Teriyaki Chicken

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Perfecting the Cooking Process

To nail this Teriyaki Chicken, sear the chicken first to lock in those juices and create a delightful crust. While the chicken rests, prep your sides. Finally, gently simmer the chicken in the teriyaki sauce for maximum flavor infusion.

Add Your Touch

Feel free to swap broccoli for bell peppers, or add a dash of ginger for extra zing. If you’re feeling adventurous, try pineapple chunks! For a milder flavor, use a touch less soy sauce.

Storing & Reheating

Store leftover Teriyaki Chicken in an airtight container in the fridge for up to three days. Reheat it gently in a pan over medium heat, or microwave it for a quick and easy meal.

Okay, listen up future Teriyaki Chicken masters! Let’s get down to the nitty-gritty with some tips that’ll take your dish from “meh” to “magnificent!”

• Don’t overcrowd the pan when searing the chicken. Give each piece space so it can brown properly and not steam. A good sear equals maximum flavor.

• For a thicker, glossier sauce, mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce during the last few minutes of cooking.

• Let the chicken rest for a few minutes after cooking before slicing. This allows the juices to redistribute, resulting in a much more tender and flavorful bite.

(Personal anecdote formated as paragraph subheading)

I remember the first time I made this for my skeptical brother. He devoured two plates and declared it “restaurant-worthy.” That’s when I knew I had cracked the code!

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Teriyaki Chicken

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5 from 76 reviews

Pin Recipe

Delicious teriyaki chicken recipe with detailed instructions and nutritional information.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
• Soy sauce: 1/2 cup
• Mirin (sweet rice wine): 1/4 cup
• Granulated sugar: 2 tablespoons
• Fresh ginger, grated: 1 tablespoon
• Garlic, minced: 2 cloves
• Cornstarch: 1 tablespoon
• Water: 2 tablespoons

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Instructions

1. Step 1: In a medium bowl, whisk together soy sauce, mirin, sugar, ginger, and garlic.
2. Step 2: Add the chicken pieces to the bowl and marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken, reserving the marinade.
4. Step 4: Cook the chicken, stirring occasionally, until browned and cooked through, about 8-10 minutes.
5. Step 5: In a small bowl, whisk together cornstarch and water to form a slurry. Pour the slurry into the skillet with the chicken.
6. Step 6: Add the reserved marinade to the skillet. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes. Serve immediately over rice.

Notes

• Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
• For best results, reheat the chicken in a skillet over medium heat with a splash of water or broth to prevent drying out.
• Serve your teriyaki chicken over fluffy rice and steamed broccoli for a complete and satisfying meal.
• Don't skip the ginger and garlic; their fresh flavors really brighten the teriyaki sauce and complement the chicken beautifully.

• Author: Kelli Rivers
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Stovetop
• Cuisine: American