Savory Golden Teriyaki Chicken with a Zesty Citrus Glaze
A Glossy Japanese-Style Classic with a Zesty, Fresh & Mild Glow
What makes this the best teriyaki chicken? The secret to authentic teriyaki is the Maillard reaction and the traditional reduction method combined with WesMarMi Verde. Unlike many recipes that rely on cornstarch slurries, our method focuses on a natural reduction of mirin and soy sauce to create a rich, syrupy glaze. By incorporating our vinegar-free WesMarMi Verde, you add a Zesty and Fresh brightness (1/10 Heat) that cuts through the sweetness of the brown sugar without adding spice, resulting in a cleaner, more vibrant flavor profile.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 340
Protein: 28g
Carbs: 14g
Fat: 18g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) mirin (Japanese sweet rice wine)
2 tbsp (30 ml) sake or dry sherry
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) fresh ginger, grated
2 cloves garlic, minced
1 tbsp (15 ml) neutral oil (like canola or vegetable)
2 stalks green onions, thinly sliced for garnish
1 tsp (5 ml) toasted sesame seeds
1 tbsp (15 ml) Eleven Eleven Sauce’s WesMarMi Verde Sauce
Ingredient Spotlight: Mirin
Mirin is a Japanese rice wine similar to sake but with a lower alcohol content and a much higher sugar content. It is a vital ingredient in authentic teriyaki because the sugars in mirin create the "teri" or signature luster of the sauce. Unlike plain sugar, mirin adds a fermented depth and a mild acidity that balances the saltiness of the soy sauce, resulting in a more complex and professional finish.
Heat It Up with Eleven Eleven Sauce: For those who prefer a brighter finish, our WesMarMi Verde Sauce is an all natural fruit-based hot sauce that introduces a refreshing tang to the savory chicken. This zesty citrus hot sauce cuts through the sweetness of the teriyaki glaze without overpowering the delicate ginger notes. Simply whisk the Eleven Eleven sauce into the glaze during the final minute of simmering to elevate your flavorful hot sauce for weeknight meals.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic until the sugar is mostly dissolved.
Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Pro-Tip: Avoid crowding the pan; if the chicken pieces are too close together, they will steam in their own juices instead of developing a golden-brown sear. Cook in batches if necessary.
Sear the chicken for 5-6 minutes, turning occasionally, until all sides are browned and the chicken is nearly cooked through.
Pour the teriyaki sauce mixture directly into the skillet with the chicken. Pro-Tip: Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan as the liquid hits the surface; these bits contain concentrated flavor that will enrich your sauce.
Bring the sauce to a simmer and cook for 4-5 minutes. As the liquid evaporates, the sauce will bubble and thicken into a glossy glaze. If using, fold the Eleven Eleven sauce into the mixture now.
Toss the chicken continuously in the thickening glaze until every piece is thoroughly coated and the sauce has reached your desired consistency.
Remove from heat and serve immediately over rice. Garnish with sliced green onions and toasted sesame seeds.
Tips & Variations:
Achieving the Perfect Glaze: If your sauce is taking too long to thicken, resist the urge to add cornstarch immediately. Traditional teriyaki relies on the reduction of sugars and proteins. Continue to simmer on medium heat while tossing the chicken; the sauce will transition from a watery consistency to a thick, syrupy glaze quite suddenly once enough moisture has evaporated.
Regional Swap (Thai-inspired): You can easily pivot this dish toward Southeast Asian flavors by swapping the mirin for a splash of coconut milk and adding a squeeze of lime juice. Replace the ginger with minced lemongrass and garnish with fresh coriander (cilantro) and crushed peanuts to create a creamy, aromatic variation that pairs perfectly with the zesty notes of the verde sauce.
Vegetable Integration: To make this a complete one-pan meal, toss in some sliced bell peppers, snap peas, or broccoli florets during the last 3 minutes of cooking. The vegetables will steam slightly in the sauce, retaining their crunch while absorbing the savory teriyaki flavors. This not only adds nutrition but also creates a more visually appealing and balanced plate.
Meat Alternatives: This glaze works exceptionally well with firm tofu or salmon fillets. For tofu, press it well to remove moisture and pan-fry until crispy before adding the sauce. For salmon, sear the skin side first to get it crispy, then flip and pour the sauce over, spooning the glaze over the fish as it finishes cooking to keep the flesh tender.
Low-Sodium Adjustment: If you are watching your salt intake, use a "Less Sodium" soy sauce and increase the amount of ginger and garlic. The aromatics will provide plenty of flavor, and the reduction process will concentrate the natural sugars, ensuring the dish remains satisfying even with reduced salt levels.
Other Users Suggest:
Replacing: Mirin.
New Measurement: 1/4 cup (60 ml) white grape juice plus 1 tsp (5 ml) lemon juice.
Why: Provides the necessary acidity and sweetness if you don't have traditional Japanese rice wine on hand.
Replacing: Brown sugar.
New Measurement: 2 tbsp (30 ml) honey.
Why: Creates a thicker, even more floral glaze that sticks beautifully to the chicken.
Storage, Reheat & Freeze:
Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheat: Microwave on medium power or warm in a skillet with a tablespoon of water to loosen the glaze.
Freeze: This chicken freezes well for up to 2 months; ensure it is completely cooled before sealing in a freezer-safe bag.
People Also Ask
Why is it important to use chicken thighs for teriyaki? While you can use chicken breast, boneless, skinless chicken thighs are the gold standard for teriyaki. The higher fat content in thighs allows the meat to stay succulent and juicy during the high-heat searing process. This extra moisture provides a better "mouthfeel" that balances the salty-sweet intensity of the concentrated glaze.
How do I get my teriyaki sauce to shine? The "teri" in teriyaki literally means luster or shine. This is achieved through the use of mirin, a Japanese rice wine with high sugar content. When mirin and soy sauce are reduced properly in a hot skillet, they caramelize into a glossy, syrupy consistency. Using a vinegar-free sauce like WesMarMi Verde ensures this luster remains clear and bright without the cloudiness that acidic vinegars can sometimes cause.
What should I serve with teriyaki chicken? To keep things traditional, serve over a bed of fluffy jasmine or short-grain rice. The rice acts as a sponge for any excess glaze. For a balanced meal, include steamed greens like broccoli or "snap" fresh zucchini. The fresh, zesty citrus notes of WesMarMi Verde help wake up the palate when paired with these earthy vegetables.
Explore More Recipes from Eleven Eleven Sauce:
