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Restaurants›Hinode Japanese Steakhouse and Sushi›Teriyaki Chicken Recipe

Teriyaki Chicken Recipe

Name: Hinode Japanese Steakhouse and Sushis Teriyaki Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb skinless boneless chicken thighs; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tbs vegetable oil; 2 each green onions (sliced, for garnish); 1 tsp sesame seeds (toasted, optional garnish); 0.25 cups soy sauce (low-sodium preferred); 2 tbs mirin; 1 tbs sake (or additional mirin or dry sherry); 2 tbs brown sugar; 1 tsp fresh ginger (grated); 1 tsp garlic (minced); 1 tsp cornstarch; 1 tbs cold water; 2 cups chicken broth (house soup base) or store-bought broth; 4 cups mixed salad greens; 4 tsp light vinaigrette or dressing; 2 cups cooked short-grain rice (for fried rice); 1 cups frozen mixed vegetables (carrot/peas/corn); 1 each egg; 1 tsp soy sauce (for fried rice); 1 cups cooked thin noodles (lo mein or chow mein), warmed; 1 cups stir-fry vegetables (broccoli, snap peas, carrots); 2 each shrimp (small, cooked) - taster; 1 tsp butter (for vegetables)

Inspired by Hinode Japanese Steakhouse and Sushi

Time35m

Serves4

Kids meals come with house soup and salad, fried rice, noodles, vegetables, and a shrimp taster.

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Ingredients

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Teriyaki Chicken

1 lb skinless boneless chicken thighs

1/2 tsp kosher salt

1/4 tsp black pepper

1 tbs Tuscany sunflower oil

2 each green onions (sliced, for garnish)

1 tsp sesame seeds (toasted, optional garnish)

Teriyaki Sauce

1/4 cups soy sauce (low-sodium preferred)

2 tbs Mirin

1 tbs sake (or additional mirin or dry sherry)

2 tbs Brown sugar

1 tsp fresh ginger (grated)

1 tsp Garlic (minced)

1 tsp Cornstarch

1 tbs cold water

Kids Meal Sides (makes 4 small portions)

2 cups chicken broth (house soup base) or store-bought broth

4 cups mixed salad greens

4 tsp light vinaigrette or dressing

2 cups cooked short-grain rice (for fried rice)

1 cups frozen mixed vegetables (carrot/peas/corn)

1 each Egg

1 tsp soy sauce (for fried rice)

1 cups cooked thin noodles (lo mein or chow mein), warmed

1 cups stir-fry vegetables (broccoli, snap peas, carrots)

2 each shrimp (small, cooked) - taster

1 tsp butter (for vegetables)

Method

Teriyaki Chicken

Prepare and cook chicken

Pat the chicken thighs dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Slice each thigh into 3–4 strips for kid-friendly pieces.

Heat a large skillet or nonstick pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When the oil is hot (shimmering but not smoking), add the chicken pieces in a single layer without crowding. Cook 3–4 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Work in batches if needed.

Remove the chicken to a plate and set aside. Wipe the pan lightly if there are burned bits, leaving any fond for flavor.

Teriyaki Sauce

In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp sake, 2 tbsp brown sugar, 1 tsp grated ginger, and 1 tsp minced garlic until the sugar dissolves.

Place the skillet used for the chicken over medium heat. Pour the sauce mixture into the skillet and bring to a gentle simmer, scraping up any browned bits for extra flavor.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Once the sauce is simmering, slowly whisk in the slurry. Continue to simmer for 1–2 minutes until the sauce thickens to a glossy, pourable consistency.

Return the cooked chicken pieces to the skillet and toss to coat evenly in the teriyaki sauce. Spoon sauce over the chicken and simmer together for 1–2 minutes so the flavors marry and the chicken is fully glazed.

Turn off the heat. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if using.

Kids Meal Sides

House soup (quick)

Warm 2 cups chicken broth in a small saucepan over medium heat. Season lightly with a pinch of salt and pepper. Optionally add a few sliced green onions or a small handful of thinly sliced mushrooms. Keep hot until serving.

Simple salad

Divide 4 cups mixed salad greens into four small bowls. Drizzle about 1 teaspoon vinaigrette over each portion just before serving to keep greens crisp.

Quick fried rice

Heat a small nonstick pan over medium heat and add a little oil or butter. Add 1 cup frozen mixed vegetables and sauté 1–2 minutes until warmed. Push veggies to the side, crack in 1 egg and scramble briefly. Add 2 cups cooked short-grain rice and 1 teaspoon soy sauce, breaking up any clumps. Stir-fry together 2–3 minutes until everything is heated through. Taste and adjust seasoning, then portion into four small servings.

Warm noodles

Warm 1 cup cooked thin noodles in a skillet with a splash of water or light soy sauce for 1–2 minutes until heated. Toss gently and portion into a small dish for the kids.

Vegetables

Steam or quickly stir-fry 1 cup mixed stir-fry vegetables in 1 teaspoon butter over medium-high heat for 2–3 minutes until tender-crisp. Season lightly with a pinch of salt.

Shrimp taster

Warm 2 cooked small shrimp briefly in the skillet with a drop of water or a light brushing of teriyaki sauce for 30–60 seconds until warmed through. Place as a small tasting portion alongside the other sides.