If you’re craving a dish that embodies the heart and soul of the Pacific Northwest’s take on Asian comfort food, this Seattle-Style Chicken Teriyaki Recipe is an absolute must-try. Juicy, tender chicken bathed in a glossy, sweet-savory glaze captures all the richness and warmth that teriyaki lovers dream about. It perfectly balances sweet, tangy, and umami notes, making every bite an inviting celebration of flavors you’ll want on repeat.
Ingredients You’ll Need
Getting the perfect Seattle-Style Chicken Teriyaki Recipe starts with a handful of simple, honest ingredients that each play an essential role in creating that signature flavor and texture. From the salty depth of soy sauce to the brightness of lemon juice, every component amplifies the overall dish.
- Low-sodium soy sauce: The salty umami base that gives the teriyaki its unmistakable savory backbone without overpowering the other flavors.
- Granulated sugar: Adds just the right amount of sweetness to balance soy sauce’s saltiness and build that shiny glaze.
- Mirin (sweet rice wine): Introduces a subtle sweetness and mild acidity that enrich the sauce complexity.
- Minced garlic: Provides that fragrant punch, deepening the flavor profile with every bite.
- Minced ginger: Adds a touch of warm spice that complements the sweetness and soy beautifully.
- Lemon juice: A bright note that cuts through the richness, giving the sauce a lively freshness.
- Boneless, skinless chicken breasts or thighs: The star proteins that soak up the marinade and stay tender and juicy when cooked properly.
- Vegetable oil or butter: For cooking the chicken to golden perfection while keeping it moist inside.
- Cornstarch: The secret to thickening the teriyaki glaze, giving it that luscious, clingy texture.
- Sesame seeds (optional): A finishing touch that adds a nutty crunch and visual appeal.
- Cooked rice: The perfect canvas to soak up all the flavorful sauce for a complete meal.
How to Make Seattle-Style Chicken Teriyaki Recipe
Step 1: Create and Marinate the Chicken
Start by blending the low-sodium soy sauce, granulated sugar, mirin, minced garlic, minced ginger, and lemon juice into a beautifully balanced marinade. This amazing mixture is what defines the Seattle-Style Chicken Teriyaki Recipe’s signature flavor, infusing the chicken with layers of sweetness, tang, and aromatic spice. Let your chicken soak in this marinade in the refrigerator for at least one hour—if you can stretch it up to 24 hours, the flavors will dive even deeper.
Step 2: Cook the Chicken to Juicy Tenderness
Heat vegetable oil or butter over medium-low heat in a large skillet to ensure gentle cooking that locks in juices. Add the marinated chicken and cook for about 5 to 6 minutes on each side until it’s perfectly cooked through and gorgeous golden brown. This step is crucial for building texture and flavor. Once cooked, remove the chicken and slice it into delectable strips ready for glazing.
Step 3: Transform the Marinade into Glaze
Don’t toss out that leftover marinade just yet! Whisk in the cornstarch to the mixture, then pour it into your skillet. Bring it up to a boil and then let it simmer for 5 to 7 minutes. This magically thickens the mixture into a shiny, sticky glaze that clings beautifully to each piece of chicken, turning every bite into a mouthwatering treat.
Step 4: Coat Chicken and Serve
Finally, toss those tender chicken strips in the thickened teriyaki glaze or simply drizzle it generously on top. Serve your Seattle-Style Chicken Teriyaki Recipe immediately over freshly cooked rice, and sprinkle with sesame seeds if you like that extra textural and visual kick. You’re in for a meal that’s bursting with flavor and totally satisfying!
How to Serve Seattle-Style Chicken Teriyaki Recipe
Garnishes
To make your Seattle-Style Chicken Teriyaki Recipe truly shine, consider adding a sprinkle of toasted sesame seeds for a subtle nuttiness and beautiful contrast. Thinly sliced green onions are another great option for a fresh pop of color and mild sharpness. A few chili flakes can add a hint of heat if you want to spice things up. These little extras elevate the dish and make every bite exciting.
Side Dishes
Rice is the classic choice, especially fluffy steamed white or jasmine rice, as it soaks up the teriyaki sauce with every tender strip of chicken. Alongside, serving some steamed or stir-fried vegetables like broccoli, snap peas, or carrots brings color, crunch, and extra nutrients to balance the meal. For a more traditional feel, a simple cucumber salad with a light vinaigrette pairs beautifully as a cooling side.
Creative Ways to Present
Want to impress guests or make this your weeknight treat with a twist? Serve your Seattle-Style Chicken Teriyaki Recipe over a bed of garlic fried rice or even nestled inside a warm tortilla for a fun teriyaki chicken wrap. You can also plate it atop a crisp salad for a lighter lunch. The glossy, shiny glaze makes for an eye-catching presentation no matter how you decide to serve it!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The chicken will stay juicy and flavorful for up to 3 days, making it an easy option for quick lunches or dinners later on.
Freezing
You can freeze cooked Seattle-Style Chicken Teriyaki Recipe for longer storage. Just place the cooled chicken with sauce in a freezer-safe container or bag. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating to preserve its tender texture.
Reheating
To reheat, gently warm the chicken and glaze in a skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. This will help maintain moisture and revive the vibrant flavors without drying out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great choice for Seattle-Style Chicken Teriyaki Recipe because they tend to stay juicier and even more flavorful. Just be sure to adjust cooking times slightly if needed to ensure they are cooked through.
Is mirin necessary for the recipe?
Mirin adds a subtle sweetness and depth, but if you can’t find it, a small amount of honey or sugar combined with a splash of rice vinegar makes a suitable substitute. It’s all about balancing sweetness and acidity in your glaze.
How long should I marinate the chicken?
Marinating for at least one hour allows the chicken to soak in flavors, but if you have time, letting it sit for up to 24 hours will intensify the taste and tenderness beautifully.
Can I make the sauce ahead of time?
Yes, you can prepare the marinade/sauce ahead but keep the cornstarch separate until you’re ready to thicken it. This helps maintain the best texture when finished on the day of cooking.
What’s the difference between Seattle-Style chicken teriyaki and other versions?
Seattle-Style Chicken Teriyaki Recipe is known for a balanced glaze that isn’t too sweet, with bright lemon notes and the use of mirin, which sets it apart from other regional teriyaki versions that may be sweeter or heavier on soy sauce. It’s all about that harmonious Pacific Northwest flavor touch.
Final Thoughts
There’s something so comforting and delightful about sinking your teeth into the tender, glossy chicken of a perfectly executed Seattle-Style Chicken Teriyaki Recipe. It’s a dish that feels like a warm hug on a plate while still impressing with its layered flavors. Whether you’re cooking for family or craving a special treat, this recipe is sure to become a shining favorite. Give it a try and enjoy every saucy, savory bite!
Print
Seattle-Style Chicken Teriyaki Recipe
- Prep Time: 14 minutes
- Cook Time: 15 minutes
- Total Time: 29 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
Description
This Seattle-Style Chicken Teriyaki recipe offers a perfect balance of sweet and savory flavors with a homemade teriyaki glaze, tender marinated chicken, and a simple preparation method that delivers authentic Japanese-inspired taste in under 30 minutes.
Ingredients
Marinade and Sauce
- 1 cup low-sodium soy sauce
- ½ cup granulated sugar
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon lemon juice
Main Dish
- 3 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil or butter
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds, for garnish (optional)
- Cooked rice, for serving
Instructions
- Marinate the chicken: In a bowl, combine soy sauce, sugar, mirin, garlic, ginger, and lemon juice thoroughly. Place the chicken in the marinade and refrigerate for at least 1 hour or up to 24 hours in an airtight container to allow the flavors to penetrate deeply.
- Cook the chicken: Heat vegetable oil or butter in a large skillet over medium-low heat. Add the marinated chicken and cook for 5-6 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and slice into strips once slightly cooled.
- Prepare the teriyaki glaze: Whisk cornstarch into the leftover marinade in a small bowl until smooth. Pour this mixture into the same skillet used for cooking the chicken, bring it to a boil, then reduce heat and simmer for 5-7 minutes until the sauce thickens to a glaze consistency.
- Combine and serve: Toss the sliced chicken strips in the thickened teriyaki glaze until well coated or pour the glaze over the chicken on a serving dish. Garnish with sesame seeds if desired. Serve immediately over hot cooked rice for a complete meal.
Notes
- Marinating the chicken longer enhances the flavor depth.
- You can substitute chicken thighs for juicier meat or breasts for leaner protein.
- Mirin adds sweetness and depth; if unavailable, a mixture of white wine and sugar may be used as a substitute.
- Make sure to simmer the sauce long enough to properly thicken for a glossy teriyaki glaze.
- Serve with steamed vegetables or green onions for added texture and nutrition.
