Chicken Teriyaki is a popular Japanese dish of chicken with a sweet shiny sauce.
It’s incredibly easy and quick to make and is full of flavour.
First, start with the chicken.
Boneless skin on works best for this dish but you can use skinless if you would prefer.
Chicken teriyaki can be made with chicken thighs or chicken breast.
I’m using breast here as thats what I had, if you are using breast as well make sure
to pound it out to an even thickness before you get started cooking.
This dish is a great weeknight meal, it’s simple to prepare and you can have it ready
in under 20 minutes.
Just cook rice and asian greens to serve along with the chicken teriyaki.
If you would like the recipe it will be on my website as well as the full measurements
listed in the information box below.
Season both sides of the chicken with salt and pepper.
Place a fry pan over medium high heat and add in a tablespoon of cooking oil.
When the pan is hot place the chicken in skin side down to cook.
It should take around 6-7 minutes on one side to get crispy so get started on the sauce
while it is cooking.
Teriyaki sauce is incredibly simple, only 4 ingredients.
I’m also adding some grated fresh ginger to my sauce as I love the flavour but you
can leave this out or add in garlic if you would like.
To a small bowl add a tablespoon of granulated sugar for some sweetness.
You can also substitute this for honey if you prefer the flavour.
This sauce is 1 part sugar to 2 parts of each liquid, so remember the ratio and you can
easily double or triple it depending on how many people you are feeding.
Measure out 2 tablespoons of each soy sauce, sake, and mirin.
Sake and mirin are both rice wines but mirin is a lot sweeter.
If you don’t have these in your pantry you should be able to find them in your grocery
store or an asian supermarket.
They are both used in many asian dishes so if you love to cook they are worth having
on hand.
Let me know in the comments below what your favourite asian dish is.
I love that a lot of them are so quick and easy to make, and they have incredible flavours.
Lemon chicken is always a go to.
Give the sauce a mix to combine and check on your chicken.
When the skin is golden brown and crispy its ready to turn.
Cook the chicken on the other side for about 5-6 minutes or until cooked through.
To check your chicken is cooked prick it with a knife and if the juices run clear it’s
ready.
Once you have flipped the chicken pour in the teriyaki sauce.
It will need about 5 minutes to cook and thicken.
The Japanese word teriyaki translates to shine and grill so it’s very important that the
sauce be glossy and shiny.
When your chicken is cooked through and the sauce has thickened, turn the chicken around
coating in the sauce and transfer to a cutting board to rest.
Turn the heat off the sauce and leave to cool.
Slice the chicken into strips and transfer to a plate, serve with rice and asian greens.
Spoon over the remaining sauce and enjoy.
This is also delicious for lunch the next day.
I hope you enjoyed this recipe, let me know if you are going to try it and I’ll see
you in my next video.