Quick Teriyaki Chicken
Teriyaki chicken is a quick meal packed with flavor. The sauce tastes authentic and is made with 3 simple household ingredients. This dish can be easily customized by substituting the chicken for tofu or using different cuts of meat. Enjoy as part of a balanced meal with vegetables and rice.
Ingredients 7
400 g chicken thighs, scored
60 ml soy sauce
60 ml rice wine
60 g sugar
180 ml water
1 tbsp olive oil
2 tbsp corn starch
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Method 12
Add your to a plate or baking tray.
Score your at the thickest parts so it is even size throughout.
Dust the on both sides of the .
In a small saucepan, combine , , , and together and bring to a boil.
In a large pan, heat a tablespoon of .
Once hot, add your onto the pan.
Cook until the bottom is slightly browned and turn over.
Once the other side of the is also slightly browned, pick up the chicken with a fork and use your other hand to cut it with scissors into slices and put back into the same pan (the chicken won’t be fully cooked at this point but will continue to cook in the next steps).
Once the chicken is cut into slices, add the sauce.
Continue to cook for 10 minutes until the is fully cooked and the sauce has slightly reduced.
Season with additional or as required.
Serve over rice.
Always Hungry Club's tips
For best results, use chicken thigh fillets as they stay juicy and absorb flavor well. Serve with steamed rice and vegetables like broccoli or snow peas. It also works well in rice bowls, bao buns, or wraps with fresh salad and kewpie mayo. Leftovers keep in the fridge for up to 5 days or can be frozen for 2 months.
Helpful tips
What sides pair nicely with Teriyaki Chicken besides rice?
How can I adjust the thickness of the sauce?
What can I do to ensure the chicken stays juicy when cooked?
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Notes
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