Teriyaki Chicken

Name: Teriyaki Chicken
Yield: Serves about 2 servings
Ingredients: 1 piece (about 9 oz/250 g) boneless, skin-on chicken thigh; 1 pinch salt and pepper; 2 –3 leaves cabbage; 2 tablespoons soy sauce (30 ml); 2 tablespoons mirin (30 ml); 1 tablespoon sake (15 ml); 1 tablespoon honey (or sugar) (15 ml); 2 pinches potato starch (or cornstarch)

がっこいぶり @cook_40042412

This easy teriyaki chicken is made in just one skillet. The shredded cabbage soaked in the sauce is irresistible!
Recipe background: I made this because chicken thighs were on sale.

がっこいぶり @cook_40042412

This easy teriyaki chicken is made in just one skillet. The shredded cabbage soaked in the sauce is irresistible!
Recipe background: I made this because chicken thighs were on sale.

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Ingredients

Serves about 2 servings

1 piece(about 9 oz/250 g) boneless, skin-on chicken thigh
1 pinchsalt and pepper
2–3 leaves cabbage
Sauce (mix together):
2 tablespoonssoy sauce (30 ml)
2 tablespoonsmirin (30 ml)
1 tablespoonsake (15 ml)
1 tablespoonhoney (or sugar) (15 ml)
2 pinchespotato starch (or cornstarch)

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Steps

1

Butterfly the chicken thigh so it is an even thickness. Season both sides with salt and pepper, then pat dry with a paper towel.
2

Heat a skillet over medium heat. Place the chicken skin-side down and cook until both sides are golden brown. Flip again, cover with a lid, and steam over low heat until cooked through.
3

Meanwhile, cut the cabbage into thick shreds and arrange on a plate. Once the chicken is cooked, turn off the heat, wipe off any excess oil, and add the sauce mixture to the pan.
4

Turn the heat back on and coat both sides of the chicken with the sauce. When the chicken is well coated, remove it from the pan and place it on top of the shredded cabbage. Simmer the remaining sauce until it thickens slightly.
5

Pour the thickened sauce over the chicken and cabbage. Enjoy!

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Cooksnaps

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がっこいぶり @cook_40042412

Published in the US on September 26, 2025 15:07

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