Chicken Teriyaki
Glazed chicken thighs in sweet soy teriyaki sauce with steamed rice.
- prep 10 min
- cook 20 min
- total 30 min
- serves 4
- intermediate
- Japan
Ingredients
- 600 g chicken thighs
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sugar
- 1 tbsp ginger
- 300 g rice
Steps
- Mix soy sauce, mirin, sugar, and grated ginger for sauce.
- Pan-fry chicken skin-down until crispy, flip.
- Add sauce, simmer until glazed and thickened.
- Cook rice, slice chicken.
- Serve over rice with sauce drizzled on top.
≈ 480 kcal · 35 g protein · 50 g carbs · 14 g fat — per serving, estimate