Thai Chicken Teriyaki Recipe

Chicken breast: Sliced thinly, this is the main protein of the dish.

Soy sauce: Adds a salty and umami flavor to the sauce.

Teriyaki sauce: Provides a sweet and savory glaze to the chicken.

Honey: Adds sweetness and helps to caramelize the sauce.

Vegetable oil: Used for cooking the chicken, ensuring it doesn't stick to the skillet.

Garlic: Minced to add a pungent and aromatic flavor.

Ginger: Grated to add a fresh, spicy note.

Sesame seeds: Used for garnish, adding a nutty flavor and crunch.

Green onions: Chopped for garnish, providing a fresh and mild onion flavor.

When preparing the chicken breast, ensure that you slice it evenly to promote uniform cooking. This helps avoid overcooking thinner pieces while waiting for thicker ones to cook through. Additionally, when adding the sauce mixture to the skillet, make sure to scrape any browned bits from the bottom of the pan. These bits are packed with flavor and will enhance the overall taste of your Thai Chicken Teriyaki.

• sliced chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• teriyaki sauce - Substitute with hoisin sauce: Hoisin sauce has a sweet and savory profile that can mimic the flavors of teriyaki sauce.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a vegan alternative.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a robust flavor that works well in cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity for flavor.

• grated ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, but use less as it is more concentrated.

• sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and nutritional benefits.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the chicken teriyaki to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• For short-term storage, place the container in the refrigerator. The Thai chicken teriyaki will stay fresh for up to 3-4 days.
• If you plan to store it for a longer period, consider freezing. Portion the chicken teriyaki into individual servings for easy reheating.
• Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible from the bags to prevent freezer burn.
• Label the containers or bags with the date of storage. This helps you keep track of how long the chicken teriyaki has been stored.
• When ready to eat, thaw the chicken teriyaki in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the chicken teriyaki in a skillet over medium heat until it’s heated through. Add a splash of soy sauce or teriyaki sauce if it seems dry.
• Alternatively, you can reheat it in the microwave. Place the chicken teriyaki in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• Garnish with fresh sesame seeds and green onions after reheating to refresh the flavors and add a touch of freshness.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of vegetable oil.
  2. Add the leftover Thai chicken teriyaki to the skillet.
  3. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the chicken is heated through.
  4. If the sauce has thickened too much, add a tablespoon of water or chicken broth to loosen it up.

• Microwave Method:

  1. Place the leftover chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 30-second intervals until the chicken is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Thai chicken teriyaki in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is thoroughly heated.
  5. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover chicken in the steamer basket.
  3. Cover and steam for about 5-10 minutes, or until the chicken is heated through.
  4. This method helps retain moisture and keeps the chicken tender.

• Mixing bowl: A large bowl used to combine and whisk together the soy sauce, teriyaki sauce, honey, and vegetable oil.

• Whisk: A utensil used to blend the sauce ingredients smoothly.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Grater: Used to grate the ginger finely.

• Skillet: A flat-bottomed pan used to cook the chicken slices over medium-high heat.

• Spatula: A utensil to flip and stir the chicken slices while cooking.

• Measuring cups: Used to measure out the soy sauce, teriyaki sauce, and honey accurately.

• Measuring spoons: Used to measure the vegetable oil, minced garlic, and grated ginger.

• Knife: A sharp tool to slice the chicken breast and chop the green onions.

• Cutting board: A surface to safely slice the chicken and chop the green onions.

• Serving plate: A dish to present the finished Thai chicken teriyaki.

• Tongs: Used to handle and serve the cooked chicken slices.

• Sesame seeds: Used for garnishing the final dish.

• Green onions: Chopped and used for garnishing the final dish.

Prep ingredients ahead: Slice the chicken breast and mince the garlic and ginger the night before.

Use one-pan method: Cook the chicken and simmer the sauce in the same skillet to save on cleanup time.

Quick marinade: Let the chicken sit in the sauce mixture for 15 minutes while you prep other ingredients.

Pre-measure sauces: Have the soy sauce, teriyaki sauce, and honey measured and ready to go.

Garnish last minute: Chop green onions and measure sesame seeds while the chicken simmers.