If you have ever fallen in love with the rich, savory-sweet flavors of a good chicken teriyaki, then you absolutely must try this Seattle-Style Chicken Teriyaki Recipe. It’s comfort food elevated by a perfect balance of tangy lemon, fragrant ginger and garlic, and that signature glossy glaze that clings to tender, juicy chicken. The method is straightforward, yet the result is restaurant-quality, capturing the essence of Seattle’s beloved take on this classic dish. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe delivers warmth, satisfaction, and plenty of smiles.
Ingredients You’ll Need
This Seattle-Style Chicken Teriyaki Recipe is all about a handful of pantry staples that come together to create something truly special. Each ingredient plays a key role in crafting the layers of flavor and texture that make the dish shine.
- 1 cup low-sodium soy sauce: Provides the salty, umami backbone without overpowering the dish.
- ½ cup granulated sugar: Adds the perfect amount of sweetness to balance the savory and tangy notes.
- 2 tablespoons mirin (sweet rice wine): Brings subtle sweetness and depth often found in authentic teriyaki sauces.
- 1 tablespoon minced garlic: Offers a fragrant kick that wakes up the taste buds.
- 1 tablespoon minced ginger: Adds warmth and brightness for a fresh finish.
- 1 tablespoon lemon juice: Lends a vibrant tanginess that makes this Seattle-Style Chicken Teriyaki Recipe unique.
- 3 lbs boneless, skinless chicken breasts or thighs: The main star that soaks up all the delicious marinade flavors.
- 2 tablespoons vegetable oil or butter: Essential for getting that golden sear on the chicken.
- 1 tablespoon cornstarch: Used to thicken the marinade into a luscious glaze.
- 1 tablespoon sesame seeds, for garnish (optional): Adds subtle nuttiness and a little crunch, enhancing presentation.
- Cooked rice, for serving: The perfect neutral base to soak up every bit of that wonderful teriyaki sauce.
How to Make Seattle-Style Chicken Teriyaki Recipe
Step 1: Marinate the Chicken
Start by combining soy sauce, sugar, mirin, minced garlic, fresh ginger, and lemon juice in a bowl. This mixture is the heart of the Seattle-Style Chicken Teriyaki Recipe, infusing the chicken with layers of flavor. Place your chicken in this marinade, making sure each piece is fully coated. Refrigerate it for at least an hour to let all those tastes seep in, or if you have the time, leave it up to 24 hours for even more tender, flavorful chicken.
Step 2: Cook the Chicken
Heat up your vegetable oil or butter in a large skillet over medium-low heat to achieve a beautiful sear. Cook the chicken breasts or thighs for about 5 to 6 minutes on each side until they’re cooked through and have a lovely golden crust. Once done, take the chicken off the heat and slice it into strips. This step locks in moisture, making every bite juicy and satisfying.
Step 3: Make the Teriyaki Glaze
Now, whisk the cornstarch into the leftover marinade to help it thicken nicely. Pour this mixture into your skillet and bring it to a gentle boil. Then reduce the heat and let it simmer for 5 to 7 minutes until it transforms into a glossy, sticky glaze. This glaze is where the magic happens, turning simple marinade into a rich sauce that coats your chicken perfectly.
Step 4: Combine and Serve
Toss the sliced chicken strips back into the skillet with the teriyaki glaze so each piece gets lovingly enveloped in that luscious sauce. Alternatively, you can pour the glaze over the chicken generously. Serve immediately over freshly cooked rice and sprinkle with sesame seeds for a lovely finishing touch. This is the moment where you savor the harmony of flavors that define this Seattle-Style Chicken Teriyaki Recipe.
How to Serve Seattle-Style Chicken Teriyaki Recipe
Garnishes
Adding garnishes elevates the dish’s visual appeal and adds texture. Toasted sesame seeds are a classic choice for the Seattle-Style Chicken Teriyaki Recipe, providing a slight crunch and a subtle nutty flavor. You can also sprinkle thinly sliced green onions or fresh cilantro for a pop of color and fresh herbal brightness. These little details make the dish feel extra special and inviting.
Side Dishes
This dish pairs beautifully with simple steamed white or jasmine rice that soaks up every flavorful drop of the teriyaki glaze. For some added greens, steamed broccoli, sautéed snap peas, or a crisp salad with a light citrus dressing will complement the rich chicken perfectly. The balance between hearty and fresh sides is essential to enjoy the full Seattle-Style Chicken Teriyaki Recipe experience.
Creative Ways to Present
For a fun twist, serve the chicken teriyaki over a bed of stir-fried vegetables or colorful quinoa. Another idea is to pile it onto warm bao buns or lettuce wraps for a handheld delight that’s perfect for casual meals or entertaining guests. You can even use the chicken as a filling for rice paper rolls, which adds an exciting fusion vibe. The possibilities with this Seattle-Style Chicken Teriyaki Recipe are endless, so feel free to get creative!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the chicken and teriyaki glaze separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the chicken’s texture, so it doesn’t get soggy overnight.
Freezing
You can freeze both the cooked chicken and the glaze in freezer-safe containers for up to 2 months. Be sure to thaw them in the refrigerator overnight before reheating to preserve the flavors and texture of this Seattle-Style Chicken Teriyaki Recipe.
Reheating
When it’s time to enjoy your leftovers, gently reheat the chicken with the glaze in a skillet over low-medium heat. Stir occasionally to warm everything through evenly without drying out the chicken. Avoid using a microwave for reheating if you want to keep that fresh, just-cooked taste and texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be more tender and juicy, and they soak up the marinade beautifully. Both breasts and thighs work wonderfully in this Seattle-Style Chicken Teriyaki Recipe, so it’s really about your preference.
What can I substitute for mirin?
If you don’t have mirin, you can use a mixture of dry sherry and a pinch of sugar, or just a little extra sugar in your marinade. The sweetness and mild acidity of mirin contribute to the characteristic flavor of teriyaki sauce.
Is it necessary to marinate the chicken for 24 hours?
While marinating longer enhances the flavor and tenderness, even an hour in the refrigerator will provide delicious results. If you’re pressed for time, one hour is better than none for soaking up those tasty ingredients.
Can I make the teriyaki glaze thicker?
Yes! Simply increase the amount of cornstarch by a half teaspoon and whisk it thoroughly into the marinade. Heating it slowly while stirring will help the glaze reach your preferred thickness without becoming gummy.
What are some good vegetarian alternatives?
For a meat-free version, try marinating and cooking firm tofu or thick slices of grilled portobello mushrooms in the same sauce. They absorb the Seattle-Style Chicken Teriyaki Recipe flavors nicely and make a satisfying vegetarian meal.
Final Thoughts
There’s something so comforting and genuinely satisfying about this Seattle-Style Chicken Teriyaki Recipe that keeps me coming back to it again and again. With simple ingredients, straightforward steps, and a flavor profile that’s rich but balanced, it’s the kind of dish that feels like a warm hug on a plate. Whether you’re sharing it with family or treating yourself to a little culinary joy, this recipe will surely become one of your favorites too. Give it a try—you won’t regret it!
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Seattle-Style Chicken Teriyaki Recipe
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Total Time: 29 minutes (excluding marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese-American
Description
This Seattle-Style Chicken Teriyaki recipe features tender, juicy chicken marinated in a flavorful blend of soy sauce, sugar, mirin, garlic, ginger, and lemon juice. The chicken is pan-cooked to perfection and finished with a rich, glossy teriyaki glaze, making it a perfect dish served over steamed rice for a satisfying meal.
Ingredients
Marinade and Chicken
- 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
- 3 lbs boneless, skinless chicken breasts or thighs
For Cooking and Garnish
- 2 tablespoons vegetable oil or butter
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds, for garnish (optional)
- Cooked rice, for serving
Instructions
- Marinate Chicken: In a bowl, thoroughly combine the soy sauce, granulated sugar, mirin, minced garlic, minced ginger, and lemon juice to create the marinade. Place the chicken breasts or thighs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour to allow the flavors to infuse, or up to 24 hours for more depth.
- Cook Chicken: Heat vegetable oil or butter in a large skillet over medium-low heat. Remove the chicken from the marinade, reserving the marinade for later. Cook the chicken in the skillet for about 5-6 minutes per side, or until fully cooked through and golden brown on the outside. Once cooked, remove the chicken from the skillet and slice into strips.
- Make Teriyaki Glaze: Whisk the cornstarch into the reserved marinade until fully dissolved. Pour this mixture into the same skillet and bring it to a boil over medium heat. Reduce the heat and let it simmer, stirring occasionally, until the sauce thickens to a glossy glaze, about 5-7 minutes.
- Combine and Serve: Toss the sliced chicken strips in the thickened teriyaki glaze or alternatively, pour the glaze evenly over the chicken. Serve immediately over a bed of cooked rice and garnish with sesame seeds if desired for an added crunch and visual appeal.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat for a more delicious result.
- Use low-sodium soy sauce to control the salt level in the dish.
- Mirin helps balance sweetness and depth; if unavailable, a mix of white wine and sugar can be used as a substitute.
- Ensure the cornstarch is fully dissolved before adding to prevent clumping in the glaze.
- Serve immediately after glazing to maintain the glossy texture and chicken juiciness.
