Teriyaki Chicken
Juicy chicken thighs pan-seared and glazed with a glossy homemade teriyaki sauce of soy, mirin, honey and ginger.
- Servings
- 4
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Ingredients
Equipment
- Large nonstick skillet
Instructions
If serving rice, start it now. Pat the chicken dry and season lightly with the salt.
Heat the oil in the skillet over medium-high heat. Cook the thighs smooth side down until deep golden, 6 minutes, then flip and cook until they reach 175°F, 5–6 minutes.Heat the oil in the skillet over medium-high heat. Cook the thighs smooth side down until deep golden, 6 minutes, then flip and cook until they reach 79°C, 5–6 minutes.
Mix the soy sauce, mirin, honey, ginger and garlic. Pour off most of the fat in the pan, lower the heat to medium and pour in the sauce.
Simmer, turning the chicken in the sauce, until it reduces to a sticky glaze that coats the meat, 3–4 minutes. Watch it closely at the end; honey burns quickly.
Slice the chicken, spoon over the glaze and sprinkle with sesame seeds and green onions. Serve with rice.
Notes
- Steamed broccoli or quick-pickled cucumbers are good on the side.
My notes
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Nutrition estimate
- Calories
- 325
- Protein
- 35 g
- Carbs
- 18 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
