Never again will you be intimidated by the thought of making Chicken Teriyaki from scratch. This recipe couldn’t be easier and I guarantee it’s just as delicious as you’ve had anywhere. In fact, Kiyoko Goldhardt, owner of the The House of Rice Store in Scottsdale, created the recipe to meet the demand of so many of her customers requesting an easy recipe that would rival the chicken teriyaki dishes from their favorite Japanese restaurants. She produced it, and it’s been a big hit ever since. It’s hard to believe that you can get such rich flavor from six ingredients and it all comes together in less than 30 minutes from start to finish.
Easy Teriyaki Chicken
- 8 boneless, skinless chicken thighs
- Toasted sesame seeds for garnish
- ½ cup Japanese soy sauce
- ½ cup water
- 2 tablespoon cornstarch (use 2 ½ tablespoons for thicker sauce)
- ½ cup sugar
- ¼ cup Mirin (sweet rice wine)
- ½ teaspoon grated fresh ginger
- 1 clove garlic, slightly smashed
- Mix cornstarch with water and soy sauce to dissolve.
- Add sugar, Mirin, ginger and garlic.
- Heat on medium high until sauce boils and slightly thickens. Don’t overcook.
- Grill chicken thighs approximately 6 minutes on each side or until done.
- Slice chicken into bite sized pieces.
- Serve on a bowl of Japanese "sticky" rice and top with teriyaki sauce.
- Garnish with ground toasted sesame seeds.
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