Chicken Teriyaki
This easy Chicken Teriyaki is sweet, salty and bursting with umami. A comforting weeknight dinner served over steamed Jasmine Rice with Broccoli or Greens of choice.
Teriyaki Sauce is quick and simple to make at home; pairs beautifully with this crispy Chicken as well as with Salmon Fillets. With a quick 10 minute marinade, the Chicken is sautéed stove top to crispy perfection before being finished in the sticky, silky, sweet and savory Sauce.
Organic Ingredients, serves 4
4 Skinless Boneless Chicken Thighs
2 Tbsps. Extra Virgin Olive Oil/Avocado Oil/Ghee for cooking
1/2 Cup Water
Quick Marinade
1 Tsp. Ground Ginger
1 Tsp. Garlic Powder
1/4 Tsp. Celtic Sea Salt
1/4 Tsp. Black Pepper
2 Tbsps. Tamari Soy Sauce
Teriyaki Sauce
1/4 Cup Tamari Soy Sauce
1/4 Cup Sake
1/4 Cup Mirin
1/4 Cup Dark Brown Sugar
1 Tbsp. Corn Flour
1 Tbsp. Water
*Please use Tamari Soy Sauce and Dark Brown Sugar for best results.
For Serving
1 Tbsp. Toasted Sesame Seeds
1 Tbsp. Spring Onions, finely chopped into rounds
Cooked Jasmine Rice
Method
Start by quick marinating the Chicken Thighs in Marinade Ingredients. Mix the Chicken and Marinade together in a bowl and leave counter top while you prepare the Teriyaki Sauce.
To make Teriyaki Sauce combine Soy Sauce, Sake, Mirin and Sugar in a saucepan. In a small cup or bowl, mix Corn Flour and Water to dissolve. Add Corn Flour liquid into the saucepan. Bring to low medium heat whisking well for 3 minutes to dissolve the Sugar and cook out the Corn Flour. Turn off heat and set aside.
In a cast iron skillet or similar, heat Avocado Oil to medium high heat. Once hot, carefully add in Chicken Thighs smooth side down. Without moving or touching, cook Chicken Thighs for 6 minutes on each side, being careful not to burn. Lower the heat if it starts burning.
Remove from pan, discard any excess oil and wipe down pan. Pour a little water into pan and scrape off any bits at the bottom and discard. Wipe the pan dry.
Add Teriyaki Sauce into cast iron skillet with 1/2 cup Water; bring to medium heat and stir well. Cook for a minute before adding the Chicken back in. Cook for a minute or so longer on high heat, coating the chicken in the sauce, turning for even coating. Plate. Garnish with Sesame seeds and scallions.
Quick marinated Chicken Thighs, Teriyaki Sauce, Toasted Sesame Seeds and Spring Onions
Chicken Thighs cooking ‘smooth side down’ for 6 minutes
Chicken Thighs cooking for 6 minutes more once flipped over
Teriyaki Sauce
Chicken Thighs coated in Teriyaki Sauce
Chicken Teriyaki Chopped into strips
Chicken Teriyaki plated and ready to be finished
Chicken Teriyaki with Toasted Sesame Seeds and Spring Onions. Serve with Jasmine Rice and Broccoli