If you’re craving a dish that perfectly balances sweet, savory, and bright flavors, you have to try this Seattle-Style Chicken Teriyaki Recipe. This mouthwatering classic, beloved in the Pacific Northwest, features tender chicken marinated in a luscious sauce made from soy, mirin, garlic, and ginger. Every bite offers a wonderful harmony of rich yet fresh tastes, making it a go-to comfort meal that feels both authentic and inviting. Whether you’re feeding family or entertaining friends, this recipe is a guaranteed crowd-pleaser that delivers big flavor with simple ingredients.
Ingredients You’ll Need
Getting the right ingredients is key to nailing the iconic taste and texture of Seattle-Style Chicken Teriyaki Recipe. Each component here is straightforward but plays a vital role in building layers of flavor and richness that this dish is known for.
- Low-sodium soy sauce: Provides the salty umami foundation without overwhelming the palate.
- Granulated sugar: Adds necessary sweetness to balance the soy and give the glaze that perfect sheen.
- Mirin (sweet rice wine): Brings subtle depth and authentic Japanese flair to the sauce.
- Minced garlic: Infuses the marinade with warmth and a mild pungency.
- Minced ginger: Offers a zesty, slightly spicy kick that brightens the overall flavor.
- Lemon juice: Adds a fresh citrus note to lift the savory elements.
- Boneless, skinless chicken breasts or thighs: Choose thighs for juicier meat or breasts for lean protein; both soak up the flavors beautifully.
- Vegetable oil or butter: Used for cooking the chicken, helping to develop a nice sear and depth.
- Cornstarch: Essential for thickening the glaze into a silky sauce that clings perfectly to the chicken.
- Sesame seeds (optional): Toasted seeds add a nutty crunch and an attractive garnish.
- Cooked rice: The perfect base to soak up all the delicious teriyaki sauce.
How to Make Seattle-Style Chicken Teriyaki Recipe
Step 1: Marinate the Chicken
Begin by mixing the soy sauce, sugar, mirin, garlic, ginger, and lemon juice in a bowl to create a vibrant marinade. The magic starts here because this combination layers salty, sweet, tangy, and aromatic flavors that penetrate the chicken. Place your chicken breasts or thighs in the marinade, ensuring each piece is well coated. Pop it into the refrigerator for at least one hour, or if you have the time, let it marinate up to 24 hours for maximum tenderness and flavor infusion.
Step 2: Cook the Chicken
When ready, heat the vegetable oil or butter in a large skillet over medium-low heat. Cooking the chicken slowly allows it to cook through evenly while developing a slight caramelization from the marinade’s sugars. Sear each side for 5 to 6 minutes until the meat is cooked and golden brown. Once done, remove the chicken from the skillet and slice it into strips. This step ensures juicy chicken with a nice texture that soaks up the glaze beautifully.
Step 3: Make the Teriyaki Glaze
Don’t discard the leftover marinade—this is your glaze base! Whisk the cornstarch into the marinade to prevent any lumps. Pour the mixture back into the skillet and bring it to a boil. Then reduce the heat and simmer gently, stirring often, until the sauce thickens into a luscious glaze, about 5 to 7 minutes. This glossy sauce is what gives the Seattle-Style Chicken Teriyaki Recipe its iconic sticky-sweet finish that clings to every savory strip.
Step 4: Combine and Serve
Toss the sliced chicken strips in the warm teriyaki glaze or spoon the sauce generously over the top. This final step ensures every bite bursts with that incredible balance of flavor. Serve the chicken immediately over a bed of fluffy cooked rice, and if you like, sprinkle with toasted sesame seeds for a little extra texture and a touch of nuttiness.
How to Serve Seattle-Style Chicken Teriyaki Recipe
Garnishes
To elevate the presentation and add an extra dimension, sesame seeds are a classic and delicious choice. You might also consider chopped green onions or thin slices of fresh ginger for a pop of color and a mild sharpness that complements the rich glaze. These garnishes add freshness and visual appeal without overpowering the dish’s signature flavors.
Side Dishes
Serving the Seattle-Style Chicken Teriyaki Recipe alongside simple steamed vegetables like broccoli, snap peas, or bok choy makes a wonderfully balanced plate. The crispness of the greens contrasts nicely with the tender chicken, while their bright color brightens the meal. You can also offer a side of pickled ginger or a light Asian-style salad to refresh the palate between bites.
Creative Ways to Present
If you want to impress your crew or family, try serving this teriyaki chicken as a bowl meal layered over sushi rice with avocado, cucumber ribbons, and a drizzle of spicy mayo. For a casual twist, pile the chicken and rice into a warm tortilla for a teriyaki chicken wrap. Another fun idea is to skewer the glazed chicken strips for an easy-to-eat party appetizer that still highlights the bold flavors of this beloved Seattle dish.
Make Ahead and Storage
Storing Leftovers
Once cooked, place any leftover chicken and sauce in an airtight container and store it in the refrigerator. It will keep well for up to 3 days while retaining most of its flavor and tenderness. Just make sure to separate the rice if possible for a fresher meal later on.
Freezing
You can freeze the cooked chicken strips and teriyaki glaze in a freezer-safe container or bag for up to 2 months. Freezing slightly alters the texture, but the flavors hold up well. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat your chicken gently in a skillet over medium-low heat, adding a splash of water or extra soy sauce to loosen the glaze if it thickens too much in the fridge. Avoid microwaving when possible, as slow reheating maintains moisture and flavor better, keeping your Seattle-Style Chicken Teriyaki Recipe tasting freshly made.
FAQs
What cut of chicken is best for Seattle-Style Chicken Teriyaki Recipe?
Both chicken breasts and thighs work beautifully, but thighs tend to be juicier and more forgiving if slightly overcooked. Breasts offer a leaner option and absorb the marinade flavor well. Choose based on your preference for texture and fat content.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free tamari in place of soy sauce and double-check that your mirin and other ingredients are gluten-free. The rest of the recipe is naturally gluten-free-friendly.
How long should I marinate the chicken?
For best flavor, marinate the chicken for at least one hour. If you have the time, marinating up to 24 hours intensifies the taste and tenderizes the meat further, but avoid exceeding 24 hours to prevent the chicken from becoming mushy.
Is this recipe healthy?
This Seattle-Style Chicken Teriyaki Recipe offers a balanced and flavorful meal with lean protein and minimal added oils. Using low-sodium soy sauce helps control salt intake, and pairing it with steamed veggies and rice rounds out a nutritious plate.
Can I use this teriyaki glaze on other proteins?
Absolutely! This glaze is versatile and pairs well with salmon, shrimp, tofu, or even grilled vegetables. It’s a fantastic way to bring a taste of Seattle into many dishes beyond chicken.
Final Thoughts
There’s something truly comforting and irresistible about this Seattle-Style Chicken Teriyaki Recipe. From its perfectly balanced sauce to the tender, flavorful chicken, it’s a dish you’ll find yourself making time and time again. It’s approachable for cooks of all levels and guaranteed to win over family and friends with every serving. Give this recipe a try and let yourself fall in love with one of Seattle’s most cherished meals.
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Seattle-Style Chicken Teriyaki Recipe
- Total Time: 29 minutes plus marinating time
- Yield: 4 servings 1x
Description
This Seattle-Style Chicken Teriyaki recipe features tender boneless chicken breasts or thighs marinated in a flavorful combination of low-sodium soy sauce, sugar, mirin, garlic, ginger, and lemon juice. The chicken is pan-cooked until juicy and then coated in a luscious teriyaki glaze, making it perfect served over steamed rice. A simple, delicious dish that embodies the balance of sweet and savory flavors typical of teriyaki with a West Coast twist.
Ingredients
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 and Cooking
- 3 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil or butter
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds, for garnish (optional)
- Cooked rice, for serving
Instructions
- Marinate Chicken: In a bowl, mix together the soy sauce, sugar, mirin, minced garlic, minced ginger, and lemon juice until well combined. Place the chicken breasts or thighs into the marinade and refrigerate for at least 1 hour, preferably up to 24 hours in an airtight container to maximize flavor absorption.
- Cook Chicken: Heat the vegetable oil or butter in a large skillet over medium-low heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for 5-6 minutes on each side until fully cooked through and nicely browned. Once cooked, remove the chicken from the skillet and slice it into strips.
- Make Teriyaki Glaze: Whisk the cornstarch into the reserved marinade to help thicken it. Pour this mixture into the same skillet and bring it to a boil over medium heat. Reduce the heat and allow it to simmer for about 5-7 minutes, stirring occasionally, until it thickens into a glossy teriyaki glaze.
- Combine and Serve: Toss the sliced chicken strips in the teriyaki glaze to coat them thoroughly or alternatively, pour the glaze over the chicken. Serve immediately over a bed of cooked rice. Garnish with sesame seeds if desired for added texture and a nutty flavor.
Notes
- Marinating the chicken overnight enhances the flavor, but a minimum of 1 hour is sufficient if short on time.
- If using chicken thighs, they tend to stay juicier than breasts but either works well.
- The glaze can be reheated gently if preparing in advance, but it’s best fresh.
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust sweetness by varying the sugar quantity according to your preference.
- Serve with steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
