What is chicken teriyaki made of?

Chicken teriyaki combines chicken with a sweet and savory sauce. In this recipe, tamari, sake, mirin, and honey form the sauce, while ginger and garlic add extra flavor.

Is chicken teriyaki a Chinese dish?

No. Teriyaki comes from Japanese cooking. The term describes a cooking style that pairs food with a glossy, sweet, and savory seasoning.

What is the secret to perfect teriyaki chicken?

First, brown the chicken without crowding the pan. Then, let the sauce simmer long enough to reduce and cling to each piece. Also, chicken thighs help keep the meat tender and juicy.

What does teriyaki taste like?

Teriyaki tastes sweet, savory, slightly tangy, and rich with umami. In this Teriyaki Chicken, honey brings sweetness while tamari adds savory depth. Meanwhile, ginger and garlic give the sauce a warm aromatic finish.

Teriyaki Chicken Recipe : Amazing Easy Dinner in 20 Minutes

Name: Teriyaki Chicken Recipe : Amazing Easy Dinner in 20 Minutes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese-inspired
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes; 1 tablespoon avocado oil; 1 tablespoon finely chopped ginger; 2 cloves garlic, minced; Salt and pepper, to taste; 1/4 cup tamari soy sauce or coconut aminos; 1/4 cup sake; 1/4 cup mirin; 2 tablespoons honey; Sesame seeds, for garnish; Sliced green onion, for garnish

Description

This Teriyaki Chicken features juicy chicken thighs coated in a sweet, savory, slightly tangy homemade teriyaki sauce with ginger and garlic. It cooks on the stovetop in just 20 minutes and pairs perfectly with rice and vegetables.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

1 tablespoon avocado oil

1 tablespoon finely chopped ginger

2 cloves garlic, minced

Salt and pepper, to taste

1/4 cup tamari soy sauce or coconut aminos

1/4 cup sake

1/4 cup mirin

2 tablespoons honey

Sesame seeds, for garnish

Sliced green onion, for garnish

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Instructions

1. Whisk the tamari or coconut aminos, sake, mirin, and honey together until evenly combined.

2. Heat avocado oil in a large sauté pan or wok over medium-high heat. Add the chicken and cook for 1–2 minutes until golden on the first side. Season with salt and pepper, turn the pieces, and cook for another 1–2 minutes.

3. Whisk the sauce again, then pour it over the chicken along with the ginger and garlic. Stir and simmer for 4–5 minutes, until the sauce reduces and thickens around the chicken.

4. Serve with rice and steamed broccoli if desired, then finish with sliced green onion and sesame seeds.

Notes

Boneless, skinless chicken thighs are recommended for a juicy, tender result, but chicken breasts can be substituted.

Tamari keeps the dish gluten-free. Regular soy sauce can also be used, while coconut aminos provide a soy-free alternative.

If sake is unavailable, use additional mirin while reducing the honey, or substitute dry sherry or white wine.

If mirin is unavailable, increase the sake and honey, or replace the mirin with a mixture using a 3:1 ratio of water to honey.

Refrigerate leftover chicken for up to 4 days. Store rice separately so it does not absorb excess sauce and become soggy.

The chicken can be frozen for up to 3 months.

Serve with white rice, steamed broccoli, sautéed spinach, sautéed cabbage, Asian cucumber salad, green beans, bok choy, miso soup, or cauliflower rice.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop stir-fry
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 serving
Calories: 321
Sugar: 12 g
Sodium: 1345 mg
Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 162 mg