Teriyaki Chicken
foodiligence published this recipe on provecho.co. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A classic Japanese-inspired dish featuring tender chicken glazed in a sweet and savory teriyaki sauce. Part of the 'Recipes Every Home Cook Should Know' series.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 120 g
- 60 g
- 50 g
- 6 g
- 6 g
- 14 g
- 3 g
- 12 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 965 g before cooking, which is about 240 g per serving.
Steps
In a small bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger, and minced garlic until the sugar is dissolved to create the teriyaki marinade.
Place the chicken pieces in a bowl or resealable bag and pour half of the marinade over them. Let marinate for at least 15 minutes.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet, discarding the used marinade, and cook until browned on all sides and cooked through, about 8-10 minutes.
Pour the remaining fresh marinade into the skillet with the chicken.
Bring the sauce to a simmer. If a thicker glaze is desired, stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the chicken.
Remove from heat and garnish with sliced green onions and sesame seeds before serving over steamed rice.
Notes
For best results, use chicken thighs rather than breasts as they remain juicier during the high-heat cooking process. Serve with steamed broccoli or bok choy for a complete meal.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 345
- Protein
- 36 g
- Carbs
- 24 g
- Fat
- 10 g
- Fiber
- 0 g
Where the calories come from
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