Come experience our 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!
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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? It features the same all natural additive-free Homemade Teriyaki Sauce used in our 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, this recipe is your answer!
- Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Toasted Sesame Seeds – optional garnish.
- Cabbage – thinly shredded either by hand or using a mandolin.
- 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.
- Sweetener – use preferred sweetener.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Thickener – corn starch slurry, Xanthan Gum for low carb, or thickener of choice.
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.
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.
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.
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.
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.
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Watch How To Make It
- 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 Xanthan Gum or thickener of choice, 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 Xanthan Gum 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.