Want to enjoy restaurant-quality chicken teriyaki at home? This simple and delicious recipe has you covered. It's a flavorful mix of savory, sweet, and tangy, with succulent chicken bathed in a delightful teriyaki sauce. This dish is not only easy to make, but also requires readily available ingredients.
It's perfect for a busy weekday dinner, but also classy enough for a weekend feast. So, let's ditch the takeout menu and embark on a culinary adventure to make mouth-watering chicken teriyaki in your own kitchen.
Why This Recipe Works
Our Chicken Teriyaki recipe shines due to its simplicity and the irresistible balance of flavors it brings to the table. The key ingredient, teriyaki sauce, is a blend of sweet and savory flavors, combining soy sauce, sugar, and mirin for a taste that's complex and moreish. Paired with tender chicken, the sauce seeps into the meat, making every bite packed with umami richness. It's a straightforward dish that doesn't skimp on taste, ideal for weeknight dinners or as a special meal for guests.
Additionally, what makes this recipe stand out is its versatility and the opportunity for personalization. You can choose to add a variety of vegetables or serve it over different types of grains to suit your preference or dietary needs. Whether you prefer it with a side of fluffy steamed rice, over a bed of soba noodles, or with a medley of stir-fried vegetables, Chicken Teriyaki is bound to become a staple in your household. Its ease of preparation and adaptability make it a go-to recipe for any home cook.
Ingredients
Chicken- The star of the show, typically chicken breasts or thighs are used, depending on preference. Thighs are juicier while breasts are leaner. For vegetarians, tofu can be used as a substitute.
Soy Sauce- This is used to marinate and flavor the chicken. It gives the dish its umami richness. If you're on a gluten-free diet, Tamari sauce can be used as an alternative.
Mirin- This is a sweet Japanese rice wine that adds a slightly sweet flavor to the dish. If you can't find mirin, a good substitute is a mix of white wine and sugar.
Sugar- This helps balance out the salty soy sauce and adds a bit of sweetness to the teriyaki sauce. If you prefer a healthier option, honey can be used instead.
Garlic- Fresh garlic will give a punch of flavor. If fresh isn't available, garlic powder can work too, though fresh is always preferred for its more robust flavor.
Tips
- Always marinate your chicken for at least 30 minutes, longer if you have the time, to maximize flavor.
- When cooking the chicken, ensure your pan is hot before adding the chicken to get a nice sear.
- Don't rush the reduction of the sauce; a low and slow simmer will produce a thicker, more flavorful sauce.
- Use a meat thermometer to make sure the chicken is cooked to the correct temperature (165°F).
- Be sure to baste your chicken with the sauce while it cooks to make it flavorful and juicy.
How to Serve
Teriyaki chicken is a versatile dish that can be served in various ways. Traditionally, it's served over a bed of steamed white rice with some stir-fried vegetables on the side for a balanced meal. The sweet and savory teriyaki sauce goes wonderfully with the mild flavor of the rice and the crisp texture of the veggies.
- Teriyaki Chicken Bowl: Layer steamed rice, a generous helping of teriyaki chicken, and top it off with your choice of veggies, like steamed broccoli or bell peppers.
- Teriyaki Chicken Sandwich: Slice the chicken into thin pieces and serve it in a soft roll with lettuce, tomato, and mayonnaise.
- Teriyaki Chicken Salad: Slice the chicken and serve it on a bed of mixed greens with a light vinaigrette.
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Chicken Teriyaki
Ingredients
- 2 boneless chicken breasts
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tablespoons sugar
- 2 garlic cloves minced
Instructions
- Combine soy sauce, mirin, sugar, and minced garlic to make the marinade.
- Marinate the chicken breasts in the mixture for at least 30 minutes.
- Heat a pan over medium-high heat and cook the chicken on both sides until nicely browned.
- Pour the remaining marinade over the chicken and simmer until the sauce reduces and thickens.
- Once the chicken is fully cooked (internal temperature of 165°F), remove from heat and let it rest for a few minutes before slicing. Serve with the reduced sauce.
Nutrition
Notes
- Always marinate your chicken for at least 30 minutes, longer if you have the time, to maximize flavor.
- When cooking the chicken, ensure your pan is hot before adding the chicken to get a nice sear.
- Don't rush the reduction of the sauce; a low and slow simmer will produce a thicker, more flavorful sauce.
- Use a meat thermometer to make sure the chicken is cooked to the correct temperature (165°F).
- Be sure to baste your chicken with the sauce while it cooks to make it flavorful and juicy.