Chicken Teriyaki Recipe

Prepare marinade

In a bowl or resealable bag combine 1 tbs low-sodium soy sauce, 2 tbs mirin, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp sesame oil. Whisk until sugar dissolves.

Reserve about 3 tbs of the marinade for basting/glazing. Add the chicken (1 lb) to the bowl or bag, coat well, then refrigerate and marinate for at least 30 minutes and up to 4 hours.

If using cornstarch for a glossier finish, toss 1 tsp cornstarch with the reserved marinade just before cooking.

In a small saucepan combine 1/2 cup soy sauce, 1/4 cup water, 3 tbs brown sugar (or honey), 2 tbs mirin, 1 tsp grated ginger and 1 tsp minced garlic. Bring to a gentle simmer over medium heat, stirring so sugar dissolves.

Mix the cornstarch slurry (1 tsp cornstarch + 1 tbs water). Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy teriyaki consistency. Remove from heat and set aside.

Taste and adjust sweetness or salt — add a splash of water if too salty or a little more sugar/honey if you prefer sweeter sauce.

Preheat grill to medium-high (about 400°F / 200°C) or heat a large skillet/griddle over medium-high heat with 1 tsp vegetable oil.

Remove chicken from marinade and let excess drip off. Place chicken on the hot grill or skillet. Cook 4–6 minutes per side for thighs (longer for thicker breasts) until internal temperature reaches 165°F (74°C) and outside has good char.

In the final 1–2 minutes of cooking, brush the reserved marinade or 2–3 tbs of the prepared teriyaki sauce onto the chicken to glaze. Flip and glaze other side. If using cornstarch in the reserved marinade, brush lightly to avoid burning.

Remove chicken to a cutting board and let rest 5 minutes. Slice into thin strips or bite-sized pieces.

While chicken rests, arrange 4 cups chopped lettuce across plates or a serving bowl. Distribute 1 cup shredded carrot, 1 cup sliced cucumber, 1 cup thinly sliced red bell pepper and 1/2 cup thinly sliced red onion evenly over the lettuce.

Place sliced teriyaki chicken over the salad. Spoon additional teriyaki sauce (2–3 tbs) over the chicken and vegetables.

Garnish with 1/4 cup chopped fresh cilantro, 1 tbs toasted sesame seeds and 2 tbs sliced green onions. Add lime wedges and a sprinkle of red pepper flakes if using.

If serving with rice, portion 2 cups cooked rice among plates and top with salad and chicken or serve rice on the side.

Give the assembled dish a final drizzle of teriyaki sauce to taste, toss lightly if serving as a mixed salad, and serve immediately while chicken is warm.