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.
Teriyaki Chicken
Author: Itsy Bitsy Foodies
Prep time:
Cook time:
Total time:
Serves: 2-4
This teriyaki chicken is the closest I've come to matching the teriyaki chicken served at our favorite local sushi restaurant. The rich teriyaki glaze is easy to make and goes well with many meats and vegetables.
Ingredients
- 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
Instructions
- 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.
