Chicken Teriyaki

Chicken Teriyaki
Staff Writer
Chicken Teriyaki

Namiko Chen

Chicken Teriyaki

Just so you know, the "chicken teriyaki sauce" in a bottle does not taste like real teriyaki sauce in Japan. Teriyaki is a cooking technique. "Teri" means the "luster" given by the sweet soy sauce marinade and "yaki" means "cooking or grilling," and it’s not really the name of the sauce.

Click here to see 5 Essential Japanese Dishes to Know.

2
Servings
543
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  boneless, skin-on chicken breasts or thighs, chopped into large chunks
  • 2  Tablespoons  soy sauce
  • 2  Tablespoons  water
  • 1  Tablespoon  mirin
  • 1  Tablespoon  sugar
  • 1/4  onion, grated into a bowl with juices reserved
  • One 1-inch piece ginger, grated into a bowl with juices reserved
  • 3  Tablespoons  sake
  • 3  Tablespoons  vegetable oil

Directions

Prick the chicken on the flesh side with a fork.

Combine the soy sauce, water, mirin, sugar, onion, ginger, and 1 tablespoon of the sake in a bowl or zip-lock bag. Add the chicken, place in the refrigerator, and marinate for 2-3 hours.

When ready to cook, heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. When hot, shake off as much marinade as possible from the chicken and place the chicken pieces skin side down. (The marinade will burn easily so try not to add any of the liquid to the pan. Do not throw away the marinade.)

When it's nicely browned, flip and cook the other side. Then, add the sake and cook, covered, for 8-10 minutes. Remove the chicken to a plate and clean the skillet. Heat the remaining oil over medium-high heat and put the chicken back in the skillet, skin side down first to make the skin crispy. Then, flip again and pour in the marinade. Cook until the sauce is reduced a bit. Baste the chicken a couple of times while cooking. Serve the chicken and pour the sauce on top. 

Nutritional Facts

Total Fat
23g
33%
Saturated Fat
5g
21%
Cholesterol
236mg
79%
Carbohydrate, by difference
9g
7%
Protein
71g
100%
Vitamin A, RAE
226µg
32%
Vitamin B-6
3mg
100%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
34mg
3%
Choline, total
259mg
61%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
94mg
29%
Niacin
28mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
629mg
90%
Riboflavin
1mg
91%
Selenium, Se
65µg
100%
Sodium, Na
1113mg
74%
Water
199g
7%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.