Teriyaki Chicken Recipe

Inspired by Izakaya 88

Time45m

Serves4

All chicken pieces prepared with Shogun’s own teriyaki sauce.

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Ingredients

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1
Prepare the Chicken
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
2
Marinate the Chicken
In a bowl, combine the chicken pieces with teriyaki sauce. Ensure all pieces are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours.

3
Cook the Chicken
Heat a large skillet or frying pan over medium-high heat. Add the marinated chicken pieces to the pan, reserving the excess marinade. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
4
Add Vegetables (if using)
If you are using vegetables, add the sliced bell peppers, broccoli florets, and julienned carrots to the pan. Stir to combine and cook for an additional 5 minutes, until the vegetables are tender-crisp.
5
Add Remaining Marinade
Pour the reserved teriyaki marinade into the pan and bring to a simmer. Allow it to thicken slightly for another 2-3 minutes.

6
Serve
Remove the pan from heat and transfer the teriyaki chicken onto a serving platter. Sprinkle with sesame seeds and chopped green onions before serving.