Best Easy Seattle Chicken Teriyaki Recipe

Seattle is known for its vibrant food scene, and one dish that has become a local favorite is Chicken Teriyaki. With its sweet and savory flavors, this dish is a perfect combination of Asian and American cuisines. If you’re looking to recreate this delicious meal at home, here is a simple and easy Seattle Chicken Teriyaki recipe that will surely impress your taste buds.

– 1.5 pounds boneless, skinless chicken thighs
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 1/4 cup mirin (Japanese sweet rice wine)
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 tablespoons vegetable oil
– Cooked white rice, for serving
– Green onions, chopped (optional, for garnish)
– Sesame seeds (optional, for garnish)

1. In a mixing bowl, combine soy sauce, brown sugar, mirin, minced garlic, and grated ginger. Stir well until the sugar is dissolved.
2. Add the chicken thighs to the marinade and let them sit for at least 30 minutes, or overnight in the refrigerator for maximum flavor.
3. In a small bowl, mix cornstarch with water until it forms a smooth slurry. This will be used as a thickening agent for the sauce.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the liquid.
5. Cook the chicken in the hot skillet for about 5-6 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set it aside.
6. Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat to low and simmer for 2-3 minutes.
7. Stir in the cornstarch slurry and cook for an additional 2-3 minutes until the sauce thickens.
8. Slice the cooked chicken into bite-sized pieces and return them to the skillet. Toss the chicken in the sauce until well coated.
9. Serve the Seattle Chicken Teriyaki over a bed of steamed white rice. Garnish with chopped green onions and sesame seeds, if desired.

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Now that you have the recipe, it’s time to answer some common questions about Seattle Chicken Teriyaki:

Q1. Can I use chicken breasts instead of thighs?
A1. Yes, you can use chicken breasts instead of thighs. However, thighs tend to be more tender and flavorful.

Q2. Can I use low-sodium soy sauce?
A2. Yes, you can use low-sodium soy sauce if you prefer a less salty taste. Adjust the seasoning according to your preference.

Q3. What can I substitute for mirin?
A3. If you don’t have mirin, you can use a mixture of equal parts rice vinegar and sugar as a substitute.

Q4. Can I make this recipe gluten-free?
A4. Yes, you can make this recipe gluten-free by using tamari instead of soy sauce, and ensuring that all other ingredients are gluten-free.

Q5. Can I freeze the leftovers?
A5. Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw and reheat before serving.

Q6. Can I add vegetables to the dish?
A6. Absolutely! You can add vegetables like bell peppers, broccoli, or carrots to the skillet along with the chicken for a more colorful and nutritious meal.

Q7. How spicy is this recipe?
A7. This recipe is not spicy, but you can add red pepper flakes or sriracha sauce if you prefer some heat.

Now that you have all the information, it’s time to get cooking! Enjoy the taste of Seattle in the comfort of your own home with this easy and delicious Chicken Teriyaki recipe.

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