Teriyaki Chicken With Mushroom Recipe

Prep and Marinate Chicken

Trim any excess fat from the chicken thighs and pat dry. Cut into 1.5–2 inch pieces. In a bowl combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, grated ginger and minced garlic. Add the chicken, toss to coat, cover and marinate at room temperature 15 minutes (or refrigerate up to 2 hours).

When ready to cook, remove chicken from marinade and reserve marinade for later sauce use. Sprinkle chicken lightly with 1/2 tsp salt and 1/4 tsp pepper.

Make Sauce Base

Combine 1 cup soy sauce, 1 tbsp mirin, 1 tbsp sake, 2 tbsp dark brown sugar, 1 tbsp honey, smashed garlic clove and sliced ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 4–5 minutes to meld flavors.

Thicken Sauce

Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened to a glossy teriyaki consistency. Strain out the garlic and ginger pieces if desired. Keep warm.

Prepare Vegetables

Clean and halve the mushrooms and thinly slice the white onion. Slice scallions on the bias for garnish.

Sear Vegetables

Heat a large skillet or teppan/griddle over medium-high heat. Add 1 tbsp butter and 1 tbsp vegetable oil. When hot, add onions and mushrooms in a single layer. Let them sear without stirring for 1–2 minutes to get color, then toss and cook 3–4 more minutes until tender and lightly browned. Season lightly with a pinch of salt. Remove vegetables to a plate and keep warm.

Cook Chicken

In the same hot skillet add a touch more oil if needed. Add the marinated chicken pieces in a single layer, searing undisturbed 2–3 minutes per side until well browned and cooked through (internal temperature 165°F / 74°C). Small batches work best to avoid crowding.

Glaze with Teriyaki

Reduce heat to medium. Pour about half of the prepared teriyaki sauce into the pan with the chicken, stirring to coat and simmering 1–2 minutes until the sauce thickens and glazes the chicken. Add the cooked mushrooms and onions back into the pan, toss to combine and coat everything with sauce. If you prefer more sauce, add remaining teriyaki and heat briefly.

Taste and adjust seasoning; if needed add a pinch more salt or a splash of soy. Spoon onto warmed plates over steamed rice.

Finish with sliced scallions and a sprinkle of toasted sesame seeds. Serve hot with steamed rice and optional pickled ginger or vegetable side.