What is Teriyaki?
In America, teriyaki is a common sauce that’s popular with both kids and adults because of its sweet flavor. You can find it on plenty of restaurant menus or you can buy bottled versions of it at the supermarket. But why buy a bottle of it when you can make a delicious and healthier version at home with just a few ingredients?
How To Make Chicken Teriyaki
What to do with Leftover Chicken Teriyaki
- Shred it and make Asian tacos with cabbage slaw, fresh cilantro and a Sriracha aioli
- Dice it up and use it in an Asian chicken salad with lettuce, carrots, oranges, and peanuts
- Layer it on tortillas with shredded cheese to make yummy quesadillas
- Make chicken teriyaki pizza using store-bought pizza dough
- Toss it into a soup for a boost of protein
- Added shredded chicken to grilled cheese for a delicious twist on the classic sandwich
What to Serve with Chicken Teriyaki
I serve my Chicken Teriyaki on a bed of steamed brown rice with roasted broccoli on the side. Here are some more ideas for what to serve with it.
- Quinoa Fried Rice
- Cold Sesame Noodles
- Sesame Roasted Broccoli
- The Perfect Oven-Roasted Vegetables
- Miso Roasted Brussels Sprouts
Check out These Other Asian Inspired Recipes
- 2 tablespoons low sodium tamari (if gluten-free) or soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons honey
- 2 slices (about 1/4-inch thick) fresh ginger
- 1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
- Salt and pepper
- 1 tablespoon neutral-flavored oil like safflower, peanut or grapeseed
- Sliced scallions and black sesame seeds for garnish (optional)
- Mix the soy sauce, mirin, sake, honey and ginger together in a small bowl. Set aside.
- Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken, presentation side down. Sear the chicken without moving it, until browned, 4-5 minutes. Flip the chicken over and cook another 7-8 minutes until done (cooking time will vary depending on the size of the thighs).
- Drain the fat from the pan (you can do this by blotting with a paper towel). This will help ensure a thick and glossy sauce.
- Carefully pour the sauce over the chicken. Turn the chicken often, coating it with the sauce. As the sauce cooks, it will thicken up. Continue cooking a few more minutes until most of the liquid has evaporated and the sauce forms a thick glaze on the chicken.
- Let the chicken rest for a few minutes, then slice it. Remove the ginger slices and spoon any extra sauce on top of the chicken. Garnish with scallions and sesame seeds, if desired. Serve with brown rice.
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