Recipe information:
Name:
Teriyaki Chicken
Ingredients:
- RWA Chicken Thigh
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons sake (Japanese rice wine) or dry sherry
- 2 tablespoons brown sugar
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for thickening)
- Sesame seeds (optional, for garnish)
- Sliced green onions (optional, for garnish)
Steps:
- Clean the chicken by rinsing it under cold water, then pat dry with paper towels.
- In a small bowl, mix the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic to make the teriyaki sauce.
- Place the chicken in a shallow dish or a resealable plastic bag and pour half of the teriyaki sauce over it. Marinate for at least 30 minutes, preferably longer for better flavor.
- Heat the vegetable oil in a large skillet over medium heat.
- Remove the chicken from the marinade and shake off any excess. Reserve the marinade.
- Place the chicken in the skillet and cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through.
- While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and let it simmer for a few minutes.
- (Optional) If you prefer a thicker sauce, mix the cornstarch with water to make a slurry and add it to the simmering sauce, stirring until it thickens.
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice the chicken into strips.
- Drizzle the cooked teriyaki sauce over the sliced chicken.
- Garnish with sesame seeds and sliced green onions if desired.
- Enjoy your Teriyaki Chicken!