Teriyaki Recipes

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SIMPLE TERIYAKI SAUCE



Simple Teriyaki Sauce image

This simple but amazing teriyaki sauce will take your chicken and rice to the next level!

Provided by Goat Berry Kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 11m

Yield 12

Number Of Ingredients 8

1 cup water
¼ cup soy sauce
5 teaspoons packed brown sugar
1 tablespoon honey, or more to taste
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water

Steps:

  • Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
  • Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g

EASY TERIYAKI CHICKEN RECIPE



Easy Teriyaki Chicken Recipe image

This teriyaki chicken tastes better than takeout. It's hard to stop eating that honey orange glaze. Not too sweet and not too salty, but just right.

Provided by Natasha Kravchuk

Categories     Easy

Time 38m

Number Of Ingredients 9

1/4 cup soy sauce
1/3 cup freshly squeezed orange juice (from 1 1/2 medium or 1 large oranges)
3 Tbsp honey
1 tsp finely grated fresh ginger
1 tsp sesame oil
1 1/2 to 2 lbs about 6-7 medium boneless skinless chicken thighs, trimmed of fat
1 Tbsp oil (I use light olive oil)
1 1/2 Tbsp unsalted butter
Green onion and sesame seeds for garnish (optional)

Steps:

  • In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
  • Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
  • Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
  • Remove pan from heat and transfer chicken to a bowl.
  • Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

TERIYAKI CHICKEN



Teriyaki Chicken image

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.

Provided by Jaclyn

Categories     Main Course

Time 15m

Number Of Ingredients 12

1 1/4 lbs. boneless skinless chicken breasts, (diced into 1-inch cubes)
1 Tbsp olive oil
1/4 cup low-sodium soy sauce
1/4 cup water*
2 Tbsp honey
1 1/2 Tbsp packed light brown sugar
1 Tbsp rice vinegar
1/4 tsp toasted sesame oil
2 tsp peeled and minced fresh ginger
2 tsp peeled and minced fresh garlic ((2 cloves))
2 tsp cornstarch
Sesame seeds and chopped green onions, (for serving (optional))

Steps:

  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  • Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
  • While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
  • Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
  • Serve warm garnished with green onions and sesame seeds if desired.

Nutrition Facts : Calories 258 kcal, Carbohydrate 15 g, Protein 30 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 698 mg, Sugar 13 g, ServingSize 1 serving

EASY TERIYAKI CHICKEN



Easy Teriyaki chicken image

Sweet and sticky Teriyaki Chicken in homemade Teriyaki sauce is the perfect easy dinner recipe served with rice and a simple cucumber salad.

Provided by Alida Ryder

Categories     Easy Dinner

Time 20m

Number Of Ingredients 10

500 g (1lb) boneless skinless chicken breasts (cubed)
1-2 tsp sesame oil
½ cup soy sauce ((I prefer using low-sodium soy sauce) )
¼ cup Sake/Mirin ((optional, replace with water) )
¼ cup rice vinegar
2 tbsp honey
2 tbsp brown sugar
1 garlic cloves (crushed)
1 tsp crushed fresh ginger
sesame seeds (to serve )

Steps:

  • Heat a large frying pan over high heat.
  • Pat the chicken breast pieces dry with paper towels.
  • Add the sesame oil to the pan followed by the chicken. Brown the chicken well on all sides then remove from the pan and set aside.
  • Combine the remaining ingredients except for the sesame seeds. Pour into the pan.
  • Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.
  • Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.
  • Sprinkle over the sesame seeds and serve.

Nutrition Facts : Calories 228 kcal, Carbohydrate 16 g, Protein 30 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 80 mg, Sodium 1767 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

EASY BEEF TERIYAKI



Easy Beef Teriyaki image

Easy 20 Minute Beef Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!

Provided by Kelley Simmons

Number Of Ingredients 12

1 pound flank steak (sliced against the grain and cut into bite size pieces)
1/4 cup cornstarch
3 tablespoons oil (divided)
1 garlic clove (minced)
½ teaspoon ginger (minced)
½ cup soy sauce
½ cup mirin
4 tablespoons brown sugar
½ teaspoon sesame oil
a couple of dashes of fish sauce
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
  • Heat 2 tablespoons of oil in a large skillet.
  • When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
  • Add the remaining tablespoon of oil to the same pan.
  • Add in garlic and ginger and cook for 1-2 minutes.
  • In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
  • Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
  • In a small bowl mix together the cornstarch and water.
  • Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
  • Add steak back to the pan and toss to coat the beef with the sauce.
  • Serve immediately with green onions and sesame seeds if desired.

Nutrition Facts : Calories 393 kcal, Carbohydrate 34 g, Protein 27 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 1910 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

CHICKEN TERIYAKI



Chicken Teriyaki image

I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol. There's really not much to be said by me if these infractions offend. Is it to the point that this meal seems to be both universally delicious and the work of lazy moments? If the answer is yes, cook on. However, should you be making this for younger children, halve the soy sauce quantity for under tens and quarter for under fives, if you wish. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 4-6, depending on age and appetite

Number Of Ingredients 9

2 x 15ml tablespoons sake (Japanese rice wine)
4 x 15ml tablespoons mirin (sweet Japanese rice wine)
4 x 15ml tablespoons soy sauce or tamari if you need this to be gluten-free
2 x 15ml tablespoons soft light brown sugar
2 teaspoons grated fresh ginger
splash of sesame oil
750 grams chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 teaspoon groundnut oil
300 - 450 grams sushi rice (cooked according to packet instructions)

Steps:

  • Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in: I use a 23cm/8-in square Pyrex, but anything similar would do. Add the prepared chicken pieces and leave for 15 minutes. Heat the groundnut oil in a large, shallow frying pan or casserole (that has a lid) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan and saute until they look cooked on the outside. Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes - cut into a piece of chicken to make sure it's cooked through. Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup. Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with a comforting pile of sushi rice (and see the intro here for directions for cooking sushi rice) and perhaps some steamed pak choi or greens of your choice.

THE BEST TERIYAKI MARINADE



The BEST Teriyaki Marinade image

This is seriously the BEST Teriyaki Marinade you will ever try! It makes amazing chicken every time!

Provided by Karlynn Johnston

Categories     Sauces

Time 1m

Number Of Ingredients 7

1 cup water
1 cup of soy sauce
1 cup brown sugar
1 tablespoon chopped fresh garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon powdered ginger

Steps:

  • Combine all ingredients together in a large sauce pan. Bring to a boil, and let boil for 3-4 minutes. Remove and cool. Marinate meat of choice in it for a few hours, then cook as you choose.

Nutrition Facts : Calories 124 kcal, Carbohydrate 29 g, Protein 3 g, Sodium 1650 mg, Sugar 27 g, ServingSize 1 serving

JAPANESE RESTAURANT-STYLE TERIYAKI SAUCE



Japanese Restaurant-Style Teriyaki Sauce image

This easy homemade Japanese teriyaki sauce recipe is sweet and savory. It's perfect for use with chicken, beef, seafood, or other Asian dishes.

Provided by Setsuko Yoshizuka

Categories     Sauce

Time 15m

Yield 4

Number Of Ingredients 5

1/2 cup soy sauce
1/2 cup mirin
2 tablespoons sugar (to taste)
Optional: 1 teaspoon ginger root (chopped)
Optional: 1 teaspoon garlic (chopped)

Steps:

  • Gather the ingredients.
  • In a small saucepan, combine soy sauce, mirin, and sugar. Add more sugar, if desired.
  • If you are using the optional fresh ginger root and/or garlic, slice or chop the ginger and garlic and add it to the other ingredients. Over medium-high, heat skillet while stirring the mixture well.
  • Lower heat to medium and bring sauce to a boil, then turn down the heat to low. Simmer sauce for a few minutes until it reduces slightly.
  • Remove pan from heat and allow teriyaki sauce to cool.
  • If you added ginger root or garlic to the sauce, strain the sauce to remove the ginger and garlic pieces using a strainer.

Nutrition Facts : Calories 113 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, Sodium 1751 mg, Sugar 19 g, Fat 0 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g

TERIYAKI SAUCE AND MARINADE



Teriyaki Sauce and Marinade image

I received this recipe from a Japanese woman and it's the best teriyaki sauce I have ever had.

Provided by Celeste

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 30m

Yield 8

Number Of Ingredients 9

⅔ cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 ½ teaspoons rice vinegar
1 teaspoon sesame oil
⅓ cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

Steps:

  • Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.2 g, Fat 0.7 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 1804.5 mg, Sugar 15.2 g

TERIYAKI SAUCE



Teriyaki Sauce image

Make your own Teriyaki Sauce recipe for your favorite Asian-style dishes, using Food Network's blend of soy sauce, rice wine, brown sugar, garlic and ginger.

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 9

1/2 cup soy sauce
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1/2 tablespoon cornstarch
1 tablespoon water

Steps:

  • Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
  • To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

INSTANT POT CHICKEN TERIYAKI RECIPE



Instant Pot Chicken Teriyaki Recipe image

Skip your Friday night takeout for this delicious homemade recipe! Instant Pot chicken teriyaki is so simple and easy to make, and the flavors are out of this world.

Provided by Becky Hardin

Categories     Main Course

Time 40m

Number Of Ingredients 10

1-1 ½ pounds of boneless (skinless chicken)
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 Tablespoons apple cider vinegar
1 Tablespoon minced garlic
1 tsp ground ginger
1-2 Tablespoons cornstarch
1-2 Tablespoons sesame seeds (for mixing in the sauce and garnish)
2-3 Tablespoons chopped green onions (for garnish)

Steps:

  • In a medium bowl, whisk together soy sauce, honey, brown sugar, cider, garlic and ginger. Whisk until the brown sugar has dissolved and it is a brown liquid.
  • Place the chicken in the bottom of the pot. Pour the sauce mixture over the chicken, being sure to have the chicken submerged.
  • Close the lid and turn the valve to sealing. Cook on high for 18 minutes, and allow to rest for 10-15 minutes before releasing any remaining steam. Remove the chicken from the sauce and set aside on a small plate or bowl.
  • Add cornstarch to the mixture one teaspoon at a time until it thickens to your desired consistency. Once the sauce is to your liking, stir in your desired amount of sesame seeds if you want them in the sauce directly.
  • Serve chicken over rice or stir fry vegetables. Garnish with sesame seeds and green onions.

Nutrition Facts : Calories 346 kcal, Carbohydrate 35 g, Protein 38 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 109 mg, Sodium 1014 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

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