簡単♪照り焼きチキン♪ 
Easy Teriyaki Chicken
Perfect for busy days—just cook it up quickly in a skillet! This simple yet delicious dish is easy to make and tastes great even when cold, so it's perfect for lunchboxes too.
Recipe background:
This is a recipe passed down from my mom, who used to make it in the oven. I tried making it in a skillet, like teriyaki-style yellowtail, and found you can skip marinating and still get great flavor!
Easy Teriyaki Chicken
Perfect for busy days—just cook it up quickly in a skillet! This simple yet delicious dish is easy to make and tastes great even when cold, so it's perfect for lunchboxes too.
Recipe background:
This is a recipe passed down from my mom, who used to make it in the oven. I tried making it in a skillet, like teriyaki-style yellowtail, and found you can skip marinating and still get great flavor!
Cooking Instructions
- 1
Heat a skillet over medium-high heat. Place the chicken thighs skin-side down and cook. You don't need to add oil, as the chicken will release its own fat.
- 2
Once the skin is golden brown, flip the chicken and cook the other side until golden as well. Use a paper towel to blot any excess oil.
- 3
When both sides are nicely browned, cover the skillet and reduce the heat to low. Steam-cook for about 10 minutes until the chicken is cooked through.
- 4
Meanwhile, mix together all the ingredients marked with ☆ (soy sauce, sake, mirin, sugar, ginger, garlic). You can also use this time to prep cabbage or make miso soup if you like.
- 5
Pour the mixed sauce over the chicken in the skillet. Increase the heat to medium and simmer to reduce the sauce.
- 6
Spoon the sauce over the chicken as it cooks. When the sauce thickens and becomes glossy, it's ready.
- 7
Slice the chicken into bite-sized pieces, plate it, and pour the remaining sauce over the top before serving.
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