Teriyaki Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating Time
10 mins
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Servings
4
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Calories
293 kcal
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Course
Main Course
Teriyaki Chicken Recipe
Description
This recipe starts with marinating chicken in a teriyaki sauce composed of soy sauce, brown sugar, mirin or white vinegar, and optionally honey and chili flakes for sweetness and heat. Jalapeno, garlic, and fresh ginger are cooked first in sesame oil to build a fragrant base. The marinated chicken is then stir-fried quickly until cooked through, preserving juiciness and a pleasant texture.
After cooking, the reserved marinade is added back and simmered for about 10 minutes to reduce slightly and coat the chicken in a rich, shiny sauce. The combination of salty soy, sweet sugar and honey, and the subtle spice from chili flakes and jalapeno balances well. Sprinkling fresh herbs, sesame seeds, and extra chili flakes adds aroma and texture.
This dish pairs well with steamed rice and can be adjusted for spice by modifying the chili flakes or using hotter peppers. The marinade time can be brief or extended to infuse flavor more deeply. The suggested thickening option with cornstarch slurry provides an even glossier sauce if desired.
Ingredients
- 1 pound chicken breast chopped into bite-sized pieces (you can use chicken thighs as well)
- 1 tablespoon sesame oil
- 1 jalapeno pepper chopped
- 3 teaspoons garlic minced
- 2 teaspoon ginger fresh, minced
FOR THE TERIYAKI MARINADE & SAUCE
- 3/4 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons mirin or use white vinegar
- 1 tablespoon honey optional for extra sweet
- 1 tablespoon chili flakes omit if you don't want extra spicy
- 1 teaspoons sesame oil
- herbs fresh chopped; spicy; for serving
- sesame seeds
- chili flakes
Instructions
- Whisk all of the marinade ingredients together in a large bowl.
- Submerge your chicken completely in the marinade in a bowl and cover, or seal it with the marinade in a plastic bag. Marinate in the refrigerator for at least 10 minutes until ready to cook. If you want more flavor penetration, marinate for 2 hours, or overnight in the refrigerator.
- When you’re ready to cook, heat the oil in a large pan to medium-high heat. Add the peppers and cook for 4-5 minutes.
- Add the garlic and ginger and cook for 1 minute, stirring.
- Add the chicken, reserving the marinade, and stir-fry for 4-5 minutes, stirring a bit, until the chicken is cooked through.
- Pour the sauce over the cooked chicken and simmer for 10 minutes to let the flavors develop.
- Serve over rice, if desired, or enjoy it on its own. Garnish with fresh herbs, sesame seeds and chili flakes.
Notes
- To thicken the teriyaki sauce, slowly add a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water and simmer until desired consistency.
- Adjust heat by adding or omitting chili flakes or using hotter peppers as preferred.
- Marinate chicken from 10 minutes up to overnight for deeper flavor penetration.
- Calories estimate provided excludes any rice served with the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 2697mg | 112% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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