Teriyaki Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Servings
4 servings
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Course
Main Course
Teriyaki Chicken
Description
Teriyaki Chicken is prepared by marinating chicken thighs or breasts in a savory blend of soy sauce, brown sugar (or honey), rice vinegar, minced garlic, ground ginger, sesame oil, salt, and pepper. This marinade infuses the meat with balanced sweet and tangy flavors. The chicken is either pounded thin or cut into cubes to ensure even cooking and is cooked in olive oil over medium heat until done.
After cooking the chicken, the reserved portion of the marinade is reduced briefly in the pan to create a glossy glaze that coats the chicken pieces, adding depth and moisture. This technique helps develop a rich teriyaki flavor with a nice balance of sweet and savory notes.
The dish is typically served garnished with sliced green onions and accompanied by cooked rice. This combination provides a hearty plate where the tender chicken and glossy sauce complement the neutral rice perfectly. The recipe allows flexibility in chicken preparation for texture or presentation preferences.
Marinating time can vary from 15 minutes up to 24 hours, and the chicken thickness affects cooking time. Careful control of the pan heat is necessary to prevent burning the reduced marinade glaze while still achieving a sticky finish.
Ingredients
- 1 ½ lbs chicken thighs see note, boneless skinless, or breasts; whole or cut into 1-inch cubes
- 1/4 /4 cup soy sauce low-sodium
- 1/4 /4 cup brown sugar (honey can be substituted)
- 1/4 /4 cup water
- 1 tablespoon rice vinegar (apple cider vinegar can be substituted)
- 1 clove garlic minced
- 1/2 /2 teaspoon sesame oil (optional but gives it great flavor)
- 1/4 /4 teaspoon kosher salt
- 1/4 /4 teaspoon black pepper ground
- 1/4 /4 teaspoon ground ginger
- 1 tablespoon olive oil
- green onions sliced, for serving
- rice cooked, for serving
Instructions
- Trim the chicken thighs of any visible fat. Keep whole but pounded thin or cut into 1-inch cubes. See note.
- In a medium bowl, add the soy sauce, sugar, water, vinegar, garlic, sesame oil, salt, pepper, and ginger in a bowl. Whisk together. Transfer half of the mixture to a separate bowl for the sauce.
- Add the chicken to the remaining mixture and turn to coat. Marinade in the fridge for 15 minutes or up to 24 hours.
- In a large skillet, add the oil and heat over medium heat. Remove the chicken from the marinade, wiping off as much marinade as you can. Cook for 4-6 minutes per side over medium heat or until chicken has reached 165 degrees F and is no longer pink. If the marinade in the pan starts to get dark, add a little water to deglaze the pan so it does not burn, repeating if necessary.
- Add the reserved marinade to the pan and cook with the chicken for about 30 second to one minute until mixture thickens. Making sure not to heat to high or it will burn. It will get bubbly but should not cook until super thick.
- Add salt and pepper to taste. Slice chicken if left whole on a cutting board. Serve over rice and garnish with green onions. Store leftovers in an airtight container.
Notes
- You can marinate the chicken from 15 minutes up to 24 hours to adjust flavor intensity.
- For even cooking, either cut chicken into 1-inch cubes or pound whole pieces thin before cooking.
- Whole cooked pieces sliced after cooking offer a more attractive presentation, while cubes cook more quickly and evenly.
- When cooking, wipe off excess marinade to prevent burning, and add water to the pan if the marinade reduces too quickly.
User Reviews
Overall Rating
5
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