Chicken Teriyaki Recipe

4.50 from 2 votes

Inspired by Nigella Lawson's recipe in Kitchen: Recipes from the Heart of the Home, tender chunks of chicken thigh, marinated in a simple homemade teriyaki sauce and cooked on the stovetop until tender.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: easy asian chicken, low carb chicken teriyaki, teriyaki chicken

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

6 tablespoons sake (Japanese rice wine)
4 tablespoons soy sauce
3 tablespoons light brown sugar
2 teaspoons grated fresh ginger (I used jarred ginger paste)
1-2 splashes sesame oil (I didn't have any so skipped it)
1-1/2 pounds boneless, skinless chicken thighs
1 teaspoon canola oil

Instructions

Cut the chicken into bite-sized pieces.
In a dish that you can marinate the chicken in, mix together the sake, soy sauce, sugar and ginger.
Add the chicken pieces and toss to combine. Let sit for at least 15 minutes. (I covered the dish with plastic wrap and placed it into the fridge to marinate for about 4 hours.)
In a large shallow frying pan, heat the canola oil. Using a slotted spoon, transfer the chicken pieces to the pan and saute, until they looked cooked on the outside.
Pour the marinade over the chicken pieces in the pan and bring to a boil, then turn down the heat to a gentle simmer, cover and cook for about 5 minutes. (To check for doneness, cut into a piece of chicken.)
Remove the cooked chicken pieces with a slotted spoon and place in a bowl covered with foil. Increase the heat under the pan to let the liquid boil until it becomes thick and syrupy.
Return the chicken pieces to the pan, stirring so they get coated with the syrupy glaze.
Serve while hot with rice and/or green vegetable of your choice.

Notes

Serving size: 1/6th recipe (not including rice or vegetables)

WW Points: 3

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5 SmartPoints (Green plan)

5 SmartPoints (Blue plan)

5 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

I made a couple of substitutions in the name of using what I had available: sake (Japanese rice wine) instead of mirin (sweet Japanese rice wine), canola oil instead of peanut oil, and skipped the sesame oil altogether.

Nutrition