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
Scale
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.
