Teriyaki Chicken That Goes Great with Rice

Name: Teriyaki Chicken That Goes Great with Rice
Yield: Serves 2 servings
Ingredients: 2 boneless, skin-on chicken thighs; 1/4 cup (60 ml) sake or dry cooking wine; 1/4 cup (60 ml) mirin; 1/4 cup (60 ml) soy sauce; 2 tablespoons (25 grams) sugar

リンボー @cook_40052520

The teriyaki sauce is delicious! It's even better with a little mayonnaise.
Recipe background: My husband doesn't like things too sweet. When I made this with 4 tablespoons of sugar, it was too sweet, but reducing the sugar worked perfectly.

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Ingredients

Serves 2 servings

2boneless, skin-on chicken thighs
1/4 cup (60 ml)sake or dry cooking wine
1/4 cup (60 ml)mirin
1/4 cup (60 ml)soy sauce
2 tablespoons (25 grams)sugar

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Steps

1

Trim any excess fat from the chicken thighs. Place them skin-side down in a skillet and cook.
2

In a bowl, mix together the sake, mirin, soy sauce, and sugar.
3

Once the skin is browned, flip the chicken over. Cover the skillet with a lid and continue cooking.
4

As the chicken cooks, use a paper towel to soak up any excess fat that collects in the pan.
5

When the chicken is cooked through, pour in the sauce mixture and simmer until the sauce thickens.
6

Slice the chicken into bite-sized pieces and drizzle with the remaining sauce from the skillet before serving.