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
- 2 slices (about 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)
- Mix the soy sauce, mirin, sake, honey and ginger together in a small bowl. Set 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 cook another 7-8 minutes until done (cooking time will vary depending on the size of the thighs).
- Drain the fat from the pan (you can do this by blotting with a paper towel). This will help ensure a thick and glossy sauce.
- Carefully pour the sauce over the chicken. Turn the chicken often, coating it with the sauce. As the sauce cooks, it will thicken up. Continue cooking a few more minutes 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. Remove the ginger slices and spoon any extra sauce on top of the chicken. Garnish with scallions and sesame seeds, if desired. Serve with brown rice.
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