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Chicken Teriyaki

Name: Chicken Teriyaki
Total time: 35 min
Yield: 4 servings
Ingredients: 680 g Chicken thighs (boneless, skinless), patted dry; 60 ml Soy sauce (all-purpose); 60 ml Mirin; 60 ml Sake; 1 tbsp Granulated sugar; 1 tsp Ginger root, peeled and finely grated; 1 tbsp Vegetable oil, for the pan; 2 cups Short/medium-grain rice (Calrose/sushi), uncooked; 2 stalks Green onions (scallions), thinly sliced, for garnish (optional); 1 tsp Sesame seeds, for garnish (optional)

35 minServes 4$60.46

Boneless chicken thighs are browned in a skillet and finished in a reduced glaze of soy sauce, mirin, sake, sugar, and ginger, then sliced over short-grain rice.

Ingredients

680 gChicken thighs (boneless, skinless)patted dryBuy 1.5 lb
60 mlSoy sauce (all-purpose)Buy 1 bottle
60 mlMirinBuy 1 bottle
60 mlSakeBuy 1 bottle
1 tbspGranulated sugarBuy 1 bag
1 tspGinger rootpeeled and finely gratedBuy 0.01 lb
1 tbspVegetable oilfor the panBuy 1 bottle
2 cupsShort/medium-grain rice (Calrose/sushi)uncookedBuy 1 bag
2 stalksGreen onions (scallions) (optional)thinly sliced, for garnishBuy 1 bunch
1 tspSesame seeds (optional)for garnishBuy 1 jar

Method

Rinse the rice and cook it according to its package directions.
Stir the soy sauce, mirin, sake, sugar, and ginger together until the sugar dissolves.
Heat the oil in a skillet over medium-high heat and cook the chicken until browned on both sides and cooked through, about 12 minutes.
Pour off excess fat, add the sauce, and simmer, turning the chicken, until the sauce thickens into a glaze.
Slice the chicken, spoon over the remaining glaze, and serve over rice with green onions and sesame seeds if using.