Description

This Seattle-Style Chicken Teriyaki is a classic and flavorful dish that’s perfect for a quick and easy meal! Tender chicken is marinated in a sweet and savory teriyaki sauce, then pan-fried and coated in a luscious glaze. Serve over steamed rice for a satisfying and authentic taste of Seattle.

Ingredients

Units Scale

1 cup low-sodium soy sauce
1/2 cup granulated sugar
2 tablespoons mirin (sweet rice wine)
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon lemon juice
3 lbs boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil or butter
1 tablespoon cornstarch
1 tablespoon sesame seeds, for garnish (optional)
Cooked rice, for serving

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Instructions

Marinate Chicken: In a bowl, combine soy sauce, sugar, mirin, garlic, ginger, and lemon juice. Marinate chicken in the refrigerator for at least 1 hour, or up to 24 hours in an airtight container.
Cook Chicken: Heat vegetable oil or butter in a large skillet over medium-low heat. Cook chicken for 5-6 minutes per side, or until cooked through. Remove chicken and slice into strips.
Make Teriyaki Glaze: Whisk cornstarch into the remaining marinade. Pour into the skillet and bring to a boil. Reduce heat and simmer until thickened, about 5-7 minutes.
Combine and Serve: Toss chicken strips in the teriyaki glaze or pour the glaze over the chicken. Serve immediately over cooked rice, garnished with sesame seeds, if desired.

Notes

If you don’t have mirin, you can substitute with dry sherry or sake.
For a thicker glaze, add more cornstarch slurry (equal parts cornstarch and water).
You can also grill the chicken instead of pan-frying it.

Nutrition

Serving Size: ¾ lb chicken with sauce and ½ cup rice
Calories: 700
Sugar: 40g
Sodium: 1500mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 50g
Cholesterol: 150mg