Garlic Teriyaki Chicken Recipe
This garlic teriyaki chicken cooks in one pan in about 20 minutes. Marinated chicken thighs simmered into a glossy garlic teriyaki glaze and served over rice.
Servings: 2
Equipment
Ingredients
- 16 oz chicken thighs cubed
- Neutral oil for cooking
For the Marinade & Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp sugar
- 1 tbsp rice vinegar
- 4 cloves garlic minced
- 1 tbsp grated ginger
Optional Garnish
- Kewpie mayo
- Soy glaze
- Furikake
- Scallions
- Peppers
- Steamed rice
Instructions
- Place the cubed chicken thighs in a bowl and combine with the dark soy sauce, light soy sauce, sesame oil, sugar, rice vinegar, garlic, and ginger. Mix well and marinate for at least 15 minutes, or ideally 1 hour.
- Heat a pan over medium heat with a bit of oil. Add the marinated chicken along with the marinade and cook for about 8 minutes, flipping halfway through and stirring slightly, until the chicken is cooked through and the sauce has reduced into a glaze.
- Remove from the heat and serve over a fresh bowl of rice.
- Optionally garnish with kewpie mayo, soy glaze, furikake, scallions, and peppers.
Video
Notes
- Marinate for richer flavor. Even 15 minutes will make a huge difference!
- Use high heat. A hot pan helps the sauce reduce quickly into a sticky glaze rather than simmering into a thin, watery liquid.
- Mince the garlic and ginger finely so they cook evenly and infuse the sauce without any large, overpowering bites.
- Let the sauce cling to the chicken. Once it starts to thicken, keep tossing so every piece is evenly coated.
Nutrition
Calories: 520kcal | Carbohydrates: 30g | Protein: 44g | Fat: 24g