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Greatest plates · Main
Teriyaki Chicken (With Homemade Teriyaki Sauce)
Homemade teriyaki sauce is easy and far tastier than bottled, infusing into the chicken for a stronger, glossier finish. Allow 20 minutes to marinate — overnight is better — then it's a quick pan-cook with steamed rice.
Serves 4Prep 10 minCook 25 minChicken
Containsgluten · soy
Inspired by a recipe from RecipeTin Eats ↗
Protein 25%Carbs 40%Fat 35%
About 540 kcal a serve — 33 g protein, 52 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Make the marinade
Mix allCombine the soy sauce, mirin, sake and water in a small saucepan over high heat.
In the potCombine →
Reduce the sauce
ReduceBring to the boil, then lower the heat and simmer until it has reduced by half to a light syrup — allow 10–12 minutes, and watch it towards the end because it thickens suddenly. Cool to room temperature before using.
Marinate the chicken
20 min+Combine 4 tbsp of the cooled marinade with the chicken and marinate for at least 20 minutes, preferably overnight. Remove chicken from the marinade but do not discard the liquid.
In the bowlMarinate →
Sear the first side
SearHeat the oil in a non-stick pan over medium heat — not too hot: mirin is sweet and the marinade will catch and burn before the inside cooks. Lay the chicken in and cook the first side for 5–6 minutes until deeply golden. If it colours too quickly, lift the pan off the heat, turn it down and add 2–4 tbsp water to slow the searing.
Into the panSear →
5–6 min · medium
Glaze the chicken
GlazeTurn the chicken and cook the other side for 5–6 minutes, until cooked through — the thickest part should read 74°C, or the juices run clear. Just before it is done, add the water and swirl it through the marinade in the pan to form a dark, glossy sauce; turn the chicken to coat.
Cook the rice and serve
ServePut the rice on while the chicken marinates so it is ready when the chicken is. The marinade is a strong flavour so you shouldn't need extra sauce, but if you want more add equal parts teriyaki sauce and water to the pan and simmer to the desired consistency. Serve the glossy chicken over the rice.
In the potCook rice →
Cook's noteKeep the pan at a steady medium — mirin is sweet, and a hot pan burns the glaze before the chicken cooks through. A splash of water slows the searing while the inside finishes.
Estimated per serve
540 kcal · 33 g protein · 52 g carbs · 20 g fatestimates, within ~10%
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