Delicious and Easy Teriyaki Chicken

Indulge in the savory delight of our easy Chicken Teriyaki recipe. Enjoy tender chicken in a delectable teriyaki sauce, balanced with sweet and tangy flavors. Quick to make and healthier with low-sodium soy sauce. Perfectly satisfying and versatile for a wholesome meal.

Indulge your taste buds with our scrumptious Chicken Teriyaki recipe that combines tender chicken breast, a mouthwatering teriyaki sauce, and a perfect balance of flavors. This quick and simple recipe is a guaranteed hit for both weeknight dinners and special occasions.

Not only will you be captivated by the savory blend of teriyaki goodness, but you’ll also appreciate its nutritional value. This Chicken Teriyaki recipe will become a family favorite. I guarantee you’ll also love my Sweet Ground Chicken and Mushrooms recipe too!

The allure of this Chicken Teriyaki recipe lies not only in its taste but also in its commitment to health-conscious eating. By selecting low-sodium soy sauce, I’ve taken a step to ensure that every scrumptious bite aligns with your nutritional goals.

Dive into the world of flavors, textures, and culinary enchantment as you embark on the journey of making this savory Chicken Teriyaki. A symphony of tastes awaits, promising a nourishing and delicious meal.

WHY YOU’LL LOVE THIS EASY CHICKEN TERIYAKI RECIPE:

Satisfying Flavor: The combination of savory soy sauce, sweet honey, tangy rice vinegar, and aromatic ginger creates a well-balanced flavor profile that will please your palate.

Quick and Easy: With minimal prep and cook time, this recipe is perfect for busy weeknights when you want a delicious meal without the fuss.

Healthier Option: Opt for low-sodium soy sauce to reduce the salt content, and enjoy a guilt-free meal that doesn’t compromise on taste.

Versatility: Serve your Chicken Teriyaki over a bed of steamed rice, quinoa, or even with a side of your favorite vegetables for a wholesome meal. These Teriyaki Green Beans will match the flavor!

THE BREAKDOWN

• CHICKEN BREASTS – Yes, grab a pound of some chicky boobies
• LOW SODIUM SOY SAUCE – We want to cut the sodium levels down.
• MIRIN – That’s Japanese sweet rice wine. No, it will not make you tipsy in this recipe.
• HONEY
• RICE VINEGAR – I love the tangy flavor in my palate.
• SESAME OIL
• FRESH GINGER
• GARLIC
• VEGETABLE OIL
• SESAME SEEDS – For garnish but optional. I actually had none and used Everything But The Bagel seasonings.

HOW TO MAKE CHICKEN TERIYAKI

Marinating the Chicken:

• In a bowl, whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the teriyaki marinade.
• Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them.
• Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, allowing the flavors to infuse the chicken.

Cooking the Chicken:

• Heat vegetable oil in a large skillet over medium-high heat.
• Remove the chicken from the marinade and shake off excess liquid.
• Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are cooked through and have a nice caramelized exterior.
• While cooking, brush the chicken with the remaining teriyaki marinade to enhance the flavor.

Glazing and Serving:

• Once the chicken is fully cooked, remove it from the skillet and let it rest for a few minutes.
• Slice the chicken into thin strips.
• In the same skillet, bring the remaining teriyaki marinade to a simmer and let it cook for 2-3 minutes until it thickens into a glossy sauce.

Plating:

• Arrange the sliced chicken on a serving plate. Drizzle the teriyaki glaze over the chicken.
• Sprinkle with sesame seeds and sliced green onions for added flavor and a touch of vibrant color.
• Serve with broccoli and a bowl of rice.

PAIR THIS UP WITH

STORAGE

Refrigeration:

• Allow the leftover Chicken Teriyaki to cool down to room temperature before storing. This helps prevent condensation and moisture buildup.
• Transfer the leftovers to an airtight container. Make sure the container is appropriate for food storage and has a tight-fitting lid.
• Place the container in the refrigerator as soon as possible, preferably within two hours of cooking.

Tips for Refrigeration:

• Store the chicken and teriyaki glaze separately if possible. This prevents the chicken from becoming overly soggy. Leftover Chicken Teriyaki can be safely stored in the refrigerator for up to 3-4 days.

Freezing (for longer storage):

• Allow the Chicken Teriyaki to cool completely before freezing. Divide it into portion-sized servings for convenience.
• Wrap each portion tightly with plastic wrap or aluminum foil, or place them in individual airtight freezer bags.
• Place the wrapped portions in a larger resealable freezer bag to prevent freezer burn and protect against odors.

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