Come experience my delightful Japanese Teriyaki Chicken recipe that’s quick and oh-so-delicious! Picture tender, pan-seared chicken thighs with a golden-brown crisp, served atop a bed of shredded cabbage and drizzled with a sweet savory homemade teriyaki sauce. In just 10 minutes, you can relish this high-protein, healthy teriyaki meal right at home. It’s the perfect choice for anyone seeking an easy-to-make, protein-packed, and authentically Japanese teriyaki experience!
Why I Love This Recipe
Now, let’s talk about why I love this Teriyaki Chicken recipe. It’s a classic Japanese dish that combines juicy chicken thighs with a rich teriyaki sauce, making it a staple of Japanese cuisine. This recipe is perfect for a quick and satisfying meal, with the chicken boasting a perfect balance of sweet and savory flavors. It’s a go-to option for those who crave the taste of authentic Japanese teriyaki without the hassle of dining out!
What’s even better? I feature the same all natural additive-free Homemade Teriyaki Sauce used in my Salmon Teriyaki and Beef Teriyaki Salad recipes, so you can make extra sauce and explore those delightful dishes next! So, if you’re looking for a delicious, fuss-free meal that captures the essence of Japanese teriyaki, my recipe is your answer!
Ingredients
Ingredients
- 1/2 lbs Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
- 1/8 tsp Salt – sea salt preferred.
- 1/8 tsp Black Pepper – ground.
- 1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1/4 tsp Toasted Sesame Seeds – optional garnish.
- 1 Cup Cabbage – thinly shredded either by hand or using a mandoline.
- 4 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- 2 tbsp Sweetener – use preferred sweetener.
- 2 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1 tsp Thickener – corn starch slurry or thickener of choice.
🥬 Shredded Cabbage Pro Tip
Purchase pre-shredded cabbage from the store for time-saving convenience.
🍗 Chicken Note
In Japan, teriyaki chicken traditionally uses chicken thigh with the skin on for a delightful crispy texture when pan-fried. However, in the United States, if you can’t find this exact cut, Skinless Chicken Thigh is a suitable alternative. While Chicken Breast can also be used, it tends to be drier compared to thigh meat, so consider your preference when choosing the cut.
🍶 Mirin Note
While Mirin is a traditional ingredient in teriyaki sauce, this recipe accommodates for the potential unavailability of mirin in certain locations by adjusting the ratio of Japanese sake and sweetener.
Directions
Step 1 Prepare teriyaki sauce by combining Japanese sake, sweetener, and soy sauce in a saucepan. Bring to a boil, then reduce heat to low. Add thickener of choice and simmer until sauce thickens.
🥄 Corn Starch Pro Tip
If using Corn Starch Slurry as a thickener, prepare a mixture of 1 Tablespoon of Corn Starch and 2 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your sauce until it reaches the desired thickness.
Step 2 Season chicken thigh with salt and black pepper. Pan-fry in an oil-coated pan for 3-4 minutes per side, or until golden brown.
🌡 Internal Temperature Check
Ensure that your chicken reaches a safe internal temperature of 165°F to guarantee it’s fully cooked and safe to eat.
Step 3 Cut chicken into bite-sized pieces and serve on a bed of cabbage or rice. Drizzle teriyaki sauce and top with sesame seeds.
💡 Teriyaki Sauce Meal Prep Tip
For convenience, Prepare a Batch of teriyaki sauce and store it in an airtight container in the fridge, where it can last for up to 14 days.
Paring Recommendations
Consider serving this dish alongside some classic Japanese sides. A comforting bowl of Tofu Miso Soup adds a warm and savory element, creating a well-balanced meal. To quench your thirst and refresh your palate, pair it with refreshing Iced Matcha Tea or Barley Tea, providing a cool and soothing contrast to the savory teriyaki flavors.
Frequently Asked Questions
What type of sweetener should I use in the teriyaki sauce?
It's best to use either sugar or a sugar substitute in the teriyaki sauce.
Do I need to marinate the chicken before cooking?
No, marinating is not necessary for this recipe. The teriyaki sauce provides all the flavor you need.
Can I grill the chicken instead of pan-frying it?
Yes, you can achieve that delicious char-grill flavor by grilling the chicken. Preheat your grill to 350°F and grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F.
Storage Tips
To store leftovers, place them in airtight containers. When stored in the fridge, these leftovers will remain good for 5-7 days. When you’re ready to enjoy them again, simply reheat them in the microwave for a quick and convenient meal.
Other Recipes You Might Like
- Japanese Pan Fried Chicken with Wafu Sauce
- Japanese Chicken Katsu
- Japanese Chicken Curry
- Shredded Chicken
Watch How To Make It
Teriyaki Chicken
Ingredients
Chicken
- 1/2 lbs Chicken Thighs can sub with chicken breast
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Cooking Oil neutral, no flavor or taste
- 1/4 tsp Toasted Sesame Seed
- 1 Cup Cabbage
Sauce
- 4 tbsp Japanese Sake
- 2 tbsp Sweetener your preferred sweetener
- 2 tbsp Soy Sauce
- 1/16 tsp Xanthan Gum or thickener of choice
Instructions
- Gather all the ingredients.
- Shred the cabbage using a shredder and transfer to a serving plate.
- Take chicken fillets, pat dry with paper towels, sprinkle with salt & pepper and set aside.
- In a sauce pan, add Japanese sake, sweetener, soy sauce and bring to boil. Once boiling, sprinkle in thickener, reduce heat to med-low heat and let it thicken for 2 minutes while occasionally stirring. Once 2 minutes has passed, remove from heat and set aside. Note - if the sauce isn't thickening, add thickener in very small increments until desired consistency is reached.
- Bring oil up to heat on a frying pan, reduce heat to medium and then carefully add chicken inside. Cook until the chicken has a nice seared crust, about 3-4 minutes. Once seared, flip and cook for 3-4 more minutes until done or internal temp reaches165F.
- Transfer chicken onto a bed of cabbage, pour teriyaki sauce onto each serving and sprinkle toasted sesame seeds.
Nutrition
*Values Based Per Serving
Can you make extra teriyaki sauce and store in the refrigerator for later? Also how long will it keep?
Hey Raquel! Yup, you can def store in fridge but just make sure to reheat it before use as it might crystallize in the fridge. We had a jar in our fridge for about 1 week before and it was fine once heated.