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Teriyaki Chicken
Homemade teriyaki sauce beats bottled every time. Sweet, salty, and glossy.
retest scheduled Adapted from Just One Cookbook — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Whisk together soy sauce, mirin, sake, brown sugar, garlic, and ginger in a bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken thighs and cook per side until golden and cooked through (165°F). Remove to a plate.
- Pour teriyaki sauce into the skillet. Bring to a simmer, scraping up any browned bits.
- Mix cornstarch with water. Stir into the sauce and cook until thickened.
- Return chicken to the skillet. Coat in sauce and cook , flipping to glaze both sides.
- Slice chicken and serve over rice. Drizzle with extra sauce, sesame seeds, and green onions.
Notes
- Real teriyaki: The word means 'glossy grilled.' The sauce should be sticky and shiny.
- Mirin: This sweet rice wine is key. Find it in the Asian aisle. Don't skip it.
- No sake: Dry sherry or white wine work. Or use more mirin.
- Grilled version: Grill chicken and brush with sauce during the last few minutes.
- Chicken breast: Works but thighs are juicier and more forgiving.
Adapted from Just One Cookbook