Chicken Teriyaki
A delicious and versatile Japanese dish featuring tender chicken marinated in a sweet and savory teriyaki sauce, perfect for dinner tables worldwide.
Ingredients
For the marinade and cooking
- 4 pieces chicken fillets or boneless chicken thighs (about 1 1/2 pounds)
- 1/4 cup olive oil
- 1/2 cup reduced sodium soy sauce
- 1/3 cup sugar
- 1/4 cup Asian sweet chili sauce (like Mae Ploy)
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch
For garnish (optional)
- Green onions Chopped, for garnish
- Sesame seeds For garnish
- Asian chili sauce For drizzle
Instructions
Preparation
- Whisk together the teriyaki marinade ingredients in a small bowl.
- Pour half of the marinade into a large freezer bag.
- Add 1/4 cup of olive oil to the bag and introduce the chicken pieces.
- Seal the bag and gently massage the marinade into the chicken. Let it sit at room temperature for 30 minutes or refrigerate it overnight.
- Set aside the remaining marinade for later use.
Cooking
- Remove the chicken from the marinade and let it sit at room temperature for about 15-30 minutes.
- For grilling, preheat your grill to medium heat. Grill the chicken without moving it for 5-7 minutes per side or until it reaches an internal temperature of 165°F.
- Simmer the reserved teriyaki sauce in a saucepan until it thickens to your liking.
- Brush the grilled chicken with thickened sauce and serve the remaining sauce on the side.
- For stovetop, heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat, add chicken, and cook undisturbed for 2-3 minutes. Cover and reduce heat to medium, cooking for an additional 3-5 minutes until fully cooked.
- Remove the chicken, add the reserved marinade to the skillet, and simmer until it thickens. Toss the chicken back in to coat well before serving.
Garnishing and Serving
- Garnish with chopped green onions, sesame seeds, and Asian chili sauce if desired.
- Serve with steamed rice, sautéed vegetables, or over noodles.
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Notes
To store leftovers, place cooled chicken and remaining sauce in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe bag for 2-3 months.