Easy Teriyaki Chicken
Adding a savory sauce full of Asian ingredients to chicken is an easy way to up the flavor without doing a lot of work. Here, a simple mixture of soy sauce, honey, and ginger is warmed in a saucepan. Then chicken thighs or thinly pounded chicken breasts are sautéed until brown, covered with the sauce, and cooked until the sauce has thickened.
- 3/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1 1/4 teaspoons peeled, grated fresh ginger (from about a 1-1/2-inch piece), grated on the small holes of a box grater
- 1 pound boneless, skinless chicken breasts or thighs
- Freshly ground black pepper
- 4 teaspoons vegetable oil
- 2 medium scallions, thinly sliced
- 2 teaspoon of cooking wine
Step 1: Season both sides of the chicken with pepper and cooking wine. Pin down the skin with toothpicks to prevent skin from shrinking during cooking(this is optional). Set aside for 10- 30 mins.
Step 2: Bring the soy sauce and honey to a simmer in a small saucepan over medium heat, stirring often until the honey has completely dissolved, about 5 minutes. Add the ginger, stir to combine, remove from the heat, and set aside.
Step 3: Heat the oil in a large frying pan over high heat until shimmering. Add the chicken in a single layer and cook without disturbing until browned, about 3 minutes. Flip and cook the second side until browned, about 3 minutes more.
Step 4: Reduce the heat to medium, slowly pour in the reserved sauce, and cook, flipping the chicken occasionally to coat in the sauce, until cooked through, about 3 minutes.
Step 5: Transfer the chicken from the pan, letting the excess sauce drip off, to a clean cutting board. Reduce the sauce in the pan over medium heat until slightly thickened, about 3 minutes more. Slice the chicken crosswise into 1/2-inch pieces. Place on a serving dish, top with the sauce, and sprinkle with the scallions. Serve with your favorite steamed veggies.