Description
Mouthwatering Teriyaki Chicken dances with sweet and savory Japanese flavors, promising a culinary journey through delightful marinades and perfectly glazed protein. Crispy edges and tender meat invite hungry diners to savor each delectable bite of this classic Asian-inspired dish.
Ingredients
Scale
Protein:
- 1 1/4 pounds (567 grams) chicken breasts or thighs (cut into 1-inch cubes)
Sauce Ingredients:
- 1/4 cup (60 milliliters) low-sodium soy sauce
- 2 tablespoons (30 milliliters) honey
- 2 tablespoons (30 grams) brown sugar
- 1 tablespoon (15 milliliters) rice vinegar
- 1/4 teaspoon (1.25 milliliters) sesame oil
- 2 teaspoons (10 grams) cornstarch
- 1/4 cup (60 milliliters) water
Aromatics and Garnish:
- 1 tablespoon (15 milliliters) olive oil
- 2 cloves garlic (minced)
- 2 teaspoons (10 grams) ginger (minced)
- Sesame seeds
- Green onions
Instructions
- Heat a skillet over medium-high heat and sear chicken pieces until golden brown and cooked through, approximately 6-8 minutes per side.
- Combine teriyaki sauce ingredients in a separate bowl, whisking thoroughly to create a smooth mixture.
- Pour sauce over seared chicken, allowing it to simmer and reduce until it creates a glossy, thick coating around the meat.
- For stovetop method: Continue cooking chicken in sauce for 3-5 minutes, ensuring even coverage.
- For slow cooker technique, place chicken in 6-quart cooker and drench with prepared sauce.
- Slow cook on low temperature for 3-4 hours, ensuring chicken reaches internal temperature of 165°F.
- For Instant Pot preparation, place chicken in pot, cover with sauce, and seal lid.
- Pressure cook on high for 12 minutes, then perform natural release method.
- After cooking, remove chicken and reduce sauce using sauté function until slightly thickened.
- Slice or shred chicken, returning it to sauce for complete coating.
- For oven roasting, preheat to 425°F and arrange chicken in single layer baking dish.
- Brush chicken with teriyaki sauce, bake for 20 minutes, turning once midway.
- Drizzle remaining sauce over chicken before serving.
- Garnish with toasted sesame seeds and finely chopped green onions.
- Serve alongside steamed rice or roasted vegetables for a complete meal.
Notes
- Always use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety and perfectly cooked protein.
- Marinate chicken for 30 minutes to 2 hours before cooking to enhance flavor depth and tenderness.
- Low-sodium soy sauce can reduce salt content for heart-healthy diets without compromising taste.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains the delicious teriyaki profile.
- Prep Time: 10 minutes
- Cook Time: 15–30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 13 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 85 mg