As a chef at Food And Meal, I have a deep passion for creating delicious yet easy recipes that bring warmth and joy to the dinner table. And if there’s one dish that encapsulates comfort food for me, it’s Chicken teriyaki recipe japanese style. Ever since I was a little kid, the sweet and salty glaze dripping over tender chicken pieces has held a special place in my heart.
Maybe it’s because the sauce is just so addicting – that perfect balance of savory, sweet, and umami flavors blended together into one irresistible glaze. Or maybe it’s the nostalgia I feel when I take that first juicy bite, transporting me back to my childhood. Either way, teriyaki chicken has been a staple in my household for as long as I can remember.
Now that I work as a recipe developer, recreating that nostalgic chicken teriyaki from my youth has become somewhat of a passion project for me. I’ve experimented with countless variations – from traditional Japanese-style to more Americanized versions – in hopes of finding that same flavor that I loved growing up.
And after much trial and error, I’m thrilled to share my perfected homemade Chicken teriyaki recipe japanese style with all of you today. This is the teriyaki chicken of my childhood dreams – juicy, tender chicken bathed in a rich, glistening glaze that strikes the ideal balance of sweet and salty.
The depth of flavor takes this recipe beyond your average takeout. With aromatic garlic, ginger, soy sauce, brown sugar, and a splash of rice vinegar, every single component works together in absolute harmony. I just know with one bite, you’ll be transported back to all your favorite teriyaki memories too.
So grab the ingredients and fire up that skillet – it’s time to dive into a bowlful of saucy, sticky comfort with my easy homemade chicken teriyaki! This recipe is truly near and dear to my heart, which is why I can’t wait for you all to enjoy it as much as I always have.
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 authentic 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.
Easy Chicken teriyaki recipe japanese style Recipes
Chicken Teriyaki
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- Freshly ground black pepper
- 2 teaspoons vegetable oil
- 2 green onions green and white parts, sliced
Teriyaki sauce
- ¾ cup soy sauce
- ¼ cup light brown sugar packed
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger grated
- 2 cloves garlic minced
For slurry (optional)
- 2 teaspoons water
- 1 teaspoon cornstarch
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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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
Methods:
- 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.
Tips and Tricks
Cooking Tips
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.
Serving Suggestions:
The sweet and savory Chicken teriyaki recipe japanese style would pair deliciously with a variety of sides like steamed rice, sautéed vegetables, or a fresh green salad. The umami-rich glaze would also complement heartier dishes like ramen or rice bowls.
Some specific serving suggestions:
- Serve over steamed white or brown rice cooked by best japanese rice cooker
- Toss with sautéed broccoli, carrots, bell peppers, etc.
- Layer in a bowl with rice noodles or ramen
- Stuff into a whole wheat wrap or sandwich
- Top a green salad or slaw with teriyaki chicken strips
- Mix into a rice bowl with avocado, edamame, carrots
- Enjoy in a lettuce wrap for a low-carb option
The balanced sweet and salty flavors of the authentic teriyaki chicken make it very versatile. Feel free to get creative with healthy vegetable or grain bowls! The saucy chicken also stores well, so it’s great for easy meal prep and leftovers too.
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 Chicken teriyaki recipe japanese style 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.
Q1: What is Japanese authentic teriyaki sauce made of?
A1: Traditional Japanese teriyaki sauce typically consists of soy sauce, sake (or mirin, a sweet rice wine), sugar, and sometimes ginger. The sauce is simmered and reduced to a thick, glossy consistency.
Q5: What’s the difference between yakitori and teriyaki chicken? Yakitori and teriyaki chicken are both Japanese dishes, but they differ in preparation and presentation. Yakitori refers to skewered and grilled chicken, often with a variety of parts (like thighs, wings, or liver) seasoned with salt or tare sauce. Teriyaki chicken, on the other hand, is cooked by grilling or pan-frying and is coated with a sweet and savory teriyaki sauce during or after cooking.
Q6: Is teriyaki chicken from Japan? While the concept of teriyaki (grilling with a glossy sauce) is Japanese, the specific dish known as “teriyaki chicken” has been influenced and adapted outside Japan, especially in the United States. It has become a popular international dish with variations in ingredients and preparation.
Q7: What is the difference between teriyaki sauce and teriyaki marinade? Teriyaki sauce is typically used as a finishing glaze or sauce for grilled or pan-fried dishes. It is cooked and thickened to a glossy consistency. On the other hand, a teriyaki marinade is used to marinate raw meat before cooking. While the ingredients might be similar, the proportions and the use of cornstarch or other thickeners in the sauce differentiate the two. The marinade may not have the same thickness as the sauce.
Conclution
In closing, I hope my homemade Chicken teriyaki recipe japanese style transports you back to all those delicious teriyaki memories from over the years. This balanced glaze truly encapsulates the sweet, salty, savory flavors that make teriyaki chicken such a universally-loved dish.
While the sauce may seem involved at first glance, I promise it comes together in just 20 quick minutes. And the payoff is so, so worth it. Juicy, tender chicken drenched in a glistening five-ingredient teriyaki glaze that you’ll want to pour over rice, noodles, veggies – everything!
As both a chef and teriyaki chicken fanatic, it brings me so much joy to be able to share this Chicken teriyaki recipe japanese style that I’ve perfected over many trials. I just know that with one sticky, saucy bite, you’ll fall in love too. So do yourself a favor and whip up my easy homemade chicken teriyaki tonight! Your tastebuds and your inner child will thank you.
Now if you’ll excuse me, I’m off to enjoy a nice big bowlful for dinner!
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.