Oh, how I absolutely adore Teriyaki Chicken! This delightful dish holds a special place in my heart, not just for its scrumptious flavor, but also because it reminds me of those evenings spent cooking in the kitchen with my family, laughter filling the air as the tantalizing scents wafted around us. It’s funny how a single dish can transport you back to those moments, isn’t it? With its sweet, savory sauce and tender chicken, Teriyaki Chicken is a go-to meal that never fails to impress.
I can clearly remember the first time I made this recipe for my friends. Picture this: it was a cozy get-together, and the kitchen was bubbling with excitement (and a little mishap or two—I may or may not have dropped the soy sauce right before starting!). But, in the end, we all gathered around the table, kept à la ‘chefs-in-training’ spirit, and devoured every last bite. Trust me, this dish is not only easy to make but incredibly satisfying. So, if you’re looking to indulge in a meal that’s bursting with flavor and heart, let’s dive into how to make this Teriyaki Chicken!
What’s in Teriyaki Chicken?
Chicken Thighs: I love using boneless, skinless chicken thighs for this dish because they are juicy and tender. Plus, they soak up the marinade better than chicken breast.
Soy Sauce: The heart of teriyaki sauce, soy sauce adds that umami punch which is essential to the flavor profile.
Mirin: This Japanese sweet rice wine balances out the salty flavor of the soy sauce and gives the dish its signature sweetness. If you’re in a pinch, you can substitute it with a mix of sugar and water.
Brown Sugar: This sweetener is key to creating that delicious glaze on the chicken. You can adjust the amount if you prefer it less sweet.
Garlic & Ginger: Fresh minced garlic and grated ginger add aromatic flavors that truly bring this dish alive. They also have health benefits like aiding digestion, so win-win!
Sesame Oil: A drizzle of this richly flavored oil enhances the nuttiness of the dish. It’s a must-have for any Asian-inspired meal!
Cornstarch: Mixing cornstarch with water creates a slurry that helps to thicken our delicious sauce.
Broccoli Florets: Not only do they add a pop of color, but they also provide a lovely crunch and a healthy boost. Plus, who doesn’t love a little green on their plate?
Cooked Rice: I recommend serving this dish over fried rice for a hearty meal, but plain white rice or jasmine rice works beautifully too.
And, if you’re feeling fancy, don’t forget about the optional garnishes!
Is Teriyaki Chicken Good for You?
Now, let’s chat about the health aspects before we start cooking. Teriyaki Chicken can definitely hold its own when it comes to nutrition.
Chicken Thighs: They offer a good source of protein which is beneficial for muscle building and repair. The fat content is higher than chicken breasts, but it gives the dish a lovely richness that’ll keep you feeling satisfied.
Soy Sauce: While it packs flavor, it’s also high in sodium, so I tend to look for low-sodium varieties.
Mirin and Brown Sugar: These add sweetness, and while they’re not calorie-free, you can adjust the amount used so it would still be enjoyable without overloading on sugar.
Broccoli: Packed with vitamins, this green veggie helps balance the dish out, making you feel like you’re at least partially eating your greens!
So, while Teriyaki Chicken isn’t exactly health food, it can definitely fit into a balanced diet if enjoyed in moderation. Remember, everything is okay in moderation!
Ingredients
– 1 lb chicken thighs, boneless and skinless
– 1/2 cup soy sauce
– 1/4 cup mirin (Japanese sweet rice wine)
– 1/4 cup brown sugar
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 tbsp sesame oil
– 1 tbsp cornstarch
– 2 tbsp water
– 1 cup broccoli florets (for garnish)
– Cooked rice (preferably fried rice) for serving
– Sesame seeds (optional, for garnish)
– Sliced green onions (optional, for garnish)
*Serves about 4 people.*
How to Make Teriyaki Chicken?
1. **Prepare the Chicken**: Cut the chicken thighs into bite-sized pieces and pat them dry with a paper towel to ensure they sear instead of steam.
2. **Make the Marinade**: In a bowl, combine the soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Mix it until the sugar dissolves—your kitchen will smell heavenly!
3. **Marinate the Chicken**: Place the chicken pieces in a large zip-top bag or bowl, pour the marinade over, and mix well. Allow it to marinate for at least 30 minutes (or up to 2 hours if you want a deeper flavor).
4. **Cook the Chicken**: Heat the sesame oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (don’t toss the marinade) and add it to the skillet. Cook until the chicken is browned on the outside and cooked through, about 5-7 minutes.
5. **Thicken the Sauce**: In a small bowl, mix the cornstarch with water to create a slurry. Pour the reserved marinade back into the skillet and bring it to a boil. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
6. **Add Broccoli**: Steam or blanch the broccoli florets until tender, around 3-4 minutes. Toss them in the skillet during the last minute of cooking to coat with that delicious sauce.
7. **Serve**: Serve your Teriyaki Chicken over the cooked rice, and top it off with sesame seeds and sliced green onions if you like.
A Touch of Inspiration
If you want to jazz this dish up a little more, consider adding other vegetables like bell peppers, carrots, or snap peas for a colorful and healthy option. You can also toss in some crushed red pepper flakes for a little heat if that’s something you enjoy. Plus, this dish is just as scrumptious served cold the next day—perfect for meal prepping!
I’m so excited for you to try this Teriyaki Chicken—believe me, your taste buds will be dancing with joy! Cooking should be fun and enjoyed, so please don’t hesitate to share your culinary adventures with me. Whether you jazz it up or stick to the classic, I can’t wait to hear how your version turns out. Happy cooking, friend!
