Follow these steps for perfect results
soy sauce
sake
dry white wine
low-salt chicken broth
canned
sugar
fresh ginger
minced, peeled
garlic cloves
minced
fryer chicken
In a large pot, combine soy sauce, sake (or dry white wine), chicken broth, sugar, minced ginger, and minced garlic.
Stir the mixture over low heat until the sugar is completely dissolved.
Add the whole chicken to the pot.
Cover the pot tightly and simmer the chicken, turning it occasionally, until it is cooked through.
This should take approximately 50 minutes.
Remove the cooked chicken from the pot and transfer it to a serving platter.
Cover the chicken with foil to keep it warm.
Increase the heat under the pot and boil the sauce until it has reduced to 1 1/2 cups.
This should take around 15 minutes.
Spoon the reduced teriyaki sauce generously over the chicken before serving.
Expert advice for the best results
For a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of boiling.
Garnish with sesame seeds and chopped green onions for added flavor and presentation.
Everything you need to know before you start
15 minutes
Sauce can be made ahead of time.
Serve chicken on a bed of rice, drizzled with teriyaki sauce and garnished with sesame seeds and chopped green onions.
Serve with steamed rice.
Serve with stir-fried vegetables.
Serve with a side salad.
Acidity cuts through the richness of the sauce
Crisp and refreshing
Discover the story behind this recipe
Teriyaki is a widely popular Japanese cooking technique and flavor profile.
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