Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
Chicken teriyaki is a Japanese dish made with sake and mirin. I decided to add a little Hawaiian influence and make this a little more family friendly. This dish is savory with just a touch of sweetness. I served with white rice. It can also be served with riced cauliflower for a low carb substitute. This was a huge hit with my family!
Ingredients
Adjust Servings
Instructions
- Combine tamari, rice wine vinegar, brown rice syrup, ginger, and garlic in a large bowl. Add salt and pepper to taste and set aside.
- Cut chicken thighs into 1-inch pieces and combine with marinade coating evenly. Cover and refrigerate 2 to 4 hours. *Marinating is not necessary, but will add flavor and tenderize the chicken.
- Remove the chicken from the marinade and set the liquid aside.
- In a large sauté pan, brown the chicken in batches on medium high heat.
- While chicken is browning, strain the marinade and place in a small sauce pot.
- On medium high heat, bring liquid to a boil and lower heat to simmer. Reduce sauce until thick and darker in color. About 15 to 20 minutes.
- After all the chicken has browned and the sauce has reduced, pour the sauce over chicken and coat evenly and simmer on medium low heat until chicken is cooked completely.
- Serve hot with white rice and garnish with scallions and sesame seeds.