Best Traditional Chicken Teriyaki Recipes

TERIYAKI CHICKEN

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
• While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
• Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
• Serve warm garnished with green onions and sesame seeds if desired.

TERIYAKI CHICKEN

Steps:

• Gather the ingredients.
• Poke the chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
• Make the teriyaki sauce. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well.
• Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
• In a large skillet, heat the olive oil over medium-high heat. Place the chicken skin-side down (if your chicken has skin) in the skillet, cooking until browned.
• Flip the chicken over to cook the other side, reducing the heat to low.
• Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done-the internal temperature of the chicken should reach 165 F and the juices should run clear.
• Remove the lid and simmer until the sauce thickens slightly. Remove the pan from the heat.
• Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
• Optional: If you like, garnish the teriyaki chicken with additional grated ginger.

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Sear the chicken thighs evenly in a pan, then flip.
• Add the soy sauce and brown sugar, stirring and bringing to a boil.
• Stir until the sauce has reduced and evenly glazes the chicken.
• Serve with rice, if desired!
• Enjoy!

TRADITIONAL CHICKEN TERIYAKI

Steps:

• In a microwavable bowl, combine mirin, tamari (soy sauce), sugar. Microwave for 30 seconds to blend the sugar into sauce.
• Using a meat tenderizer, flatten chicken thighs into an even thickness. Sprinkle chicken with salt and pepper on both sides.
• Heat a large flat-iron skillet (or large saute pan) to medium-high heat --make sure it's thoroughly heated. Add oil, then saute the chicken for 7-9 minutes each on both sides. After 5-6 minutes on the second side (when the chicken starts to cook), chop the chicken into bite size chunks then stir for about a minute.
• Deglaze with a generous amount of sauce that covers all the pieces (reserve some as extra sauce) and stir for about a minute.
• Transfer to serving dish and add extra sauce (optional: just before adding the extra sauce, caramelize and thicken extra sauce on a saute pan by cooking it on high heat until it darkens.).

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.