Thu, Feb 11, 2010
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This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant. I use my Teriyaki Flank Steak Marinade recipe with the addition of flour to help thicken the sauce into a rich teriyaki glaze.
- ¼ cup soy sauce
- 3 Tbsp honey
- 2 Tbsp vinegar (I prefer using balsamic)
- 1 ½ tsp garlic powder
- 2 tsp ginger, minced (You can substitute 1½ tsp ground ginger but I prefer fresh ginger.)
- 1-2 Tbsp Canola oil
- 1-2 tsp flour
- 3 chicken thighs, trimmed of excess fat
- Mix the marinade ingredients together, except for the oil and the flour.
- Dip the three chicken thighs in the marinade.
- Sear the chicken on medium heat for five minutes on a lightly-oiled pan, leaving the pan uncovered.
- Flip the chicken and cover the pan.
- Cook the chicken for another five minutes until it is done.
- Remove the chicken from the heat and slice it into thin strips.
- While the chicken is cooking, heat the remaining marinade on low-medium heat, gradually stirring in the flour so that there are no clumps.
- Cook the sauce until it boils and thickens, stirring it occasionally so that the sauce doesn’t burn or stick to the bottom of the pan.
- When the sauce and chicken are done, toss them together.
- Sprinkle the chicken with sesame seeds and serve it with steamed white rice.