Chicken Teriyaki

πŸ•’ Prep: 30 min
πŸ”₯ Cook: 20 min
🍽 Serves: 4
β˜…β˜…β˜…β˜…β˜…
Be the First to Review!

Chicken Teriyaki is a classic Japanese dish that’s a favorite for its perfect balance of sweet and savory flavors. With a glossy, rich sauce that clings to tender chicken thighs, this dish is both comforting and irresistibly tasty. It's a great choice for a weeknight dinner that feels special.

Ingredients for Chicken Teriyaki

Let's break down what makes this dish so special. The star of the show is the chicken thighs, which stay juicy and tender thanks to their higher fat content compared to chicken breasts. The soy sauce adds depth and umami, while sake provides a subtle layer of flavor that enhances the marinade. Mirin, a sweet rice wine, balances the savory elements with a touch of sweetness. Sugar helps create a caramelized effect on the chicken. Vegetable oil is used for cooking, ensuring the chicken gets a nice sear. Sesame seeds add a nutty crunch, and scallions bring a fresh, mild onion flavor. Serve everything over steamed rice to soak up every bit of that delicious sauce.

Tips & Tricks

  • Use bone-in chicken thighs for even more flavor, but adjust cooking time accordingly.
  • If you prefer a thicker sauce, add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to the marinade before boiling it.
  • Let the chicken rest for a couple of minutes after cooking to keep it juicy.
  • For a smoky flavor, try grilling the chicken instead of pan-frying.

Serving Suggestions

This Chicken Teriyaki is perfect over a bed of steamed rice, which absorbs all the sauce. For a complete meal, consider adding a side of steamed broccoli or sautΓ©ed bok choy. A simple cucumber salad with a light vinaigrette would also add a refreshing crunch.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but be aware that chicken breasts can dry out more quickly. Adjust cooking time and watch closely.
What can I use instead of sake?
If you don't have sake, dry sherry or white wine can work as substitutes.
How can I make it gluten-free?
Use tamari or a gluten-free soy sauce alternative to make this dish gluten-free.

Chicken Teriyaki Recipe Walkthrough

Start by making the marinade. In a medium bowl, combine the soy sauce, sake, mirin, and sugar. Give it a good stir until the sugar is dissolved. This mixture is the key to all that flavor, so make sure everything's well-blended.

Next, add the chicken thighs to the marinade. You want to make sure each piece is fully coated. Cover the bowl and pop it into the refrigerator for at least 30 minutes. If you have more time, let it marinate for up to 2 hours to really let those flavors meld.

When you're ready to cook, heat the vegetable oil in a large skillet over medium-high heat. While the oil is heating, remove the chicken from the marinade, but don't toss that liquid β€” you're going to use it later for the sauce.

Place the chicken thighs in the hot skillet. Let them cook for about 5-7 minutes on each side until they're golden brown and cooked through. You want a nice sear on them, which seals in the juices and adds flavor.

While the chicken is cooking, take the reserved marinade and pour it into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 5 minutes until it's slightly thickened. This will be your sauce.

Once the chicken is done, pour the thickened sauce over the chicken in the skillet. Turn each piece to make sure it's evenly coated in that glossy goodness.

Why You'll Love This Recipe

  • Quick and easy β€” ready in under an hour.
  • Makes use of simple, pantry-friendly ingredients.
  • Perfectly balances sweetness and umami.
  • Customizable with your favorite veggies or sides.
  • Great for meal prep β€” flavors deepen with time.

Ingredients

1 lb boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup sake
1/4 cup mirin
2 tbsp sugar
1 tbsp vegetable oil
2 tbsp sesame seeds
2 scallions, chopped
2 cups steamed rice

Step-by-step Instructions

1. In a medium bowl, combine soy sauce, sake, mirin, and sugar. Stir until the sugar is dissolved.
2. Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade, reserving the marinade for the sauce.
4. Cook the chicken in the skillet for 5-7 minutes per side, until golden brown and cooked through.
5. Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.
6. Once the chicken is cooked, pour the thickened sauce over the chicken and turn to coat evenly.
7. Serve the chicken over steamed rice, garnished with sesame seeds and chopped scallions.

Ratings and Comments

Thank you for your rating!