Teriyaki Chicken: a lighter home recipe with a clear finish · AU

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Teriyaki Chicken: Pan-fry chicken thigh fillets until cooked through and nicely browned. In a separate small saucepan, combine soy sauce, mirin, sake, brown sugar, and grated ginger. Bring to a simmer and cook until slightly thickened to form the teriyaki glaze. Pour the glaze over the cooked chicken, ensuring it's well coated. Garnish with chopped spring onions and serve with cooked brown rice. 15g brown sugar; 2 stalks spring onions. Teriyaki Chicken: mirin · sake · brown sugar · fresh ginger · spring onions. The chicken is cooked through and tender, with a glossy, slightly sticky teriyaki glaze that adheres to the chicken.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 300gchicken thigh fillets
• 100gbrown rice
• 40mlsoy sauce
• 20mlmirin
• 20mlsake
• 15gbrown sugar
• 10gfresh ginger
• 2 stalksspring onions

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Teriyaki Chicken — chicken thigh fillets · brown rice. Prepare chicken thigh fillets, brown rice, and soy sauce in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Teriyaki Chicken — chicken thigh fillets · brown rice · soy sauce. chicken thigh fillets, brown rice, and soy sauce are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Teriyaki Chicken — soy sauce · mirin. Add mirin, sake, and brown sugar in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Teriyaki Chicken — mirin · sake · brown sugar. mirin, sake, and brown sugar smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Teriyaki Chicken — sake · brown sugar. For the main cooking stage, Pan-fry chicken thigh fillets until cooked through and nicely browned. In a separate small saucepan, combine soy sauce, mirin, sake, brown sugar, and grated ginger. Bring to a simmer and cook until slightly thickened to form the teriyaki glaze. Pour the glaze over the cooked chicken, ensuring it's well coated. Garnish with chopped spring onions and serve with cooked brown rice.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Teriyaki Chicken — Pan-fry chicken thigh fillets until cooked through and nicely browned. In a separate small saucepan, combine soy sauce, mirin, sake, brown sugar, and grated ginger. Bring to a simmer and cook until slightly thickened to form the teriyaki glaze. Pour the glaze over the cooked chicken, ensuring it's well coated. Garnish with chopped spring onions and serve with cooked brown rice.. The chicken is cooked through and tender, with a glossy, slightly sticky teriyaki glaze that adheres to the chicken.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Teriyaki Chicken — fresh ginger · spring onions. Add fresh ginger and spring onions at the point where their aroma remains clear. Rest briefly and divide Teriyaki Chicken into two equal portions.

Look for: Teriyaki Chicken — The chicken is cooked through and tender, with a glossy, slightly sticky teriyaki glaze that adheres to the chicken.. Teriyaki Chicken holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions