Photo coming — honest color until the dish is shot
Chicken Teriyaki
25 min Japanese 4 servings 🍲 Cozy
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| Pat the chicken dry — it browns, not steams | ||||
| 1 Tbs (15 mL) neutral oil | heatmedium-high | sear4–5 min per side, until golden | glazesimmer & turn 4–5 min, until glossy | rest 3 minslice; serve over rice |
| 1 ½ lb (680 g) boneless chicken thighs | ||||
| ¼ cup (60 mL) soy sauce | stiruntil sugar dissolves | |||
| ¼ cup (60 mL) mirin | ||||
| 2 Tbs (30 mL) sake — or water | ||||
| 2 Tbs (25 g) sugar | ||||
Ingredients — tap to check off as you gather
- 1 Tbs (15 mL) neutral oil
- 1 ½ lb (680 g) boneless chicken thighs
- ¼ cup (60 mL) soy sauce
- ¼ cup (60 mL) mirin
- 2 Tbs (30 mL) sake — or water
- 2 Tbs (25 g) sugar
Steps
- Prep — Pat the chicken dry — it browns, not steams.
- Heat (medium-high) — 1 Tbs (15 mL) neutral oil.
- Sear (4–5 min per side, until golden) — the heat from step 2, 1 ½ lb (680 g) boneless chicken thighs.
- Stir (until sugar dissolves) — ¼ cup (60 mL) soy sauce, ¼ cup (60 mL) mirin, 2 Tbs (30 mL) sake, 2 Tbs (25 g) sugar.
- Glaze (simmer & turn 4–5 min, until glossy) — the sear from step 3, the stir from step 4.
- Rest 3 min (slice; serve over rice) — the glaze from step 5.
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