Chicken Teriyaki [lunch] Recipe
Make Chicken Teriyaki [lunch] Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a medium bowl, combine the soy sauce, brown sugar, mirin, sesame oil, minced garlic, and grated ginger. Whisk until the brown sugar is fully dissolved.
- 2
Marinate the Chicken
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 1-2 hours.
- 3
- 4
Prepare the Sauce
While the chicken is cooking, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat and let it simmer for about 5 minutes, or until it thickens slightly.
- 5
Serve the Dish
Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. Slice the chicken and serve it over cooked rice. Drizzle the thickened sauce over the chicken, and garnish with chopped green onions and sesame seeds.
