Teriyaki Chicken
Make this classic Japanese dish that goes perfectly with a hot bowl of rice, in just 30 minutes!
Servings 2
Cost $5
Ingredients
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Cooking wine
- 1 tsp Sesame oil
- 1 tbsp Honey
- 1 tsp Sugar (1/2 tsp if you prefer less sweet)
- 1 tsp Corn starch
- 1/2 tsp Black pepper
- 3 Ginger pieces, thinly sliced
- Green onions to garnish
Instructions
- Marinate the chicken: Marinate boneless chicken thighs with light soy sauce, dark soy sauce, cooking wine, sesame oil, honey, sugar, cornstarch, and black pepper. Set aside.
- Sear the chicken: Heat a little oil in a pan over medium heat. Shake off excess marinade and add the chicken. Sear until deeply browned on the first side (about 3–4 minutes), then flip and cook another 3–4 minutes until nearly cooked through.
- Glaze and simmer: Pour in the reserved sauce (or bring any leftover marinade to a boil before using). Optional: add a few ginger slices. Simmer, basting the chicken, until the sauce turns glossy and thick and coats the chicken.
- Rest and slice: Transfer the chicken to a board and rest briefly. Slice into bite-size pieces, then toss back in the pan to pick up any extra glaze.
- Serve: Spoon over a hot bowl of rice and garnish with thinly sliced green onions.