This image courtesy of Joseph DeLeo
Of course, this title is a play on words. If you really want quick teriyaki chicken, you should make it on the stove. If you want “quick” teriyaki chicken, make it with boneless, skinless chicken pieces in your slow cooker. (If you want even slower teriyaki chicken, make it with bone-in chicken thighs, drumsticks, or wings.) Julie learned several teriyaki tricks incorporated here from Atsuko Ishii, a California friend from Tokyo. Atsuko likes to use the domestically produced Hakusan sake for cooking. Mirin is a sweet Japanese cooking wine. Atsuko cautions you to be sure to read labels so that you buy genuine mirin, not the so-called imitation mirin that is also sold. The difference in flavor is dramatic. Low-sodium soy sauce works fine in this recipe. Be sure to buy naturally brewed soy sauce (sometimes called fermented). Serve this with steamed medium-grain rice.
NotesCooker: Medium or large round or oval
Setting and cook time: HIGH for 2 hours for breasts, 3 hours for thighs
Cooking Methodslow cooking
Total Timeunder 4 hours
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, tree nut free
Five Ingredients or LessYes
Taste and Texturemeaty, savory
- 4 boneless, skinless chicken breast halves, or 6 boneless, skinless chicken thighs
- ¼ cup sake
- 2 tablespoons mirin
- 4 teaspoons soy sauce
- 1 teaspoon light or dark brown sugar
Coat a cast-iron skillet or another heavy skillet with nonstick cooking spray, then spray it a second time. (For this recipe, it is best to avoid a pan with a nonstick coating.). Heat the skillet over high heat. When it is very hot, add the chicken in one single layer, with the smooth side (formerly the skin side) down. If necessary, do this in batches. Allow the chicken to cook until it is a deep golden brown, 2 to 4 minutes. Turn and brown the other side. Transfer to the slow cooker, smooth side up.
Return the skillet to the stove, lower the heat to medium, and add the sake, mirin, soy sauce, and brown sugar. Cook, scraping up any browned bits stuck to the pan. Pour the liquid over the chicken. Cover and cook on HIGH for 2 hours for breasts, 3 hours for thighs.
2005 Beth Hensperger and Julie Kaufmann
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