A Japanese Classic in the Comfort of Your Own Home.

Table of Contents
Did you know that the traditional cooking technique of teriyaki (which involves broiling foods with a glaze of soy sauce, mirin and sugar) dates back to 17th-century Japan? Before it went by the name of teriyaki, it was called amakarayaki – meaning ‘sweet and salty grill’, as well as kanroni – which translates to ‘candied’ (you know, like chestnuts). While that’s all well and good, just to confuse things, the teriyaki sauce that we all know and love today possibly didn’t originate in Japan at all…. Some researchers claim it started out amongst the Japanese migrants who settled in Hawaii in the 1960s. Who knew?
Anyway, think it’s hard to make something this classic and multicultural? Think again! This bright and flavorful chicken will satisfy your craving for takeout in a wholesome, homemade way. The sauce is easy to make and will become a staple that you can use in all kinds of dishes. I suggest making it for your family to introduce them to Asian flavors and culture, as it’s a flavor combo that tends to be agreeable for most palates.
Is Teriyaki Chicken Healthy?
As always, I recommend getting the highest quality ingredients you can (such as organic local chicken) to ensure the wholesomeness of this meal. Of course, it’s high in protein, and chicken is a lean meat which makes this dish low in fat. Additionally, low-sodium soy sauce keeps the salt levels low but the savory flavors high. Another great soy sauce alternative is coconut aminos, offering much less sodium and an added sweetness. What’s great about this recipe is that there’s no added processed sugar, whereas many takeout and store-bought options are full of sugar, fillers, and preservatives. In my humble opinion, homemade is always better!
Best Chicken Alternatives
Seeking vegetarian options? I’ve got you…
One of the best chicken alternatives that still works really well for soaking up sauce is cauliflower. I know, many people sniff at Cauliflower Wings, but when you do them right, they’re so good; you won’t even miss the meat!
Another simple and easy option is tofu, which is protein-rich and super satisfying when cooked to perfection. Consider trying Crispy and Healthy Baked Tofu as an alternative to chicken, and slather this teriyaki sauce on it for a new favorite Asian dish!
INGREDIENTS
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Sliced green onions for garnish
- Sesame seeds for garnish

INSTRUCTIONS
Combine
Prepare teriyaki sauce.
Cook
Brown chicken in a skillet.
Simmer
Add sauce to chicken and simmer.
Thicken
Mix in cornstarch slurry to thicken the sauce.
Garnish
Top with green onions and sesame seeds.
Devour!

FAQs & Tips
After cooking, leftovers can be stored in the fridge for up to 4 days or in the freezer for 3 months. If freezing, remember to let it thaw in the fridge overnight before reheating. When heating it up, sauté on a pan with some avocado oil or bake in the oven at 350 degrees F for 15-20 minutes, or until it starts to sizzle and smell scrumptious.
Honoring the tradition of teriyaki, I recommend marinating your chicken in a fridge-safe container the night before cooking and serving. This gives the sauce a chance to soak up all the yummy juices to its core, and creates an even more tender bite the next day. It’s not 100% necessary, but just try it and see how it compares. Plus, this option gives you a chance to pace yourself in meal prep and spend more time with family.
Consider alternative options to plain white rice such as quinoa, cauliflower rice, or sweet potato glass noodles. These options are lower carb and in the case of quinoa, higher protein and fiber too.
Additionally, these alternatives are less likely to contain high levels of arsenic, which unfortunately has become a problem in some rice-growing regions. (A simple way to ensure your rice doesn’t have high metal levels is by rinsing it thoroughly before cooking.)

Serving Suggestions
Aside from the rice alternatives I already shared, there are more sides that you might really enjoy…
This light and golden Quinoa Salad with Squash and Pineapples is a tropical option that honors Hawaii’s claim to fame for teriyaki.
A more classic pairing would be The Best Roasted Broccoli, which you could also drizzle with teriyaki sauce, styling it like your favorite takeout restaurant.


Teriyaki Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
-
In a small bowl, whisk together soy sauce, 2 tablespoons water, honey, rice vinegar, garlic, and ginger to create the teriyaki sauce.
-
Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through.
-
Pour the teriyaki sauce over the cooked chicken and bring to a simmer.
-
In a separate bowl, mix cornstarch with 2 tablespoons cold water to make a slurry. Stir into the skillet to thicken the sauce.
-
Garnish the teriyaki chicken with green onions and sesame seeds before serving.
Nutrition
The post Teriyaki Chicken appeared first on Food Faith Fitness.