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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Chicken Teriyaki

[heart_this] · Jan 8, 2018 · 7 Comments

Chicken Teriyaki

A quick and easy chicken teriyaki thighs with crispy golden brown skin!

I am back in the kitchen and I am starting the New Year off with a quick, easy, light and tasty meal, chicken teriyaki! Teriyaki is a Japanese style of cooking where meat is grilled and served with a sweet and salty sauce that traditionally consists of soy sauce, sugar, mirin and sake. The basic sauce is super easy to make and really good but you can of course play with it and some additions that I enjoy are garlic and ginger. You can also change the sweetener using a number of different options including replacing some or all of the plain white sugar with cane sugar, brown sugar, honey, maple syrup, etc. The sake is optional and I often like to replace it with a fruit juice like pineapple juice and adding chunks of pineapple to the dish is also nice! Once you have decided on the sauce ingredients this chicken teriyaki is as easy to make as cooking the chicken and simmering the sauce until it reduces and thickens. I like to go with chicken thighs as they are moister and have more flavour, removing the bones for easier cooking and eating, and I leave the skin on as it gets all nice and golden brown, crispy and good! You could of course use boneless and skinless chicken breasts for a lighter version. The chicken teriyaki takes less time to make than it takes to cook the rice that I like to serve it over so I have plenty of time to steam a vegetable to go with it!

Chicken Teriyaki
The red garnish is benishoga, a Japanese red pickled ginger.

Chicken Teriyaki
Chicken Teriyaki
Chicken Teriyaki
Chicken Teriyaki

Chicken Teriyaki
Chicken Teriyaki

Chicken Teriyaki

Prep Time: 30 minutes Cook Time: 8 minutes Total Time: 38 minutes Servings: 4

A quick and easy chicken teriyaki thighs with crispy golden brown skin!

ingredients
  • 1 tablespoon oil
  • 4 chicken thighs, skin-on and boneless
  • salt and pepper to taste
  • 2 tablespoon soy sauce
  • 2 tablespoon mirin
  • 2 tablespoon sugar*
  • 2 tablespoon sake* (optional)
  • 1 teaspoon garlic, grated (optional)
  • 1 teaspoon ginger, grated (optional)
directions
  1. Heat the oil in a pan over medium-high heat, add the chicken, seasoned with salt and pepper, skin side down, and cook until the skin is browned and crispy, flip and cook the other side before setting aside.
  2. Add the remaining ingredients to the pan, scrape up any brown bits from the bottom of the pan while mixing, bring to a boil, add the chicken, skin side up, and simmer until the sauce thickens, about 3-5 minutes.
Option: Use skinless chicken thighs, or chicken breasts, skin on or skinless.
Option: Use sweetener of choice, such as plain sugar, brown sugar, honey, maple syrup, etc.
Option: Omit the sake or replce with other liquid such as pineapple juice.
Note: Do not try to flip until the chicken releases from the pan.
Nutrition Facts: Calories 320, Fat 22g (Saturated 5g, Trans 0), Cholesterol 111mg, Sodium 531mg, Carbs 7g (Fiber 0, Sugars 6g), Protein 19g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Sriracha Teriyaki Chicken Meatballs
Salmon Teriyaki
Teriyaki Shrimp Burgers with Grilled Pineapple Salsa, Bacon and Blue Cheese
Teriyaki Grilled Shrimp and Pineapple
Rustic Roasted Garlic Chicken with Asiago Gravy
Curried Honey Dijon Roasted Chicken
French Onion Chicken
Chicken Cacciatore
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Grilled Chicken Teriyaki and Pineapple Salad
Yakitori (Japanese Grilled Chicken Skewers)

20 Minute Meals, 30 Minute Meals, 6 Ingredients, Chicken, Food, Gluten-free, Japanese, Low-carb, Main Course, Recipe

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Reader Interactions

Comments

  1. Edward Rosenfeld says

    January 8, 2018 at 6:04 pm

    Photo's are making my mouth water….

    Reply
  2. Edward Rosenfeld says

    January 8, 2018 at 6:05 pm

    When one is introduced to a new food item, the first thing is sight…..then scent and finally taste…..

    Reply
  3. Hena Tayeb says

    January 9, 2018 at 2:22 am

    mmm that looks great.

    http://www.henatayeb.blogspot.com

    Reply
  4. Jeff says

    January 21, 2018 at 3:13 pm

    Beautifully photographed!

    Reply
  5. Judy says

    March 17, 2019 at 6:39 pm

    You say to put the chicken in skin side down?
    How will it get crispy? Please explain.
    Thank you.

    Reply
    • kevin says

      March 18, 2019 at 9:48 am

      The chicken skin cooking directly on the pans surface will turn golden brown and get crisp as it cooks. It will also stick to the pan, at first, and when it’s done cooking it will release from the pan with easy so just don’t try to turn it before it’s ready. Enjoy!

      Reply
  6. Kari Mack says

    August 14, 2020 at 10:37 pm

    Made this for dinner tonight. Yummm! Great simple recipe without too many ingredients. I used brown sugar, pineapple juice instead of sake, and added a bit of dark soy for a little extra saltiness. I also made four times the amount of sauce. Served just like the photos. Delicious! Thank you!

    Reply

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Chicken Teriyaki

[heart_this] · Jul 18, 2007 · 1 Comment

Chicken Teriyaki

Chicken teriyaki is one of my favorite stand by dinners. It is really easy to make and tasty. You can broil the chicken like the salmon teriyaki but I prefer to pan fry it until it is golden brown and crispy on the outside. The teriyaki sauce is reduced in the pan until it is thicker, more like a syrup. I like to put the chicken on rice so that the rice soaks up all of the excess teriyaki sauce.

Chicken Teriyaki

Chicken Teriyaki

ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1/2 pound chicken
  • 1/2 cup teriyaki sauce
directions
  1. Marinate the chicken in the teriyaki sauce for 30 minutes to a few hours.
  2. Heat the oil in a pan.
  3. Fry the chicken until golden brown.
  4. Set the chicken aside.
  5. Pour the marinade into the pan and reduce it to a sauce.
  6. Pour the sauce onto the chicken.
Use in:
Cherry Teriyaki Chicken Lettuce Wraps

Similar Recipes:
Salmon Teriyaki
Grilled Teriyaki Chicken and Pineapple Sandwich
Yakitori
Teriyaki Grilled Shrimp and Pineapple

6 Ingredients, Chicken, Food, Japanese, Low-carb, Main Course, Recipe

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Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

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Reader Interactions

Comments

  1. Janet says

    July 18, 2007 at 12:37 pm

    I will pretty much eat Teriyaki anything…:-)

    Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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