Teriyaki Chicken
A basic Japanese teriyaki chicken recipe made on a stove top using a five-ingredient sauce.
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Instructions
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Combine soy sauce, mirin, sake, sugar, and ginger in a bowl to create the teriyaki sauce.
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Poke the chicken with a fork, then add it to the sauce and marinate in the refrigerator for 15 minutes.
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Heat olive oil in a large skillet over medium-high heat; brown the chicken, skin-side down if applicable.
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Flip the chicken, reduce heat to low, then pour the marinating sauce into the skillet.
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Cover and steam cook on low heat until the chicken reaches 165 F and its juices run clear.
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Remove the lid and simmer until the sauce thickens slightly.
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Slice the chicken, serve, and pour the remaining thickened sauce over it.
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Garnish with additional grated ginger if desired.