Restaurant Style Teriyaki chicken

If you love Teriyaki Chicken, this is the recipe for you.  It’s as good as any restaurant recipe I have ever had.  In fact, I think it’s even better than the recipe at my favorite Sushi House in town.  My kids won’t usually eat anything but a California roll, so I usually order them a Bento Box that comes with a combination of things.  One of which is Teriyaki Chicken.  And their recipe is really good but this recipe is definitely better.  The beautiful thing is that you get the wonderful flame flavor from the grill and then a nice thick syrupy sauce on the stove that can be spiced up if you’d like.

Teriyaki Chicken with Stir Fry

I like to have my Teriyaki Chicken with Stir Fry or even by itself served with white or brown steamed rice.  After the chicken is cooked on the grill and cut into bite size pieces, I like to add the chicken to a hot pan on the stove with more Teriyaki Sauce.  This is the best time to add vegetables if you plan to make a Stir Fry.  It only takes a few minutes to cook as you thicken and caramelize the sauce.  My original Teriyaki Sauce post can be found HERE so you can watch the video but I’ll add the ingredients down below.

Teriyaki Chicken Ingredients:

4-8 Boneless Chicken Thighs
1/2 cup Teriyaki Sauce

Teriyaki Sauce
1 cup Soy Sauce
1 cup Mirin
1/2 cup Sake
2 tbsp Rice Vinegar
1 cup Brown Sugar
1 tbsp Hoisin Sauce
1/4 tsp Garlic Powder
1/2 tsp Ginger Powder

Combine all of the Teriyaki Sauce Ingredients and bring to a boil, reduce heat to a simmer and reduce for approximately 20 minutes until you’ve reached desired thickness.  Then follow the directions in the video to make the Teriyaki Chicken.