Chicken Teriyaki
A savory and slightly sweet Japanese-inspired dish featuring tender chicken thighs simmered in a glossy, umami-rich glaze. Perfectly paired with fluffy steamed rice and crisp-tender broccoli for a well-balanced meal.
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Servings: 4
Ingredients
- 1 tablespoon neutral-flavored oil such as vegetable or canola
- 1½ pounds of boneless chicken thighs skin removed
- 1 teaspoon coarse kosher salt
- ⅓ cup sweet rice wine mirin
- ⅓ cup Japanese rice wine sake
- ¼ cup soy sauce or gluten-free tamari
- ¼ cup plain water
- 2 tablespoons packed brown sugar either light or dark
- 1 tablespoon cornstarch
- 1 medium green onion finely sliced (optional)
- Toasted white sesame seeds for topping (optional)
- Steamed white rice and lightly cooked broccoli to serve alongside
Instructions
- Warm 1 tablespoon of neutral oil in a wide skillet (about 12 inches across) over medium-high heat until it begins to shimmer.
- While the oil heats, pat dry 1½ pounds of boneless, skinless chicken thighs using paper towels. Evenly sprinkle with 1 teaspoon of kosher salt.
- Arrange the chicken thighs in the skillet in one layer. Allow them to sear without moving until the underside is deeply golden brown, about 4 to 6 minutes.
- As the chicken cooks, combine ⅓ cup mirin, ⅓ cup sake, ¼ cup soy sauce or tamari, ¼ cup water, and 2 tablespoons of packed brown sugar in a medium mixing bowl. Stir thoroughly until the sugar dissolves completely.
- Scoop out 2 tablespoons of this sauce into a separate small bowl. Stir in 1 tablespoon of cornstarch until fully blended and no lumps remain.
- Turn the chicken pieces over. Pour the remaining unsupplemented sauce into the pan. Let the liquid come to a boil, then reduce the heat to maintain an energetic simmer. Cook uncovered for another 5 to 10 minutes until the chicken is fully cooked through.
- Lower the heat to medium. Using tongs, remove the chicken and transfer it to a clean cutting board. Re-stir the cornstarch mixture briefly to recombine. While whisking the pan sauce constantly, drizzle in the cornstarch blend. Continue whisking as the sauce thickens, about 30 seconds. Remove from heat.
- Slice the chicken into ½-inch-wide strips and place them in a shallow dish or serving bowl. Pour the thickened glaze over the sliced meat. Top with finely sliced scallion and a sprinkle of sesame seeds if using.
- Serve promptly with hot steamed rice and tender broccoli florets on the side.
Notes
Advance Preparation: The teriyaki sauce can be prepared in advance and stored in a sealed container at room temperature for up to 5 days. Only mix in the cornstarch when you're ready to cook.
Storage: Any leftover chicken can be kept refrigerated in a tightly sealed container for up to 4 days.