teriyaki chicken recipe

This simple Instant Pot Teriyaki Chicken recipe is quick and easy to make and so much better than take out! A delicious dinner ready in 30 minutes!

Instant Pot Teriyaki Chicken Recipe

olive oil

chicken breasts (boneless skinless about 2 pounds)

soy sauce (less sodium)

pineapple juice

brown sugar

garlic powder

ginger

rice vinegar

sesame oil

cornstarch

soy sauce

In a small bowl, whisk the soy sauce, pineapple juice, brown sugar, garlic powder, ginger, rice vinegar and sesame oil together until well combined&nbsp;

Pour the olive oil into the inner pot, and place the chicken in the pot.

Pour the teriyaki sauce over the chicken, and place lid on the Instant Pot

Turn vent to Sealing position, and hit PRESSURE COOK for 10 minutes. Pot will take a few minutes to reach pressure and start cooking

When pot beeps, allow a natural release. When pin drops, hit CANCEL to turn pot off, remove lid, then remove chicken to a plate, and slice. Cover with foil to keep warm.

Mix cornstarch and soy sauce (or water) together in a small bowl. Hit SAUTE, and when sauce starts to bubble, stir in the cornstarch slurry and allow to cook until it starts to thicken.

Hit CANCEL, add chicken back to pot, and stir. Serve immediately.

A gluten free Teriyaki Marinade for Chicken that's sweet, salty and slightly tangy from the rice wine vinegar.

Teriyaki Marinade

tamari sauce

honey

rice wine vinegar

garlic,

sesame seeds

black pepper

To a medium bowl add tamari sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, ground ginger, sesame seeds and black pepper. Using a whisk, mix until well combined.

Add chicken to a large storage bag and pour marinade over chicken.

Marinate for at least 1 hour. (always better if it marinates overnight)

This easy teriyaki chicken recipe has the most tender, delicious chicken coated in a sweet teriyaki sauce. Skip the takeout... this is ready in half an hour!

Easy Teriyaki Chicken

chicken breasts

Pepper (to taste)

olive oil (divided)

Garnish (optional): chopped scallions & sesame seeds (to taste)

brown sugar (packed)

garlic (minced)

mirin (see note)

rice vinegar (or apple cider vinegar)

water

Add the sauce ingredients to a small bowl and whisk together.

Cut the chicken into about 1&quot; pieces and add it to another bowl. Add the garlic powder and pepper and stir until coated, then add the cornstarch and stir again to coat.

Add 2 tablespoons of oil to a skillet. Let it heat for a few minutes over medium-high heat. Cook the chicken in 2 batches (don&#039;t crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to make it easy) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). Transfer chicken to plate. For the second batch, I add another tablespoon of olive oil to the pan.

Once the second batch of chicken is done, add the chicken that&#039;s on the plate back to the pan. Stir in the sauce and let it bubble for a minute or so, until thickened. Serve immediately over rice with scallions &amp; sesame seeds sprinkled on top.

It doesn't get easier than this one pan meal! Sheet Pan Teriyaki Chicken and Pineapple Fried Rice is a whole meal with with the best sweet, savory, and spicy flavors all rolled into one.&nbsp;

Sheet Pan Teriyaki Chicken and Pineapple Fried Rice

chicken breasts (pounded to even ½-inch thickness)

teriyaki sauce ((homemade

pineapple (OR canned pineapple chunks)

rice

garlic

onion (diced)

frozen corn, peas, and carrots ((one cup total))

green onions and sesame seeds

Preheat oven to 400 degrees. Cut a 16-inch piece of Reynolds Wrap Non-Stick Aluminum Foil and place it crosswise on a full-size baking sheet. Fold the edges up and pinch the corners to create "walls".&nbsp;

Arrange chicken in a single layer on the foil. Pour half of the teriyaki sauce over the chicken, being sure to cover the chicken completely by spooning the sauce back over the chicken (you just don't want any dry spots). Cook in preheated oven for 15 minutes.&nbsp;

In a medium bowl stir together rice, pineapple, oils, ginger, garlic, onions, veggies, and ham. After chicken has cooked for 15 minutes, remove sheet pan from oven, transfer rice to the unused half of the pan, and return to oven for 10 minutes or until chicken is cooked through.&nbsp;

Pour remaining teriyaki sauce over chicken, garnish everything with green onions and sesame seeds if desired and serve.&nbsp;

Sweet and sticky Teriyaki Chicken in homemade Teriyaki sauce is the perfect easy dinner recipe served with rice and a simple cucumber salad.

Easy Teriyaki chicken

500 g (1lb) boneless skinless chicken breasts (cubed)

Sake/Mirin ((optional, replace with water))

tbsp honey

tsp crushed fresh ginger

sesame seeds (to serve)

Heat a large frying pan over high heat.

Pat the chicken breast pieces dry with paper towels.

Add the sesame oil to the pan followed by the chicken. Brown the chicken well on all sides then remove from the pan and set aside.

Combine the remaining ingredients except for the sesame seeds. Pour into the pan.

Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.

Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.

Sprinkle over the sesame seeds and serve.

How to make delicious Teriyaki Chicken Donburi. Juicy pan fried chicken thigh cooked in a sweet teriyaki sauce with a garlic kick served on a bed of fluffy, Japanese style white rice then topped with chopped green onion and a soft boiled egg.

Garlic Teriyaki Chicken Donburi (照り焼き丼)

Eggs

Chicken thigh

salt and pepper

tbsp oil

⅓ (40 grams) Spring onion (scallion)

Bowls of Cooked Rice

tbsp Soy sauce

tbsp Sake

tsp Mirin

Honey

Sugar

Garlic paste (or garlic

tbsp Chopped spring onion

tbsp Mayonnaise

Nori

Chili threads

Fill a small pan with water and bring to a boil.

Once boiling, turn down the heat to a simmer so that it's not bubbling too much when you add the egg.

Add the eggs to the pan, turn up the heat and set a timer for 6 minutes.

Once 6 minutes have passed, transfer the eggs straight to the ice cold water to stop the cooking process.

Soft Boiled Egg

Sprinkle the chicken thigh with salt and pepper on both sides.

Once the pan is hot, add 1 tbsp oil and place the chicken thigh skin face down.

Once the skin is browned and crispy, flip the chicken over and cover with a lid. Cook for 3 minutes.

Cut the spring onion into diagonal pieces. (about 1 inch or 2 cm pieces.)

Once 3 minutes is up, remove the chicken from the pan and set aside.

Add the spring onion to the pan and fry in the chicken juices for a few minutes until softened slightly.

Put the chicken back in the pan and add 2 tbsp soy sauce, 1 tbsp sake, 1 tsp mirin, 1 tsp sugar, 1 tbsp honey and 1 tsp garlic paste.

Move the chicken around the pan so that the sauce covers the surface, cook until the sauce is thick and like a syrup.

Fill two bowls with rice, make sure to leave enough space for chicken.

Place the chicken and spring onion on top of the rice, make sure to drizzle any excess teriyaki sauce over the top.

Drizzle with mayonnaise, sprinkle with chopped spring onion and/or nori.

Cut the soft boiled eggs in half and place two halves in the centre of each bowl. (I make a nest with chopped spring onion to stop it from rolling.) Add chili threads / chili flakes for decoration and a spicy kick!

Teriyaki Don

https://www.youtube.com/watch?v=YIdQVF9nC5I

Garlic Teriyaki Chicken Donburi is a delicious, comforting rice bowl dish that's quick and easy to make! Juicy pan fried chicken thigh cooked in a sweet teriyaki sauce with a garlic kick served on a bed of fluffy, Japanese style white rice then topped with chopped green onion and a soft boiled egg. What's not to like?!

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【Related Recipes】
This video's recipe: https://sudachirecipes.com/chicken-teriyaki-donburi-recipe/
How to make Japanese style rice without a rice cooker: https://www.youtube.com/watch?v=EDp3NKGe2QQ

【Table of Contents】
00:24 Ingredients
01:24 Boiling eggs
01:53 Cutting negi
02:19 Prepping chicken
03:03 Frying
04:28 Making teriyaki sauce
05:22 Assembling

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【Ingredients】
TERIYAKI DON
• 2 Eggs
• 300g Chicken thigh (skin on - see note)
• 2 pinches of salt and pepper
• 1 tbsp oil
• ⅓ (40g) Welsh Onion (scallion)
• 2 Bowls of Cooked Rice

GARLIC TERIYAKI SAUCE
• 1 ½ tbsp Soy sauce
• 1 tbsp Sake
• 1 tsp Mirin
• 1 tbsp Honey
• 1 tsp Sugar
• 1 tsp Garlic paste (or 1 crushed garlic clove)

GARNISH (OPTIONAL)
• 2 tbsp Chopped Welsh onion
• 2 tbsp Mayonnaise
• ¼ sheet of Nori (cut into small strips)
• Chili threads

#Japanesefood #donburi #teriyakichicken #Japanesecooking #Japaneserecipe #teriyakidon #teriyakidonburi #teriyaki #ricebowl

Teriyaki Chicken. Tender chicken thighs cooked in a sweet, sticky, savoury teriyaki glaze. A popular Japanese dish that is simple to make at home. Ready in under 30 minutes. A great main for dinner, lunch or as leftovers.

Easy Teriyaki Chicken (Authentic)

lb chicken thighs (boneless, skinless or skin-on)

tbsp cooking oil

green onion (finely sliced (optional garnish))

½ tsp sesame seeds ((optional garnish))

sake

soy sauce (not light or dark soy sauce!)

sugar

mirin

tsp ginger (grated)

Slice chicken thighs into equal thirds.

Combine sauce ingredients in a small saucepan and mix well. Bring to a boil so it&#39;s bubbling and let it bubble for 2 minutes to evaporate the alcohol. Remove off heat and set aside.

Using a brush, lightly dust sliced chicken with cornstarch on both sides with dabbing motion. Do not heavily coat in cornstarch.

Over medium high heat, add cooking oil into hot pan. Fry chicken thighs on both sides until browned. About 4-5 minutes each side.

Pour sauce over top. Let it bubble to thicken and reduce, about 1-3 minutes. Flip chicken over to simmer on the other side for 30 seconds. Optional: garnish with sesame seeds and green onions. Enjoy!

https://www.youtube.com/watch?v=0lFbFF28rPI

Teriyaki Chicken. Tender chicken thighs cooked in a sweet, sticky, savoury teriyaki glaze. A popular Japanese dish that is simple to make at home. Ready in under 30 minutes. A great main for dinner, lunch or as leftovers.
Recipe: https://christieathome.com/blog/teriyaki-chicken/

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30-min. Sweet Sticky Teriyaki Chicken

How to make quick and easy Japanese Teriyaki Chicken! Crispy pan fried chicken thigh coated in a sweet and delicious homemade teriyaki sauce!

Authentic Crispy Japanese Teriyaki Chicken

(1/2 lb) chicken thigh

salt

tbsp potato starch

vegetable oil

tbsp sake

tbsp liquid dashi (or water)

tsp honey

First, place the chicken thigh on a chopping board with the underneath facing up (skin-side down) and make horizontal incisions on the thickest parts to make small flaps. Pull out the flaps so that the chicken thigh is more or less an even thickness all the way through. 

Flip the chicken over and pierce the skin with a fork all over.

Sprinkle with a pinch of salt on both sides and rub it over.

Thinly coat the underneath with potato starch (or corn starch). Make sure to brush off any excess.

Add the vegetable oil to a cold pan and place the chicken thigh inside with the skin side facing down.

Move the chicken around the pan in a circular motion so that the skin and surface of the pan are evenly coated in oil.

Place the pan on the stove and turn the heat on a medium setting. Fry for 7 minutes, rotating the chicken from time to time to ensure that the skin is evenly browned.

While the chicken is cooking, take a small bowl and add the soy sauce, mirin, sake, sugar, dashi stock and honey. Mix until the sugar and honey are dissolved.

After 7 minutes have passed, flip the chicken thigh over and fry for 2 minutes on the other side.

Use a paper towel to wipe up excess oil in the pan.

Once 2 minutes have passed turn up the heat to medium high and pour the sauce into the pan.

Scoop up the sauce with a spoon and pour it over the surface of the chicken. Keep spooning the sauce over the chicken until it becomes thick and glossy.

Remove from the heat and rest for a few minutes before cutting it into strips.

https://www.youtube.com/watch?v=Rs3fqWuVb94

This delicious Japanese teriyaki chicken is made with succulent, skin-on chicken thigh coated in a glossy, sweet and sticky homemade teriyaki glaze. Not only does it taste incredible, but it's simple to make. Teriyaki chicken is definitely a winner for a mid-week dinner!

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【Related Recipes】
This video's recipe: http://sudachirecipes.com/japanese-teriyaki-chicken/

【Table of Contents】
0:28 Prepping the chicken thigh
2:43 Cooking the chicken
3:29 Making teriyaki sauce
4:30 Cooking chicken in the teriyaki sauce
5:15 Serving

【Other Platforms】
Website: http://sudachirecipes.com/
Instagram: https://www.instagram.com/sudachi.recipes/
Facebook: https://www.facebook.com/sudachi.recipes

【Ingredients】
・250g (½ lb) chicken thigh
・1 pinch salt
・½ tbsp potato starch or corn starch
・½ tbsp vegetable oil
・2 tbsp soy sauce
・2 tbsp mirin
・2 tbsp sake
・2 tsp brown sugar
・2 tbsp liquid dashi (or water)
・1 tsp honey

Music: Lo-fi Breakfast by Nekoto

#Japanesefood #cookingchannel #teriyakichicken #teriyaki #chickenteriyaki #Japaneserecipe #Japanesecooking #chickenrecipe #recipes

The Ultimate Japanese Teriyaki Chicken (ready in 15 minutes)

This Teriyaki Chicken bowl is done in 15 minutes! An easy dinner recipe with cooked teriyaki chicken in a sweet and savory sauce. Serve over white rice or brown rice.. A new recipe for those busy weeknights.

Teriyaki Chicken

½ lbs boneless skinless chicken thighs (or breasts), whole or

brown sugar ((honey can be substituted))

rice vinegar ((apple cider vinegar can be substituted))

sesame oil ((optional but gives it great flavor))

ground pepper

green onions

Trim the chicken thighs of any visible fat. Keep whole but pounded thin or cut into 1-inch cubes. See note.

In a medium bowl, add the soy sauce, sugar, water, vinegar, garlic, sesame oil, salt, pepper, and ginger in a bowl. Whisk together. Transfer half of the mixture to a separate bowl for the sauce.

Add the chicken to the remaining mixture and turn to coat. Marinade in the fridge for 15 minutes or up to 24 hours.

In a large skillet, add the oil and heat over medium heat. Remove the chicken from the marinade, wiping off as much marinade as you can. Cook for 4-6 minutes per side over medium heat or until chicken has reached 165 degrees F and is no longer pink. If the marinade in the pan starts to get dark, add a little water to deglaze the pan so it does not burn, repeating if necessary.

Add the reserved marinade to the pan and cook with the chicken for about 30 second to one minute until mixture thickens. Making sure not to heat to high or it will burn. It will get bubbly but should not cook until super thick.

Add salt and pepper to taste. Slice chicken if left whole on a cutting board. Serve over rice and garnish with green onions. Store leftovers in an airtight container.

🍗🍍🌶️ Chicken, rice, pineapple, and red peppers cook together in one pan for an EASY weeknight dinner that tastes like you&#39;re in Hawaii! The homemade teriyaki sauce adds so much INCREDIBLE flavor!

Baked Teriyaki Chicken and Rice

garlic (finely minced or pressed)

red pepper flakes (or to taste)

corn starch

white minute rice

pineapple

medium/large red bell pepper

chicken broth

chili garlic sauce (optional and to taste)

chicken breasts (about 4 breasts)

onions

sesame seeds (optional for garnishing)

Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.

Make the Teriyaki Sauce

To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.

To a small bowl, add the corn starch, water, and stir to dissolve.

Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.

Prep the Chicken and Rice

To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.

Evenly lay the chicken on top.

Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.

Cover the pan tightly with foil and bake covered for 30 minutes.

Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.

Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired.

This recipe did not work for me - I made everything exactly in the recipe except I used brown minute rice. It did not absorb the liquid at all and it came out soupy. If you’re making this don’t try with brown Minute rice!

This was so delicious! I love pineapple with teriyaki and chicken so this hit the spot. Definitely worth repeating soon (as I do with so many of your recipes because they are healthy, quick and tasty)!

Even better than takeout, this slow cooker teriyaki chicken is made with simple ingredients for an unbelievably easy recipe. Pair it with all your favorite sides for a filling weeknight meal!

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Top Tags

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The most viewed teriyaki chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Teriyaki Chicken Recipe

Teriyaki Marinade

Easy Teriyaki Chicken

Sheet Pan Teriyaki Chicken and Pine...

Easy Teriyaki chicken

Garlic Teriyaki Chicken Donburi (照り...

Easy Teriyaki Chicken (Authentic)

Authentic Crispy Japanese Teriyaki ...

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The most viewed teriyaki chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine