TERIYAKI CHICKEN
Teriyaki Chicken is a popular dish known for its sweet and savoury glaze, making it a favourite in many households. This recipe features a tender chicken breast marinated in a rich soy sauce, honey, rice vinegar, garlic, and ginger blend. When cooked, the marinade infuses the chicken with deep flavour and creates a beautiful, glossy finish. Perfect for a quick dinner, this dish pairs wonderfully with steamed rice and vegetables, making it a well-rounded meal. Whether you’re looking for a simple weeknight dinner or a dish to impress guests, this Teriyaki Chicken will not disappoint.
RECIPE CATEGORY
Entrée, Dinner
SERVING SIZE
1
CUISINE
Japanese
PREPARATION / TECHNIQUES
Marinate, Pan-Fry, Glaze
OCCASION / HOLIDAY
Weeknight Dinner, Family Gathering, Date Night, Special Occasion
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Low Fat, Gluten-Free (if using gluten-free soy sauce), Quick & Easy, High Protein
DISH TYPE
Chicken Dish, Entrée
INGREDIENTS FOR TERIYAKI CHICKEN
- 1 chicken breast (150g)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/2 tbsp rice vinegar
- 1 clove garlic, minced
- 1/4 tsp ginger, grated
FULL NUTRITIONAL INFORMATION
- Calories: 250 kcal
- Protein: 27g
- Carbohydrates: 15g
- Sugars: 13g
- Fibre: 0g
- Fat: 8g
- Saturated Fat: 1g
- Sodium: 800mg
- Potassium: 450mg
- Vitamin C: 2% of Daily Value (DV)
- Calcium: 2% of Daily Value (DV)
- Iron: 6% of Daily Value (DV)
PREPARATION FOR TERIYAKI CHICKEN
- Prepare the Marinade: In a small bowl, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Whisk until well blended.
- Marinate the Chicken: Place the breast in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and coat it thoroughly. Seal the bag or cover the dish and refrigerate for at least 30 minutes or 2 hours for deeper flavour.
- Preheat the Pan: Heat a non-stick pan over medium heat. If needed, add a small amount of olive oil to prevent sticking.
- Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 6-8 minutes on each side until the internal temperature reaches 75°C (165°F). Ensure you cook the chicken correctly.
- Glaze the Chicken: Pour the remaining marinade into the pan during the last 2 minutes of cooking. Allow it to reduce and thicken, coating the chicken with a rich glaze.
- Rest and Serve: Let the chicken rest for 5 minutes to allow the juices to redistribute. Serve hot, drizzled with the teriyaki glaze, alongside steamed rice and vegetables.
PREP TIME
10 minutes (plus 30 minutes to 2 hours of marinating time)
COOKING TIME
12-16 minutes
TIPS FOR TERIYAKI CHICKEN
- Add a sprinkle of sesame seeds and chopped green onions as a garnish for extra flavour.
- Ensure the pan is hot before adding the chicken to ensure a good sear.
- If you prefer a thicker sauce, mix 1/2 tsp of cornstarch with water and add it to the marinade before glazing.
VARIATIONS
- Add a splash of pineapple juice to the marinade for a fruity twist.
- Substitute the chicken breast with boneless chicken thighs for a juicier result.
- Incorporate a teaspoon of sesame oil into the marinade for a richer flavour.
PREPPING AND STORAGE
- Fridge: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
- Freezer: Marinate the chicken, then freeze it raw in a sealed bag for up to 3 months. Thaw in the fridge overnight before cooking.