Chicken Teriyaki
Recipe GLPRef4bc0d1b3f979
Tender chicken thighs glazed in a rich, glossy teriyaki sauce made with mirin, sake, and soy sauce. The meat is seared until golden, then simmered in the sweet-savory sauce until caramelized and cooked through. Serve over steamed rice with broccoli for a complete Japanese-inspired meal.
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Ingredients
1 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
1/3 cup mirin
1/3 cup sake
1/4 cup soy sauce
1/4 cup water
2 tablespoons packed light brown sugar
1 tablespoon cornstarch
1 medium scallion, thinly sliced
White sesame seeds, for garnish
Steamed white rice, for serving
Cooked broccoli, for serving
Directions
Pat the chicken thighs dry with paper towels and season both sides evenly with kosher salt.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Working in batches if needed to avoid crowding, place the chicken skin-side down in the hot oil and sear for 4-5 minutes until the surface is golden brown. Flip and sear the other side for 3-4 minutes until lightly browned. Transfer the chicken to a plate.
In a small bowl, whisk together the mirin, sake, soy sauce, water, and brown sugar until the sugar dissolves completely.
In another small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.
Return the chicken to the skillet and pour the teriyaki sauce over it. Bring to a simmer over medium heat and cook uncovered for 8-10 minutes, turning the chicken occasionally to coat it with the sauce.
Add the cornstarch slurry to the sauce and stir gently until the sauce thickens, about 1-2 minutes. The chicken is done when it reaches an internal temperature of 165F.
Transfer the chicken and sauce to a serving platter. Garnish with sliced scallion and sesame seeds if desired.
Serve over steamed white rice alongside cooked broccoli.
