Teriyaki Chicken
Thu, Feb 11, 2010
Around the World, Asia, Chicken & Turkey, Foodgawker, Itsy Bitsy Foodies Sightings, Japan, Main Dishes, Search by Course, TasteSpotting
(+16 rating, 8 votes)
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This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant. I use my Teriyaki Flank Steak Marinade recipe with the addition of flour to help thicken the sauce into a rich teriyaki glaze.
| Teriyaki Chicken |
Recipe type: Main Course
Author:
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 2-4
This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant. The rich teriyaki glaze is easy to make and goes well with many meats and vegetables.
Ingredients
- 1/4 cup soy sauce
- 3 Tbsp honey
- 2 Tbsp vinegar (I prefer using balsamic)
- 1 ½ tsp garlic powder
- 2 tsp ginger, minced (You can substitute 1 1/2 tsp ground ginger but I prefer fresh ginger.)
- 1-2 Tbsp Canola oil
- 1-2 tsp flour
- 3 chicken thighs, trimmed of excess fat
Instructions
- Mix the marinade ingredients together.
- Dip the three chicken thighs in the marinade.
- Sear the chicken on medium heat for five minutes, leaving the pan uncovered.
- Flip the chicken and cover the pan.
- Cook the chicken for another five minutes until it is done.
- Remove the chicken from the heat and slice it into thin strips.
- While the chicken is cooking, heat the remaining sauce on low-medium heat until it boils and thickens, stirring it occasionally so that the sauce doesn’t burn or stick to the bottom of the pan.
- When the sauce and chicken are done, toss them together.
- Sprinkle the chicken with sesame seeds and serve it with steamed white rice.
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Tags: chicken, ginger, honey, marinade, sesame seeds, soy sauce, teriyaki
i made this last night…and it was DELICIOUS! i would probably like a little less of the balsamic vinegar, as it was very strong, so maybe will try 1 1/5 tbs instead. Other than that, it wa so simple and so tasty!
The thickened sauce does have a rich, candied teriyaki flavor which is why we like to drizzle it over the top to taste. When you marinate the meat and discard the marinade prior to cooking it (like with the Flank Steak recipe) it isn’t as strong. But that’s great to adjust the quantities to your tastes…that’s what it’s all about!!
I just made some teriyaki chicken with your recipe. I would like to say that the results are DELICIOUS! Thank you for the recipe!
I’m glad you liked it!
I found you through Tastespotting! We had this tonight on TJ’s organic chicken thighs with steamed brown rice and corn. It was a big hit with the whole family (including the picky 9 y.o.) Next time I think I’ll use fresh garlic (because I love garlic), but the sauce was perfect and will be made over and over here!
Thanks so much for sharing!
Tracy, I’m glad you liked this recipe! We make this one a lot, too and we also like using fresh garlic when we’re not in a hurry.
how much soy sauce? 1 cup? the recipe just says – cup soy sauce
thanks!
Molly, it’s 1/4 cup. For some reason the 1/4 was dropped when I recently re-formatted the recipe. Thanks for the catch!