While teriyaki is technically meant to be grilled or broiled, this version cooks chicken thighs in a skillet on the stovetop instead. For the chicken thighs to all be done at the same time, it’s important that they are a similar thickness. If necessary, gently pound the thighs with a mallet to even them out. The sauce is primarily a combination of soy sauce, mirin and sake, so it is not suitable for those looking to avoid alcohol.
Storage: Refrigerate for up to 4 days.
Where to buy: Mirin can be found in Asian markets, well-stocked supermarkets or online. Sake can be found at well-stocked liquor stores.
Ingredients
Servings: 2–4
Directions
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Step 1
In a large bowl, combine the mirin, sake and soy sauce. Add the chicken and massage the marinade into the meat.
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Step 2
Heat a medium (10-inch) skillet over medium-high heat. Brush the pan with oil, then add the chicken, reserving the marinade. Sear until charred and caramelized on both sides, about 3 minutes per side.
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Step 3
Stir the garlic, water, ginger and brown sugar into the reserved marinade and add to the skillet. Cook, flipping the chicken every minute or so and adding more water if the sauce gets too thick, until the liquid has reduced by about two-thirds and the chicken is done, 5 to 7 minutes. The meat should be nicely glazed, and an instant-read thermometer inserted into the thickest part of each thigh should register at least 165 degrees.
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Step 4
Transfer the chicken to a cutting board and let rest for 2 to 3 minutes, then slice into thin strips. Divide the chicken among bowls filled with white rice and vegetables and serve hot.
Substitutions
Gluten-free? >> Use tamari instead of soy sauce.
Boneless, skinless chicken thighs >> boneless, skinless chicken breasts with an adjustment to the cooking time.
Vegetarian or vegan? >> Tofu instead of chicken.
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