Chicken Teriyaki with Sesame Seeds
A classic Japanese dish featuring tender chicken glazed with a homemade teriyaki sauce and sprinkled with sesame seeds. Served over fluffy rice.
Ingredients
- about 680 g Chicken thighs
- 1/2 cup Soy sauce
- 1/4 cup Mirin
- 2 tablespoons Sake
- 1 tablespoon Sugar
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Sesame oil
- 2 tablespoons Sesame seeds
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, whisk together the 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 1 tablespoon sugar, 2 cloves minced garlic, and 1 teaspoon grated ginger until the sugar is dissolved.
- 2Cut the about 680 g chicken thighs into bite-sized pieces, about 2.54 cm cubes.
- 3Heat the 1 tablespoon sesame oil in a large skillet over medium-high heat, about 204.4°C (200°C).
- 4Add the cut chicken thighs to the hot skillet in a single layer. Cook for about 5-7 minutes, turning occasionally, until browned on all sides.
- 5Pour the prepared teriyaki sauce mixture over the chicken in the skillet. Bring the sauce to a simmer, then reduce the heat to medium-low, about 150°C.
- 6Cook for another 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the chicken and the chicken is cooked through, reaching an internal temperature of 74°C.
- 7Remove the skillet from the heat and sprinkle the chicken with the 2 tablespoons sesame seeds.
- 8Serve the chicken teriyaki immediately over the 4 cups of cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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