Teriyaki chicken is a classic for a reason: it's incredibly flavorful, relatively quick to make, and adaptable to various skill levels. This easy chicken teriyaki recipe will guide you through creating a restaurant-quality meal without the fuss. Whether you're a seasoned chef or a kitchen novice, this recipe will have you enjoying delicious teriyaki chicken in no time.
What Makes This Recipe Easy?
This recipe prioritizes simplicity without sacrificing taste. We've streamlined the process to minimize prep time and utilize readily available ingredients. No special equipment or culinary skills are required – just a basic understanding of cooking and a desire for a delicious meal.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup mirin (sweet rice wine – easily found in Asian grocery stores or many large supermarkets)
- 1/4 cup sake (optional, but adds depth of flavor – dry sherry can be substituted)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- Sesame seeds (for garnish)
- Cooked rice (for serving)
Instructions:
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Marinate the Chicken: In a medium bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, cornstarch, ginger, and garlic. Add the chicken pieces, ensuring they're evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
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Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes). The internal temperature should reach 165°F (74°C).
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Thicken the Sauce: If desired, you can thicken the sauce further. Once the chicken is cooked, remove it from the skillet and set aside. Increase the heat to medium-high and bring the remaining sauce to a simmer. Continue to cook, stirring constantly, until the sauce thickens slightly (about 1-2 minutes).
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Combine and Serve: Return the chicken to the skillet, coating it evenly with the thickened sauce. Garnish with sesame seeds and serve immediately over cooked rice.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will yield a more tender and flavorful result, as they have more fat. Adjust the cooking time as needed, as thighs will take slightly longer to cook through.
What if I don't have mirin or sake?
Mirin adds sweetness and a unique depth of flavor. You can substitute with a combination of 1 tablespoon of sugar and 1 tablespoon of dry sherry or white wine. Sake adds complexity; omitting it won't drastically affect the recipe's flavor, but it will be slightly less rich.
How can I make this recipe spicier?
Add a pinch of red pepper flakes to the marinade for a subtle kick, or a diced chili pepper for more heat.
Can I make this in a slow cooker or Instant Pot?
While this recipe is optimized for stovetop cooking, you can adapt it for slow cookers or Instant Pots. For a slow cooker, simply combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, sauté the chicken first, then add the sauce, seal, and cook on high pressure for 5 minutes, followed by a natural pressure release.
How long can I store leftover teriyaki chicken?
Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days.
This easy chicken teriyaki recipe provides a simple yet delicious meal perfect for a weeknight dinner or a casual gathering. Enjoy!
