Teriyaki Chicken

Amaze your family with homemade teriyaki chicken using this surprisingly simple recipe; the secret ingredient is worth knowing.

chicken cooked in teriyaki

Craving that sweet and savory teriyaki chicken flavor? Forget takeout – you're about to discover a ridiculously easy recipe that will have you enjoying restaurant-quality teriyaki in your own kitchen.

Get ready to unlock the secret to a truly amazing teriyaki sauce that's both delicious and simple to make!

Ingredients

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To get started, here's what you'll need. First, grab 2 tablespoons of oil—vegetable or canola, your call! Then, snag 250g of skinless salmon, sliced into strips!

Don't forget 2 instant noodle cakes (ditch the seasoning—we don't need 'em!), plus half an onion, sliced! Gotta have 1 minced garlic clove and a small bunch of Chinese broccoli.

Now, for that teriyaki sauce, you'll want 2 1/2 tablespoons of soy sauce, light or all-purpose, 2 tablespoons each of mirin and cooking sake. And finally, a teaspoon of white sugar!

That's it for the ingredient list! Did you know that mirin and cooking sake are alcoholic? You don't need to worry, though; they're essentials in getting that perfect teriyaki flavor! This recipe draws inspiration from teriyaki salmon recipes and combines it with noodles to create a unique dish.

Instructions

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I'm starting us off with the Teriyaki Sauce! Grab that small bowl, and don't be shy! We are going to mix 2 1/2 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of cooking sake, and 1 teaspoon of white sugar. Mix these ingredients until the sugar dissolves. To add a unique twist, consider using sweet soy sauce instead of regular soy sauce for a richer flavor.

Next, grab your star – the salmon! In a bowl, coat it with 1 tablespoon of the Teriyaki Sauce, and set it aside. Don't worry, we don't need to marinate it!

Now, let's cook those noodles, following what the packet says. Drain 'em, and give them a quick rinse. Set aside – almost there!

Heat 1/2 tablespoon of oil in a large pan. Cook the salmon for 1 1/2 minutes on each side until it's golden! Remove it, and pour any remaining sauce over it.

Recipe Notes

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That salmon, smelling amazing, should be sitting pretty as we move on to some important things I call recipe notes. Don't worry, I'm not going to bore you with endless details, but these things are worth knowing before you begin!

Here's the lowdown:

  1. Salmon: Cut it lengthwise and you'll have more yummy teriyaki sauce coverage. No marinating needed – bonus!
  2. Noodles: I'm a Maggi instant noodle fan, but ditch the seasoning. We're making our epic sauce, of course!
  3. Veg: Chinese broccoli is great, but if you don't have it, swap it for mushrooms, zucchini, carrots, or cabbage.
  4. Mirin and cooking sake: Don't skip these! Teriyaki sauce needs these to be amazing!

Leftovers? They're good for 2 days in the fridge – if they last that long, that is. Enjoy!

Nutrition

food and bodily nourishment

Nutrition is where it either gets real interesting, or where you scroll on to the next recipe – that's ok, I don't judge!

Okay, so hitting the numbers, this Teriyaki Chicken recipe packs around 683 calories per serving. Not bad, right? Carbs sit at 66g, and protein's a decent 34g to keep you full.

Fat comes in at 30g – remember good fats fuel you! There's also a hefty dose of sodium at 3115mg, so maybe go easy on extra salt elsewhere that day — just a thought.

You're also getting vitamins A and C, plus calcium and iron, that's a win! Don't forget 10g of sugar – that's from our yummy teriyaki sauce, but keep it in mind. Enjoy!

Short Recipe Version

Teriyaki Chicken

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 4

Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tbsp brown sugar
  • 1 tbsp sake
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tbsp vegetable oil
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • Sesame seeds, for garnish
  • Cooked rice, for serving

Instructions:

  1. In a bowl, whisk together soy sauce, mirin, brown sugar, sake, ginger, and garlic.
  2. Heat vegetable oil in a large skillet over medium-high heat.
  3. Add chicken and cook until browned and cooked through.
  4. Pour teriyaki sauce over chicken and bring to a simmer.
  5. Stir in cornstarch slurry and cook until sauce thickens.
  6. Garnish with sesame seeds and serve over rice.

Nutrition (Per Serving – Estimated):

  • Calories: 450
  • Protein: 40g
  • Fat: 20g
  • Carbohydrates: 25g