Best Teriyaki Chicken Recipe

🧂 Ingredients

• 2 lbs boneless, chicken breasts or thighs (optional to be skin on), any combination
• 2 tbs neutral oil
• 4 cloves garlic, smashed
• 1-inch piece ginger, peeled and grated
• 6 Green onions cut into thin 2-inch strips (save some for garnish)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 4 tbs sugar

Instructions

• 1 Pat the chicken dry and then season with salt.
• 2 Heat a large sauté pan over high heat and add the oil.
  
  Note: For a smoky, charred finish, grill the chicken over medium-high heat,
  basting occasionally with the sauce to lock in flavor.
• 3 Allow the oil to get hot for about 2 minutes, and then add the chicken (if using
  skin-on breasts or thighs, make sure to put the skin side down first in the
  pan).
• 4 Cook the chicken until a golden crust forms on that first side (do not touch the
  chicken), about 4-5 minutes.
• 5 Turn the heat to low and flip the chicken onto the second side.
• 6 Add the smashed garlic, ginger, green onions, soy sauce, mirin, sake, sugar, and
  cover. Cook until the chicken is cooked through, about 7 minutes for the chicken
  thighs and 10-12 minutes for the chicken breasts. Periodically, baste the sauce
  over the top of the chicken two to three times.
• 7 Remove the finished chicken to a plate and cook the sauce on high heat,
  uncovered to reduce. Cook until it becomes a tacky consistency, where you can
  draw your spoon down the center of the pan, and it looks like the parting of the
  Red Sea, and the sauce coats the back of your spoon, about 5 minutes.
• 8 Glaze the finished chicken with the reduced sauce and finish with some of the
  green onions.

Nutrition Info