This Seattle-Style Chicken Teriyaki is a quick and easy dish that’s perfect for a flavorful weeknight dinner! Imagine tender chicken, coated in a savory and slightly sweet teriyaki sauce, and served over a bed of fluffy rice. This recipe captures the essence of Seattle’s famous teriyaki, and it’s ready in just under an hour, making it a fantastic option when you’re short on time but still crave a delicious and satisfying meal.

Why You’ll Love This Recipe

Authentic Seattle Flavor: This recipe replicates the iconic flavors of Seattle-style teriyaki, with its perfect balance of sweet, salty, and tangy elements.
Quick and Easy: Perfect for busy weeknights, this recipe comes together in a flash with minimal ingredients and simple steps.
Versatile: Serve this teriyaki chicken with rice, noodles, or your favorite vegetables for a complete and satisfying meal. It’s also great for meal prepping or packing for lunch.
Tender and Flavorful: The marinade helps to tenderize the chicken while infusing it with incredible flavor.

Ingredients

Low-sodium soy sauce: Provides a salty and savory base for the marinade and sauce.
Granulated sugar: Adds sweetness and balances the saltiness of the soy sauce.
Mirin: A sweet Japanese rice wine that adds a depth of flavor.
Minced garlic: Adds a fragrant and savory punch.
Minced ginger: Contributes a warm and slightly spicy flavor.
Lemon juice: Adds brightness and acidity to the marinade.
Chicken breasts or boneless, skinless thighs: Use high-quality chicken for the best flavor and texture.
Vegetable oil or butter: Used to cook the chicken.
Cornstarch: Used to thicken the sauce.
Sesame seeds: Adds a nutty crunch and visual appeal as a garnish.

Note: For exact measurements, see the recipe card below!

How to Make Seattle-Style Chicken Teriyaki

Step 1: Marinate the Chicken

In a bowl, combine the soy sauce, sugar, mirin, minced garlic, minced ginger, and lemon juice. Place the chicken in the marinade, ensuring it’s fully coated. Cover the bowl with plastic wrap or place the chicken and marinade in an airtight zip-top bag. Refrigerate for at least 1 hour, or up to 24 hours, to allow the chicken to marinate.

Step 2: Cook the Chicken

Heat the vegetable oil or butter in a large skillet over medium-low heat. Add the marinated chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it on a cutting board to rest. Slice the chicken into thin strips.

Step 3: Make the Sauce

Whisk the cornstarch into the remaining marinade until smooth. Pour the mixture into the same skillet used to cook the chicken. Bring to a boil, then reduce the heat and simmer until the sauce thickens, about 5-7 minutes.

Step 4: Finish and Serve

Add the sliced chicken to the sauce and toss to coat. Alternatively, you can arrange the chicken on a serving platter and pour the sauce over the top. Serve immediately over cooked rice and garnish with sesame seeds, if desired.

Pro Tips for Making the Recipe

Marinate the chicken: Marinating the chicken helps to tenderize the meat and infuse it with flavor.
Don’t overcook the chicken: Overcooked chicken will be dry. Cook it just until it’s cooked through.
Use a meat thermometer: An instant-read thermometer is the best way to ensure the chicken is cooked to a safe internal temperature of 165°F.
Adjust the sweetness: Adjust the amount of sugar in the marinade to your liking, depending on how sweet you want the teriyaki sauce.
Make ahead: You can marinate the chicken up to 24 hours in advance, making it a convenient option for busy weeknights.

How to Serve

This Seattle-Style Chicken Teriyaki is delicious with a variety of sides:

Rice: Steamed white or brown rice is a classic pairing for teriyaki chicken.
Noodles: Toss the teriyaki chicken and sauce with your favorite noodles, such as ramen, udon, or soba noodles.
Vegetables: Serve with steamed or stir-fried vegetables, such as broccoli, carrots, or bok choy.

Make Ahead and Storage

This Seattle-Style Chicken Teriyaki is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the microwave or on the stovetop over low heat until warmed through.

FAQs

1. Can I use bone-in, skin-on chicken thighs? Yes, you can! However, you’ll need to adjust the cooking time accordingly, as bone-in, skin-on chicken thighs will take longer to cook.

2. Can I use a different type of sweetener? Yes, you can! Honey or maple syrup would be delicious substitutes for granulated sugar.

3. Can I make this recipe without the cornstarch? Yes, you can! The cornstarch is used to thicken the sauce, but you can omit it if you prefer a thinner sauce.

4. Can I add other seasonings to the marinade? Absolutely! Feel free to experiment with your favorite seasonings, such as garlic powder, onion powder, or red pepper flakes.

This Seattle-Style Chicken Teriyaki Recipe is a quick, easy, and delicious way to enjoy a flavorful and authentic dish. With its simple preparation, versatile serving options, and tender, juicy chicken, it’s a recipe you’ll want to make again and again!