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
- 2 boneless skinless chicken breasts
- Freshly ground black pepper
- 2 teaspoons vegetable oil
- 2 green onions green and white parts, sliced
- 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
- 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.
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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.
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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