Chicken Teriyaki
Chicken Teriyaki is prepared by marinating chicken in a soy sauce mixture, then cooking it until glazed and served with rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs | 800 | Grams |
| Soy Sauce | 120 | Milliliters |
| Mirin | 60 | Milliliters |
| Sake | 60 | Milliliters |
| Sugar | 50 | Grams |
| Ginger | 1 | Inch |
| Garlic | 2 | Clove |
| Green Onions | 3 | Count |
| Sesame Seeds | 2 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Rice | 2 | Cup |
Instructions
- In a bowl, mix soy sauce, mirin, sake, sugar, grated ginger, and minced garlic to make the marinade.
- Place chicken thighs in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour.
- Heat vegetable oil in a large skillet over medium heat.
- Remove chicken from marinade and place in the skillet. Cook for 5-7 minutes on each side until browned.
- Pour the marinade into the skillet and bring to a boil. Reduce heat and simmer until the sauce thickens and glazes the chicken.
- Serve the chicken over cooked rice, garnished with sliced green onions and toasted sesame seeds.
Prep
- Marinate chicken in the refrigerator for at least 1 hour.
Kitchen equipment
Resealable Plastic BagLarge Skillet