Chicken Teriyaki

Staff Writer
Chicken Teriyaki
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.

Ready in
25 m
2
Servings
660
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. 

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.

Nutritional Facts

Total Fat
42g
65%
Sugar
7g
N/A
Saturated Fat
7g
37%
Cholesterol
145mg
48%
Protein
49g
98%
Carbs
11g
4%
Vitamin A
54µg
6%
Vitamin B12
0.8µg
12.9%
Vitamin B6
1mg
63%
Vitamin C
2mg
3%
Vitamin D
0.9µg
0.2%
Vitamin E
5mg
26%
Calcium
37mg
4%
Fiber
0.5g
2.2%
Folate (food)
15µg
N/A
Folate equivalent (total)
15µg
4%
Iron
2mg
11%
Magnesium
75mg
19%
Monounsaturated
24g
N/A
Niacin (B3)
23mg
100%
Phosphorus
430mg
61%
Polyunsaturated
8g
N/A
Potassium
630mg
18%
Riboflavin (B2)
0.2mg
13.4%
Sodium
1025mg
43%
Sugars, added
6g
N/A
Thiamin (B1)
0.2mg
10.5%
Trans
0.4g
N/A
Zinc
2mg
13%