Chicken Teriyaki

Name: Chicken Teriyaki
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 thighs of Chicken Thigh, Boneless, skin-on (about 400 g total); 1 tsp Neutral Oil, optional, for searing; 2 tbsp Soy Sauce; 2 tbsp Mirin; 2 tbsp Sake; 1 tbsp Sugar; 200g Japanese Short-Grain Rice, uncooked; 100g Green Cabbage, finely shredded

A glossy, sweet-and-salty Chicken Teriyaki that pairs tender, caramelized thighs with steaming Japanese short-grain rice and crisp shredded cabbage. The pan-reduced teriyaki glaze clings to the meat for a rich, shiny finish, while the cabbage adds a refreshing crunch to balance the dish. Simple, satisfying, and perfect for a weeknight dinner or casual dinner party.

A glossy, sweet-and-salty Chicken Teriyaki that pairs tender, caramelized thighs with steaming Japanese short-grain rice and crisp... Show more

Traditional Japanese Recipe

Health Grade

C- · Balanced

Rating

4.4

Time

35 min

Price

0,73 €

Calories

729 kcal

quick

easy

meal prep

low sugar

Method

Cook the rice

Rinse the Japanese Short-Grain Rice in a bowl or sieve under cold water, swishing it around with your hand until the water runs mostly clear. Cook it in a small pot with water using your usual short-grain rice ratio, cover, bring it to a boil, then lower the heat to a gentle simmer for 12 minutes. Turn off the heat and let it sit, covered, for 10 minutes so the grains finish steaming and turn fluffy.

Prep chicken and cabbage

Pat the Chicken Thighs very dry with paper towels and trim off any loose bits of fat or skin. If the Green Cabbage is not already shredded, slice it into very fine ribbons and set it aside for serving.

Mix the sauce

In a small bowl, whisk together the Soy Sauce, Mirin, Sake, and Sugar until the sugar is mostly dissolved. Keep the bowl nearby so you can pour the sauce straight into the pan later.

Sear the chicken

Set a large skillet over medium heat. If the pan looks dry, add the Neutral Oil, then lay the chicken in skin-side down and press it lightly with a spatula for the first minute so the skin stays in full contact with the pan. Cook until the skin is deep golden and most of the fat has rendered, about 6 minutes, then flip and cook the other side for 2 minutes.

Glaze the chicken

Pour the sauce into the skillet and use a spoon to scrape up any browned bits from the bottom. Let it bubble over medium-low heat, turning the chicken once or twice and spooning the sauce over the top, until it turns glossy and coats the meat like a lacquer, about 3 to 4 minutes.

Rest and slice

Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices settle. Slice it if you want smaller pieces, then drizzle any sauce left in the skillet over the top.

Serve it up

Divide the rice between plates or bowls, top with the chicken, and spoon over any extra glaze from the pan. Add the shredded cabbage on the side for a cool, crunchy contrast and serve right away.