Teriyaki chicken


I marinated the boneless chicken thigh overnight and take it out the next day. Take less than 30 minutes to prepare.

The 5ives – Chicken thigh, cooking wine, sugar, ginger, Japanese soysauce


2 boneless chicken thigh

Pinch of sesame seeds (optional)

(A) For marinate

2 tablespoon cooking wine

2 tablespoon sugar

2 tablespoon Japanese soyscauce

2 slices ginger

(B) Sukiyaki sauce

2 tablespoon Japanese soysauce

1 tablespoon cooking wine

1 tablespoon sugar


1. Marinate the chicken thighs a night before using ingredients A.

2. To make the sukiyaki sauce, mix all ingredients B and boil them under low heat until sauce became bubbly and thicken, it takes about 4-5 minutes.

3. Pan fry the chicken on medium heat. Skin on pan first. When it turns golden flip it over and continue pan frying. When the chicken is done, brush the sukiyaki sauce on the it, flip it over and brush the sauce on it again.

4. Teriyaki chicken is done! I like cutting them and put it on top of a bowl of Japanese rice. Sprinkle some sesame seed before serving.

Vegetable is a must in every meal. I stir fried Chinese cabbage & carrot slices with garlic, and season with a few drops of oyster sauce.

Miso soup is cooked with kombu dashi and miso paste.


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