Teriyaki Chicken

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons (30ml) sake 2 tablespoons (30ml) sake
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories: 300 kcal / 1255 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 8g)
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sake, honey, minced garlic, and grated ginger. Mix well to make the teriyaki sauce.
2. 2.
   Cut the chicken thighs into bite-sized pieces.
3. 3.
   Heat vegetable oil in a large skillet over medium heat.
4. 4.
   Add the chicken pieces to the skillet and cook until browned on all sides.
5. 5.
   Pour the teriyaki sauce over the chicken and stir to coat evenly.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7.
   Sprinkle with sliced green onions and sesame seeds before serving.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove any excess fat before cooking for a healthier dish.
• Mirin — Look for a high-quality mirin to enhance the flavor of the teriyaki sauce.
• Sake — Use a dry sake for a more authentic taste.
• Honey — Adjust the amount of honey according to your desired level of sweetness.
• Sesame seeds — Toast the sesame seeds in a dry skillet for a few minutes to bring out their nutty flavor.

Tips & Tricks

• Marinate the chicken in the teriyaki sauce for a few hours or overnight to enhance the flavor.
• For a healthier option, you can use skinless chicken breast instead of thighs.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce during the simmering process.
• Serve the Teriyaki Chicken with steamed rice and a side of stir-fried vegetables for a complete meal.
• Leftover Teriyaki Chicken can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Teriyaki Chicken hot, garnished with sliced green onions and sesame seeds. Pair it with steamed rice and a side of stir-fried vegetables for a satisfying and balanced meal.

Presentation advice

Arrange the Teriyaki Chicken on a plate, drizzle some extra teriyaki sauce on top, and sprinkle with sesame seeds for an appetizing presentation. Garnish with a few fresh cilantro leaves for a pop of color.