Description

This Seattle-Style Chicken Teriyaki recipe offers a flavorful and authentic take on a classic Japanese-inspired dish. Tender chicken breasts or thighs are marinated in a savory-sweet blend of low-sodium soy sauce, mirin, garlic, ginger, and lemon juice, then pan-cooked to perfection and coated with a thick, glossy teriyaki glaze. Served over steamed rice and optionally garnished with sesame seeds, this dish is perfect for a quick weeknight dinner with a taste of the Pacific Northwest.

Ingredients

Scale

Marinade

1 cup low-sodium soy sauce
½ cup granulated sugar
2 tablespoons mirin (sweet rice wine)
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon lemon juice

Chicken

3 lbs boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil or butter

Glaze

1 tablespoon cornstarch
Sesame seeds, for garnish (optional)
Cooked rice, for serving

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Instructions

Marinate Chicken: In a bowl, whisk together the soy sauce, sugar, mirin, minced garlic, minced ginger, and lemon juice until the sugar dissolves. Place the chicken breasts or thighs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to 24 hours to allow the flavors to infuse.
Cook Chicken: Heat the vegetable oil or butter in a large skillet over medium-low heat. Remove the chicken from the marinade, reserving the marinade for the sauce. Cook the chicken pieces for 5-6 minutes on each side until they are cooked through and have a nice golden color. Remove from heat and slice the chicken into strips.
Make Teriyaki Glaze: Whisk the cornstarch into the reserved marinade to prevent lumps. Pour the mixture into the skillet and bring it to a boil over medium heat. Reduce the heat and simmer the sauce, stirring frequently, until it thickens to a glossy glaze consistency, about 5-7 minutes.
Combine and Serve: Toss the sliced chicken strips in the thickened teriyaki glaze, or alternatively, pour the glaze over the chicken. Serve immediately over steamed cooked rice. Garnish with sesame seeds if desired for added texture and presentation.

Notes

Marinating the chicken overnight enhances the flavor intensity and tenderness.
Use boneless, skinless chicken thighs for juicier meat, or breasts for a leaner option.
Mirin can be substituted with a mixture of white wine and sugar if unavailable.
Make sure to keep the heat medium-low when cooking the chicken to avoid burning the marinade sugars.
For a thicker glaze, simmer the sauce a little longer, but watch carefully to prevent burning.
Serve with steamed vegetables or a side salad for a complete meal.