Teriyaki Chicken Dinner

There’s a story that says Seattle is the birthplace of takeout teriyaki dinner as we all know it now. That Japanese immigrants brought some of their recipes, etc. and turned it into the take out classic we all know and love. Teriyaki arrived in the US sometime in the 1940’s but the big takeout craze came in the 1970’s - that’s the credit Seattle gets - we get the takeout craze. You’re welcome.

The best part of making your own teriyaki is that it takes less time than ordering it. And you can make a batch of the sauce and keep it for a week or so. I usually make this with chicken breast because I prefer it - I’m doing my best to eat a little healthier with small choices every day. But a classic teriyaki chicken dinner is made with chicken thighs. That’s how to go authentic. You choose what you want. It’s done the same no matter what!

Hot tip - make double the teriyaki sauce. It keeps in the fridge for about a week (or two?) and makes an even EASIER dinner down the road.

Teriyaki Chicken Dinner that's better than take out! | Ali Hedin

The secret to getting this dinner nailed is the side salad. It’s always a bit of iceberg lettuce, a slice of tomato and a miso ginger salad dressing. It seriously makes the entire thing work.

Teriyaki Chicken Dinner

serves 4

1/4 cup soy sauce

6 ounces pineapple juice

2 cloves garlic, minced

1 tablespoon brown sugar

1 teaspoon ginger

1 tablespoon mirin

1 tablespoon sesame oil

2 tablespoons very cold water + 3 teaspoons cornstarch

2 lbs chicken breast

2 tablespoons olive oil

rice

lettuce + tomato + miso ginger dressing

STEP 1

Preheat oven to 350 degrees

In a sauce pan, combine soy sauce, pineapple juice, garlic, brown sugar, ginger, mirin, and sesame oil. Let is simmer gently for a few minutes.

STEP 2

While the sauce is warming, bring the oil to a medium heat and pop the chicken into the pan. Let it sit there for a few minutes until the chicken releases from the pan. Flip the chicken over and put the pan into the oven.

Bake in the oven 10-15 minutes until the chicken is cooked through.

STEP 3

Whisk together the water + cornstarch and then add it to the sauce already cooking on the stove. Whisk until it all comes together and remove from the heat. The sauce will thicken up as the cornstarch heats.

STEP 4

Remove the chicken from the oven and chop it up. Toss the chicken in the sauce and serve over rice with a salad on the side!