Chicken Teriyaki
Chicken Teriyaki is a delightful combination of tender chicken and vibrant vegetables, marinated in a sweet and savory sauce of soy and orange juice, highlighted by the warmth of ginger and garlic. Perfect for a family dinner or a weekend barbecue, it brings a taste of Japan to your table.
Ingredients
- 1/2 c. soy sauce ⓘ
- 1/4 c. orange juice ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 Tbsp. freshly grated ginger or 1 tsp. ground ginger ⓘ
- 2 Tbsp. sherry ⓘ
- 3 garlic cloves, mashed
- 2 medium green peppers, cut into 1-inch squares
- 12 cherry tomatoes ⓘ
- 12 medium mushrooms
- 12 pearl onions ⓘ
- 1 1/2 lb. chicken breasts, boned, skinned and cut into 4 x 1/2-inch strips ⓘ
Instructions
- Combine soy sauce, orange juice, olive oil, ginger, sherry, and garlic in a large shallow dish; stir with a ladle.
- Add vegetables and chicken; toss to coat.
- Let marinate in the refrigerator for several hours, tossing occasionally.
- Thread vegetables on 12 (6-inch) skewers, alternating vegetables and chicken, weaving chicken strips in an accordion fashion.
- Broil about 6 inches from heat for about 3 minutes on each side.
- Baste chicken and vegetables thoroughly with marinade while broiling.
Tips & Substitutions
For a deeper flavor, marinate the chicken and vegetables overnight. You can substitute the chicken with tofu for a vegetarian option or use different vegetables like zucchini and bell peppers. If you prefer a sweeter sauce, add a tablespoon of honey or brown sugar. Adjust the soy sauce to low-sodium if you're watching your salt intake. This recipe is great for meal prep and can be scaled up easily.
Serving Suggestions
Serve the Chicken Teriyaki over a bed of steamed rice or alongside Stir-Fried Rice for a complete meal. It pairs beautifully with a side of sautéed greens or a fresh salad. For a more substantial dinner, consider serving it with a side of Moo Goo Gai Pan or Sweet And Sour Chicken Stir-Fry for variety.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Alternatively, you can microwave them in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Teriyaki contains roughly 1822 calories, with 21g protein, 107g carbohydrates, and 148g fat. It is an excellent source of vitamin C (80% of the Daily Value), protein (41% of the Daily Value), and iron (40% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1287mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other proteins besides chicken?
Yes, this recipe works well with shrimp, beef, or even tofu for a vegetarian option. Adjust the cooking time based on the protein you choose, as shrimp and thin beef strips will cook faster than chicken.
What can I do if I don't have sherry?
If you don't have sherry, you can substitute it with rice vinegar or apple cider vinegar for a similar tang. Alternatively, omit it altogether if you prefer a simpler flavor profile.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or sliced jalapeños into the marinade. You can also serve it with a spicy dipping sauce or drizzle sriracha over the finished dish for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).