Chicken Teriyaki Recipe

This delicious recipe combines tender chicken thighs with a rich, flavorful sauce made from soy sauce, sake, and rice vinegar. Its easy to make and perfect for a satisfying meal with rice. Follow the steps below for a mouthwatering dish!

Ingredients

• 1 cup low-sodium soy sauce
• 1/4 cup sake
• 3 tablespoons rice vinegar
• 1/3 cup brown sugar (or more to taste)
• 1 tablespoon white sesame seeds
• 1/4 teaspoon crushed red pepper
• 2 teaspoons canola or peanut oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
• 2 teaspoons grated fresh ginger
• 1 teaspoon finely minced garlic
• 1 bunch green onions, thinly sliced, divided
• 1 cups cooked rice

Directions

1. In a medium bowl, combine soy sauce, sake, rice vinegar, and brown sugar. Whisk well until the sugar is dissolved. Stir in sesame seeds and crushed red pepper, then set the mixture aside.
2. Heat both oils in a large skillet over high heat. Season the chicken pieces evenly with salt and pepper.
3. Add the chicken in a single layer to the skillet. Let it cook undisturbed for about 4 to 6 minutes, or until the chicken is browned and releases easily from the pan.
4. Flip the chicken pieces and cook for another minute. Once done, remove the chicken from the skillet and set aside.
5. Reduce the heat to medium and add the grated ginger and minced garlic to the skillet. Stir constantly and cook for about 1 minute, or until fragrant.
6. Reserve 2 tablespoons of sliced green onions for garnish, then add the remaining green onions to the skillet. Cook for another minute.
7. Pour in 1 cup of the reserved soy sauce mixture and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
8. Bring the mixture to a boil and cook for 3-5 minutes, or until the sauce has reduced by about a third and has thickened slightly. It should have a glossy finish.
9. Return the chicken to the skillet and cook, stirring occasionally, until the chicken is coated in the sauce and fully cooked through. The sauce should thicken further as it coats the chicken.
10. Serve the chicken over cooked rice and garnish with the reserved green onions.

Nutrition Facts (per serving)

• Calories: 819
• Total Fat: 30g (38% Daily Value)
• Saturated Fat: 8g (40% Daily Value)
• Cholesterol: 369mg (123% Daily Value)
• Sodium: 4025mg (175% Daily Value)
• Total Carbohydrates: 51g (19% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 21g
• Protein: 84g (169% Daily Value)
• Vitamin C: 5mg (6% Daily Value)
• Calcium: 130mg (10% Daily Value)
• Iron: 6mg (34% Daily Value)
• Potassium: 1269mg (27% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data and may vary.