Japanese🥩 Meat

15-Minute Teriyaki Chicken

Name: 15-Minute Teriyaki Chicken
Total time: 15 min
Cuisine: Japanese
Ingredients: 450 g Boneless skin-on chicken thighs; ~½ tsp Salt; ~¼ tsp Black pepper; ~2 tbsp Potato starch; 1 tbsp Oil; 2 tbsp Soy sauce; 2 tbsp Mirin; 2 tbsp Sake; 1 tbsp Sugar; 4 tbsp Water (alcohol-free version); 1 tbsp Corn syrup (alcohol-free version); ¼ tsp Hondashi dashi powder (alcohol-free version); ~2 cups Cooked white rice; ~2 cups Salad greens; ~1 cup Cherry tomatoes

⏱ 15 min

A weeknight lifesaver! This simple and quick teriyaki chicken comes together in just 15 minutes. The chicken skin turns crispy and juicy, glazed with a flavorful sauce and served alongside rice, salad greens, and cherry tomatoes for a well-balanced meal. The recipe offers both an alcoholic and alcohol-free sauce version.

Adapted from a video by Aaron and Claire

Busy Weeknights? This 15-Minute Teriyaki Chicken Will Be a Lifesaver!

Watch on YouTube

Ingredients

Boneless skin-on chicken thighs450 g
Salt~½ tspest.
Black pepper~¼ tspest.
Potato starch~2 tbspest.
Oil1 tbsp
Soy sauce2 tbsp
Mirin2 tbsp
Sake2 tbsp
Sugar1 tbsp
Water (alcohol-free version)4 tbsp

Steps

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1
Prepare the teriyaki sauce. In a small container, mix 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, and 1 tablespoon sugar. For an alcohol-free version, combine 2 tablespoons soy sauce, 4 tablespoons water, 1 tablespoon sugar, 1 tablespoon corn syrup, and 1/4 teaspoon hondashi powder in another container.
2
Prepare the chicken. Gently flatten the chicken thighs using the back of a knife for even cooking. Pat dry with paper towels, season both sides with salt and pepper, then lightly coat with potato starch.
3
Heat 1 tablespoon of oil in a large pan over medium-high heat. Once hot, place the chicken skin-side down and cook for about 4 minutes, moving gently and pressing lightly with a spatula for even browning.
4
Flip the chicken and cook the other side for about 4 to 5 minutes until cooked through. If the chicken is too thick, reduce heat to medium-low and cover the pan with a lid to prevent burning.
5
Once the chicken is cooked, wipe off excess oil if desired. Pour the teriyaki sauce over the chicken and simmer for about 2 minutes over medium-low heat, flipping the chicken pieces repeatedly to ensure they absorb the sauce well.
6
Once the sauce has thickened and the chicken is beautifully glazed, turn off the heat. Remove the chicken from the pan and let it rest for a few minutes, then slice into bite-sized pieces.
7
Plate the white rice on a serving plate, arrange the sliced chicken, salad greens, and cherry tomatoes on top. Finish by pouring any remaining sauce from the pan over the dish for extra flavor.

15-Minute Teriyaki Chicken

Ingredients

Steps

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