Chicken Teriyaki Recipe

Chicken Teriyaki is a beloved Japanese-inspired dish known for its rich, glossy glaze and irresistible balance of sweet and savory flavors. This homemade version uses simple ingredients to create a restaurant-quality meal. Serve it with steamed rice and vegetables for a complete, satisfying dinner.

Equipment:

• Cutting board
• Sharp knife
• Large skillet or non-stick pan
• Small mixing bowl
• Measuring cups and spoons
• Whisk or fork

Ingredients:

• 4 boneless, skinless chicken thighs or breasts
• 1 tablespoon vegetable oil
• ¼ cup soy sauce
• ¼ cup mirin (Japanese sweet rice wine)
• 3 tablespoons sugar
• 2 tablespoons sake (optional)
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 1 teaspoon cornstarch (optional, for thickening)
• 2 tablespoons water (if using cornstarch)
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Prepare the Chicken:
   Trim any excess fat from the chicken. If using breasts, pound them to an even thickness for even cooking.
2. Make the Teriyaki Sauce:
   In a small bowl, whisk together soy sauce, mirin, sugar, sake (if using), ginger, and garlic.
3. Cook the Chicken:
   Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked. Remove from the skillet and set aside.
4. Create the Glaze:
   Lower the heat to medium. Pour the teriyaki sauce mixture into the skillet, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly thickened.
5. Thicken the Sauce (Optional):
   If a thicker glaze is desired, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for another 1–2 minutes until the sauce thickens.
6. Coat the Chicken:
   Return the chicken to the skillet, turning to coat it evenly with the teriyaki sauce.
7. Serve:
   Slice the chicken into strips and serve over rice or noodles. Garnish with sesame seeds and green onions.

Tips:

• For extra flavor, marinate the chicken in the teriyaki sauce for 15–30 minutes before cooking.
• Add a side of steamed broccoli, carrots, or snow peas to complete the meal.
• Store leftovers in an airtight container in the fridge for up to 3 days.

This Chicken Teriyaki recipe brings the flavors of Japan to your kitchen with its rich, savory glaze and tender chicken. It’s quick to prepare, making it perfect for weeknight dinners or a special occasion. Enjoy this versatile dish with your favorite sides!

Chicken Teriyaki Recipe

Make authentic chicken teriyaki at home with this easy recipe! Juicy chicken is coated in a savory-sweet teriyaki glaze, perfect for serving over rice or with your favorite veggies.

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Equipment

• Cutting board
• Sharp knife
• Large skillet or non-stick pan
• Small mixing bowl
• Measuring cups and spoons
• Whisk or fork

Ingredients

  

• 4 boneless skinless chicken thighs or breasts
• 1 tablespoon vegetable oil
• ¼ cup soy sauce
• ¼ cup mirin Japanese sweet rice wine
• 3 tablespoons sugar
• 2 tablespoons sake optional
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 1 teaspoon cornstarch optional, for thickening
• 2 tablespoons water if using cornstarch
• Sesame seeds and chopped green onions for garnish

Instructions

 

• Prepare the Chicken:
• Trim any excess fat from the chicken. If using breasts, pound them to an even thickness for even cooking.
• Make the Teriyaki Sauce:
• In a small bowl, whisk together soy sauce, mirin, sugar, sake (if using), ginger, and garlic.
• Cook the Chicken:
• Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked. Remove from the skillet and set aside.
• Create the Glaze:
• Lower the heat to medium. Pour the teriyaki sauce mixture into the skillet, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly thickened.
• Thicken the Sauce (Optional):
• If a thicker glaze is desired, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for another 1–2 minutes until the sauce thickens.
• Coat the Chicken:
• Return the chicken to the skillet, turning to coat it evenly with the teriyaki sauce.
• Serve:
• Slice the chicken into strips and serve over rice or noodles. Garnish with sesame seeds and green onions.