If you’ve ever craved that irresistibly sweet, sticky, and savory flavor of chicken teriyaki from a beloved Seattle lunch spot, you’re in for a treat. This Seattle-Style Chicken Teriyaki Recipe captures the best of those nostalgic flavors right in your own kitchen—juicy chicken thighs bathed in a thick, caramelized sauce, then served over a bed of steaming rice with the signature glossy shine. It’s the perfect dish when you want a comforting meal that’s downright addictive, mouthwateringly tender, and, let’s face it, just plain fun to make from scratch!
Ingredients You’ll Need
This lineup keeps things simple, yet every ingredient has a meaningful job in making your Seattle-Style Chicken Teriyaki Recipe pop. Don’t skip a thing—each adds its own flair, whether it brings depth, umami, or that incredible signature saucy sheen.
- Chicken Thighs: Boneless, skinless thighs are classic; their juicy texture soaks in all that rich sauce.
- Soy Sauce: Lays down the salty, savory foundation of your teriyaki.
- Mirin or Rice Vinegar: Adds a subtle tang and brightness; mirin boosts sweetness, rice vinegar sharpens the edge.
- Brown Sugar: Builds robust sweetness and helps the sauce thicken and caramelize beautifully.
- White Sugar: Rounds out the sweetness and gives the sauce its glossy lacquer.
- Water: Keeps the sauce from becoming too salty and helps reach the perfect texture.
- Cornstarch: The secret to getting that iconic sticky, clingy sauce that hugs every bite.
- Vegetable Oil: Ensures the chicken gets gorgeously browned and a little crispy on the edges.
- Garlic: Brings complexity and warmth to your sauce; don’t skimp on the fresh stuff!
- Fresh Ginger: Brightens and freshens the flavor, amplifying the classic teriyaki profile.
- Cooked White Rice: Your essential base, ready to soak up every drop of sauce and chicken juices.
- Sliced Green Onions & Sesame Seeds: Optional, but highly recommended for crunch and that perfect finish.
How to Make Seattle-Style Chicken Teriyaki Recipe
Step 1: Make the Teriyaki Sauce
In a small saucepan over medium heat, combine soy sauce, mirin (or rice vinegar), brown sugar, white sugar, and water. Stir to dissolve the sugars as the mixture heats up. As soon as it begins to simmer, whisk the cornstarch together with a little water in a separate bowl, then slowly mix it into your sauce. Let this bubble for a minute or so until it transforms into a thick, shiny, syrupy glaze. Remove from heat and inhale that intoxicating aroma—you’ll know right away why Seattle’s version is so crave-worthy!
Step 2: Marinate the Chicken
Pour half the freshly made teriyaki sauce over your chicken thighs in a large bowl and toss to coat. Let the chicken soak up the flavors for at least 15 minutes and up to half an hour. This step is the key to getting every bite juicy, flavorful, and vibrantly colored with that rich sauce. Meanwhile, stash the other half of the sauce—this will be drizzled on for the final flourish.
Step 3: Cook the Chicken
Heat vegetable oil in a large skillet or grill pan over medium-high heat. Shake excess marinade from the chicken (discard the used marinade) and lay the thighs in the pan in a single layer. Cook for 5 to 7 minutes on each side, allowing the sugars to caramelize and the aroma to take over your kitchen. When they’re deeply browned and cooked through, remove from the pan and let rest briefly. The edges should have that signature sticky char, a hallmark of Seattle-Style Chicken Teriyaki Recipe perfection!
Step 4: Slice and Sauce
Transfer the chicken to a cutting board and slice into thick strips. Arrange the pieces over fluffy steamed white rice, then give everything a generous drizzle of the reserved teriyaki sauce. This last step really makes the dish sing—the glossy, sweet sauce pools into the rice, just begging to be scooped up with every bite.
Step 5: Garnish and Serve
Sprinkle over loads of freshly sliced green onions and a scattering of sesame seeds for crunch, flavor, and that finishing touch. Serve immediately, ideally hot from the pan so the sauce remains irresistibly gooey and the chicken ultra-tender.
How to Serve Seattle-Style Chicken Teriyaki Recipe
Garnishes
There’s a world of difference between “good” and “unforgettable,” and the right garnishes tip the scales. For Seattle-Style Chicken Teriyaki Recipe, a shower of sliced green onions brings freshness and color, while a sprinkle of toasted sesame seeds delivers a nutty pop. Add a few cucumber slices or pickled veggies on the side if you love extra brightness and crunch.
Side Dishes
Pair your teriyaki chicken with classic steamed white rice to capture every fleck of sauce. If you’re in the mood to mix things up, try serving it alongside a crisp Asian slaw, sautéed bok choy, or stir-fried broccoli for a wholesome, well-rounded meal. Miso soup or a simple bowl of edamame complements the sweetness of the teriyaki without stealing the spotlight.
Creative Ways to Present
Turn your Seattle-Style Chicken Teriyaki Recipe into rice bowls with pickled ginger, shredded carrots, and avocado for a colorful twist. You can also pile the chicken onto toasted buns with slaw for unforgettable teriyaki sandwiches, or wrap it in nori and rice to make easy teriyaki sushi burritos. The possibilities really are endless—don’t forget to get creative!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer the chicken and rice to an airtight container. It will keep well in the refrigerator for up to three days, retaining most of its moisture and flavor. Store any extra teriyaki sauce separately to drizzle over just before reheating for the freshest results.
Freezing
The Seattle-Style Chicken Teriyaki Recipe is freezer-friendly. Let the cooked chicken cool completely, then store in a zip-top bag or airtight container for up to two months. For best results, slice before freezing so you can reheat only what you need.
Reheating
Warm leftovers gently in the microwave or in a skillet with a splash of water or sauce to keep the chicken juicy. Be sure to reheat until piping hot throughout, and finish with another sprinkle of green onions and sesame seeds to revive that just-cooked feel. The sauce does tighten up in the fridge, so adding a touch of water helps restore its luscious texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs provide extra juiciness and richness typical of the Seattle-Style Chicken Teriyaki Recipe, chicken breasts can be substituted. Just be mindful not to overcook them—they tend to dry out faster than thighs, so reduce the cooking time and slice thinly before serving.
What makes Seattle-Style Chicken Teriyaki Recipe unique?
It’s all about that thicker, sweeter sauce and the emphasis on grilling or caramelizing the chicken until each piece is loaded with glossy, sticky goodness. Seattle-style teriyaki leans into bolder flavors and a more generous glaze than many traditional Japanese versions!
How do I keep the chicken from sticking when searing?
Make sure your skillet or grill pan is properly preheated and well-oiled before adding the chicken. Let each side cook undisturbed until a nice crust forms—this not only prevents sticking but also intensifies the caramelized flavor.
Can I make the sauce ahead of time?
Definitely! The teriyaki sauce can be made several days in advance and stored in the fridge. Just reheat gently before tossing with the chicken, or use cold from the fridge as a marinade.
Is it possible to double the Seattle-Style Chicken Teriyaki Recipe?
Yes, it’s very easy to scale up for parties or meal prep. Simply double all the ingredients, using a large skillet or cooking the chicken in batches so you get that lovely sear instead of steaming the meat.
Final Thoughts
This Seattle-Style Chicken Teriyaki Recipe isn’t just a meal—it’s an invitation to savor a little bit of Seattle’s spirit right at home. Give it a try, play with your favorite garnishes, and let the kitchen fill with those sweet-salty aromas. You may just find yourself making it again and again!
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Seattle-Style Chicken Teriyaki Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious Seattle-style chicken teriyaki recipe with a sweet and thick sauce, perfect for a satisfying Asian-inspired meal. Grilled chicken thighs are marinated in a flavorful teriyaki sauce and served over steamed white rice, topped with green onions and sesame seeds.
Ingredients
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup mirin or rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 1/4 cup water
- 1 tablespoon cornstarch
For the Chicken:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
For Serving:
- cooked white rice
- sliced green onions and sesame seeds for garnish (optional)
Instructions
- Make the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, white sugar, and water. Simmer.
- Thicken the Sauce: Mix cornstarch with water, then whisk into the sauce. Cook until thickened.
- Marinate the Chicken: Toss chicken thighs with half of the teriyaki sauce and marinate.
- Cook the Chicken: Cook marinated chicken in a skillet until caramelized and cooked through.
- Finish and Serve: Slice chicken, drizzle with reserved teriyaki sauce, and serve over rice. Garnish with green onions and sesame seeds.
Notes
- Seattle-style teriyaki features a sweeter, thicker sauce and grilled flavor.
- Chicken breasts can be substituted for chicken thighs if desired.
- For a sticky glaze effect, allow the sauce to cool and thicken.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 480
- Sugar: 18g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 160mg
