Entree: United States – Pacific Northwest (Washington) – Seattle-style Teriyaki

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 40 min

Total 1 hr 30 min

Ingredients

- 4 boneless skinless chicken thighs, approx. 1.5 lb (680 g) total
- Salt and black pepper to taste
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tbsp (15 ml) toasted sesame oil

Teriyaki sauce & glaze
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/2 cup (120 ml) water
- 1/3 cup (70 g) packed brown sugar
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) rice vinegar
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (6 g) fresh ginger, finely grated
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water (for cornstarch slurry)

Rice
- 2 cups (370 g) short-grain rice (sushi or jasmine-style)
- 2 1/2 cups (600 ml) water
- Pinch of salt

Simple sesame salad (side)
- 6 cups (180 g) mixed salad greens
- 1/2 medium cucumber, thinly sliced (about 100 g)
- 1 cup (110 g) shredded carrot
- 2 scallions, thinly sliced (about 30 g)
- 1 tbsp (9 g) toasted sesame seeds

Salad dressing
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) toasted sesame oil
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- Pinch of salt and black pepper

Optional garnish
- Extra sliced scallions and additional toasted sesame seeds

Instructions

Short Description:
Seattle-style Teriyaki features sweet, glossy teriyaki-glazed chicken served with steamed short-grain rice and a crisp sesame-dressed salad for a complete Pacific Northwest main course. The sauce is sweeter and thicker than many other teriyaki styles, reflecting the region's Japanese-American influence.

Regional Notes:
This Seattle variation emphasizes a sweeter, caramelized glaze—often with brown sugar and honey—and a thicker, glossy finish achieved by reducing and cornstarch-thickening the sauce. It is traditionally plated with a mound of rice and a simple green salad on the side, rather than heavy sides, which is characteristic of local teriyaki shops across the city.

1. Make the teriyaki sauce: in a small saucepan combine soy sauce, water, brown sugar, mirin, honey, rice vinegar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
2. Reduce and thicken the sauce: simmer uncovered for 6–8 minutes to concentrate flavors. Whisk cornstarch with 2 tbsp (30 ml) cold water to make a slurry, then whisk slurry into the simmering sauce and cook 1–2 more minutes until glossy and slightly thickened. Remove 1/3 cup (80 ml) of the glaze and reserve for finishing; keep the rest warm on the lowest heat.
3. Marinate the chicken briefly: season the chicken thighs with salt and pepper. Place the thighs in a shallow dish and pour about 1/4 cup (60 ml) of the warm teriyaki sauce over them, turning to coat. Let sit at room temperature 20–30 minutes (or refrigerate up to 4 hours for deeper flavor; bring back to room temp before cooking).
4. Cook the rice: rinse the rice under cold water until water runs clear. Combine rinsed rice, 2 1/2 cups (600 ml) water, and a pinch of salt in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes. Fluff with a fork.
5. Prepare the salad and dressing: whisk together rice vinegar, soy sauce, honey, toasted sesame oil, neutral oil, and a pinch of salt and pepper. Toss mixed greens, cucumber, shredded carrot, and scallions with dressing just before serving; sprinkle with toasted sesame seeds.
6. Sear and glaze the chicken: heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) toasted sesame oil in a large skillet or cast-iron pan over medium-high heat. Add chicken thighs, presentation side down, and sear 4–5 minutes until well browned. Flip and cook 4–5 minutes more.
7. Finish with glaze: lower heat to medium-low. Brush the reserved 1/3 cup (80 ml) glaze over the chicken and continue to cook, turning and basting every 1–2 minutes, until the glaze is thick, sticky, and chicken reaches an internal temperature of 165°F (74°C), about 3–5 more minutes. If glaze begins to burn, reduce heat. Remove chicken to a cutting board and let rest 5 minutes.
8. Slice and serve: slice the chicken into strips. Divide rice among 4 plates, arrange sliced glazed chicken atop the rice, and spoon any pan juices over the chicken. Serve each plate with a generous portion of the sesame salad on the side.
9. Garnish and enjoy: sprinkle extra scallions and sesame seeds over the chicken for color and crunch. Leftover sauce can be refrigerated up to 3 days for reheating and use.