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Easy Teriyaki Chicken
Sticky, glossy teriyaki chicken over a bowl of steamed rice — searing the chicken skin-side down first (if using thighs with skin) renders enough fat to help the sauce glaze rather than turn watery.
Ingredients
Instructions
Sear the chicken in a hot pan.
Continue until well browned on both sides.
Add the teriyaki sauce and simmer until it reduces and thickens, coating the chicken in a glossy glaze.
Slice and serve over steamed rice, finished with sesame seeds and spring onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
