Chicken Teriyaki is a popular meal in Japan, filling up lunchbox or bento boxes. Teri demotes to the glossed shine that teriyaki sauce produces over the skin of the chicken, whereas yaki means grilled. Approximately whichever cut of chicken be able to be used, however chicken teriyaki is the most commonly served, which usually with thighs or drumsticks which is filleted to make sure it cooks consistently.
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 4 ounces boneless chicken (breast, tenders, thighs, whichever you prefer)
- 1/2 tablespoon cooking oil
- 3 tablespoons water
- Combine first 3 ingredients altogether in bowl that is big enough to grasp the chicken. Put in the chicken. Allow this marinate for about 30 minutes, overturning halfway through.
- Heat oil in a pan into medium heat.
- Remove the chicken out and tap dry. Reserve marinade. Place chicken skin side down in pan if you aren’t using skinless and cook until it become brown on that side for about a couple of minute and then turn over and brown the other side.
- Spill out reserved marinade on chicken and cover firmly. Lower heat and boil until chicken is cooked, about 5 minutes.
- Take out the cover and lift heat back to medium high. Decrease marinade until it is more of a glaze. Flip chicken in glaze to cover.
NOTE: You may surely replace the chicken with beef or pork in this recipe. Just regulate the cooking for that reason.