Chicken Teriyaki [lunch] Recipe
Recipe information
Make Chicken Teriyaki [lunch] in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
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. Cook the Chicken
Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and add it to the hot pan. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice caramelized exterior.
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.
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