Chicken Teriyaki
Chicken Teriyaki is a quick Japanese rice dish: about 25 minutes from start to finish, for 4 servings. It is built around chicken thighs, soy sauce and mirin. The cooking is mostly simmering. With 36 g of protein per serving (about 400 calories), it is a filling option.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
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Ingredients
For 4 servings
- 800 gchicken thighs
- 4 tbspsoy sauce
- 3 tbspmirin
- 2 tbspbrown sugar
- 1 tbsprice vinegar
- 1 tspfresh ginger
- 2 clovesgarlic
- 1 tspsesame seeds
- 1 tbspvegetable oil
Instructions
- In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated fresh ginger, and minced garlic to make the teriyaki sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crispy.
- Flip the chicken and cook for another 5 minutes. Pour the teriyaki sauce into the pan and let it simmer for 4-5 minutes, basting the chicken frequently, until the sauce thickens and the chicken is cooked through.
- Slice the chicken thighs against the grain. Drizzle with the remaining glaze from the pan and sprinkle with sesame seeds. Serve over steamed rice.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 36 g
- Fat
- 12 g
- Carbs
- 34 g
Approximate values for one serving.
About this recipe
- Cuisine: Japanese
- Dish type: Rice
- In cookbook: Chicken Every Way
