Teriyaki Chicken

This Teriyaki Chicken is sweet, salty, and bursting with umami flavor. The juicy chicken pieces are covered in a thick teriyaki sauce that tastes amazing and is so easy to make.

Course Main Course, Main Dish

Cuisine Asian

Diet Gluten Free

Prep Time 12

Cook Time 18

Total Time 30

Servings

Calories 598kcal

Author Dina

Ingredients

2 lb boneless skinless chicken thighs
Salt and pepper to taste
4 Tbsp olive oil
2/3 cup low-sodium soy sauce
1/2 cup mirin
1/2 cup cooking sake
6 cloves garlic grated
2 tsp ginger grated
3 Tbsp brown sugar
2 tsp sesame oil
1 Tbsp cornstarch

US Customary - Metric

Instructions

Slice the chicken into 1-inch pieces. Lightly season the chicken with salt and pepper.
Heat the olive oil in a large pan over medium-high heat. Cook the seasoned chicken until golden and browned. Tip: Avoid turning the chicken too soon—let the bottom develop a deep golden color for extra umami flavor.
Once the chicken is cooked, remove it from the pan and set aside.
In a bowl or measuring cup, whisk together the soy sauce, mirin, cooking sake, grated garlic, grated ginger, brown sugar, and sesame oil.
Reserve 2 Tbsp of the sauce and mix it with the cornstarch to make a slurry. Once thoroughly combined, stir the slurry back into the main sauce mixture.
Return the pan to medium heat and pour in the sauce. Let it simmer for a few minutes until it begins to thicken.
Add the cooked chicken back to the pan and stir for about a minute to coat evenly. Serve over hot white rice.

Notes

Cut the chicken uniformly- To keep the chicken from cooking unevenly, cut it into 1 inch pieces. Larger or smaller pieces mixed in with not cook at the same rate.
Cook the chicken thoroughly- Allow it to thoroughly brown to get more flavor and a little crispness to the outside.
Make the slurry in a separate bowl- Mix the water and cornstarch well in a separate bowl to get out any lumps before adding it to the sauce.
Thicken the sauce- You want to thicken the teriyaki sauce over heat before adding the chicken so that it really clings to the meat.

Nutrition