If you live in or have visited the Pacific Northwest, you’ve probably noticed that there are “teriyaki stops” in pretty much every town. Unfortunately, they’re not very common here in the Twin Cities.
Fortunately, it’s easy to make your own teriyaki chicken at home. The first key is to use chicken thighs, so you don’t end up with dry chicken. The second is to brown the chicken for extra flavor, and the third is to use a good teriyaki sauce. Follow those steps and you’ll have delicious teriyaki chicken in under 10 minutes. Enjoy!
10-minute teriyaki chicken
Serves 2 (1 chicken thigh each)
By Jane and Michael’s Gourmet Extravaganza
- 2 boneless, skinless chicken thighs
- Salt, to taste
- 1/8 tsp cornstarch (optional)
- 1/4 cup teriyaki sauce (I like Trader Joe’s Soyaki sauce or Simply Asia’s ginger teriyaki sauce pouch)
- 2 tsp sesame seeds
Butterfly the chicken thighs so you have large, thin pieces of chicken. Season on both sides with salt. Heat a large non-stick skillet over medium-high heat and brown the chicken for 3-4 minutes per side, or until cooked through.
Meanwhile, whisk together the teriyaki sauce and cornstarch (if using) in a small saucepan. Heat over medium-high heat, stirring often, until it is slightly thickened.
Slice the cooked chicken into long, thin strips and gently toss in the heated teriyaki sauce. Garnish with sesame seeds.
Pairs well with:
Steamed veggies (e.g. yellow squash or broccoli)