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
Scale
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.
