Classic Maple-Ginger Teriyaki Chicken
Maple-Ginger Teriyaki Chicken combines sweet maple syrup, spicy ginger, and savory soy sauce to create a deliciously balanced dish. This recipe offers a unique twist on traditional teriyaki chicken, perfect for a cozy dinner at home.
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Ingredients for Classic Maple-Ginger Teriyaki Chicken
Boneless skinless chicken thighs are used for their rich flavor and tender texture. They're perfect for absorbing the marinade and cook evenly without drying out.
Soy sauce serves as the salty, umami base of the marinade, bringing depth to the dish.
Maple syrup adds a natural sweetness that complements the soy sauce and balances the acidity of the vinegar.
Rice vinegar provides a subtle tang that brightens the flavor profile without overpowering it.
Fresh ginger brings warmth and spice, enhancing the overall taste and adding a signature zing to the dish.
Garlic is a classic addition that pairs beautifully with the ginger, adding aroma and depth.
Sesame oil gives a nutty flavor that rounds out the marinade, adding richness and depth.
Green onions add a fresh, mild onion flavor and a pop of color as a garnish.
Sesame seeds provide a crunchy texture contrast and a hint of nuttiness.
Water and cornstarch are used to form a slurry that thickens the sauce, giving it a glossy finish.
Olive oil is used for cooking the chicken, offering a neutral base that allows the flavors of the marinade to shine.
Classic Maple-Ginger Teriyaki Chicken Tips & Tricks
- For best results, marinate the chicken overnight to allow the flavors to penetrate deeply.
- Use fresh ginger and garlic for the most vibrant flavor.
- Adjust the thickness of the sauce by adding more or less cornstarch slurry.
Serving Ideas for Classic Maple-Ginger Teriyaki Chicken
This dish pairs wonderfully with steamed jasmine rice or quinoa to soak up the delicious sauce. For a full meal, consider serving with a side of sautéed green beans or a crisp Asian slaw for added texture and freshness.
Frequently Asked Questions
- Can I use chicken breasts instead of thighs?
- Yes, but be mindful of the cooking time as breasts cook faster and can dry out more easily.
- Is there a substitute for rice vinegar?
- Apple cider vinegar or white wine vinegar can be used in a pinch, though the flavor profile will change slightly.
Classic Maple-Ginger Teriyaki Chicken Recipe Walkthrough
Start by whisking together the soy sauce, maple syrup, rice vinegar, ginger, and garlic in a medium bowl. This will be your flavorful marinade. Once mixed, set it aside.
Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag tightly, ensuring the marinade coats the chicken well, and refrigerate for at least 2 hours. This step is crucial for infusing the chicken with all those wonderful flavors.
When you're ready to cook, prepare a small bowl with water and cornstarch to create a slurry. This will be used to thicken the sauce later.
Heat olive oil in a pan over medium heat. Remove the chicken from the marinade, remembering to reserve the marinade for later use. Place the chicken in the pan, cooking until it's browned on both sides, which should take about 8 minutes.
Next, pour the reserved marinade into the pan. Bring it to a simmer before stirring in the cornstarch slurry. This will thicken the sauce, allowing it to cling beautifully to the chicken.
Continue cooking until the chicken is cooked through and the sauce has reached your desired consistency. This should take just a few more minutes.
Finally, garnish with chopped green onions and sesame seeds before serving to add a fresh and crunchy finish.
Why This Classic Maple-Ginger Teriyaki Chicken Works
- Easy to prepare with minimal ingredients.
- Quick marinade for deep flavor infusion.
- Perfectly balanced sweet and savory taste.
- Uses pantry staples with a fresh twist.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup maple syrup
- 2 tbsp rice vinegar
- 3 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- 1/4 cup green onions, chopped
- 2 tbsp sesame seeds
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tbsp olive oil
Step-by-step Instructions
- 1. In a medium bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic to create the marinade.
- 2. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours.
- 3. In a small bowl, mix water and cornstarch to form a slurry.
- 4. Heat olive oil in a pan over medium heat. Remove chicken from marinade, reserving marinade, and cook chicken until browned on both sides, about 8 minutes.
- 5. Pour reserved marinade into the pan and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce.
- 6. Cook until chicken is fully cooked through and sauce is thickened.
- 7. Garnish with chopped green onions and sesame seeds before serving.