In America, teriyaki is a common sauce that’s popular with both kids and adults because of its sweet flavor. You can find it on plenty of restaurant menus or you can buy bottled versions of it at the supermarket. But why buy a bottle of it when you can make a delicious and healthier version at home with just a few ingredients?
- Shred it and make Asian tacos with cabbage slaw, fresh cilantro and a Sriracha aioli
- Dice it up and use it in an Asian chicken salad
- Combine it with shredded cheese to make yummy quesadillas
- Make chicken teriyaki pizza
- Toss it into a soup for a boost of protein
- Top shredded chicken with cheese for a delicious twist on grilled cheese
- 2 tablespoons low sodium tamari (if gluten-free) or soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons honey
- 1 slice (1/4-inch thick) fresh ginger
- 1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
- Salt and pepper
- 1 tablespoon neutral-flavored oil like safflower, peanut or grapeseed
- Sliced scallions and black sesame seeds for garnish (optional)
Heat the soy sauce, mirin, sake, honey and ginger together in a small saucepan. Bring to a boil then reduce to a simmer. Simmer 7-8 minutes until sauce is thickened. Remove the ginger. Set the sauce aside.
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken, presentation side down. Sear the chicken without moving it, until browned, 4-5 minutes. Flip the chicken over and cover the pan. Cook another 7-8 minutes.
Uncover the pan, turn the heat up to high and pour the sauce over the chicken. As the sauce cooks, it will thicken even more and turn glossy. Turn the chicken often, coating it with the sauce. Continue cooking until most of the liquid has evaporated and the sauce forms a thick glaze on the chicken.
Let the chicken rest for a few minutes, then slice it and spoon any extra sauce on top. Garnish with scallions and sesame seeds, if desired. Serve with rice.