5-Star Juicy Teriyaki Chicken

Hello fellow food lovers! Today, I’m so excited to share a recipe that’s become a weeknight savior in my kitchen: Juicy Teriyaki Chicken. It’s a dish that perfectly balances sweet and savory notes, creating a truly delightful meal. As you know, I’m Lina Kohn from Gourmet Gusto, and my passion is sharing flavorful, easy-to-make recipes. This juicy teriyaki chicken recipe is a testament to that. It’s inspired by those comforting, delicious meals we loved growing up, but with my own modern twist. You’re going to adore how simple it is to whip up this fantastic dish!

This juicy teriyaki chicken is a winner for so many reasons!

• It’s incredibly quick to prepare.
• The flavor is absolutely delicious.
• You only need simple, everyday ingredients.
• It’s super versatile for any meal.
• Perfect for busy weeknights!

Making this dish is a breeze. The steps are straightforward. You’ll be amazed how easy it is. Even beginners can master it. It’s truly a fuss-free recipe.

Let’s get everything ready for our delicious juicy teriyaki chicken. You’ll need 1.5 pounds of boneless, skinless chicken thighs. I like to cut them into bite-sized pieces, about 1-inch cubes, for even cooking. For the amazing teriyaki sauce, grab 1/4 cup of soy sauce – I often use low-sodium, but any kind works. You’ll also need 1/4 cup of mirin, which is a sweet rice wine, and 2 tablespoons of packed brown sugar for that lovely sweetness. A little something special? 1 tablespoon of sake, though it’s totally optional, adds a nice depth. Don’t forget 1 teaspoon of grated fresh ginger and one clove of minced garlic for that aromatic kick. Lastly, have 1 tablespoon of vegetable oil ready for the skillet, plus some sesame seeds and sliced green onions for a beautiful garnish.

Now for the fun part! Making this juicy teriyaki chicken is a straightforward process. Follow these simple steps. You’ll have a fantastic meal ready in no time. Let’s get cooking!

First, let’s get our chicken ready. Cut the chicken thighs into bite-sized pieces. In a bowl, whisk together the soy sauce, mirin, brown sugar, sake (if you’re using it), grated ginger, and minced garlic. This mixture is your glorious teriyaki sauce. Add the chicken pieces to this marinade. Make sure every piece is coated well. Let it sit for at least 30 minutes. For even more flavor, you can leave it in the fridge for up to 2 hours.

Heat about a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering hot, carefully take the marinated chicken pieces out of the bowl. Remember to reserve that delicious marinade! Place the chicken in the hot skillet. Cook it for about 5 to 7 minutes. Stir it now and then. You want it to get nicely browned on all sides. Make sure it’s cooked all the way through. No pink should be visible.

After the chicken is browned, pour that reserved marinade right into the skillet. Watch as it starts to bubble and simmer with the chicken. Keep stirring. Cook for another 2 to 3 minutes. The sauce will begin to thicken beautifully. It will coat each piece of chicken in a lovely, glossy glaze. This is what makes it truly juicy teriyaki chicken. It’s that simple and that delicious!

Want to make your juicy teriyaki chicken even more amazing? I have a few tricks! For a deeper, richer flavor, marinate the chicken overnight in the fridge. It really makes a difference. Don’t be afraid to add some veggies! Broccoli florets or bell pepper strips are fantastic additions. Toss them into the skillet during the last few minutes of cooking. This makes it a complete meal. Serve it piping hot over fluffy steamed rice. It’s pure comfort food.

Feeling creative? You can easily switch things up! Add a pinch of red pepper flakes to the marinade for a little heat. Or, try adding snap peas or carrots along with your chicken. For a different twist, a drizzle of sesame oil at the end adds a lovely nutty aroma. These simple changes make your juicy teriyaki chicken uniquely yours!

This juicy teriyaki chicken is best served hot. I love spooning it over steamed white or brown rice. A sprinkle of toasted sesame seeds and fresh green onions adds that perfect finishing touch. Leftovers? Store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or microwave it. This keeps the chicken nice and juicy!

Got some questions about making this amazing juicy teriyaki chicken? I’ve got you covered! Many ask if chicken breast works. Yes, but thighs stay juicier. If using breast, cook it a bit less. Want more spice? Add red pepper flakes or a dash of sriracha to the sauce. What veggies are great? Broccoli, bell peppers, and snap peas are wonderful. They add color and crunch. Can the sauce be made ahead? Absolutely! Make the sauce mixture a day or two in advance. Store it in the fridge. Is this good for meal prep? Yes! This dish reheats beautifully. Portion it out for easy lunches.

Please remember that these values are estimates. They can change based on the exact ingredients and brands you use for your juicy teriyaki chicken.

• Serving Size: 1/4 of recipe
• Calories: Around 350
• Sugar: About 15g
• Sodium: Around 800mg
• Fat: About 15g
• Protein: Around 30g

I absolutely love hearing from you! Did you make this juicy teriyaki chicken? Please leave a comment below and share your thoughts. Rate the recipe if you enjoyed it! I’d also be thrilled if you shared photos of your culinary creations on social media. Tag Gourmet Gusto so I can see your amazing juicy teriyaki chicken!

5-Star Juicy Teriyaki Chicken

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• Author: Lina Kohn
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Halal

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Description

Enjoy this Juicy Teriyaki Chicken recipe, a delightful dish perfect for any occasion. Lina Kohn from Gourmet Gusto shares her passion for creating delicious, flavorful meals.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons brown sugar
• 1 tablespoon sake (optional)
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• Sesame seeds for garnish
• Green onions, sliced, for garnish

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Instructions

1. Cut chicken thighs into bite-sized pieces.
2. In a bowl, whisk together soy sauce, mirin, brown sugar, sake (if using), grated ginger, and minced garlic. This is your teriyaki sauce.
3. Add the chicken pieces to the teriyaki sauce, ensuring they are well coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Remove chicken from the marinade (reserve the marinade) and add it to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.
6. Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook for another 2-3 minutes, stirring, until the sauce thickens and coats the chicken.
7. Serve the teriyaki chicken hot, garnished with sesame seeds and sliced green onions.

Notes

• For extra flavor, you can marinate the chicken overnight.
• Feel free to add vegetables like broccoli florets or bell peppers to the skillet during the last few minutes of cooking.
• Serve with steamed rice for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese-inspired

Nutrition

• Serving Size: 1/4 of recipe
• Calories: Approximately 350
• Sugar: Approximately 15g
• Sodium: Approximately 800mg
• Fat: Approximately 15g
• Saturated Fat: Approximately 4g
• Unsaturated Fat: Approximately 11g
• Trans Fat: 0g
• Carbohydrates: Approximately 18g
• Fiber: Approximately 1g
• Protein: Approximately 30g
• Cholesterol: Approximately 100mg