Description
Make perfect Japanese Teriyaki Chicken with a sticky, glossy glaze. This easy recipe uses simple ingredients for authentic flavor.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tbsp neutral oil
- 2 tbsp alcohol-free sake substitute
- 2 tbsp alcohol-free mirin substitute
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp freshly grated ginger
- 1 small clove garlic
- 1 tsp cornstarch
- 1 tbsp water
- Toasted sesame seeds
- Sliced green onion
Instructions
- Step: Start by prepping your chicken. Pat the thighs completely dry with paper towels. If they are very large or uneven, make a few small slits along any thicker edges. Season lightly with a tiny pinch of salt. In a small bowl, whisk together the alcohol-free sake substitute, alcohol-free mirin substitute, soy sauce, sugar, grated ginger, and minced garlic.
- Step: Heat the oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs, presentation-side down. Let them cook for about 5-7 minutes, until a deep golden-brown crust forms on the first side. Flip them over and cook for another 4-5 minutes on the second side.
- Step: Pour off any excess fat from the pan. Reduce the heat to medium-low. Pour your pre-mixed teriyaki sauce directly over and around the chicken. Spoon the sauce over the top of the chicken pieces.
- Step: Continue to cook, frequently spooning the sauce over the chicken, for about 5-7 minutes until the sauce reduces, becoming thicker and glossier.
- Step: To check for doneness, pierce the thickest part of a thigh; the juices should run clear. For a thicker glaze, mix the cornstarch with the water to create a slurry, pour it into the simmering sauce for 30 seconds until it thickens, then coat the chicken again.
- Step: Remove the pan from the heat. Transfer the chicken to a cutting board and let it rest for a couple of minutes. Slice it against the grain, arrange on a plate, and pour any remaining glaze from the pan over the top. Finish with toasted sesame seeds and sliced green onions.
Notes
Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently in a skillet with a splash of water to loosen the glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken Recipes
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 940 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 85 mg