Austin here, your friendly Food blogger, back again with another tasty creation straight from my kitchen to yours. Today, I’ve cooked up something extra special – my take on a classic favorite: Chicken Teriyaki. There’s just something about the sweet and savory flavors of teriyaki sauce that never fails to hit the spot.
As an American foodie, I love putting my own spin on global cuisines, and this dish is no exception. With tender chunks of chicken glazed in a sticky teriyaki sauce, served over a bed of fluffy rice, it’s comfort food at its finest. Plus, it’s incredibly simple to make, perfect for busy weeknights when you want something delicious without all the fuss.
So grab your apron and get ready to whip up a batch of this mouthwatering Chicken Teriyaki – your taste buds will thank you! Let’s get cooking! You can also try our Fried Chicken and Chicken Quesadilla Recipe if truly a chicken lover.
What Does Teriyaki Mean?
Teriyaki is a cooking style and also the name of a dish or sauce used to flavor food. “Teri” means “luster,” from the sweet soy sauce marinade, and “Yaki” means “cook, pan-fry, or grill.” So, teriyaki describes the shiny glaze on grilled chicken from the sauce.
Sizzling Chicken Teriyaki Recipe
Equipment
- Large pan
- Small jug or bowl
- Whisk
- Knife and Cutting Board
Ingredients
- 1.3 pounds skinless boneless chicken thighs
- 1 tbsp cooking oil
- 3 tbsp light brown sugar
- 3 tbsp cooking Sake
- 1 tbsp sesame oil, optional
- 1 shallot green onion stem
- 1 tsp cornstarch
- 4 cups broccoli florets, lightly steamed
- 2 tsp minced garlic
- 2 tbsp Mirin
- 1/4 cup low-sodium soy sauce
Instructions
- Heat cooking oil in a large pan over medium heat.
- Stir fry chicken until lightly browned and crisp, stirring occasionally.
- In a small jug or bowl, whisk together soy sauce, sugar, Sake/vinegar, Mirin, and sesame oil. Set aside.
- Add minced garlic to the center of the pan and sauté until lightly fragrant (about 30 seconds).
- Pour in the sauce and cook, stirring, until thickened into a shiny glaze (about 2-3 minutes).
- Add steamed broccoli to the pan.
- Garnish with green onion slices.
- Serve over steamed rice.
Notes
- Swap out the garlic for 1/2 teaspoon of minced ginger. You can use both if you like.
- If your sauce hasn’t thickened, whisk in the cornstarch/water mixture and keep stirring until it’s syrupy.
- If it’s too thick, add water gradually until it’s the thickness you want.
Nutrition
Time For The Tips!
- Season the sauce to your liking. If you prefer less saltiness, replace some soy sauce with water. For more saltiness, add some salt.
- You can skip the sesame oil if you want. I’ve tried it without, and it’s still yummy. Or, if you really like that flavor, feel free to add more.
- When cutting the chicken, try to make the pieces the same size so they cook evenly.
- Be careful not to cook the chicken for too long, or it might become dry. Keep an eye on it to prevent overcooking.
What To Serve With Teriyaki Chicken?
