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

By Aaron and Claire · 15 min

Ingredients

Instructions

1. Mix the soy sauce, mirin, sake and sugar in a small container for the teriyaki sauce. (For a non-alcoholic version, combine the soy sauce, water, sugar, corn syrup and Hondashi instead.)
2. Trim any excess fat or skin, then flatten the chicken with the back of a knife for even cooking.
3. Pat the chicken dry, season both sides with salt and pepper, and lightly coat with potato starch.
4. Heat 1 tablespoon of oil in a large pan over medium-high heat. Place the chicken skin-side down and cook for 4 minutes, turning and pressing gently for even browning.
5. Flip the chicken and cook the other side for 4 to 5 minutes until cooked through. If the chicken is thick, lower the heat to medium-low and cover the pan.
6. Wipe off excess oil, pour the sauce over the chicken and simmer over medium-low heat for 2 minutes, until thickened and glazed, turning the pieces often.
7. Turn off the heat, remove the chicken and let it rest a few minutes. Once cool enough to handle, slice into bite-sized pieces.
8. Divide the hot rice among plates and top with the chicken, salad greens and cherry tomatoes. Drizzle with leftover pan sauce.

Summarized from Aaron and Claire's video. Watch it for the details.

More recipes with

TomatoRiceChicken thighCherry tomato