Easy Teriyaki Chicken Recipe
Quick and Healthy Chicken Thigh Recipes
Are you looking for an easy Teriyaki Chicken recipe? I'll show you how to cook chicken thighs use teriyaki sauce step by step. I cooked this method as “Yakitori” at my restaurant. This method requires a little preparation but is easy and quick to cook.
In Japan chicken skewers are called Yakitori. You often see them on the menu in Japanese restaurants. Yakitori usually involves grilling chicken skewers with teriyaki sauce but it can be messy to cook and clean up.
Sometimes you may find that you have a hard time creating a quality chicken dish because the meat gets overcooked and then dries out. If you cook a piece of thigh fillet, in each piece there are thicker and thinner parts. So I found this way. It is an easy teriyaki chicken recipe and is also the same as a Yakitori recipe too. I’m pretty sure this will become one of your favourite Japanese foods to make and eat.
Yakitori Recipe - Japanese Teriyaki Chicken
Here are the steps in the order that I usually prepare and cook this Teriyaki chicken recipe.
- Make Teriyaki sauce - my Teriyaki sauce recipe is easy and you can store it in a bottle to use in future Teriyaki recipes
- Cook rice or defrost frozen cooked rice just before serving the chicken
- Prepare the side plates with vegetables and garnishes
- Follow the steps to cook the Teriyaki chicken dish
Firstly Make the Teriyaki sauce
- 1 tbsp soy sauce (make sure it is ‘Kikkoman’ soy sauce or similar kind of Japanese soy sauce)
- 1 tbsp mirin (sweet rice wine)
- 1 tbsp sake or white wine (can use leftover wine)
- 2 tbsp sugar ( or 1 1/2 tbs of sugar for thinner sauce)
**Note - 1 tablespoon = 15ml
(If you make this in bulk you can store this sauce refrigerated for 6~12months)
- Place all sauce ingredients in to a mug/cup. Stir the mixture well.
- Then cook in a microwave for 30 seconds. Stir the sauce and repeat the process twice (until the sugar has dissolved).
Now for the Teriyaki Chicken Recipe - serves 2
- 2 thigh chicken fillets
- 6 bamboo skewers
- 50ml of water
- Some green vegetables for the side
- Cooked rice
Option: for decoration ----ginger and shallot (green onions) cut into small strips
- Cut the ginger and shallots (green onions) in small strips for garnish /decoration. (Place the shallots in a bowl of cold water)
- Cut chicken thigh fillets into 3cm cubes. Thread pieces of chicken on to the bamboo skewers. If the bamboo skewer is too long cut it to fit in to frying pan.
- Prepare a plate with cooked green vegetables and rice to serve. The cooking process is very quick but usually other things take more time.
How to cook chicken thighs
- Heat a small amount of vegetable oil in a frying pan. First, fry the chicken on high heat for a few minutes until it has browned. Turn the chicken over to fry the other side for few minutes. The chicken should only be half cooked.
- Pour 2tbs (30ml) of water in to the frying pan, cover with a lid and apply high heat to produce steam. The chicken should now be cooked about 80%
- Pour the teriyaki sauce into the frying pan and shake it. While you shake the frying pan and the chicken the sauce starts to thicken. *Tip: If this process goes too quickly. ie. If the sauce caramelises too quickly, just lift up or remove the frying pan from the heat.
- Now serve the chicken on a plate. Pour extra thickened sauce over the teriyaki chicken. Garnish with ginger and shallots (green onion strips) if you like.
- You can also sprinkle some toasted sesame seeds on top of the chicken.
- Serve with rice and plenty of green vegetables on the side and you have a perfect meal. My friends love to finish off the Teriyaki sauce with rice it’s so delicious.
I taught many young people this method. And I’m pretty sure your children and friends will want to cook this “yakitori” or teriyaki chicken recipe too.
To Japanese Food Secrets Home from Teriyaki Chicken Recipe
More Japanese Cooking Ideas from Chicken Yakitori Recipe