This easy chicken teriyaki uses a fairly simple ingredient list to throw together a delicious dish without a single bottle of sticky store-bought sauce!
I don’t really remember ever ordering chicken teriyaki in restaurants but I remember walking by one of those Japanese stands in the food court, taking a sample on a toothpick, and finding it pretty tasty. After I got married, I thought maybe I’d want to try my hand at making it, but good chicken teriyaki kept eluding me. I tried dousing chicken with soy sauce…obviously something was missing. I tried bottled teriyaki sauces but they still fell flat.
Then I found Nigella Kitchen at my local used book store. As I’ve shared more than once here, Nigella awakened in me a pretty fierce desire to cook anything and everything. When I got this book, I was pretty excited about the chicken teriyaki recipe in it and made it the next week. And it was perfect.
I’ve adapted Nigella’s recipe a little bit. I can’t be bothered with buying the rice wine and mirin that she uses, since I’d probably never use them for anything else. Instead, I use sherry and dry white wine (Chardonnay) and I’m perfectly happy with the result. I don’t really care too much for touching boneless, skinless chicken (the slime factor, I guess) but the end result is worth it.
Try this easy chicken teriyaki for a simple crowd pleaser!
Mary
Yield: 4 servings
This recipe is adapted from the book Nigella Kitchen.
15 minPrep Time:
20 minCook Time:
35 minTotal Time:
Save RecipeIngredients
- 2lb chicken thighs (cut into 1-inch chunks)
- 1/4 cup low-sodium soy sauce
- 1/4 cup dry white wine (I used Chardonnay)
- 2 tablespoons sherry
- 2 tablespoons date sugar or brown sugar
- 2 teaspoons grated fresh ginger
- dash sesame oil
- 1 tablespoon oil (I used coconut oil)
Instructions
- Combine all ingredients except chicken in a large bowl with a lid. Add the chicken and toss with tongs. Cover and let sit for at least 15 minutes. You can start marinating the chicken in the morning if you'd like.
- Preheat the oil over medium heat. Use a slotted spoon to add the chicken to the pan and cook until all of the pieces look cooked on the outside.
- Pour the marinade remaining in the bowl over the chicken in the pan. Cover and simmer for 5 minutes. Remove the chicken to a clean bowl.
- Allow the sauce in the pan to bubble until it reduces and thickens. Add the chicken back to the pan and toss to coat completely. Remove from heat and serve immediately.
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