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Teriyaki Chicken Recipe

Prep Time1 hour
Cook Time12 minutes
Total Time1 hour 12 minutes
Servings: 4

Ingredients

  • 1 ¼ Lbs of chicken or about 4 chicken thighs
  • 1 Tbsp of cornstarch
  • 2 Tbsps of brown sugar
  • 4 ½ Tbsps of soy sauce
  • 3 ½ Tbsps of mirin
  • 1 Tbsp ginger finely minced
  • 1 ½ Tsp sesame oil

Garnish:

  • toasted sesame seeds
  • sliced green onions

Instructions

  • Marinate the chicken: Add the cornstarch, brown sugar, ginger, sesame oil, soy sauce, and mirin into a bowl and mix. To this sauce, add the chicken and let it marinate covered in the fridge for an hour. 20 minutes before you plan to cook the chicken, take it out of the fridge so that it can get back to room temperature
  • Cook the chicken in a pan: Get out a large pan, preferably a cast-iron one, pour two teaspoons of a neutral-tasting oil, such as canola, and put over a burner on high heat. Add each piece of the chicken to the hot pan, reserve the remaining marinade. Turn the heat down to medium-high and cook the chicken for 5 to 7 minutes each side. Once cooked take the chicken out of the pan and stack them on a cutting board, cover them with foil.
  • Make the teriyaki sauce: Turn the heat on the pan to medium-low and add the reserved marinade. Stir, and simmer the sauce for 3 to 5 minutes, or until the sauce is your preferred thickness.
  • Cut up the chicken and plate: Take the foil off the chicken and cut each piece into thin strips. Serve it on a plate or in a bowl with rice, and top with teriyaki sauce, toasted sesame seeds, and sliced green onions.