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

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

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

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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.