Easy Teriyaki Chicken: Craving a restaurant-quality meal without the restaurant price tag or the hours spent in the kitchen? Look no further! Imagine sinking your teeth into tender, juicy chicken glazed with a sweet and savory sauce that’s both comforting and incredibly satisfying. This recipe delivers exactly that, and the best part? It’s ready in under 30 minutes!
Teriyaki, derived from the Japanese words “teri” (luster) and “yaki” (to grill or broil), has a rich history rooted in Japanese culinary tradition. While its origins are in Japan, it has become a global favorite, adapted and embraced by cultures worldwide. The beauty of teriyaki lies in its simplicity and versatility. The combination of soy sauce, mirin (or sake), sugar, and ginger creates a symphony of flavors that perfectly complements chicken, beef, fish, and vegetables.
People adore this dish for several reasons. First, the taste is simply irresistible – the sweet and savory glaze creates a delightful umami experience. Second, the texture is fantastic, with the slightly sticky glaze clinging to the tender chicken. Finally, and perhaps most importantly for busy weeknights, it’s incredibly convenient. This easy teriyaki chicken recipe requires minimal ingredients and effort, making it a perfect solution for a quick, delicious, and healthy meal. So, ditch the takeout menu and prepare to be amazed by how simple it is to create this culinary masterpiece at home!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sake (or dry sherry)
- 2 tablespoons brown sugar, packed
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
- Cooked rice, for serving
Preparing the Teriyaki Sauce:
Okay, let’s get started by making the heart of this dish – the teriyaki sauce! This is where all the magic happens, and it’s surprisingly simple to whip up. Trust me, once you taste this homemade sauce, you’ll never go back to the store-bought stuff.
- Combine the Sauce Ingredients: In a medium-sized bowl, whisk together the soy sauce, mirin, sake (or dry sherry), brown sugar, honey, and rice vinegar. Make sure the brown sugar is well dissolved. I like to use a whisk for this to ensure everything is nicely incorporated.
- Add the Aromatics: Now, add the grated fresh ginger, minced garlic, and sesame oil to the bowl. Give it another good whisk. The ginger and garlic will infuse the sauce with a wonderful aroma and flavor. Don’t skimp on the fresh ginger – it makes a big difference!
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until the cornstarch is completely dissolved. This is important to prevent lumps in your sauce. This slurry will help thicken the teriyaki sauce to that perfect, glossy consistency we all love.
- Combine Slurry and Sauce: Pour the cornstarch slurry into the bowl with the rest of the sauce ingredients. Whisk everything together until it’s well combined. The sauce should now be ready to go! Set it aside for now; we’ll use it later when we cook the chicken.
Cooking the Chicken:
Now for the main event – cooking the chicken! I prefer using chicken thighs for this recipe because they stay nice and juicy, even when cooked at higher temperatures. But you can also use chicken breasts if you prefer, just be careful not to overcook them.
- Prepare the Chicken: Make sure your chicken thighs are cut into bite-sized pieces, about 1-inch each. This helps them cook evenly and quickly. Pat the chicken pieces dry with paper towels. This will help them brown nicely in the pan.
- Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat. You want the pan to be nice and hot before you add the chicken. A hot pan will help the chicken sear and develop a nice crust.
- Sear the Chicken: Add the chicken pieces to the hot skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches. Cook the chicken for about 3-4 minutes per side, or until it’s nicely browned and cooked through. The internal temperature should reach 165°F (74°C).
- Add the Teriyaki Sauce: Once the chicken is cooked through, pour the teriyaki sauce into the skillet. Stir to coat the chicken evenly with the sauce.
- Simmer and Thicken: Bring the sauce to a simmer and let it cook for about 3-5 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. As the sauce simmers, it will reduce and become beautifully glossy.
- Check for Thickness: The sauce should be thick enough to coat the back of a spoon. If it’s too thin, continue to simmer it for a few more minutes. If it’s too thick, you can add a tablespoon or two of water to thin it out.
Serving and Garnishing:
Almost there! Now for the best part – serving up this delicious teriyaki chicken. This dish is fantastic served over a bed of fluffy rice, but you can also get creative and serve it with noodles, quinoa, or even in lettuce wraps.
- Prepare the Rice: While the chicken is cooking, prepare your rice according to package directions. I usually use a rice cooker for perfectly cooked rice every time.
- Serve the Chicken: Spoon the cooked rice into bowls and top with the teriyaki chicken. Make sure to drizzle plenty of that delicious teriyaki sauce over the rice.
- Garnish (Optional): For an extra touch of flavor and visual appeal, garnish the teriyaki chicken with sesame seeds and chopped green onions. These additions add a nice pop of color and a subtle nutty flavor.
- Enjoy! Serve immediately and enjoy your homemade teriyaki chicken! I guarantee it will be a hit with your family and friends.
Tips and Variations:
Want to customize this recipe to your liking? Here are a few tips and variations to try:
- Chicken Breast: If you prefer chicken breast, you can use it in place of chicken thighs. Just be sure to cut the chicken breast into bite-sized pieces and cook it until it’s just cooked through to prevent it from drying out.
- Vegetables: Add some vegetables to the skillet along with the chicken for a complete meal. Broccoli florets, bell peppers, onions, and snap peas all work well.
- Spice it Up: For a spicier teriyaki chicken, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- Pineapple: Add chunks of pineapple to the skillet along with the chicken for a sweet and tangy twist.
- Marinating: For even more flavor, you can marinate the chicken in the teriyaki sauce for at least 30 minutes, or even overnight. This will help the chicken absorb the flavors of the sauce and become even more tender.
- Gluten-Free: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
- Slow Cooker: You can also make this teriyaki chicken in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Air Fryer: For a quicker and healthier option, you can cook the chicken in an air fryer. Toss the chicken with a little bit of oil and cook at 400°F (200°C) for 10-12 minutes, or until cooked through. Then, toss the cooked chicken with the teriyaki sauce.
Make Ahead Instructions:
This teriyaki chicken is a great make-ahead meal! You can prepare the teriyaki sauce and cut the chicken ahead of time. Store the sauce in an airtight container in the refrigerator for up to 5 days. Store the cut chicken in a separate airtight container in the refrigerator for up to 2 days.
When you’re ready to cook, simply follow the recipe instructions. This is a great way to save time on busy weeknights.
Storage Instructions:
Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or in a skillet over medium heat until heated through.
You can also freeze leftover teriyaki chicken for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and amounts used.
- Calories: Approximately 350-400 per serving
- Protein: 30-35 grams
- Fat: 15-20 grams
- Carbohydrates: 20-25 grams
This recipe is a great source of protein and provides a good balance of carbohydrates and fats. It’s also relatively low in sodium, especially if you use low-sodium soy sauce.
Why This Recipe Works:
This teriyaki chicken recipe is a winner for several reasons:
- Easy to Make: It requires minimal ingredients and simple steps, making it perfect for busy weeknights.
- Flavorful: The homemade teriyaki sauce is packed with flavor and is far superior to store-bought versions.
- Versatile: You can easily customize
Conclusion:
So, there you have it! This Easy Teriyaki Chicken recipe is truly a game-changer for weeknight dinners. I know, I know, everyone claims their recipe is the best, but trust me on this one. The combination of sweet, savory, and slightly tangy flavors is simply irresistible, and the fact that it comes together so quickly makes it a total winner in my book. It’s the perfect solution for those evenings when you’re craving something delicious but don’t want to spend hours in the kitchen.
But why is this recipe a must-try? It’s more than just convenience. It’s about creating a flavorful and satisfying meal that everyone at the table will enjoy. The homemade teriyaki sauce is far superior to anything you can buy in a bottle, and you have complete control over the ingredients, ensuring a healthier and tastier dish. Plus, the chicken comes out incredibly tender and juicy, thanks to the simple marinating process. It’s a guaranteed crowd-pleaser, whether you’re cooking for your family or entertaining guests.
Serving Suggestions and Variations
Now, let’s talk about how you can serve this amazing Easy Teriyaki Chicken. My personal favorite is to serve it over a bed of fluffy white rice, garnished with sesame seeds and chopped green onions. The rice soaks up all that delicious teriyaki sauce, creating a truly satisfying bite. But the possibilities are endless! You could also serve it with brown rice, quinoa, or even cauliflower rice for a healthier option. For a complete meal, add some steamed broccoli, stir-fried vegetables, or a simple side salad.
Feeling adventurous? Here are a few variations you might want to try:
- Spicy Teriyaki Chicken: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a little kick.
- Teriyaki Chicken Bowls: Create a vibrant and colorful bowl with rice, teriyaki chicken, avocado, edamame, shredded carrots, and a drizzle of spicy mayo.
- Teriyaki Chicken Skewers: Thread the marinated chicken onto skewers and grill them for a fun and flavorful appetizer or main course.
- Teriyaki Chicken Lettuce Wraps: Use crisp lettuce cups instead of rice for a light and refreshing meal.
- Teriyaki Chicken with Pineapple: Add chunks of pineapple to the pan while cooking the chicken for a tropical twist.
Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking – it’s all about creativity and finding what you love.
I truly believe that this Easy Teriyaki Chicken recipe will become a staple in your kitchen. It’s quick, easy, delicious, and versatile – what more could you ask for? So, go ahead and give it a try! I promise you won’t be disappointed.
And now for the most important part: I want to hear about your experience! Did you try the recipe? What did you think? Did you make any variations? Share your thoughts and photos in the comments below. I’m always excited to see how you make my recipes your own. Happy cooking!
I’m confident that with this recipe, you’ll be able to create a restaurant-quality meal in the comfort of your own home. Enjoy!
Easy Teriyaki Chicken: Simple Recipe and Cooking Tips
Quick and easy homemade teriyaki chicken with a flavorful homemade sauce. Perfect for a weeknight meal served over rice.
By: LilaCategory: DinnerDifficulty: EasyCuisine: AmericanYield: 4 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Chicken thighs are recommended for juiciness, but chicken breasts can be used (be careful not to overcook).
- For a spicier teriyaki chicken, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- To make this recipe gluten-free, use tamari instead of soy sauce.
- For even more flavor, you can marinate the chicken in the teriyaki sauce for at least 30 minutes, or even overnight.
- Add some vegetables to the skillet along with the chicken for a complete meal. Broccoli florets, bell peppers, onions, and snap peas all work well.
- Add chunks of pineapple to the skillet along with the chicken for a sweet and tangy twist.
- You can also make this teriyaki chicken in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- For a quicker and healthier option, you can cook the chicken in an air fryer. Toss the chicken with a little bit of oil and cook at 400°F (200°C) for 10-12 minutes, or until cooked through. Then, toss the cooked chicken with the teriyaki sauce.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
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