Teriyaki Chicken

The sauce is the heart and soul of Teriyaki Chicken—rich, glossy, and bursting with sweet-savory goodness. It’s that perfect balance of umami, a touch of sweetness, and a whisper of saltiness that makes it so irresistible. When you pour it over grilled or pan-seared chicken, the sauce clings to the meat like a warm embrace, caramelizing slightly as it heats up, creating that gorgeous, glossy finish. The moment you take that first bite, the flavors dance on your taste buds, with a hint of ginger and garlic adding a nice depth to the sweetness of the brown sugar. There’s a comforting warmth from the soy sauce, which brings everything together in a way that feels both satisfying and indulgent.

For an added layer of flavor, you could drizzle some of the sauce over a side of steamed vegetables or a bowl of rice. It doesn’t just serve as a glaze for the chicken—it becomes the perfect complement to the whole meal. And don’t even get me started on leftovers! The flavor just gets better the next day, making it one of those dishes that’s even more delightful the second time around. Whether you’re serving it at a family dinner or prepping it for meal prep, Teriyaki Chicken has that feel-good factor that keeps everyone coming back for more.

Key Ingredients in Teriyaki Chicken

The beauty of Teriyaki Chicken lies in each ingredient, each bringing its own role in creating a perfect harmony of flavors. Here are the essential components:

• Chicken: The main protein, usually boneless and skinless chicken thighs, which offer a juicy and tender texture.
• Soy Sauce: A base for the sauce, adding a balancing saltiness that complements the sweetness.
• Brown Sugar: Provides sweetness to the sauce, facilitating the caramelization process.
• Sake or Mirin: Adds depth and complexity with a hint of sweetness to the dish.
• Ginger and Garlic: Essential aromatics that add a slightly spicy and savory note to the dish.
• Sesame Oil: A cooking oil that adds a nutty flavor and achieves a crisp exterior on the chicken.
• Green Onions: Sliced fresh green onions add a burst of color and a mild, slightly spicy bite that contrasts beautifully with the sweetness of the Teriyaki sauce. They’re perfect for garnishing the dish and adding a fresh, crisp element.

How to Make Teriyaki Chicken

Serving Suggestions for Teriyaki Chicken

1. Over a Bed of Steamed Rice: The classic way to enjoy Teriyaki Chicken is over a fluffy, steaming bowl of white or jasmine rice. The rice soaks up all that glorious sauce, making each bite a perfect blend of sweet, savory, and satisfying.

2. With a Side of Stir-Fried Veggies: Pairing your Teriyaki Chicken with a vibrant stir-fry of vegetables adds not only a pop of color but also a crunchy contrast to the tender chicken.

3. On a Crisp Salad: For a lighter option, serve your Teriyaki Chicken over a crisp, fresh salad.

How to Store Teriyaki Chicken

If you’re lucky enough to have leftovers, storing your Teriyaki Chicken properly will help maintain its flavor and texture. First, let the chicken cool to room temperature before storing it.

To keep it fresh, transfer the chicken and sauce into an airtight container. When stored in the fridge, your Teriyaki Chicken will stay good for about 3 to 4 days.

If you want to enjoy it later in the week, you can freeze it—just be sure to store it in a freezer-safe container or a heavy-duty freezer bag.

When reheating, the chicken can be gently warmed in a skillet over low heat, with a little extra sauce or water to keep it from drying out.

Conclusion

And there you have it—your very own Teriyaki Chicken, ready to impress everyone at the dinner table. With that irresistible, glossy sauce and tender, flavorful chicken, this dish has all the right elements to become a favorite in your kitchen.

I truly hope this recipe brings a little joy and a lot of flavor to your next meal. Don’t forget to save it for later—because trust me, you’ll want to make it again!

Print Recipe

Teriyaki Chicken

Author: Daniel Carter Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Calories: 400

Description

Juicy chicken glazed in a rich, savory-sweet teriyaki sauce that’s perfectly balanced with hints of soy, garlic, and ginger. Every bite is a mouthwatering dance of flavors, crispy on the outside and tender on the inside—pure comfort in every forkful!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb chicken thighs, boneless and skinless

• ¹⁄₄ cup soy sauce

• ¹⁄₄ cup mirin

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon ginger, grated

• 1 tablespoon cornstarch

• 1 tablespoon water

• 1 tablespoon sesame oil

• 1 tablespoon vegetable oil

• 1 teaspoon sesame seeds

• 2 green onions, sliced

Instructions

1. Heat a large skillet or frying pan over medium heat and add the vegetable oil.
2. While the pan is heating, slice the chicken thighs into bite-sized pieces or leave them whole, depending on your preference.
3. Once the oil is hot, add the chicken pieces to the pan in a single layer.
4. Cook the chicken for about 6-8 minutes, turning occasionally until it is browned and cooked through.
5. Remove the cooked chicken from the pan and set it aside on a plate.
6. In the same pan, add the sesame oil and heat it for about 30 seconds.
7. Add the minced garlic and grated ginger to the pan and sauté for 1-2 minutes, or until fragrant.
8. Pour in the soy sauce, mirin, and rice vinegar, stirring to combine.
9. Stir in the brown sugar and allow the mixture to come to a simmer.
10. In a small bowl, mix the cornstarch with water to create a slurry.
11. Add the cornstarch slurry to the simmering sauce, stirring continuously until the sauce thickens, which should take about 2-3 minutes.
12. Once the sauce has thickened to your liking, return the chicken to the pan and toss it in the sauce, making sure all the pieces are coated.
13. Cook for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
14. Remove the pan from the heat and transfer the chicken to a serving dish.
15. Garnish with sesame seeds and sliced green onions.
16. Serve the teriyaki chicken over steamed rice or alongside your favorite vegetables.

Note

• For a thicker sauce, adjust the cornstarch slurry amount to your preference.
• You can substitute honey or maple syrup for the brown sugar for a different sweetness.
• Add some red pepper flakes for a hint of spice if desired.
• For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
• Use a non-stick pan to prevent the sauce from sticking while it thickens.

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