American Teriyaki Chicken (アメリカ風の照り焼きチキン) Recipe

This American Teriyaki Chicken recipe is the “hibachi” style most of us (Americans) are familiar with. It’s easy to make and strikes a satisfying balance between sweet and savory.

What is American Teriyaki Chicken?

When I say “American” teriyaki chicken, I mean the type of teriyaki I find at most Japanese restaurants in America. 

The vegetables and protein are usually cooked separately first, then mixed and cooked in a sweet soy-based teriyaki sauce.

You’ve probably tasted it before, or at least seen it on a menu. This teriyaki (often served as “hibachi”) consists of small pieces of grilled or stir-fried chicken, sometimes cooked with vegetables like onions, bell peppers, or zucchini.

However, there are multiple styles of teriyaki in America, and this is just one way to cook American-style teriyaki.

One of my favorite ways to enjoy teriyaki chicken is at a teppanyaki restaurant. There’s something magical about watching a chef grill up mouthwatering chicken and veggies right before your eyes—it’s dinner and a show in the best way possible.

American Teriyaki Chicken vs. Japanese Teriyaki Chicken

While teriyaki originated in Japan, American teriyaki chicken looks a little different.

If you want to learn how to make Japanese teriyaki chicken check out this post, or you can read more about the history of teriyaki in this post.

Here are the three main differences:

• Flavor – American teriyaki is usually sweeter, and the sauce is often thicker.
• Cut – In America, the chicken is often (but not always) cut into small pieces and then stir-fried, whereas whole chicken thighs are usually pan-grilled and then cut crosswise.
• Ingredients – Japanese teriyaki uses equal parts mirin and sake along with the soy sauce. However American teriyaki usually doesn’t have mirin or sake and uses ingredients like sugar, honey, pineapple juice, and rice vinegar instead.

Ingredients for American Teriyaki Chicken

Chicken – Boneless and chicken thighs will maintain juiciness, and the skin is unnecessary in this recipe, so I use boneless and skinless chicken thighs. But if you are on a low-fat diet, you can use chicken breasts.

Vegetables – In America teriyaki dishes are often cooked with small-cut vegetables. I use broccoli, zucchini, carrot, and onion

Teriyaki Sauce – American teriyaki sauce is often sweeter and thicker than Japanese teriyaki sauce (tare). It doesn’t use sake or mirin. I recommend making your own, and I have a recipe right here.

Oil – Any high-heat cooking oil works, simply for greasing the griddle.

Scallion Greens – For the finishing garnish.

What to Serve with Teriyaki Chicken

Rice – Always a staple with Japanese and American Japanese food. Steamed rice is the common choice in Japan, but fried rice is just as common in America

Stir-Fried Vegetables – Stir-fried vegetables are a great way to add a little more fiber to this meal, and they can be made in the same pan or griddle

Miso Soup – Miso soup is a staple in Japanese restaurants in both America and Japan, and it makes the meal more diverse in nutrition and texture.

Ingredients

• 900 grams (2 lbs.) of boneless skinless chicken thighs, cut into ½ inch pieces
• 15 grams (1 tbsp.) of sake (or other cooking wine)
• 15 grams (2 tbsp.) of cornstarch
• 150 grams (about 1 crown) of broccoli
• 150 grams (about 1) of zucchini
• 100 grams (about half) of onion
• 100 grams (about 1-2) of carrot
• Scallion greens, thinly sliced, for topping

• 185 grams (about ⅓ c.) of prepared teriyaki sauce

Or, If not Using Prepared Teriyaki Sauce:

• 80 grams (5 tbsp. + 1 tsp.) of soy sauce
• 60 grams (5 tbsp.) of brown sugar
• 40 grams (2 tbsp. + 2 tsp.) of rice vinegar
• 10 grams (2 cloves) of garlic, minced
• 10 grams ( 2 tsp.) of ginger, minced
• 5 grams (about ½ tbsp.) of cornstarch

Directions

If not Using Prepared Teriyaki Sauce

1. Combine all sauce ingredients in a small saucepan, and bring to a simmer over medium heat.

2. Simmer the sauce for two minutes stirring occasionally; it should thicken slightly. After 2 minutes remove the teriyaki sauce from the heat.

3. Let sit for 5 minutes, then strain the sauce through a fine mesh strainer and reserve until ready to use.

Teriyaki Chicken

1. Sprinkle the sake and cornstarch over the chicken and mix well to velvet it lightly. Let it sit in the refrigerator for at least 15 minutes, up to overnight.

2. Heat a griddle (or large frying pan) over high heat. Once the griddle is preheated spread a thin layer of oil across the surface and place the chicken on the heat in one layer. Depending on the size of your griddle/pan you may have to cook the chicken in multiple batches.

3. Cook the chicken for 4-6 minutes on the first side, flip and cook for 1-2 more minutes. Once the chicken is about 80% of the way cooked through and browned on both sides, remove it from the griddle.

4. Next add the zucchini and broccoli to the griddle, adding a little more oil if needed. Squirt a few drops of water onto the vegetables, cover with a lid, and cook for 1-2 minutes to tenderize. After 1-2 minutes remove about half of the broccoli from the pan.

5. Add half of the partially cooked chicken back onto the griddle along with half of the carrots and onions. 

6. Immediately drizzle over about half of the teriyaki sauce and cook over medium-high heat for 1-2 minutes, until the sauce is reduced and glazes to the chicken.

7. Remove the cooked teriyaki chicken and vegetables from the griddle, and repeat steps 5-6 with the remaining half of the ingredients.

8. Serve with steamed or fried rice, and eat immediately!

Nutrition Facts: 1 serving with 1 cup (170 grams) of steamed rice

Calories: 510kcal (26%) Protein: 38g Carbohydrates: 65g (24%) Total Fat: 9g (11%) Saturated Fat: 2g (12%) Cholesterol: 100mg (33%) Sodium: 681mg (30%) Dietary Fiber: 2g (8%) Sugar: 9g (18%) Vitamin D: 0mcg (0%) Calcium: 48mg (4%), Iron: 16mg (88%) Potassium: 543mg (12%)

The (%) tells how much a nutrient contributes to a daily diet, based on a 2,000 calorie per day diet.

Nutrition Disclaimer

I am not a certified health professional, and while I do my best to provide accurate nutrition information, these values should be considered estimates. Specific brands, natural variation in produce and meat, as well as the nutrition calculator used can cause small deviations in the nutrition of any recipe.