To make teriyaki chicken, follow these steps for a simple, flavorful dish:
Ingredients
- 1.75 lbs boneless, skinless chicken thighs (or breasts)
- 1/4 cup soy sauce
- 3 tablespoons brown sugar or honey
- 1 tablespoon water
- 1 clove garlic, minced (or 2 cloves crushed)
- 1 teaspoon grated fresh ginger (or ginger purée)
- 1 tablespoon cooking oil (vegetable, sesame, or olive oil)
- Optional: white wine vinegar or mirin for extra flavor
- Cornstarch or cornflour for thickening sauce (optional)
- Sesame seeds and scallions for garnish
Instructions
- Make the marinade/sauce:
- In a bowl, mix soy sauce, brown sugar (or honey), water, garlic, ginger, and 1 tablespoon of oil until sugar dissolves.
- Optionally, add a splash of white wine vinegar or mirin for depth.
- Marinate the chicken:
- Place chicken in a shallow dish or zip-top bag.
- Pour marinade over the chicken, turning to coat well.
- Marinate for at least 30 minutes, up to 1 day in the refrigerator.
- Cook the chicken:
- Heat remaining 1 tablespoon oil in a large skillet over medium heat.
- Remove chicken from marinade (discard leftover marinade) and cook chicken 5-7 minutes per side until cooked through and nicely glazed.
- Alternatively, grill or broil the chicken for 6-8 minutes per side until cooked and slightly charred.
- Make the sauce (optional for thicker glaze):
- Mix reserved marinade with a little water and cornstarch.
- Bring to a boil in a saucepan, simmer until thickened, about 1-2 minutes.
- Pour over cooked chicken.
- Serve:
- Let chicken rest 5 minutes, then slice.
- Garnish with sesame seeds and scallions.
- Serve over steamed rice and vegetables.
This method yields juicy, savory, and slightly sweet teriyaki chicken with a delicious glaze
. Summary: Mix soy sauce, sugar, garlic, ginger, and oil for marinade. Marinate chicken, then cook in a skillet or grill. Optionally thicken sauce with cornstarch. Serve with rice and garnish.
