If you’ve ever wandered through Pike Place Market or dined in a cozy neighborhood spot in the Pacific Northwest, you might have tasted the magic of a Seattle-Style Chicken Teriyaki Recipe. This dish beautifully balances sweet, savory, and tangy notes, all wrapped up in tender, juicy chicken that’s coated in a glossy, flavorful teriyaki glaze. It’s the kind of meal that feels like a warm hug on a plate—comforting, satisfying, and truly unforgettable. Whether you’re making it for a weeknight dinner or a casual gathering, this recipe nails the essence of Seattle’s iconic take on teriyaki with ingredients you probably already have on hand. Get ready to fall in love with every bite!
Ingredients You’ll Need
The magic of this Seattle-Style Chicken Teriyaki Recipe comes down to simple, yet essential ingredients that bring harmony to the dish. Each one plays a crucial role, whether it’s the salty depth of soy sauce, the bright zing of lemon juice, or the subtle warmth of ginger.
- Low-sodium soy sauce: Provides the salty, umami backbone without overpowering the other flavors.
- Granulated sugar: Adds sweetness that balances the savory notes and helps caramelize the glaze perfectly.
- Mirin (sweet rice wine): Gives a mild sweetness and a delicate tang, enriching the teriyaki sauce’s flavor complexity.
- Minced garlic: Brings a fragrant punch that enlivens the marinade and glaze.
- Minced ginger: Adds a spicy warmth and freshness that pairs exquisitely with the soy and sugar.
- Lemon juice: Injects a bright acidity that cuts through the richness and elevates the overall taste.
- Boneless, skinless chicken breasts or thighs: Your main protein choice, offering a tender and juicy canvas for the teriyaki flavors.
- Vegetable oil or butter: Helps cook the chicken to a beautiful golden finish while keeping it moist.
- Cornstarch: Essential for thickening the teriyaki glaze to that perfect glossy texture.
- Sesame seeds (optional): Adds a nutty flavor and delightful crunch when sprinkled on top.
- Cooked rice: The perfect bed to soak up every bit of that luscious teriyaki sauce.
How to Make Seattle-Style Chicken Teriyaki Recipe
Step 1: Marinate the Chicken
Start by blending low-sodium soy sauce, granulated sugar, mirin, minced garlic, minced ginger, and fresh lemon juice in a bowl. This vibrant marinade is the heart of the Seattle-Style Chicken Teriyaki Recipe, infusing the chicken with layers of sweet and savory flavor. Let the chicken bathe in this mixture for at least an hour in the fridge to soak up all those delicious notes. If you’re planning ahead, marinate it up to 24 hours to really let the flavors meld.
Step 2: Cook the Chicken
Next, heat your choice of vegetable oil or butter in a large skillet over medium-low heat. The gentle cooking temperature helps the chicken develop a golden crust while staying juicy inside. Cook each side for about 5 to 6 minutes until it’s cooked through and perfectly tender. Once cooked, remove the chicken from the pan and slice into strips, ready for that iconic teriyaki glaze.
Step 3: Make the Teriyaki Glaze
Don’t toss out the marinade! Stir the cornstarch into it to create a slurry, then pour it into your hot skillet. Bring this mixture to a boil, then reduce the heat and let it simmer for 5 to 7 minutes until it thickens into a shiny, luscious glaze. This step transforms the simple marinade into a rich sauce that will hug every slice of chicken beautifully.
Step 4: Combine and Serve
Place the chicken strips back into the skillet and toss them gently to coat each piece in that heavenly teriyaki glaze, or simply drizzle the sauce on top. Serve immediately over a bed of fluffy cooked rice, and don’t forget to sprinkle with sesame seeds if you want that extra bit of texture and flavor flair. This is the moment where everything comes together—the savory, sweet, tender, and a little nutty—making it unmistakably Seattle-style.
How to Serve Seattle-Style Chicken Teriyaki Recipe
Garnishes
The right garnishes can elevate this dish beyond amazing. Toasted sesame seeds add a subtle crunch and nuttiness that contrasts beautifully with the smooth glaze. Finely sliced green onions offer a pop of color and a fresh bite that brightens every mouthful. For a touch of heat, a few flakes of crushed red pepper can offer a little kick without overshadowing the delicate balance of flavors.
Side Dishes
Seattle-Style Chicken Teriyaki pairs best with fluffy steamed rice, which soaks up the sauce perfectly. For a veggie boost, simple steamed broccoli or sautéed snap peas add crisp, fresh textures. Pickled vegetables or a light cabbage slaw can also bring a refreshing contrast that cuts through the richness and keeps the meal feeling balanced and satisfying.
Creative Ways to Present
Want to impress? Serve your teriyaki chicken on a bed of sticky sushi rice, topped with fresh avocado slices for creaminess. Or try it in a grain bowl with quinoa and roasted vegetables for a modern, wholesome twist. Even wrapping the chicken and rice in warm lettuce cups makes for a fun, hands-on dining experience, perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Seattle-Style Chicken Teriyaki Recipe, store the chicken and sauce separately in airtight containers to keep textures intact. The chicken stays tender without becoming mushy, and the sauce can be reheated gently when you’re ready to enjoy it again.
Freezing
This recipe freezes quite well. Place the cooked chicken strips and cooled teriyaki glaze in freezer-safe containers and label them. When needed, thaw overnight in the fridge—perfect for quick meals during busy weeks without sacrificing flavor or quality.
Reheating
For best results, reheat the chicken in a skillet over low heat, adding a splash of water or leftover sauce to keep it moist. Avoid microwaving if possible, as gentle reheating preserves the beautiful texture and flavor of the glaze and chicken.
FAQs
Can I use chicken thighs instead of breasts for this Seattle-Style Chicken Teriyaki Recipe?
Absolutely! Chicken thighs are actually a fantastic choice because their higher fat content keeps the meat extra juicy and flavorful, which complements the teriyaki glaze beautifully.
What can I use as a substitute for mirin if I don’t have any on hand?
You can substitute mirin with a mix of dry sherry or white wine and a pinch of sugar. This combo mimics mirin’s sweetness and acidity, keeping the authentic flavor close to the original recipe.
Is it better to marinate the chicken overnight?
Marinating overnight intensifies the flavors and tenderizes the meat more deeply, but if you’re short on time, even an hour will give you delicious results. The marinade is forgiving and works well either way.
Can I make the Seattle-Style Chicken Teriyaki Recipe gluten-free?
Yes! Simply swap regular soy sauce for a gluten-free tamari or coconut aminos. This small switch keeps the full flavor without the gluten, making it suitable for those with dietary restrictions.
How can I make the teriyaki sauce thicker?
The cornstarch slurry is what thickens the sauce. If you want it thicker, you can add a little more cornstarch mixed with water, but add in small increments to avoid making the sauce too gloopy.
Final Thoughts
The Seattle-Style Chicken Teriyaki Recipe is one of those wonderfully approachable dishes that feels like it belongs in your regular dinner rotation. It’s packed with flavor, easy to prepare, and undeniably comforting. Whether you’re sharing it with friends or enjoying a quiet meal at home, this recipe brings a little taste of Seattle right to your table. Give it a try—you might just find your new favorite weeknight dinner!
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Seattle-Style Chicken Teriyaki Recipe
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Total Time: 29 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese-American
Description
This Seattle-Style Chicken Teriyaki recipe features tender chicken breasts or thighs marinated in a flavorful blend of soy sauce, sugar, mirin, garlic, ginger, and lemon juice. Pan-seared to perfection and coated with a thick, glossy teriyaki glaze, this dish is a delicious and simple way to enjoy a classic Japanese-inspired meal at home, best served over steamed rice and optionally garnished with sesame seeds.
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
Main
- 3 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil or butter
Glaze
- 1 tablespoon cornstarch
Garnish and Serving
- 1 tablespoon sesame seeds (optional)
- Cooked rice, for serving
Instructions
- Marinate Chicken: In a bowl, combine the soy sauce, sugar, mirin, minced garlic, minced ginger, and lemon juice. Place the chicken in the marinade and refrigerate for at least 1 hour to allow the flavors to penetrate the meat. For best results, marinate up to 24 hours in an airtight container.
- Cook Chicken: Heat vegetable oil or butter in a large skillet over medium-low heat. Remove the chicken from the marinade and place it in the hot skillet. Cook the chicken for 5-6 minutes on each side until fully cooked through and nicely browned. Remove the chicken from the skillet and slice it into strips.
- Make Teriyaki Glaze: Mix the cornstarch into the remaining marinade liquid to smooth out any lumps. Pour this mixture into the skillet and bring it to a boil. Once boiling, reduce the heat and let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.
- Combine and Serve: Toss the sliced chicken strips in the teriyaki glaze to coat them evenly, or simply pour the glaze over the chicken on a serving plate. Serve immediately over cooked rice, and sprinkle with sesame seeds if desired for an extra nutty flavor and crunch.
Notes
- For a deeper flavor, marinate the chicken for at least 6 hours or overnight.
- Use a mix of chicken thighs and breasts for a juicier and more flavorful dish.
- Adjust sweetness by adding more or less sugar based on your preference.
- If you don’t have mirin, you can substitute with a combination of dry sherry or white wine with a pinch of sugar.
- Serve with steamed vegetables or a simple salad for a balanced meal.
- Leftover teriyaki chicken is great in sandwiches, wraps, or salads the next day.
