Go Back

Seattle Teriyaki

A quick and easy recipe capturing the sweet and savory flavors of the Pacific Northwest.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken thighs or breasts
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 tablespoon cornstarch optional for thickening
  • 2 tablespoons water if using cornstarch
  • Green onions sliced for garnish (optional)
  • Sesame seeds for garnish (optional)

Equipment

  • Large skillet or wok
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Spatula or wooden spoon

Method
 

  1. Start by cutting the chicken into bite-sized pieces.
  2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and ginger.
  3. Heat your skillet or wok over medium-high heat.
  4. Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally.
  5. Pour the teriyaki sauce over the cooked chicken, stir to coat evenly, and let it simmer for a few minutes.
  6. If desired, mix cornstarch with water in a small bowl and add to the skillet for thicker sauce.
  7. Remove from heat and garnish with sliced green onions and sesame seeds.
  8. Serve hot over rice or noodles.

Notes

This dish can be customized with your choice of vegetables and proteins. Marinate the chicken in the sauce for richer flavor.