Chicken Teriyaki - Bravabod
Recipes

Chicken Teriyaki

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 25"

Impress yourself with this simple, homemade teriyaki sauce. Featuring just a few ingredients, it transforms affordable chicken thighs into fare that's just as good as takeout (and healthier). Chicken breast cutlets would also work here, but the chicken thighs are especially juicy. If serving this with rice or other sides, try doubling the teriyaki sauce for drizzling over everything.

How To MakeDiet Type: Classic

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Shopping List
    Chicken
  • 4 chicken thighs, boneless and skinless
  • cooking oil, for frying
  • salt and pepper, to taste
  • scallions and sesame seeds (optional, for topping) Teriyaki Sauce
  • 1/4 cup tamari (I use low-sodium)
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar (or coconut sugar)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon cornstarch (Note 1)
  • 1 teaspoon cold water

Instructions
  1. Step 1: In a small bowl, stir together the starch and water until a slurry is formed. Set aside.
  2. Step 2: Add all the Teriyaki Sauce ingredients to a small saucepan, except the starch slurry. Bring the sauce to a low simmer over medium heat. Whisk the slurry once more and pour it into the sauce, stirring as you do so. Continue stirring for 1 to 2 minutes, or until the sauce thickens slightly. Remove from the heat and set aside. It will continue to thicken as it cools.
  3. Step 3: Season the chicken thighs with salt and pepper.
  4. Step 4: Heat a frying or grill pan over medium-high heat. Add a little splash of oil and then add in the chicken thighs in a single, uncrowded layer. It should sizzle when it touches the hot pan. Brown the chicken thighs for about 5 to 7 minutes per side. The chicken is cooked when it is no longer pink inside and the juices run clear. Once the chicken is cooked, coat the chicken with the Teriyaki Sauce and transfer to a plate.
  5. Serve: Enjoy your chicken teriyaki with warm rice, scallions, and a sprinkle of sesame seeds. Serve with any extra sauce on the side.

Recipe Notes

Note 1: If you prefer your sauce quite thick and syrupy, increase the starch to 1.5 teaspoons.

Nutrition

Impress yourself with this simple, homemade teriyaki sauce. Featuring just a few ingredients, it transforms affordable chicken thighs into fare that's just as good as takeout (and healthier). Chicken breast cutlets would also work here, but the chicken thighs are especially juicy. If serving this with cauliflower rice or other sides, try doubling the teriyaki sauce for drizzling over everything.

How To MakeDiet Type: Low-carb

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
    Chicken
  • 4 chicken thighs, boneless and skinless
  • cooking oil, for frying
  • salt and pepper, to taste
  • scallions and sesame seeds (optional, for topping) Teriyaki Sauce
  • 1/4 cup tamari (I use low-sodium)
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-carb granulated sweetener (1:1 sugar substitute)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon cornstarch or arrowroot starch (Note 1)
  • 1 teaspoon cold water

Instructions
  1. Step 1: In a small bowl, stir together the starch and water until a slurry is formed. Set aside.
  2. Step 2: Add all the Teriyaki Sauce ingredients to a small saucepan, except the starch slurry. Bring the sauce to a low simmer over medium heat. Whisk the slurry once more and pour it into the sauce, stirring as you do so. Continue stirring for 1 to 2 minutes, or until the sauce thickens slightly. Remove from the heat and set aside. It will continue to thicken as it cools.
  3. Step 3: Season the chicken thighs with salt and pepper.
  4. Step 4: Heat a frying or grill pan over medium-high heat. Add a little splash of oil and then add in the chicken thighs in a single, uncrowded layer. It should sizzle when it touches the hot pan. Brown the chicken thighs for about 5 to 7 minutes per side. The chicken is cooked when it is no longer pink inside and the juices run clear. Once the chicken is cooked, coat the chicken with the Teriyaki Sauce and transfer to a plate.
  5. Serve: Enjoy your chicken teriyaki with warm rice, scallions, and a sprinkle of sesame seeds. Serve with any extra sauce on the side.

Recipe Notes

Note 1: If you prefer your sauce quite thick and syrupy, increase the starch to 1.5 teaspoons.

Nutrition

Impress yourself with this homemade, soy-free teriyaki sauce. Featuring just a few ingredients, it transforms affordable chicken thighs into fare that's just as good as takeout (and healthier). Chicken breast cutlets would also work here, but the chicken thighs are especially juicy. If serving this with cauliflower rice or other sides, try doubling the teriyaki sauce for drizzling over everything.

How To MakeDiet Type: Paleo

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
    Chicken
  • 4 chicken thighs, boneless and skinless
  • cooking oil, for frying
  • salt and pepper, to taste
  • scallions and sesame seeds (optional, for topping) Teriyaki Sauce
  • 7 tablespoons coconut aminos
  • 4 teaspoons good quality balsamic vinegar
  • 4 teaspoons coconut sugar
  • 1 tablespoon orange juice or pineapple juice
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove, minced (optional)
  • 1 teaspoon tapioca starch
  • 1 teaspoon cold water
  • 1/2 teaspoon sea salt

Instructions
  1. Step 1: In a small bowl, stir together the starch and water until a slurry is formed. Set aside.
  2. Step 2: Add all the Teriyaki Sauce ingredients to a small saucepan, except the starch slurry. Bring the sauce to a low simmer over medium heat. Whisk the slurry once more and pour it into the sauce, stirring as you do so. Continue stirring for 1 to 2 minutes, or until the sauce thickens slightly. Remove from the heat and set aside. It will continue to thicken as it cools.
  3. Step 3: Season the chicken thighs with salt and pepper.
  4. Step 4: Heat a frying or grill pan over medium-high heat. Add a little splash of oil and then add in the chicken thighs in a single, uncrowded layer. It should sizzle when it touches the hot pan. Brown the chicken thighs for about 5 to 7 minutes per side. The chicken is cooked when it is no longer pink inside and the juices run clear. Once the chicken is cooked, coat the chicken with the Teriyaki Sauce and transfer to a plate.
  5. Serve: Enjoy your chicken teriyaki with warm rice, scallions, and a sprinkle of sesame seeds. Serve with any extra sauce on the side.

Recipe Notes

Note 1: If you prefer your sauce quite thick and syrupy, increase the starch to 1.5 teaspoons.

Nutrition

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Chicken Teriyaki

PT25M 4 chicken thighs, boneless and skinless cooking oil, for frying salt and pepper, to taste scallions and sesame seeds (optional, for topping) 1/4 cup tamari (I use low-sodium) 2 tablespoons mirin 2 tablespoons rice vinegar 2 tablespoons sugar (or coconut sugar) 1 teaspoon freshly grated ginger 1 teaspoon cornstarch (Note 1) 1 teaspoon cold water Gluten Free Paleo Low-Carb 3 Servings Ingredients:

3 Servings

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