I am a huge fan of teriyaki sauce. There was a tiny Asian fast food restaurant on my way to campus back when I was in college. I used to stop every day for a quick lunch. Maybe they should have posted my picture behind the counter as their best customer. Anyways, I always ordered the same menu; teriyaki chicken bowl with some soda on the side. The combination of teriyaki sauce, grilled chicken, untoasted sesame seeds, steamed rice, and vegetables make my water mouth instantly. I guess it is an automatic dopamine boost for me!
Teriyaki is a Japanese sauce. Nowadays, you can probably find it in any store globally. It is actually improving the soy sauce with honey, ginger, garlic, and mirin. I recommend adding it to any kind of grilled meat you like. This sauce is not explicitly made for chicken. I also love it with salmon and steaks.
Yaki is a Japanese word that means grilling. And Teri means the tare (shine) that is created by the sugar. I actually stir fry the chicken, and it turns out amazing. Most people would think that it is a complicated dish since the taste is exceptional. Plus, the shiny look that is created with honey makes it look like a gourmet plate. However, it is a simple recipe. And, this simplicity along with the incredible taste, makes it popular all around the world.
What you will need:
All you need is a stir-fry pan and spatula to prepare this aromatic chicken meal. If you have not tried it before, the chances are that you might get addicted to it.
Quick Teriyaki Chicken Recipe with Steamed Rice and Vegetables
It is customary to serve teriyaki chicken with steamed rice and vegetables. However, it is not mandatory. Feel free to enjoy it on its own! Note that you can change the honey amount in the teriyaki sauce. But if you add too much, then the chicken tends to be chewier.
How to Make Quick Teriyaki ChickenCourse: Dinner, LunchCuisine: AsianDifficulty: Easy
1 cup steamed rice (check out this article for a quick steamed rice recipe)
1 cup steamed vegetables
1-pound (454 g) boneless chicken (preferably the thighs)
2 green onions (scallions), chopped thinly
2 tablespoons sesame oil
1 tablespoon sesame seeds (untoasted)
- Teriyaki sauce:
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon brown sugar
1 teaspoon mirin
1 teaspoon grated ginger
1 tablespoon sesame oil
2 garlic cloves, crushed
1 teaspoon corn starch
- Add the teriyaki sauce into a medium bowl and blend well.
- Add two tablespoons of sesame oil into a medium-size stir-fry pan or skillet.
- Add the chickens and fry for 8-9 minutes over medium heat.
- Pour in the teriyaki sauce and continue to cook while stirring occasionally.
- Bring it to a boil and cook for another three minutes or so.
- Turn off the heat.
- Add in the untoasted sesame seeds and blend well.
- Add the steamed rice and vegetables into a serving bowl.
- Place the teriyaki chicken on top, decorate with chopped scallions.
- If you want to lighten the teriyaki sauce, add ¼ cup of water to the teriyaki sauce mixture.
- You can use boneless chicken breast instead of chicken thighs if you want to reduce the calorie amount of your teriyaki chicken dish.
- If you cook the chicken and the teriyaki sauce separately, you can have a crispier chicken.
What is teriyaki chicken sauce made of?
Teriyaki sauce originated in Japan, but now it is highly popular all around the globe. The main ingredients are brown sugar, soy sauce, ginger, garlic, mirin, and honey. It is a simple yet very tasty marinate. You can prepare various meats with this sauce and grill them according to your taste. Teriyaki is not only a sauce; it is also a cooking technique. The word ‘’yaki’’ refers to broiling or grilling.
Is teriyaki sweet or salty?
Teriyaki sauce tastes both salty and sweet. Honey makes it sweet, while the sauce increases the salt level. However, some recipes call for extra honey that turns the teriyaki sauce too sweet. It is best to use a limited amount of honey with low salt soy sauce to get the best results from the teriyaki sauce.
Who invented teriyaki?
It is assumed that the teriyaki dishes were invented by Japanese chefs in the 17th century. It was not until the 1900s that the sauce started to get worldwide recognition. Japanese chefs introduced the tasteful marinate to the US in the 60s.