What is Chicken Teriyaki? It’s a popular Japanese dish that comes from Japan. This simple meal is one of my favorites and only takes 15 minutes to prepare.
The two most common ingredients for this dish are chicken and teriyaki sauce. I usually use skin-on chicken thighs for my chicken, but you can substitute boneless white meat if you’d like. The key to this dish is to use skin-on, bone-in thighs. You can also use breasts, but you should avoid cooking them if possible. The thighs are also extra juicy.
The teriyaki sauce is a simple concoction of three ingredients: soy sauce, ginger, and garlic. You should pat your chicken dry before frying it, or you can use paper towels to do it. To cook the chicken, you should use a non-stick frying pan. If you’re using a skinless chicken, you’ll need to add a little oil to the pan.
Chicken Teriyaki Recipes
- Mix the teriyaki sauce ingredients together in a bowl. Set it aside. Place the chicken breasts on a cutting board, smooth side facing up. Cover with plastic wrap and pound to flatten them to ½-inch thickness. Cut each piece in half. Season evenly with freshly ground pepper.
- Heat the oil in a large pan over medium-high heat. Cook the chicken until golden brown (about 3 to 4 minutes on each side). Pour the teriyaki sauce mixture over the chicken. Do not stir. Allow the chicken to absorb the sauce as it cooks. Flip the chicken pieces over, if needed. Ensure that the chicken is evenly cooked and that there are no pink areas, especially inside.
- Remove the chicken pieces with tongs and transfer them to a serving dish.
- Heat the sauce in the pan 3 to 5 minutes longer for a thin sauce. For a thicker sauce, whisk together the slurry ingredients in a bowl. Whisk the sauce while pouring in the slurry. Keep mixing for about 30 seconds, until thickened. Remove from the heat.
- Pour the sauce over the chicken.
- Best served with steamed rice.
- Tweak to Your Taste: While my recipe captures the essence of classic Chicken Teriyaki, don't hesitate to adjust the sweetness or saltiness to match your preferences. Remember, cooking is an expression – make it your own!
- Marination Magic: Give your chicken time to soak up the teriyaki goodness. It's a game-changer for tender, flavorful results. Your patience will be rewarded with each succulent bite.
- Serve with Creativity: While white rice is the traditional pairing, explore serving options like cauliflower rice, noodles, or even on a bed of greens. Garnish with toasted sesame seeds and green onions for that extra touch of visual and flavor appeal.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Grilled Teriyaki Chicken and Vegetable Bowls
- Serving Size: 4 servings
- Cooking Time: 45 minutes
This is a delicious teriyaki dish that will rival even those from your local takeout place. It makes for the perfect weeknight dinner to serve to your family.
Ingredients for the sauce:
- ½ cup of low sodium soy sauce
- ½ cup of water
- 3 Tablespoons of light brown sugar
- 3 Tablespoons of honey
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of rice vinegar
- 1 ½ Tablespoons of cornstarch
Ingredients for the chicken and veggies:
- 3 ½ Tablespoons of extra virgin olive oil, evenly divided and extra for brushing
- 1 ½ pounds of chicken breasts, boneless and skinless
- Dash of black pepper
- 1 zucchini, cut into quarters
- 1 ½ cups of carrots, cut into matchsticks
- 2 ½ cups of broccoli florets, chopped
- 1 ½ to 2 cups of white rice, cooked
- Sesame seeds, for garnish
- 1. Prepare the sauce. In a saucepan set over medium heat, add in the low sodium soy sauce, ¼ cup plus 2 tablespoons of water, light brown sugar, honey, minced garlic, minced ginger and rice vinegar. Allow to come to a boil.
- 2. In a bowl, add in the cornstarch and 2 tablespoons of water. Whisk until smooth in consistency. Add into the saucepan and stir well to incorporate. Lower the heat to low. Continue to cook for an additional minute. Remove from heat and set aside.
- 3. Prepare the chicken. Brush the chicken breasts with 1 ½ tablespoons of olive oil. Season with a dash of salt and black pepper.
- 4. Preheat an outdoor grill to medium or high heat. Grease the grates of the grill with oil. Add the chicken onto the grill. Cook for 5 minutes on each side or until cooked through. Remove and set aside to rest for 5 minutes. Chop into small pieces.
- 5. In a saucepan set over medium to high heat, add in 2 tablespoons of olive oil. Add in the chopped zucchini, chopped broccoli florets and carrots. Cook for 5 minutes or until soft.
- 6. Add the cooked white rice into serving bowls. Top off with the chicken and cooked vegetables.
- 7. Drizzle the teriyaki sauce over the top. Garnish with the sesame seeds.
- 8. Serve.
Other ways to making Teriyaki Chicken
For the most authentic taste, look for a recipe that calls for 4 TBSP soy sauce, 2 TBSP mirin, 2 tbsp sugar, and 1 tsp rice vinegar. In addition, grate some ginger over the meat. Prepare the chicken by sauteeing it in oil over medium heat. When all the liquid is reduced, remove the chicken from the pan and serve it over rice, noodles, or vegetables.
Place the chicken in a shallow pan. Pour the teriyaki sauce over it. Cook over medium heat until the sauce thickens and the chicken is cooked through. To serve, spoon the chicken and sauce over rice. Garnish with sliced spring onions and sesame seeds. It’s an excellent dish to make with friends or family and is a wonderful way to impress guests. This dish is an easy and delicious dinner for the entire family.
Once the chicken is cooked, place it in a shallow pan and add the remaining teriyaki sauce. Cook the chicken in this pan until the chicken is done. Ideally, the sauce should reduce by half and form large bubbles around the chicken. Once the chicken is done, you can serve it with rice. To keep it fresh, store leftovers in the refrigerator for up to four days. To freeze it, simply freeze it and use it as needed.
When serving, you should add the teriyaki sauce to the chicken. Cover the pan and cook over medium heat until the sauce has thickened. It should be syrup-like in consistency. Garnish the dish with sliced green onions and sesame seeds. The sauce can also be frozen for up to 3 months and kept in the fridge for a day. It is best to thaw it in the refrigerator before serving it to family and friends.
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Crafting Chicken Teriyaki Perfection: Tips for Success
Creating Chicken Teriyaki that’s an explosion of flavors is an art, and I’m here to share some insider secrets to ensure your dish is nothing short of extraordinary:
- Patience is Key: Let the chicken marinate for at least 30 minutes. This time allows the flavors to penetrate the meat, resulting in a succulent, flavorful bite.
- Seal in Juices: When cooking the chicken, don’t overcrowd the pan. Opt for a hot skillet to sear the chicken, locking in its juices and delivering that sought-after caramelized exterior.
Common Mistakes to Avoid:
- Overcooking Chicken: Keep a close watch to prevent overcooking. Chicken should be juicy, not dry – aim for an internal temperature of 165°F (75°C).
- Skipping the Resting Phase: Once cooked, let the chicken rest for a few minutes. This allows the juices to redistribute, ensuring a tender result.
Elevate Your Dining Experience: When and How to Serve Chicken Teriyaki
Versatile and delightful, Chicken Teriyaki fits various occasions and audiences like a glove:
- Weeknight Wonder: Whip up Chicken Teriyaki after a long day. It’s a comforting dinner that pleases both young and old.
- Casual Gatherings: Hosting friends? Serve Chicken Teriyaki as part of a buffet spread. Pair with steamed jasmine rice and a side of crunchy Asian slaw.
- Date Night Delight: Impress your special someone with a homemade gourmet experience. Serve Chicken Teriyaki alongside garlic sautéed baby bok choy and a glass of chilled sake.
- Sides: Opt for steamed broccoli or stir-fried snow peas for a touch of freshness and vibrant color.
- Garnishes: Sprinkle toasted sesame seeds and sliced scallions over the dish for visual appeal and a hint of nuttiness.
- Beverages: A semi-dry Riesling or a crisp Asian lager complements the flavors by cutting through the richness of the teriyaki glaze.
- Classic Plate: Serve Chicken Teriyaki over steamed white rice for a comforting and complete meal.
- Wrap It Up: Fill lettuce leaves with Chicken Teriyaki, cucumber strips, and a drizzle of extra teriyaki sauce for a delightful wrap.
- Noodle Fusion: Pair with soba or udon noodles and toss with a sesame-soy dressing for an Asian noodle bowl.
FAQs (Frequently Asked Questions):
Q1: Can I use boneless chicken thighs instead? Absolutely! Boneless thighs are a great option, adding extra tenderness and flavor to the dish.
Q2: Can I use store-bought teriyaki sauce? Certainly! However, crafting your own sauce allows for customization. Our recipe’s homemade teriyaki sauce is simple and adds a personal touch.
Q3: Can I use frozen chicken? While fresh chicken is recommended for optimal flavor and texture, you can use frozen chicken. Thaw it completely before marinating.
Q4: How do I store leftovers? Store any leftover Chicken Teriyaki in an airtight container in the refrigerator. To reheat, use the microwave or a gentle stovetop warming to preserve its tenderness.
Q5: Can I freeze Chicken Teriyaki? Yes, you can freeze it! Portion the cooled Chicken Teriyaki into airtight containers or zip-top bags and freeze for up to 2 months. Thaw in the refrigerator and reheat as needed.
Now that you’re armed with insights to craft Chicken Teriyaki brilliance, let’s dive into the kitchen and create magic. Share your triumphs, explore the variations, and subscribe for more culinary wisdom that’s sure to ignite your passion!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.