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Teriyaki chicken It is a fast and abundant dish that always wins. Quickly stir the fried chicken pieces and mix with a sweet and gooey teriyaki sauce. Serve it on a bed of rice along with freshly steamed vegetables. Best of all You will have a healthy and satisfying meal on your table in just 20 minutes.
Do you know that deliciously sweet and gooey teriyaki chicken you get at a Japanese restaurant? Well, it's easy enough to do at home, so add it to your list of easy dinner ideas.
This is a quick stir fry recipe that will change your typical chicken routine. Instead of using a herbal blend like in my chicken fajitas or slow cooker chicken, we are turning to Japanese pantry staples. Ingredients like soy sauce, rice vinegar, and sake work together to create the most delicious homemade teriyaki sauce. Just pour this over the chicken towards the end, let it simmer and you're done.
Homemade Teriyaki Sauce
Forget about store bought things. It is full of fillers and dyes. All you need for the most delicious teriyaki sauce are four simple ingredients:
- Soy sauce: I am using Tamari for gluten free soy sauce. But you can also use coconut amino acids for a soy-free version.
- Reason: A Japanese alcohol made from fermented rice that can be enjoyed as a drink and flavor the cuisine.
- Mirin: It is similar to sake but has a lower alcohol content and more sugar. It also gives our sauce that lovely polish.
- Honey: Traditional teriyaki sauce uses granulated sugar, but honey works just as well.
This teriyaki sauce will taste exactly like your favorite Japanese restaurant! But if you don't have sake or mirin, look at the substitutions I have listed in my teriyaki sauce post. I'll also give you options with pantry staples.
How to make teriyaki chicken
This recipe is best made with boneless, skinless chicken thighs. While you can also use boneless, skinless chicken breasts, chicken drumsticks are generally more tender, flavorful, and juicy.
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- Prepare the sauce. In a medium bowl, mix soy sauce, sake, mirin, and honey until everything is well combined. Put this aside.
- Prepare and cook the chicken. Cut the chicken breasts into small pieces. Then heat the oil in a large skillet or wok over medium-high heat. Add chicken and sauté for 3-4 minutes, until golden.
- Add the sauce. Quickly beat the sauce and then stir it with the chicken. Continue cooking and simmer for about 4-5 minutes until the sauce has thickened.
- To serve. Top with a fresh bed of steamed rice and broccoli. Garnish with optional chopped green onion and sesame seeds.
Teriyaki Chicken Recipe Video
While this recipe combines quickly, it always helps to watch a quick video tutorial. Give him a watch below!
What to serve with teriyaki chicken
Since the teriyaki chicken is already rich in flavor, steamed rice and vegetables make the perfect pairing. Here are some easy ideas to prepare while your chicken is cooking in the pan.
Leftover storage tips
If you have leftovers, store the chicken and teriyaki rice in their own containers in the refrigerator for up to 4 days. This will ensure that the rice does not soak up over time due to the sauce.
But if you want to freeze for later, put the chicken in a freezer-safe container and save for up to 3 months. When it's ready to eat, let it thaw in the fridge overnight and reheat it the next day.
More easy dinner ideas
In a time crisis? Here are some tasty and easy recipes to keep sleeves up for dinner.
The most delicious teriyaki chicken
Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4 servings
Teriyaki chicken is full of flavor and very easy. This favorite Japanese restaurant can be done in 20 minutes! Watch the video above to see how I do it.
Chicken stir fry
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon of avocado oil
- 1 tablespoon finely chopped ginger
- 2 garlic cloves, minced
- 1/4 cup tamari soy sauce or coconut amino acids
- 1/4 cup sake
- 1/4 cup mirin
- 2 tablespoons of honey
- Sesame seeds
- sliced green onion
In a medium bowl, mix soy sauce, sake, mirin, and honey until everything is well combined. Put this aside.
Cut chicken breasts into 1-inch pieces. Then heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 1-2 minutes on one side, until golden and golden, then sauté and cook the other side for another 1-2 minutes. You don't want it to cook completely at this stage, just charred on the outside.
Quickly beat the sauce, add it to the pan along with the minced ginger and garlic. Stir the sauce with the chicken and simmer for 4-5 minutes until the sauce has thickened.
Serve on top of a fresh bed of rice and a side of steamed broccoli. Garnish with chopped green onion and sesame seeds.
- Remember that if you don't have sake or mirin, you can still make this delicious recipe. Check out my post for teriyaki sauce for substitutions.
Calories: 321kcal, Carbs: 17g, Protein: 35g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 162mg, Sodium: 1345mg, Potassium: 458mg, Fiber: 1g, Vitamin A: 41IU, Vitamin C: 1mg , Calcium: 22 mg, Iron: 2 mg