Teriyaki chicken is a delicious Japanese dish that has become popular all around the world for its sweet and savory flavor. The dish is made by marinating chicken in a mixture of soy sauce, mirin, sugar, and ginger, then grilling or pan-frying it until tender and juicy. Teriyaki chicken can be served on its own or with a side of rice, vegetables, or noodles, making it a versatile and satisfying meal.
This recipe is perfect for anyone who loves Japanese cuisine or wants to try a new and exciting flavor combination. With a few simple ingredients and some basic cooking techniques, you can make a delicious teriyaki chicken that will impress your family and friends.
If you're tired of the same old chicken dishes, try this easy stir-fry recipe. We're ditching the complex herb mixtures of my usual chicken fajitas and slow cooker chicken in favor of staples from the Japanese kitchen. Soy sauce, rice vinegar, and sake combine to make the best teriyaki sauce you've ever tasted. Pour this over the chicken in the last few minutes of cooking, cover, and reduce heat to low.
HOMEMADE TERIYAKI SAUCE
Don't bother with something you can get in a store. It's loaded with artificial flavors and colors. There are only four things you need to make the best teriyaki sauce:
- For my gluten-free soy sauce, I turn to Tamari. If you prefer a version without soy, you can use coconut aminos.
- Sake is a rice-based alcoholic beverage and flavoring ingredient popular in Japan.
- Mirin is a type of rice wine that tastes very similar to sake but is sweeter and contains less alcohol. It's what gives our sauce its distinctive gloss.
- Honey: Granulated sugar is traditionally used in teriyaki sauce, although honey is an acceptable substitute.
- If you adore teriyaki from Japanese restaurants, you'll love this replica! If you can't find sake or mirin, I've included some alternatives on the teriyaki sauce page. I will also provide you with other options for basic pantry items.
HOW TO MAKE TERIYAKI CHICKEN
Use chicken thighs without the skin and bones for the best results in this dish. Chicken thighs are typically more soft, delicious, and juicy than chicken breasts, even if they are boneless and skinless.
- Get the sauce ready. Soy sauce, sake, mirin, and honey should be whisked together in a medium basin. Ignore this for now.
- Put the chicken through its paces. Chicken thighs should be diced into small pieces. Next, place the oil in a substantial frying pan or wok and heat it over moderately high heat. Stir fry the chicken for 3–4 minutes, or until it reaches a golden color.
- Put on some sauce. Stir the chicken into the sauce and give it a quick swirl. Simmer it for another four to five minutes to thicken the sauce.
- Serve. Place on top of steamed broccoli and a bed of freshly cooked rice. Green onions, cut into little pieces, and sesame seeds can be added as a garnish.
LEFTOVER STORAGE TIPS
If you’ve got leftovers, store the teriyaki chicken and rice in their own containers in the fridge for up to 4 days. This will make sure your rice doesn’t get soggy over time from the sauce.
But if you’re looking to freeze for later, place the chicken into a freezer-safe container and store it for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight and reheat the next day.
Use boneless, skinless chicken thighs: Chicken thighs are a great choice for teriyaki chicken because they are more flavorful and juicy than chicken breasts. Plus, they are less likely to dry out during cooking.
Marinate the chicken: Marinating the chicken in teriyaki sauce for at least 30 minutes before cooking will infuse it with flavor and tenderize it. You can also reserve some of the marinade to use as a glaze during cooking.
Use a nonstick pan: A nonstick pan will prevent the chicken from sticking and allow it to cook evenly. You can also use a grill or grill pan for a smoky flavor.
Cook on medium heat: Cooking the chicken on medium heat will ensure that it cooks without burning the outside. This will also allow the teriyaki sauce to caramelize and form a sticky glaze.
Adjust the sweetness and saltiness: Taste the teriyaki sauce before marinating the chicken and adjust the sweetness and saltiness to your liking. Some brands of teriyaki sauce can be quite sweet or salty, so it's always a good idea to taste and adjust.
MOST DELICIOUS TERIYAKI CHICKEN
CHICKEN STIR FRY
- 1 ½ pounds boneless skinless chicken thighs, diced into 1-inch cubes
- 1 tablespoon avocado oil
- 1 tablespoon finely chopped ginger
- 2 cloves garlic, minced
- salt and pepper, to taste
- ¼ cup tamari soy sauce, or coconut aminos
- ¼ cup sake
- ¼ cup mirin
- 2 tablespoons honey
- sesame seeds
- sliced green onion
- In a medium sized bowl, whisk together the soy sauce, sake, mirin, and honey until everything is well combined. Set this aside.
- Dice the chicken into 1-inch pieces.
- Heat the oil in a large saute pan or wok over medium-high heat. Add in the chicken and let it cook for 1-2 minutes on one side, until nice and golden. Season the chicken with salt and pepper.
- Stir fry the chicken, flip it over, and cook the other side for another 1-2 minutes. You don't want it cooked through at this stage, just seared on the outside.
- Give the sauce a quick whisk and add it to the pan along with the minced ginger and garlic. Stir the sauce with the chicken and let it simmer for 4-5 minutes until the sauce has reduced and thickened.
- Serve on top of a fresh bed of rice and a side of steamed broccoli. Garnish with diced green onions and sesame seeds.
- Remember that if you don't have sake or mirin, you can still make this delicious recipe. Check out my teriyaki sauce post for substitutions.