Chicken Teriyaki with Marinade
Chicken Teriyaki with Marinade is a simple and flavorful dish featuring tender chicken coated in a homemade sweet-savory teriyaki sauce. Perfect for weeknight dinners, it uses everyday ingredients to create an authentic taste that everyone will love.
Equipment
- Medium Bowl
- Large resealable plastic bag or shallow dish
- Large Skillet
- Small saucepan
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1/4 cup soy sauce use low-sodium if preferred
- 2 tablespoons honey or maple syrup
- 2 tablespoons mirin or substitute with a sweet white wine or extra honey
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening the sauce)
- 2 tablespoons water for cornstarch slurry
- 1 tablespoon vegetable oil for cooking
- sesame seeds optional, for garnish
- chopped green onions optional, for garnish
Instructions
- In a medium bowl, combine the soy sauce, honey, mirin, minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk everything together until the honey is fully dissolved and the marinade is well blended.
- Place your chicken thighs or breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring that all pieces are coated evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours or overnight for maximum flavor.
- Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for the sauce) and place the pieces in the skillet. Cook for about 5-6 minutes on each side, or until the chicken is cooked through and has a nice golden-brown glaze.
- While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat to low. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 2-3 minutes, stirring constantly until the sauce thickens to a glossy consistency.
- Once the chicken is cooked, pour the thickened teriyaki sauce over the chicken or toss the chicken in the sauce in the skillet to coat evenly. Serve immediately, garnished with sesame seeds and chopped green onions if desired. Pair with steamed rice and your favorite veggies for a complete meal.
Notes
For juicier chicken, use boneless skinless thighs instead of breasts. Marinate the chicken for at least 30 minutes, but longer is better. Use fresh garlic and ginger for the best flavor. Add the cornstarch slurry gradually for a thicker sauce. Cook chicken in batches if needed to avoid overcrowding the pan. For smoky flavor, finish chicken under the broiler for 1-2 minutes after skillet cooking. Variations include spicy teriyaki, stir-fry, grilled chicken, vegetarian options with tofu or tempeh, and gluten-free versions using tamari or coconut aminos. Store leftovers in an airtight container in the refrigerator for up to 3 days.