dinner · dairy-free
Chicken teriyaki
Crisp-skinned chicken thighs glazed in a homemade soy, mirin and sake teriyaki.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pat the chicken dry and salt lightly.
-
2
Cook skin-side down in oil over medium heat, pressing flat, until the skin is crisp, 8 minutes. Flip and cook 4 minutes.
-
3
Pour off the fat, add the soy, mirin, sake, sugar and ginger and simmer, spooning over, until thick and glossy.
-
4
Slice and serve over rice with the sauce, sesame and scallions.
