Chicken Teriyaki
Chicken Teriyaki
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated, optional
For Serving
- 1 cup long-grain rice
- 1 1/2 cups water
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Place the chicken thighs into a medium-sized mixing bowl. In a separate small bowl, whisk together the soy sauce, brown sugar, minced garlic, sesame oil, and optional grated ginger. Pour the marinade over the chicken.
⏱️ 5 min
- 2
Mix all ingredients thoroughly by hand, ensuring the chicken is well coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 3
While the chicken is marinating, prepare the rice. Combine 1 cup of long-grain rice and 1 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min
- 4
Heat a large skillet or frying pan over medium heat. Once hot, remove the chicken from the marinade, allowing excess marinade to drip back into the bowl (reserve the remaining marinade). Sear the chicken thighs for about 5 minutes on one side, until a nice char develops.
⏱️ 5 min
- 5
Flip the chicken and cook for another 3-4 minutes, until browned. The charred bits on the chicken will add significant flavor.
⏱️ 4 min
- 6
Pour the reserved marinade from the bowl into the pan with the chicken. Bring the sauce to a simmer and allow it to reduce and thicken, coating the chicken, for about 3-5 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 5 min
- 7
Remove the cooked chicken from the pan and place it on a cutting board. Let it rest for a few minutes, then slice the chicken into strips.
⏱️ 3 min
- 8
Serve the sliced chicken over the cooked rice. Drizzle with any remaining sauce from the pan. Garnish generously with sesame seeds and sliced green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Teriyaki
For the Chicken and Marinade
- 1 1/2 pounds chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated, optional
For Serving
- 1 cup long-grain rice
- 1 1/2 cups water
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Place the chicken thighs into a medium-sized mixing bowl. In a separate small bowl, whisk together the soy sauce, brown sugar, minced garlic, sesame oil, and optional grated ginger. Pour the marinade over the chicken.
⏱️ 5 min - 2
Mix all ingredients thoroughly by hand, ensuring the chicken is well coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 3
While the chicken is marinating, prepare the rice. Combine 1 cup of long-grain rice and 1 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 4
Heat a large skillet or frying pan over medium heat. Once hot, remove the chicken from the marinade, allowing excess marinade to drip back into the bowl (reserve the remaining marinade). Sear the chicken thighs for about 5 minutes on one side, until a nice char develops.
⏱️ 5 min - 5
Flip the chicken and cook for another 3-4 minutes, until browned. The charred bits on the chicken will add significant flavor.
⏱️ 4 min - 6
Pour the reserved marinade from the bowl into the pan with the chicken. Bring the sauce to a simmer and allow it to reduce and thicken, coating the chicken, for about 3-5 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 5 min - 7
Remove the cooked chicken from the pan and place it on a cutting board. Let it rest for a few minutes, then slice the chicken into strips.
⏱️ 3 min - 8
Serve the sliced chicken over the cooked rice. Drizzle with any remaining sauce from the pan. Garnish generously with sesame seeds and sliced green onions.
⏱️ 3 min