Teriyaki chicken
Juicy chicken thigh pieces seared, then glazed in a quick homemade teriyaki sauce of soy, mirin, honey, garlic and ginger. Served over rice in 20 minutes.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 810 kcal
Ingredients
Method
In a measuring cup, stir together the soy sauce, mirin, brown sugar, honey, garlic, ginger, cornstarch and water until smooth. This is your teriyaki sauce.
Pat the chicken dry. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and leave it alone until golden underneath.
Flip and stir the chicken, then keep cooking until golden all over and cooked through with no pink inside (165°F). Meanwhile, heat the rice in the microwave according to the package.
Turn the heat down to medium. Stir the sauce, pour it over the chicken and let it bubble, tossing, until thick, glossy and clinging to every piece.
Spoon the chicken and any extra sauce over the rice and scatter with scallions and sesame seeds.
Tips
- Lower the heat before the sauce goes in: the honey and sugar can scorch in seconds on high heat.
- For gluten-free, use tamari instead of soy sauce.
- Add a bag of microwave-steamed broccoli on the side to make it a full teriyaki bowl.
