Teriyaki Chicken Recipe
About this recipe
This Teriyaki Chicken recipe is a simple yet flavorful dish that's easy to whip up at home. Using skinless chicken thighs, it promises juicy meat with a deliciously caramelized sauce that elevates the overall taste.
In this video, Stacey Cook shares her tips for ensuring the chicken is tender and perfectly cooked, making it a go-to recipe for weeknight dinners.
Ingredient notes
- You can substitute chicken thighs with chicken breast if preferred.
- For extra sauce to drizzle over rice or noodles, feel free to increase the amounts of mirin and soy sauce, just keep them equal.
Tips from Cook! Stacey Cook’s video
- Poke the chicken with a knife to help it absorb the marinade more effectively.
- Cut and spread out the thicker areas of the chicken to ensure even cooking.
- Marinate the chicken for ideally 1 hour, but 20 minutes will suffice if you're short on time.
- Keep an eye on the chicken while it cooks to avoid overcooking, especially as the juices start to caramelize.
Good to know
- How long should I marinate the chicken?
- Ideally, marinate for 1 hour, but 20 minutes is acceptable if you're short on time.
- What can I use instead of chicken thighs?
- You can use chicken breast as a substitute.
- How do I know when the chicken is done cooking?
- The chicken is done when both sides are golden brown and the juices have caramelized.
- What should I do if my chicken isn't browning evenly?
- If one side of the chicken doesn't have a nice brown color, you can flip the lighter side to the pan.
No life story here — the video and the recipe are the whole point. All credit to Cook! Stacey Cook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Poke the chicken with the tip of your knife to help it absorb the marinade.
- 2
Cut and spread out the thicker areas of the chicken to ensure even cooking.
- 3
Marinate the chicken with equal amounts of mirin and soy sauce (4 tablespoons each). Ideally, marinate for 1 hour, but 20 minutes is acceptable if short on time.
- 4
Add some oil to a hot pan over medium heat and place the chicken flat in the pan to pan fry.
- 5
Pan fry the chicken until the bottom is golden brown, then turn it over.
- 6
Cover the pan with a lid, lower the heat to low, and let the chicken cook for 3 to 4 minutes.
- 7
After 3 to 4 minutes, open the lid and turn the heat back up to medium. The chicken will release juices that will caramelize as it cooks.
- 8
Cook the chicken over medium heat until the juices start to caramelize and the chicken turns a nice golden brown color. Keep an eye on it to avoid overcooking.
- 9
Once both sides are golden brown, remove the chicken from the pan and let it rest for 3 to 5 minutes before cutting.
- 10
Wipe the pan clean and pour all the marinade into the pan, bringing it to a boil. If desired, add a little more sugar for sweetness.
- 11
Once boiling, stir occasionally and let the sauce reduce to a thicker consistency before pouring it out of the pan.
- 12
Cut the teriyaki chicken into strips and drizzle the sauce over it.
Heads up — we had to guess a little:
- The marinating time of 20 minutes is inferred as a quicker option based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Cook! Stacey Cook’s original video on YouTube. Follow them there — it’s their dish.
Are you Cook! Stacey Cook? Claim this page or ask us to take it down. Your call, always.
