Non-VegetarianJapanese American cuisine Main Course

Seattle-Style Chicken Teriyaki

Name: Seattle-Style Chicken Teriyaki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese American
Ingredients: 2 lb Boneless chicken thighs; 0.5 cup Soy sauce; 0.5 cup Brown sugar; 0.25 cup Mirin; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 1 tbsp Cornstarch; 4 cups Steamed rice; 2 cups Shredded green cabbage

Grilled chicken thighs glazed in a thick, sweet-savory teriyaki sauce, served over rice with a mound of shredded cabbage, in the style found at Seattle teriyaki shops.

🇺🇸United States· Washington

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 520 kcal

Equipment

•Grill or skillet
•Saucepan

Nutrition

Per serving, approximate

Calories: 520 kcal
fat: 14
carbs: 58
protein: 34
calories: 520

Instructions

1
Add the soy sauce, brown sugar, mirin, garlic, and ginger to a saucepan.
2
Bring to a gentle bubble over medium heat. Cook for 5 minutes.
3
Mix the cornstarch with 2 tablespoons of water until smooth. Stir into the sauce and simmer until thick.
4
Set aside about a third of the sauce to use later at the table.
5
Grill or pan-sear the chicken thighs over medium-high heat. Cook 5 to 6 minutes per side until cooked through.
6
Brush plenty of teriyaki sauce over the chicken during the last few minutes of cooking.
7
Slice the chicken. Serve it over steamed rice with shredded cabbage on the side.
8
Drizzle the saved sauce over the chicken and cabbage just before serving.

Chef's tips

Seattle teriyaki sauce is sweeter and thicker than traditional Japanese sauce, so do not cut back on the brown sugar. Grilling over charcoal gives the closest flavor to the restaurant version.