Japanese 20 min

Teriyaki Chicken

Name: Teriyaki Chicken
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 boneless skin-on chicken thighs (about 1.5 lbs); 3 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons sake; 1 tablespoon sugar; 1 tablespoon vegetable oil; Steamed rice for serving; Steamed broccoli or bok choy for serving; Sesame seeds and sliced green onion for garnish

high-proteinquickdairy-freehealthyone-pan

Ingredientsfor 2

380

Cal

34g

Protein

14g

Carbs

20g

Fat

14 boneless skin-on chicken thighs (about 1.5 lbs)
23 tablespoons soy sauce
32 tablespoons mirin
42 tablespoons sake
51 tablespoon sugar
61 tablespoon vegetable oil
7Steamed rice for serving
8Steamed broccoli or bok choy for serving
9Sesame seeds and sliced green onion for garnish

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Instructions

1
Mix soy sauce, mirin, sake, and sugar together in a small bowl until sugar dissolves — this is your teriyaki tare. Pat chicken thighs completely dry with paper towels. Moisture is the enemy of crispy skin.
2
Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down and cook without moving for 6–7 minutes until the skin is deep golden and crispy. Flip and cook 4 more minutes until cooked through to an internal temperature of 165°F.
3
Pour off any excess fat from the pan, leaving about 1 teaspoon. Pour in the teriyaki tare and reduce heat to medium. The sauce will bubble and thicken within 1–2 minutes, forming a glossy lacquer that coats the chicken. Flip the chicken once during this step.
4
Slice chicken and serve over steamed rice with vegetables. Drizzle remaining sauce from the pan over everything and garnish with sesame seeds and green onion.