Chicken Teriyaki
Ingredients
The chicken
-
1
lb.
chicken thighs, deboned, skin-on
-
to taste
salt
-
for garnishing
white sesame seeds, optional
The teriyaki sauce
-
⅓
cup
Japanese mirin, sweet rice wine
-
2
tablespoons
soy sauce, low sodium preferred
-
1
tablespoon
sugar
Instructions
- Season both sides of the chicken thighs with a pinch of salt.
- Combine all ingredients for the teriyaki sauce in a saucepan and simmer on low heat until thickened, about 10 minutes.
- Heat a non-stick skillet over high heat and pan-fry the chicken thighs skin-side down until browned and cooked through.
- Transfer the chicken to a plate and let it cool before slicing.
- Drizzle the teriyaki sauce over the sliced chicken and garnish with sesame seeds if desired. Serve with warm steamed rice.
Nutrition Facts (estimated)
Servings
3
Calories
392
Total fat
25g
Total carbohydrates
16g
Total protein
26g
Sodium
987mg
Cholesterol
148mg
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