Cook the chicken breast in a fragrant homemade teriyaki sauce. The addition of a clove of garlic to classic Japanese Teriyaki Chicken makes it appealing! This outperforms any store-bought teriyaki sauce. Teriyaki is a Japanese culinary style that involves frying meat or fish in a sweet and salty soy sauce.
This teriyaki chicken is slightly salty, sweet, and sour, with a dash of spice from grated ginger. As a side dish, serve with steamed rice and broccoli. We use chicken breasts for convenience, but you may use any type of protein you like: dark meat, pork, beef, or tofu. The best part is that it just takes around 30 minutes to prepare.
About Teriyaki Chicken
Teriyaki is a combination of the Japanese words teri, which means “to shine,” and yaki, which means “to broil or grill.” Traditional teriyaki has a glossy appearance. Teriyaki is a Japanese cuisine that includes soy sauce, sake, and rice wine mirin, which provides a slight sweetness. The teriyaki found in Seattle, of which this is a derivation and a little fancier. Brown sugar is used to sweeten the sauce, while cornflour is used to thicken it. Ginger and garlic are incorporated in the dish since many of the cooks have Korean origins. It’s not traditional, but it’s easy to make and yummy to eat.
Teriyaki Chicken Recipe
Teriyaki chicken is simple, easy, and tasty meal. Recipes do not have to be complex to be tasty! This teriyaki chicken is coated in the best teriyaki sauce available, and the chicken soaks it up, making it very flavorful.
It is commonly eaten with rice and broccoli, but the beauty of this chicken is that it can be served with variety of different sides and tastes great every time. The sauce has flavor combination of ginger, soy sauce, and garlic. This recipe is basic and simple, but it tastes like it came straight from restaurant.
Teriyaki Sauce Ingredients and its Substitutes
- Chicken Breasts: Use boneless, skinless chicken. Chicken thighs will work well but cook them for a little longer.
- Sesame Oil: Vegetable oil can also be used here.
- Low-Sodium Soy Sauce: You can alternatively use 2½ tablespoons of normal soy sauce and 1½ tablespoons of water.
- Brown Sugar: Dark brown sugar or even granulated sugar would work well.
- Ginger: Fresh ginger is preferred, although ½ teaspoon dried ginger can be substituted.
- Garlic: Again, fresh is preferable, but 1 tsp dry granulated would be enough.
- Cornstarch: This is essential to the recipe since it thickens the sauce. Arrowroot starch could be used instead.
- Sesame Seeds: Garnishes are optional. If desired, include them.
How To Make Teriyaki Chicken?
- In large nonstick skillet heat the oil.
- Cook until the bottom of the chicken is slightly browned, then flip the chicken pieces over and cook thoroughly.
- While the chicken is cooking, combine the teriyaki sauce.
- When the chicken is nearly done, pour the sauce into the skillet and cook, simmer until the sauce thickens.
- That simple! Serve it warm with steamed vegetables and brown or white rice.
What goes best with this dish?
Keep things simple with some long-grain white rice and steamed broccoli when you’re in a rush, but you could always make your supper a bit more interesting by matching your teriyaki chicken with items like a Crunchy Cabbage Salad, Sesame Roasted Green Beans, or a Sesame Cucumber Salad.
Steamed broccoli and rice are the best sides. Alternatively, try it with Fried Rice! Drizzle the remaining sauce over everything in your bowl for maximum flavour. You may also top your chicken with sesame seeds and/or chopped green onion to make a Teriyaki Chicken Bowl at home!
Sake and Mirin
Mirin and sake both are Japanese alcoholic beverages, Mirin is used primarily in cooking. Mirin is mighty and sweeter than sake. If Mirin is unavailable, Sake can be replaced with pinch of sugar.
If you can’t get Sake, try sherry, any white vinegar, apple cider vinegar, Chinese Shaoxing wine, Vermouth, or dry white wine instead.
You may also omit them entirely, although they do offer a sense of acidity to balance out the sweetness of the sugar, as well as a really beautiful subtle tang Teriyaki sauce.
Teriyaki Chicken Recipe
Ingredients
- 800 gram Skinless Chicken Breast
- 2 tbsp Sesame Oil
- ¼ cup Soy Sauce
- 3 tbsp Brown Sugar or Honey
- 1 clove Minced Garlic
- 1 tsp Grated Fresh Ginger
- 2 tbsp Mirin (or White Wine)
- 1 tsp Cornstarch
- 2 tsp Water
- 1 tbsp Sesame Seeds
Instructions
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In a large pan, heat the sesame oil over medium-high heat. Keep stirring the chicken frequently, until it is lightly browned and crispy for 10 minutes.
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While the chicken is cooking, whisk together the soy sauce, water, mirin, brown sugar, rice vinegar, grated ginger, cornflour, and water in a small mixing bowl.
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Add the garlic to the center of the pan and saute for about 30 seconds until lightly fragrant.
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Pour the sauce into the pan and whisk it around for 2 – 3 minutes, or until the sauce thickens into an amazing; shining glaze.
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Top of the chicken with some sesame seed.
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Serve the hot Teriyaki Chicken with the rice.
Notes
- If your sauce hasn’t thickened for whatever reason, quickly whisk in the cornstarch/water mixture and stir until syrupy.
- As an alternative, if the sauce is too thick, add water in tablespoonfuls until the required thickness is reached.
- Season the sauce as you want. Replace some of the soy sauce with water if you like a light salt flavor; if you prefer a saltier dish, simply add salt.
- To ensure equal cooking, work to cut the chicken into evenly sized pieces.
- The chicken should not be overcooked or it will begin to dry out.
- The sesame oil is optional; You can cook it without sesame oil and it will still taste great. If you like that flavor, add more.
- You can serve hot teriyaki chicken with rice and steamed broccoli.
FAQ?
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What’s in Teriyaki Sauce?
Grilled meat is covered in a straightforward glaze comprised of soy sauce, mirin, sake, and sugar in traditional Japanese teriyaki. It has the standard soy and sugar salty-sweet flavor, but you’ll also find some ginger and garlic for added depth. Check out this recipe if you prefer the taste of a real teriyaki sauce.
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Which is best, chicken thighs or breasts?
You may use boneless, skinless chicken thighs, breasts, or even chicken tenders to make this teriyaki chicken. The ideal chicken for this recipe is chicken thighs since they cook quickly and remain incredibly soft and juicy. If using chicken breasts, make sure to either pound the bird to a thickness of 12 inches or fillet it into two smaller pieces. This will enable them to fry in the skillet fast and uniformly before the glaze burns.
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How long should I marinate the teriyaki chicken?
For the best flavor, marinate your chicken for at least 30 minutes and as long as a day. It will taste better the longer it marinates!
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What to serve with Teriyaki Chicken?
When you’re in a hurry, sticking to the basics like long-grain white rice and steamed broccoli is all you need. However, you could always spice up your meal by serving your teriyaki chicken with dishes like a crunchy cabbage salad, sesame-roasted green beans, or a sesame cucumber salad.
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Is Teriyaki Chicken Healthy?
Although teriyaki chicken is a great source of protein, it may also be very salty. In order to reduce the salt intake, we have used low-sodium soy sauce in this dish. It’s simple to reach and has no impact on flavor at all. Compared to some of the fried items offered by Asian restaurants, teriyaki chicken is certainly a healthier option.
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How to Make Teriyaki Sauce?
It’s very simple to make our famous teriyaki sauce. Over medium heat, whisk continuously while combining soy sauce, brown sugar, spices, cornflour, and water. The sauce should be cooked for five to seven minutes, or until it thickens.
The sauce should be taken off the stove so that it can cool. Simply follow this easy recipe to have tantalizingly delicious teriyaki sauce on hand to glaze, marinate, or stir-fry at the drop of a hat. -
How to Store Homemade Teriyaki Sauce?
The shelf life of homemade teriyaki sauce can extend to a week in the refrigerator, but beware of additional ingredients like alliums or herbs that can reduce that time. For optimal results, store any sauce that has been prepared in an airtight container.
