Teriyaki Chicken
A traditional style of Japanese Teriyaki Chicken with a simple homemade sauce served on a bed of rice. This recipe stays on our family menu!
Ingredients
- 3 Cups Sushi Rice cooked
- 6 Boneless Chicken Thighs or 2 Breast around 2 lbs.
- 3 tablespoon Ginger
- 5 Cloves Garlic
- 3 tablespoon Scallions
- 3 teaspoon Sea Salt
- 3 teaspoon Pepper
- ⅓ Cup Flour
- ½ Cup Sesame Seeds
- 1 Cup Mirin
- 1 Cup Soy Sauce
- ⅓ Cup Brown Sugar
- 2 tablespoon Vegetable Oil
Instructions
Prep Rice, Chicken and Ingredients
- Mince garlic and ginger. Chop scallions saving the green for toppings. Set aside.
- Pat chicken dry and season both sides with salt and pepper. Then, lightly dust both sides of the chicken with flour. Set aside.
Toasting Sesame Seeds and Making Sauce
- Heat a small skillet over medium low heat for 2 minutes. Add in sesame seeds and begin toasting them. You will move around the seeds about every 20 seconds or so for 3-4 minutes. We're looking for a golden brown color. Once done, remove from pan and set aside.
- To make the sauce, mix together soy sauce, mirin, ginger, garlic and brown sugar into a bowl. Use a wire whisk to break apart sugar lumps.
Cook Chicken and Plate
- Preheat wok on medium heat for 2-3 minutes. Place your chicken in the skillet. Once chicken is cooked half way, flip it over. When chicken temp reaches 145°F, move to next step.
- Once golden brown, pour 1 cup of the sauce over the chicken. Reduce over a medium low heat for 5 minutes. Pour in the rest of the sauce and cook until the sauce thickens.
- Slice chicken and let rest for 5 minutes. Place rice on a plate, top with the sliced chicken, toasted sesame seeds, and green scallions.
Notes
Note: Recipe is based on already having cooked rice.
Nutrition
Calories: 1561kcalCarbohydrates: 232gProtein: 67gFat: 41gSaturated Fat: 7gPolyunsaturated Fat: 17gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 215mgSodium: 4246mgPotassium: 1061mgFiber: 8gSugar: 43gVitamin A: 152IUVitamin C: 5mgCalcium: 148mgIron: 8mg
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