Rice Free Chicken Teriyaki
Total time30 min
Prep time10 min
Cook time20 min
4.6(27)
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skin-on chicken thighs (about 4–6 thighs)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the teriyaki sauce
- ¼ cup soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 1 tsp fresh ginger, finely grated
For serving
- steamed white rice, for serving
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet. - 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and grated ginger until the sugar dissolves. Set aside.
- 2
Pat the chicken thighs dry with paper towels and season both sides with the salt and pepper.
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