An easy teriyaki chicken recipe that’ll make you think you stepped foot into a Japanese restaurant.
Easy Homemade Teriyaki Chicken Recipe
When you think of Japanese cuisine, it’s a sure bet that your mind settles on sashimi, sushi, udon and of course…teriyaki chicken. Made from a glaze of soy sauce, mirin and sugar, teriyaki chicken can be both sweet and spicy and served with any number of sides—most popularly steamed rice, vegetables, soup and egg rolls. Check out this authentic recipe, from Chowhound, to learn how to prepare an easy teriyaki chicken recipe right at home.
- 3/4 c. low-sodium soy sauce
- 1/4 c. honey
- 1 1/4 tsp. peeled, grated fresh ginger
- 1 lb. boneless, skinless chicken breasts or thighs
- freshly ground black pepper
- 4 tsp. vegetable oil
- 2 medium scallions, thinly sliced
Step 1: Soy Sauce + Honey
Start by adding soy sauce and honey to a saucepan over medium heat and stirring until the honey is completely dissolved. After 5 minutes, add ginger and stir to combine. Once it’s well mixed, remove the mixture from the heat and set it aside.
Step 2: Pound Your Chicken
If you’re using chicken breasts, wrap them in a sheet of plastic wrap and gently pound them with a mallet until it’s 1/2 an inch in thickness. Once it’s pounded, cut it into 4 pieces of the same size. If you’re using chicken thighs, you don’t have to pound or cut it. Season both sides of the chicken with pepper.
Step 3: Cook Chicken
Heat up the oil in a frying pan over high heat and add the chicken in a single layer. Cook the chicken for about 3 minutes on each side or until browned.
Step 4: Add Sauce
Reduce the heat to medium and pour in the sauce you set to the side. Flip the chicken in the sauce and cook it for another 3 minutes.
Step 5: Finish Chicken
Once the chicken is done, transfer it over to your cutting board. Cook the remaining sauce for another 3 minutes (until it slightly thickens). Cut your chicken and place it on a dish, topping it with the thickened sauce and scallions.
Serve with rice and veggies.
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