Chicken Teriyaki Recipe

Chicken thighs: Boneless and skinless, these provide a tender and juicy base for the dish.

Soy sauce: Adds a salty, umami flavor to the teriyaki sauce.

Mirin: A sweet Japanese rice wine that balances the saltiness of the soy sauce.

Sugar: Enhances the sweetness of the teriyaki sauce.

Vegetable oil: Used for cooking the chicken thighs to a golden brown.

When preparing chicken thighs for this teriyaki recipe, make sure to trim any excess fat to ensure even cooking. To achieve a beautifully caramelized exterior, avoid overcrowding the skillet; cook the chicken in batches if necessary. This allows each piece to brown properly, enhancing the flavor and texture of the dish.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but still work well in the recipe.

• boneless, skinless chicken thighs - Substitute with tofu: For a vegetarian option, firm tofu can absorb the flavors of the teriyaki sauce and provide a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and slightly sweeter alternative, suitable for those avoiding soy.

• mirin - Substitute with sake and sugar: Combine equal parts sake and sugar to mimic the sweetness and acidity of mirin.

• mirin - Substitute with rice vinegar and sugar: Mix rice vinegar with a bit of sugar to achieve a similar sweet and tangy flavor.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and can be used as a natural sweetener.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and works well for cooking.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the teriyaki sauce.

• Allow the chicken teriyaki to cool to room temperature before storing. This prevents condensation from forming, which can make the dish soggy.

• Transfer the cooled chicken and teriyaki sauce to an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from other foods in the fridge from seeping in.

• Store the container in the refrigerator. The chicken teriyaki will stay fresh for up to 3-4 days. For best results, consume within this timeframe.

• If you plan to freeze the chicken teriyaki, place the cooled dish in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date of freezing. This helps you keep track of how long the chicken teriyaki has been stored.

• The chicken teriyaki can be frozen for up to 2-3 months. For optimal taste and texture, try to consume it within this period.

• To reheat, thaw the chicken teriyaki in the refrigerator overnight. This gradual thawing helps maintain the quality of the dish.

• Reheat the chicken teriyaki in a skillet over medium heat until warmed through. You can also use a microwave, heating in short intervals and stirring occasionally to ensure even heating.

• If the teriyaki sauce appears too thick after reheating, add a splash of water or chicken broth to reach the desired consistency.

• Serve the reheated chicken teriyaki over freshly cooked rice and garnish with sesame seeds and chopped green onions for a fresh touch.

• Stovetop Method:

  • Place a skillet over medium heat and add a small amount of vegetable oil.
  • Once the oil is hot, add the leftover chicken teriyaki.
  • Stir occasionally until the chicken is heated through and the teriyaki sauce is bubbling, about 5-7 minutes.
  • If the sauce has thickened too much, add a splash of water or chicken broth to thin it out.

• Microwave Method:

  • Place the chicken teriyaki in a microwave-safe dish.
  • Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  • Microwave on medium power for 2-3 minutes, stirring halfway through.
  • Check if the chicken is heated through. If not, continue microwaving in 30-second intervals.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the chicken teriyaki in an oven-safe dish and cover it with aluminum foil to prevent drying out.
  • Bake for 15-20 minutes, or until the chicken is heated through.
  • For a slightly crispy texture, remove the foil during the last 5 minutes of reheating.

• Steaming Method:

  • Set up a steamer basket over a pot of simmering water.
  • Place the chicken teriyaki in the steamer basket.
  • Cover and steam for about 5-10 minutes, or until the chicken is heated through.
  • This method helps retain moisture and keeps the chicken tender.

• Air Fryer Method:

  • Preheat your air fryer to 350°F (175°C).
  • Place the chicken teriyaki in the air fryer basket in a single layer.
  • Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  • This method can give the chicken a slightly crispy exterior while keeping it juicy inside.

• Mixing bowl: A large bowl used to whisk together the soy sauce, mirin, and sugar until the sugar is dissolved.

• Whisk: A utensil used to mix the ingredients in the mixing bowl thoroughly.

• Skillet: A flat-bottomed pan used to cook the chicken thighs over medium heat.

• Spatula: A tool used to flip the chicken thighs to ensure they are browned on both sides.

• Measuring cups: Tools used to measure out the soy sauce, mirin, and sugar accurately.

• Measuring spoons: Tools used to measure out the vegetable oil accurately.

• Tongs: A utensil used to handle and turn the chicken thighs in the skillet.

• Serving dish: A dish used to serve the finished chicken teriyaki over rice.

• Knife: A tool used to chop green onions for garnish if desired.

• Cutting board: A surface used to chop green onions safely.

• Rice cooker: An appliance used to cook rice to serve with the chicken teriyaki.

• Measuring cup for rice: A tool used to measure the rice accurately before cooking.

• Serving spoon: A utensil used to serve the rice and chicken teriyaki onto plates.

• Small bowl: A bowl used to hold sesame seeds for garnish if desired.

Prepare the sauce ahead: Mix the soy sauce, mirin, and sugar in advance and store in the fridge for up to a week.

Use pre-cut chicken: Buy boneless, skinless chicken thighs that are already trimmed and cut to save prep time.

Cook in batches: If you have a large skillet, cook all the chicken at once. Otherwise, cook in batches to ensure even browning.

Instant rice: Serve the chicken teriyaki over instant rice for a quick and easy side.

Garnish quickly: Pre-chop green onions and have sesame seeds ready to sprinkle on top.