Asparagus, Chicken

Chicken Teriyaki

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Chicken Terriyaki + Thinly Sliced Asparagus And Bonito

Serves 4  | Prep Time: 10 minutes (plus marinating time) | Cook Time: 15-20 minutes

Teriyaki is one of those dishes I feel like every home cook should have in their repertoire…it’s full of flavor sure to please almost anyone and easy to make. And incredibly customizable. 

But teriyaki sauce, whether in a restaurant or a grocery store, is typically loaded with unnecessary sugar. This version uses no refined sugar. I learned of this version from Nancy Singleton Hachisu.


  • 2 pounds boneless chicken thighs with skin (or none at all)
  • 10 ounes shiitake mushrooms (optional)
  • 1/2 cup (125g) mirin (look for Ohsawa Organic Mirin)
  • 1/2 cup (125g) soy sauce (or Bragg’s Coconut Aminos)
  • 1-inch piece ginger, peeled and micro planned
  • 1-2 tablespoons olive oil
  • 1-2 avocados (about half per person), peeled and sliced
  • Garnish: sesame seeds
  • To serve: steamed jasmine or brown rice

Chef Tips

There will be some charred bits on the bottom. After the first batch of chicken is cooked. Just deglaze (add water) the pan with a few tablespoons of water and dislodge with a wooden spoon. Rinse the pan, dry and preheat again to medium.

Looking for a less saltier alternative to soy sauce? Look towards Bragg’s Liquid Aminos It’s made of non-GMO soy beans paired with essential amino acids.


Step 1

Place the chicken in a heavy, resealable bag. Mix in the mirin, soy and ginger; massage gently to distribute the marinade. Press out the excess air and seal well. Let sit in the fridge for a few hours or leave overnight.

Step 2

Get your rice cooking

Step 3

Preheat a cast iron pan over medium heat. Pour the marinade into a sauce pot. Set aside.

Step 3

Pat the chicken and mushrooms as dry as possible. This will prevent steaming. Add some olive oil in the pan and place the chicken (only about 2-3 pieces at a time) skin side down and mushrooms (if using); cook for about 5-6 minutes. Resist the temptation to move the chicken. Expect the chicken skin to look a bit ‘burnt’ after it’s turned. This is expected because of the natural sugars from the mirin. Turn and cook for about 3-4 minutes more. Let rest and repeat with the rest. Serve with rice.

Step 4

While the chicken is cooking bring the excess marinade to a boil and cook for 1-2 minutes to kill the bacteria.

Step 5 (for the asparagus)

Meanwhile, remove the woody stems from the asparagus. Cut the asparagus on a slight bias into 1/4-inch slices. Blanch in a boil pot of salted water for 30 seconds. Drain and pat dry. Toss in a serving bowl with a small handful of bonito. Drizzle on some of the teriyaki marinade right before serving

Step 6

Place rice in the middle, add grilled chicken to one side, then avocado, asparagus and shiitakes. Garnish with sesame seeds.