Best 3 Traditional Chicken Teriyaki Recipes

Chicken Teriyaki is a delightful Japanese dish that combines the sweet and savory flavors of teriyaki sauce with tender chicken. Originating in Japan, this dish has gained popularity worldwide for its umami-rich taste and versatility. Chicken Teriyaki can be served as a main course or as part of a bento box.

This article compiles the most delicious and popular Chicken Teriyaki recipes that cater to diverse preferences. Whether you're a seasoned home cook or new to Japanese cuisine, our collection offers options for every skill level. From the classic Chicken Teriyaki with its glossy, flavorful sauce to variations like the tangy Orange Chicken Teriyaki and the pineapple-infused Hawaiian Chicken Teriyaki, our recipes provide a culinary journey through the world of Japanese flavors. So, grab your apron, gather your ingredients, and let's embark on a delectable adventure with these irresistible Chicken Teriyaki recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TERIYAKI

Chicken Teriyaki image

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

Steps:

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams

TRADITIONAL CHICKEN TERIYAKI

Traditional Chicken Teriyaki image

Make and share this Traditional Chicken Teriyaki recipe from Food.com.

Provided by Chef Vince Ang

Categories Whole Chicken

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs boneless skinless chicken thighs
1/2 cup mirin
1/4 cup tamari (Japanese soy sauce. Shoyu or regular soy sauce may be substituted but use less)
1/4 cup sugar (or to taste)
2 tablespoons vegetable oil
salt
pepper

Steps:

In a microwavable bowl, combine mirin, tamari (soy sauce), sugar. Microwave for 30 seconds to blend the sugar into sauce.
Using a meat tenderizer, flatten chicken thighs into an even thickness. Sprinkle chicken with salt and pepper on both sides.
Heat a large flat-iron skillet (or large saute pan) to medium-high heat --make sure it's thoroughly heated. Add oil, then saute the chicken for 7-9 minutes each on both sides. After 5-6 minutes on the second side (when the chicken starts to cook), chop the chicken into bite size chunks then stir for about a minute.
Deglaze with a generous amount of sauce that covers all the pieces (reserve some as extra sauce) and stir for about a minute.
Transfer to serving dish and add extra sauce (optional: just before adding the extra sauce, caramelize and thicken extra sauce on a saute pan by cooking it on high heat until it darkens.).

Nutrition Facts : Calories 809.1, Fat 31.4, SaturatedFat 6.3, Cholesterol 377.7, Sodium 2765.4, Carbohydrate 30.6, Fiber 0.3, Sugar 26.5, Protein 93.5

EASY TERIYAKI CHICKEN

Easy teriyaki chicken image

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens

Provided by Esther Clark

Categories Dinner, Main course

Time 20m

Number Of Ingredients 11

Ingredients

2 tbsp toasted sesame oil
6 skinless and boneless chicken thighs, sliced
2 large garlic cloves, crushed
1 thumb-sized piece ginger, grated
50g runny honey
30ml light soy sauce
1 tbsp rice wine vinegar
1 tbsp sesame seeds , to serve
4 spring onions, shredded, to serve
sticky rice, to serve
steamed bok choi or spring greens, to serve

Steps:

Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better your teriyaki chicken will be. Look for fresh chicken breasts or thighs, and use a good quality teriyaki sauce.
Marinate the chicken for at least 30 minutes: This will help the chicken to absorb the flavors of the teriyaki sauce. You can marinate the chicken for longer if you have time, but 30 minutes is the minimum.
Cook the chicken over medium heat: This will help to prevent the chicken from burning. Cook the chicken until it is cooked through, but not overcooked.
Serve the chicken with your favorite sides: Teriyaki chicken can be served with a variety of sides, such as rice, noodles, or vegetables.
Garnish the chicken with green onions or sesame seeds: This will add a nice finishing touch to your dish.

Conclusion:

Teriyaki chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its sweet and savory flavor, teriyaki chicken is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this teriyaki chicken recipe a try.

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