How to Make Chicken Teriyaki | Allrecipes

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for health.

mirin

🥗Healthier: rice vinegar with a bit of sugar

💰Cheaper: rice vinegar with a bit of sugar

A more accessible alternative.

Start by making the teriyaki sauce: combine 1 cup reduced sodium soy sauce, 1/4 cup sake, a few tablespoons rice vinegar, and 1/3 cup brown sugar in a jar.

Add sesame seeds and a pinch of crushed red pepper to the sauce for extra flavor.

Grate fresh ginger and 2 cloves of garlic into the pan.

Chop green onions, using both the white and green parts, reserving some green for garnish.

Trim and cut boneless skinless chicken thighs into chunks.

Heat a skillet over high heat and add neutral flavored oil and a little sesame oil.

Season the chicken with salt and pepper, then add it to the hot skillet in a single layer without stirring to develop a crust.

Once the chicken is browned, flip it and remove it from the pan while it's not fully cooked.

In the same pan, add grated ginger and garlic to the drippings and stir until fragrant.

Add chopped green onions and about 3/4 cup of the teriyaki sauce to the pan.

Bring the sauce to a boil and let it simmer until it reduces and becomes shiny, optionally adding a cornstarch slurry to thicken it faster.

Once the sauce is reduced, add the chicken back to the pan to finish cooking and coat it in the sauce.

For the broccoli, heat another pan, toss it with oil, garlic powder, salt, and pepper, and cook until tender.

Plate the rice, top with glazed chicken, and serve with broccoli.

Cooking Techniques

Equipment Needed

Spice Level:

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