add the chicken back to the pan once the sauce begins to thicken and flip back and forth on both sides to soak up the flavor. Remove from the pan once the sauce reaches your desired thickness.
Time to prepare the chicken teriyaki bowls – scoop out a bowl of white rice, add the veggies and chicken, then drizzle with the leftover sauce. Sprinkle with sesame seeds and/or shichimi togarashi (Japanese red pepper flakes) & enjoy!

Prep Time: 5
Cook Time: 15