Chicken Teriyaki
Ingredients
- • 600 g boneless, skinless chicken thighs
- • 80 ml soy sauce
- • 60 ml mirin
- • 60 ml sake or dry white wine
- • 50 g granulated sugar
- • 15 g fresh ginger, grated
- • 2 cloves garlic
- • 10 g cornstarch
- • 15 ml water
- • 15 ml vegetable oil
- • 10 g sesame seeds
- • 2 item green onions, sliced
Instructions
- 1
Cut chicken thighs into bite-sized pieces, about 1-inch cubes. Pat dry with paper towels.
- 2
In a bowl, whisk together soy sauce, mirin, sake, sugar, grated ginger, and minced garlic to make the teriyaki sauce.
- 3
Mix cornstarch and water in a small bowl to create a slurry. Set aside.
- 4
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 5
Add chicken pieces in a single layer and cook without stirring for 3-4 minutes until golden brown on one side.
- 6
Flip chicken and cook for another 2-3 minutes until cooked through.
- 7
Pour teriyaki sauce over the chicken and bring to a simmer.
- 8
Add cornstarch slurry while stirring constantly. Cook for 2-3 minutes until sauce thickens and coats the chicken.
- 9
Remove from heat and sprinkle with sesame seeds and sliced green onions.
- 10
Serve immediately over steamed rice or alongside vegetables.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This foolproof teriyaki recipe delivers restaurant-quality results with simple pantry ingredients. I love serving it over steamed rice with a side of crisp vegetables – the homemade sauce beats any bottled version and comes together in minutes!"
