Crispy chicken coated with a glossy, sweet sauce- this Chicken Teriyaki is the perfect family-friendly weeknight meal.
- 2 tablespoons low sodium tamari (if gluten-free) or soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons honey
- 2 slices (about ¼-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.
Serving: 0g | Calories: 293kcal | Carbohydrates: 13g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1065mg | Potassium: 443mg | Fiber: 1g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg