Teriyaki Chicken Recipe

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

Soy sauce: A salty and savory sauce that forms the backbone of the teriyaki flavor.

Mirin: A sweet Japanese rice wine that adds a mild sweetness and depth to the sauce.

Sake: A Japanese rice wine that enhances the umami flavor of the dish.

Sugar: Adds sweetness to balance the saltiness of the soy sauce.

Vegetable oil: Used for cooking the chicken, providing a neutral flavor and preventing sticking.

To enhance the flavor of your teriyaki chicken, consider marinating the chicken thighs in the teriyaki sauce for at least 30 minutes before cooking. This allows the soy sauce, mirin, and sake to penetrate the meat, resulting in a more flavorful and tender dish. Additionally, when cooking the chicken, ensure the skillet is hot enough to achieve a nice sear, which will help lock in the juices and create a delicious caramelized exterior.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a similar texture and flavor when cooked, though they may be slightly less juicy.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar salty and umami flavor profile.

• mirin - Substitute with rice vinegar and sugar: Use a mixture of rice vinegar and a small amount of sugar to mimic the sweet and tangy flavor of mirin.

• sake - Substitute with dry sherry: Dry sherry can replicate the depth and slight sweetness of sake in cooking.

• sugar - Substitute with honey: Honey can add sweetness and a slight floral note, similar to sugar, while also helping to thicken the sauce.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for cooking chicken.

• Allow the freshly cooked teriyaki chicken to cool to room temperature. This prevents condensation from forming inside the storage container, which could make the chicken soggy.

• Transfer the cooled chicken into an airtight container. If you have multiple pieces, consider layering them with parchment paper to prevent sticking.

• Store the container in the refrigerator if you plan to enjoy your teriyaki chicken within 3-4 days. This keeps the flavors intact and the chicken moist.

• For longer storage, place the chicken in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of freshness and ensures you enjoy your teriyaki chicken at its best.

• When ready to enjoy, thaw the chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the teriyaki chicken gently in a skillet over low heat, adding a splash of water or soy sauce to refresh the sauce. Alternatively, use a microwave, covering the chicken to retain moisture.

• Pair your reheated teriyaki chicken with freshly steamed rice or a vibrant vegetable stir-fry to recreate the delightful meal experience.

• Stovetop Method: Place the leftover teriyaki chicken in a skillet over medium heat. Add a splash of water or chicken broth to prevent it from drying out. Cover the skillet with a lid to trap the steam, which helps in reheating the chicken evenly. Stir occasionally until the chicken is heated through, and the sauce is glossy and bubbling.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the teriyaki chicken to an oven-safe dish. Cover the dish with aluminum foil to keep the moisture in. Heat for about 15-20 minutes, or until the chicken is thoroughly warmed. For a little extra flavor, sprinkle some sesame seeds or chopped green onions on top before serving.

• Microwave Method: Place the teriyaki chicken in a microwave-safe dish. Add a small amount of water or sauce to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until the chicken is hot.

• Steaming Method: If you have a steamer basket, this is a gentle way to reheat your teriyaki chicken. Place the chicken in the basket over simmering water. Cover and steam for about 5-10 minutes, or until heated through. This method helps maintain the chicken's tenderness and the sauce's rich flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the teriyaki chicken in the basket, ensuring it's not overcrowded. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't dry out. This method can give the chicken a slightly crispy edge while keeping the inside juicy.

• Mixing bowl: A large bowl used to combine the soy sauce, mirin, sake, and sugar, ensuring the sugar dissolves completely.

• Whisk: A utensil used to blend the ingredients in the mixing bowl smoothly and incorporate air into the mixture.

• Skillet: A flat-bottomed pan used to cook the chicken thighs, allowing them to brown evenly on both sides.

• Stove: The heat source for cooking the chicken and thickening the teriyaki sauce.

• Tongs: A tool for turning the chicken thighs in the skillet to ensure they cook evenly on both sides.

• Measuring cups: Used to accurately measure the soy sauce, mirin, and sake for the sauce.

• Measuring spoons: Used to measure the sugar and vegetable oil precisely.

• Serving dish: A plate or bowl for presenting the finished teriyaki chicken, often accompanied by rice or another side dish.

Marinate in advance: Prepare the teriyaki sauce the night before and let the chicken thighs soak overnight for deeper flavor.

Use a non-stick skillet: This reduces the need for extra vegetable oil and makes cleanup faster.

Pre-cut chicken: Buy pre-cut or pre-trimmed boneless, skinless chicken thighs to skip prep time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant rice: Serve with instant rice to save cooking time.

Simmer with a lid: Cover the skillet to speed up cooking and ensure the chicken stays moist.