Japanese Chicken Teriyaki
Japanese Chicken Teriyaki
Ingredients
For the Chicken
- 500 g chicken thigh, diced
- salt, as needed
- pepper, as needed
- 1 tablespoon olive oil, or neutral oil
For the Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup mirin
- 1/4 cup cooking sake
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons brown sugar
For Garnish
- sesame seeds, as needed
- spring onions, sliced, as needed
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. Dice the chicken into bite-sized cubes. Season the chicken on all sides generously with salt and pepper. Let the seasoned chicken rest for 15 minutes.
⏱️ 15 min
- 2
While the chicken rests, prepare the teriyaki sauce. In a medium bowl, combine the soy sauce, mirin, cooking sake, minced garlic, grated ginger, and brown sugar. Whisk until the brown sugar is fully dissolved. Set the sauce aside.
⏱️ 5 min
- 3
Heat the olive oil (or neutral oil) in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the diced chicken in a single layer, being careful not to overcrowd the pan. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
⏱️ 7 min
- 4
Pour the prepared teriyaki sauce into the same pan. Bring the sauce to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Continue to simmer, stirring occasionally, for 3-4 minutes, or until the sauce has thickened to a syrupy consistency.
⏱️ 4 min
- 5
Return the seared chicken to the pan with the thickened teriyaki sauce. Toss the chicken gently to ensure it is evenly coated with the sauce.
⏱️ 1 min
- 6
Serve the Japanese Chicken Teriyaki immediately with a bowl of steamed rice. Garnish generously with sesame seeds and sliced spring onions before serving. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Chicken Teriyaki
For the Chicken
- 500 g chicken thigh, diced
- salt, as needed
- pepper, as needed
- 1 tablespoon olive oil, or neutral oil
For the Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup mirin
- 1/4 cup cooking sake
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons brown sugar
For Garnish
- sesame seeds, as needed
- spring onions, sliced, as needed
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. Dice the chicken into bite-sized cubes. Season the chicken on all sides generously with salt and pepper. Let the seasoned chicken rest for 15 minutes.
⏱️ 15 min - 2
While the chicken rests, prepare the teriyaki sauce. In a medium bowl, combine the soy sauce, mirin, cooking sake, minced garlic, grated ginger, and brown sugar. Whisk until the brown sugar is fully dissolved. Set the sauce aside.
⏱️ 5 min - 3
Heat the olive oil (or neutral oil) in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the diced chicken in a single layer, being careful not to overcrowd the pan. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
⏱️ 7 min - 4
Pour the prepared teriyaki sauce into the same pan. Bring the sauce to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Continue to simmer, stirring occasionally, for 3-4 minutes, or until the sauce has thickened to a syrupy consistency.
⏱️ 4 min - 5
Return the seared chicken to the pan with the thickened teriyaki sauce. Toss the chicken gently to ensure it is evenly coated with the sauce.
⏱️ 1 min - 6
Serve the Japanese Chicken Teriyaki immediately with a bowl of steamed rice. Garnish generously with sesame seeds and sliced spring onions before serving. Enjoy!
⏱️ 3 min