Chicken Teriyaki

Sometimes I bookmark recipes and forget about them. This was one of those. You scroll past “chicken teriyaki” thinking, well, I’ve already made versions of that before so why would I make a different one? But I decided to click on it anyway and sure enough, it needed to be made. It was both simple, and slightly different since you cook the sauce and meat separately. It isn’t the usual method but I decided to see how it would work. We ended up loving the sauce. K said he wanted it on everything. It was sweet without being too sweet, and it had a bit of salt to it, but nothing too crazy. When I used beef teriyaki sauce on chicken it seemed too strong. This sauce is perfect for chicken!

Another perk? No marinade necessary and it comes together very quickly. In fact, you will likely be waiting for the rice to finish cooking.

Directions for Chicken Teriyaki

Adapted from ang sarap

Teriyaki sauce

  • 1 cup water
  • 1/3 cup soy sauce
  • 3 Tablespoons mirin
  • 1 Tablespoon sesame oil
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon black pepper
  • 2 thin slices of ginger
  • 1 Tablespoon minced garlic
  • 1/2 small onion (whole)
  • 1 Tablespoon cornstarch, dissolved in 2 Tablespoons water

In a small saucepan, add everything except for the cornstarch mixture. Bring to a oil, then add the cornstarch mixture and bring to a simmer.

Once the sauce thickens (add more cornstarch if you find it necessary), remove the ginger and onion pieces, then serve on the chicken.

Chicken

 

  • 1.5-2 pounds boneless, skinless chicken thighs
  • Vegetable oil
  • Salt and pepper

Season the chicken with salt and pepper. In a heavy-bottomed pan, heat some oil until it sizzles. Cook the chicken, flipping after 4 minutes until the chicken is cooked through.

Slice the chicken, then serve with the sauce from above.

Directions for Chicken Teriyaki

Adapted from ang sarap

Teriyaki sauce

  • 1 cup water
  • 1/3 cup soy sauce
  • 3 Tablespoons mirin
  • 1 Tablespoon sesame oil
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon black pepper
  • 2 thin slices of ginger
  • 1 Tablespoon minced garlic
  • 1/2 small onion (whole)
  • 1 Tablespoon cornstarch, dissolved in 2 Tablespoons water

In a small saucepan, add everything except for the cornstarch mixture. Bring to a oil, then add the cornstarch mixture and bring to a simmer. Once the sauce thickens (add more cornstarch if you find it necessary), remove the ginger and onion pieces, then serve on the chicken.

Chicken

  • 1.5-2 pounds boneless, skinless chicken thighs
  • Vegetable oil
  • Salt and pepper

Season the chicken with salt and pepper. In a heavy-bottomed pan, heat some oil until it sizzles. Cook the chicken, flipping after 4 minutes until the chicken is cooked through. Slice the chicken, then serve with the sauce from above.

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