Seattle-Style Chicken Teriyaki Recipe (Easy + Authentic!)
This Seattle-style chicken teriyaki is a great comfort food that brings the taste of street food to your kitchen. Juicy grilled chicken thighs are glazed in a rich, sticky homemade teriyaki sauce, and then served with rice sprinkled with sesame seeds and scallions. It’s sweet, savory, perfectly caramelized, and absolutely irresistible!
Unlike traditional Japanese teriyaki, Seattle’s version is bolder and sweeter, famous at local teriyaki joints across the city. Whether you’re meal prepping for the week, looking for a healthy weekend dinner, or just craving a takeout-style meal, this easy chicken teriyaki recipe is a must-try.
Ready in less than 30 minutes and made with pantry staples, this crowd-pleaser will quickly become a favorite in your home. Let’s dive into this iconic Seattle twist on a beloved classic!
Tips & Tricks for the Perfect Seattle-Style Chicken Teriyaki
Use boneless, skinless thighs for the most authentic flavor
Thighs are juicier and more tolerant than breasts – they absorb sauce beautifully and stay tender even after searing.
Get that signature glaze
Let the sauce simmer long enough for it to thicken and become glossy. Brushing the sauce over the chicken at the last minute of cooking gives it that classic sticky finish.
Marinate for extra flavor (but it’s not mandatory)
A 30-minute to 2-hour soak in teriyaki sauce intensifies the flavor. But even without marinating, brushing the sauce on while cooking provides a great flavor boost.
Don’t skip the garlic and ginger
These two spices are essential for balancing the sweetness with some spiciness and depth.
Sear or grill over high heat for caramelization
Cook quickly and hot to get the golden brown, crispy edges of the chicken – this contrast makes a big difference in flavor and texture.
Keep extra sauce on hand
Make a double batch of the sauce and refrigerate it—it’s perfect for quick stir-fries, noodle bowls, or even dipping dumplings.
Let it rest before slicing
Letting the chicken rest for 5 minutes keeps it juicy and helps redistribute the juices before slicing.
Customize the sweetness
Seattle-style teriyaki is sweet, but if you prefer a more savory flavor, you can reduce the sugar a bit.
Use fresh garnishes for flavor
Thinly sliced green onions and toasted sesame seeds add freshness, crunch, and a slightly nutty flavor that complements the sweet-savory sauce.
Meal prep friendly
This dish freezes well! Make a big batch, portion it over rice, and enjoy a delicious lunch for days.
Seattle-Style Chicken Teriyaki: The Ultimate Sweet & Savory Recipe
This Seattle-style chicken teriyaki recipe offers an easy way to make this sweet and savory favorite at home. Tender chicken pieces are marinated in a flavorful blend of soy sauce, mirin, ginger, and garlic, then cooked to perfection and coated in a rich, homemade teriyaki glaze. Serve over rice for a satisfying and authentic taste of the Pacific Northwest.
Although this Seattle chicken teriyaki is a Japanese recipe, there is a Seattle fusion that gives this recipe a unique flavor and combination. Check out the recipe without delay.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (recommended for tenderness) or breasts, cut into bite-sized 1-inch pieces
- 1 tablespoon vegetable oil (or your preferred cooking oil)
For the Delicious Teriyaki Marinade:
- 1/4 cup low sodium soy sauce (for a balanced flavor)
- 2 tablespoons mirin (sweet Japanese rice wine)
- 1 tablespoon sake (Japanese rice wine - optional, substitute with more mirin or rice vinegar for a non-alcoholic version)
- 1 tablespoon granulated sugar (adjust to your sweetness preference)
- 1 teaspoon freshly grated ginger (adds a warm, aromatic note)
- 1 clove fresh garlic, minced (for a pungent, savory depth)
For the Rich Teriyaki Sauce:
- Reserved marinade (the flavor base!)
- 1/4 cup low sodium soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (optional)
- 2 tablespoons granulated sugar (taste and adjust for your ideal sweetness)
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons cold water (to create a smooth slurry)
Instructions
1. Marinating the Chicken for Maximum Flavor:
- In a medium-sized bowl, whisk together the soy sauce, mirin, sake (if using), granulated sugar, grated fresh ginger, and minced fresh garlic. This aromatic marinade is key to the Seattle teriyaki taste.
- Add the chicken pieces to the bowl, ensuring every piece is thoroughly coated in the flavorful marinade.
- Cover the bowl tightly with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 30 minutes, allowing the flavors to meld. For a more intense flavor, marinate for up to 4 hours.
2. Crafting the Perfect Homemade Teriyaki Sauce:
- Carefully strain the reserved chicken marinade into a small saucepan, leaving behind the solids (ginger and garlic). This infused liquid forms the base of our delicious sauce.
- In a separate small bowl, create a smooth slurry by whisking together the cornstarch and cold water. This prevents lumps in your sauce.
- Add the additional soy sauce, mirin, and sake (if using) to the saucepan containing the strained marinade. Stir in the granulated sugar.
- Bring the sauce to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
3. Cooking the Chicken to Tender Perfection:
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
- Remove the marinated chicken pieces from the bowl, letting any excess marinade drip off (discard the used marinade solids).
- Add the chicken to the hot skillet in a single layer, being careful not to overcrowd. Cook in batches if necessary to ensure even browning.
- Cook the chicken for approximately 5-7 minutes per side, or until it is fully cooked through with no pink remaining and boasts a lovely golden-brown color.
4. Glazing the Chicken with Rich Teriyaki Sauce:
- Once the chicken is cooked, reduce the heat under the simmering teriyaki sauce to low.
- Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking. This will thicken the sauce beautifully.
- Continue to stir the sauce constantly until it thickens to your desired glossy consistency.
- Add the cooked chicken pieces directly into the skillet with the thickened teriyaki sauce.
- Gently toss the chicken to ensure each piece is evenly coated in the luscious sauce.
- Cook for an additional 1-2 minutes, allowing the sauce to glaze the chicken and create that signature sticky teriyaki finish.
5. Serving Your Delicious Seattle Teriyaki:
- Serve the hot Seattle-style chicken teriyaki over cooked white rice or brown rice.
- Garnish generously with freshly chopped green onions for a pop of color and fresh flavor.
- Sprinkle with toasted sesame seeds for added texture and a nutty aroma. Enjoy immediately!
Notes
- Don’t over-marinate: Marinating enhances the flavor, avoid marinating for more than 4 hours as the acidity of the marinade can negatively affect the texture of the chicken, making it mushy.
- Adjust the sweetness: Taste the teriyaki sauce before adding the chicken and adjust the amount of sugar to achieve the perfect balance of sweetness and savory.
- Control the thickness of the sauce: If your sauce is too thick, add water a tablespoon at a time and stir until it reaches your desired thickness.
- Make ahead for convenience: You can prepare the chicken marinade up to 24 hours in advance and store it in the refrigerator. The sauce can be made in advance and gently warmed before adding the cooked chicken.
- Add your favorite vegetables: For a complete meal, consider sautéing vegetables like broccoli florets, bell peppers, or snap peas before adding the cooked chicken and sauce.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 607Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 151mgSodium: 2538mgCarbohydrates: 28gFiber: 1gSugar: 20gProtein: 54g
Variations of Seattle-Style Chicken Teriyaki
Spicy Seattle Teriyaki
Add 1–2 teaspoons of sriracha, gochujang, or red pepper flakes to the sauce for a spicy kick. Garnish with chili oil or sliced red chilies for extra heat.
Grilled Teriyaki Chicken
Grill chicken thighs over medium-high heat for a smoky, charred flavor. Baste with sauce during grilling to caramelize beautifully.
Teriyaki Chicken Bowls
Layer rice, sliced teriyaki chicken, veggies, and garnishes like sesame seeds or avocado for a full meal in one bowl.
Vegetarian Teriyaki
Use tofu, tempeh, or portobello mushrooms instead of chicken. Press tofu for best texture, then pan-sear or bake.
Teriyaki Chicken Stir-Fry
Stir-fry chicken and veggies, then coat in the sauce. Quick and perfect for busy nights.
Teriyaki Lettuce Wraps
Serve chicken in romaine or butter lettuce cups with crunchy veggies and crushed peanuts for a low-carb twist.
Low-Sugar / Keto-Friendly
Use monk fruit or erythritol instead of sugar and coconut aminos for a low-carb option.
Gluten-Free
Use tamari or certified gluten-free soy sauce to make the dish suitable for gluten-sensitive diets.
FAQ on Seattle-Style Chicken Teriyaki
What makes Seattle-style teriyaki different from traditional Japanese teriyaki?
Seattle-style teriyaki is sweeter, saucier, and often served in generous portions. It uses a thicker glaze, grilled or seared chicken, and is always paired with steamed rice in a hearty bowl format.
Can I make the teriyaki sauce ahead of time?
Yes, the sauce can be made and stored in the refrigerator for up to 7 days. It thickens more when cooled, so reheat before using for the perfect texture.
What kind of rice works best for this recipe?
Jasmine rice or medium-grain white rice complements the saucy chicken perfectly. For a healthier twist, try brown rice or cauliflower rice.
Can I use chicken breast instead of thighs?
Yes! While thighs offer more juiciness and flavor, chicken breast works well too. Slice it thinly after cooking to keep it tender.
Do I need to thicken the sauce with cornstarch?
Not required, but highly recommended. Cornstarch helps create the rich, sticky glaze that Seattle-style teriyaki is known for.
How should I store and reheat leftovers?
Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a skillet or microwave with a splash of water to refresh the sauce.
Is this recipe freezer-friendly?
Definitely. Freeze cooked chicken and sauce for up to 2 months. Thaw overnight and reheat gently for a quick meal.
Is this recipe gluten-free?
To make it gluten-free, use tamari or gluten-free soy sauce. Always check labels to ensure other ingredients are safe.
Which vegetables pair well with teriyaki chicken?
Try broccoli, carrots, snow peas, bell peppers, or shredded cabbage. Light stir-frying or steaming keeps them crisp and colorful.
Can I grill the chicken instead of pan-frying it?
Yes! Grilling adds a delicious smoky flavor and those perfect char marks—true to Seattle’s original teriyaki shop roots.
If you like this article about Seattle-Style Chicken Teriyaki Recipe, please share it with your friends on Facebook and Pinterest. Also, subscribe to my blog to get all the latest content first on your mobile.
