Teriyaki (lunch) Recipe

Name: Sakeba Asian Pub & Grills Teriyaki (Lunch) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs neutral oil (canola or vegetable); 0.5 cup low-sodium soy sauce; 2 tbs mirin (sweet rice wine); 1 tbs sake (or additional mirin or dry white wine); 2 tbs light brown sugar; 1 tsp fresh ginger, grated; 1 clove garlic, minced (about 1 clove); 0.5 tsp toasted sesame oil; 1 tsp cornstarch; 1 tbs cold water; 2 cups steamed short-grain rice; 1 cup steamed or lightly sautéed broccoli florets; 2 tbsp green onions, thinly sliced; 1 tsp toasted sesame seeds; 1 to taste lemon or lime wedge (optional)

Inspired by Sakeba Asian Pub & Grill

Time35m

Serves2

Make Teriyaki (lunch) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Teriyaki Chicken

1 lb boneless skinless chicken thighs

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs neutral oil (canola or vegetable)

Teriyaki Sauce

1/2 cup low-sodium soy sauce

2 tbs mirin (sweet rice wine)

1 tbs sake (or additional mirin or dry white wine)

2 tbs light brown sugar

1 tsp Fresh ginger, grated

1 clove garlic, minced (about 1 clove)

1/2 tsp toasted sesame oil

1 tsp Cornstarch

1 tbs cold water

To Serve

2 cups steamed short-grain rice

1 cup steamed or lightly sautéed broccoli florets

2 tbsp green onions, thinly sliced

1 tsp toasted sesame seeds

1 to taste lemon or lime wedge (optional)

Method

Teriyaki Chicken

Prepare chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat and, if very thick, halve horizontally to create even thickness (about 3/4–1/2 inch). Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Sear chicken

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When oil shimmers, add chicken thighs, presentation side down if plating whole. Cook without moving 4–5 minutes until deeply browned. Flip and cook 3–4 more minutes until nearly cooked through (internal temperature about 155–160°F / 68–71°C). Remove chicken to a plate and tent loosely with foil.

Teriyaki Sauce

Combine sauce ingredients

In a small bowl or measuring cup, whisk together 1/2 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp sake, 2 tbsp light brown sugar, 1 tsp grated ginger, 1 minced garlic clove, and 1/2 tsp toasted sesame oil until sugar dissolves.

Reduce and thicken

With the skillet still over medium heat (wipe out excess browned bits only if they are burning; some fond adds flavor), pour the sauce mixture into the pan. Bring to a gentle simmer and cook 2–3 minutes to meld flavors. In a small cup, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue cooking 1–2 minutes, stirring, until sauce thickens to a glossy teriyaki consistency that coats the back of a spoon.

Finish chicken in sauce

Return the seared chicken to the skillet, turning to coat both sides in the sauce. Reduce heat to low and simmer 1–2 minutes, spooning sauce over the chicken, until internal temperature reaches 165°F (74°C) and sauce has glazed the chicken. If sauce reduces too much, add 1–2 tbsp water to loosen.

To Serve

Divide 2 cups steamed short-grain rice between two lunch bowls (about 1 cup rice per serving). Arrange the glazed teriyaki chicken atop the rice (slice thighs if desired) and spoon remaining sauce over each portion.

Add 1 cup steamed or lightly sautéed broccoli to the side. Garnish with 2 tbsp thinly sliced green onions and 1 tsp toasted sesame seeds. Serve with an optional lemon or lime wedge for a bright squeeze if desired.