The writer begins by describing their love for teriyaki chicken served in Japanese stands in a mall food court, highlighting the juicy chicken, white rice, and steamed broccoli that make up this delicious dish. The writer explains that this dish is easily achievable at home, even on a weeknight, without the need to marinate the chicken beforehand. The recipe involves searing boneless chicken thighs on the stovetop and finishing them in a simple sauce made from five ingredients. The entire process takes less than 15 minutes, leaving the cook with plenty of teriyaki sauce to drizzle over rice. The simplicity and speed of this recipe are highlighted as key reasons to try it at home.
The key ingredients in the recipe are outlined, with boneless, skinless chicken thighs preferred for their juiciness and quick cooking time. Soy sauce is used for deep, savory flavors and color, while mirin and sake provide complex and sweet flavors to the teriyaki sauce. The writer emphasizes that inexpensive sake will work just fine in this recipe, and mirin can be found in the same aisle as soy sauce. The cooking process is broken down into steps, starting with making the sauce by mixing soy sauce, mirin, sake, water, and brown sugar, then searing the chicken, simmering it in the sauce, and finally thickening the sauce with cornstarch. The dish is then served with broccoli and rice, providing a complete meal.
Helpful swaps for ingredients are suggested, such as using thin-cut boneless, skinless chicken breast in place of thighs or substituting tamari for soy sauce for a gluten-free version. Different types of brown sugar can be used based on preference, with dark brown sugar offering a deeper, more caramelized flavor. Storage and make-ahead tips are provided for preparing the sauce in advance and storing leftovers. The writer recommends making the sauce and storing it in an airtight container for up to five days, adding cornstarch when ready to cook. Leftover chicken teriyaki can be refrigerated in an airtight container for up to four days.
The recipe instructions are detailed, starting with heating oil in a frying pan and searing the chicken until browned. The sauce is then added, and the chicken is simmered until cooked through. The cornstarch mixture is used to thicken the sauce before pouring it over the sliced chicken. Garnishes like scallions and sesame seeds are optional. The writer provides additional notes on making ahead and storing the sauce, as well as storing leftovers for future meals. This easy-to-follow recipe allows for a quick and delicious homemade version of a classic Japanese dish, perfect for a weeknight dinner or meal prep for the week.
