teriyaki chicken is a super easy chicken recipe that is cooked in 10 minutes without being marinated!
Crispy skinless chicken thighs fried and swimming homemade flavored homemade teriyaki sauce. A garlic tip adds a twist on a traditional Japanese Teriyaki Chicken recipe and is absolutely addictive! This is better than the guaranteed teriyaki sauce bought in any store.
Why would the Japanese come out when you can get close to delicious Teriyaki Chicken at home?
There is no need to de-bone chicken thighs, or worry about rendering fat from skin. This Teriyaki Chicken Recipe is Fast. Simple. Delicious
how to make teriyaki chicken
- Soy sauce (use a light soy )
- Sugar (I prefer using brown sugar)
- Sake (or a rice wine vinegar if you have it, but any white vinegar will work)
- Mirin (This is an optional ingredient because I understand not many readers have it or can find it. If you want to get yourself a bottle, any Asian or Japanese store will stock it. Otherwise, you can always order it online. Or just skip it all together!
- Garlic (because…well, garlic) — you can substitute garlic for ginger if you prefer!
- 1.3 pounds (600 grams) skinless boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon cooking oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar (or white granulated sugar)
- 3 tablespoons cooking Sake ((rice wine vinegar or apple cider vinegar)
- 2 tablespoons Mirin (optional — white wine or dry sherry can be substituted)
- 1 tablespoon sesame oil, optional (adds a wonderful flavour)
- 2 teaspoons minced garlic (2 cloves garlic)*
- 1 shallot/green onion stem, sliced to garnish
- 4 cups broccoli florets, lightly steamed
- 1 teaspoon cornstarch (or corn flour) mixed with 2 teaspoons water (ONLY IF NEEDED)
- Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
- Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
- Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.
- Replace garlic for 1/2 teaspoon minced ginger. You can also use both if you wish.
- If for some reason your sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until syrupy.
- Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.