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

Scale

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

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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