This is from my new cooking obsession collection – quick and easy, 15-minute meals. I have more complex Teriyaki recipes, but nothing beats the dish that comes together in quick 15 minutes and uses very simple ingredients you likely already have on hand. What a winner!
Quick Chicken Teriyaki
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
2 TBSP olive oil
about 8 boneless skinless chicken thighs
salt and pepper to taste
1 cup liquid (ideally third mirin, third sake and third chicken stock; to be honest I often just add 1 cup chicken stock for a quick weeknight meal)
3 TBSP soy sauce
2 TBSP dark brown sugar
1 TBSP honey
4 garlic cloves, pressed
1 TBSP cornstarch mixed with 1 TBSP water for cornstarch slurry
1 tsp rice vinegar (I often just squeeze a fresh lime)
4 scallions, thinly sliced
sesame seeds, for garnish
Directions
- Dry chicken with the paper towels and season with salt and pepper. Heat olive oil in a skillet and add chicken in a single layer. Cook about 3-4 minutes per side until nicely browned.
- Combine liquid, such as stock, mirin, and or sake with soy sauce, honey, brown sugar and pressed garlic in a small bowl. Add to the chicken and continue simmering until the thighs are cooked through, on medium or medium low temperature. The breakdown of the connective tissue in the thigh is a factor of time and temperature, so you do want to give it a few minutes to achieve tenderness. The internal temperature has to be at least 185F, which ensures the connective tissue is tender enough. Once that happens remove your chicken to a plate. Stir in the cornstarch slurry and cook until the sauce is thickened. Add some acid such as rice vinegar (I often use lime because it’s so fresh tasting, even if it’s not technically traditional.) Taste and adjust seasoning as needed.
- In the meantime, slice the chicken into strips and return back to the pan with the thickened sauce. Serve over rice. Garnish with sesame seeds and thinly sliced green onions.
