If you’re craving a flavorful dish that combines the best of savory, sweet, and tangy, our Soyaki Chicken recipe is a must-try. This dish takes inspiration from the rich umami flavors of Japanese teriyaki and the nutty, earthy notes of soy sauce, creating a perfect harmony of tastes. It’s a quick and satisfying way to elevate your weeknight dinners or impress guests at your next gathering.
Soyaki Chicken Recipe
Ingredients
- 1 pound chicken thighs (boneless, skinless)
- 1/2 cup Soyaki sauce (store-bought or homemade)
- 1 tablespoon sesame oil
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
- 1 tablespoon honey (optional for extra sweetness)
- 1 tablespoon low-sodium soy sauce (optional for balance)
- 1/2 teaspoon black pepper (ground)
- 1/4 cup scallions (chopped for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prepare the Chicken
Trim any excess fat from the chicken thighs and pat them dry with a paper towel. Place them in a bowl.
- Make the Marinade
In a medium bowl, whisk together Soyaki sauce, sesame oil, minced garlic, ginger, and honey (if using). Add a dash of ground black pepper and soy sauce for added depth of flavor.
- Marinate the Chicken
Pour the marinade over the chicken thighs, ensuring that each piece is entirely coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours for a deeper flavor infusion.
- Cook the Chicken
Heat a skillet over medium heat and add a drizzle of sesame oil. Place the marinated chicken thighs in the pan and cook for 4-5 minutes on each side, until they are golden brown and caramelized. Use a meat thermometer to ensure the internal temperature reads 165°F (74°C).
- Simmer the Sauce
Pour the remaining marinade into the pan with the chicken. Let it simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the chicken.
- Garnish and Serve
Sprinkle the cooked chicken with chopped scallions and sesame seeds for a finishing touch. Serve over steamed rice, quinoa, or with stir-fried vegetables for a complete meal.
Tips for Success
| Step | Time | Details |
|---|---|---|
| Marinate the chicken | 30 minutes | This step enhances the flavor. If short on time, marinate for at least 15 minutes. |
| Cooking chicken thighs | 8-10 mins | Cook evenly on both sides for a juicy result. Do not overcrowd the pan for the best sear. |
| Simmering the sauce | 2-3 mins | Watch the sauce closely to avoid burning. Stir continuously for even thickening and coating. |
This Soyaki Chicken Recipe brings out an irresistible medley of sweet, savory, and tangy flavors. With accessible ingredients and a simple process, it’s a perfect recipe for both weeknight dinners and special occasions.
Ingredients
To prepare this flavorful Soyaki Chicken, gather the following ingredients. Ensure all components are fresh and prepped to make this recipe seamless and delicious:
Marinade and Sauce
- 1/2 cup Soyaki sauce (store-bought or homemade for a blend of soy and teriyaki flavors)
- 1 tablespoon sesame oil (adds a nutty aroma and depth of flavor)
- 2 cloves garlic, minced (freshly minced for maximum flavor)
- 1 teaspoon fresh ginger, grated (enhances warmth and spice)
- Optional: 1 tablespoon honey or 2 teaspoons soy sauce, for added sweetness or salt.
Chicken
- 1.5 pounds boneless, skinless chicken thighs (trim excess fat and cut into even-sized pieces)
Garnish
- 2 scallions, thinly sliced (for a fresh, crisp topping)
- 1 teaspoon sesame seeds, toasted (adds crunch and enhances the presentation)
Optional Serving Suggestions
- Steamed white or brown rice
- Quinoa or cauliflower rice (low-carb option)
- Stir-fried vegetables (such as broccoli, bell peppers, or snap peas)
Here’s a quick breakdown of key measurements for your reference:
| Ingredient | Amount | Purpose |
|---|---|---|
| Soyaki sauce | 1/2 cup | Core marinade & sauce base |
| Sesame oil | 1 tablespoon | Adds nutty depth to sauce & chicken |
| Garlic | 2 cloves (minced) | Umami-rich aromatic enhancer |
| Ginger | 1 teaspoon (grated) | Sharp, warm spice profile |
| Honey/Soy Sauce (optional) | Honey: 1 tbsp, Soy: 2 tsp | Balances sweetness/saltiness |
| Chicken thighs | 1.5 pounds | Protein centerpiece |
| Scallions | 2 stalks (sliced) | Fresh pop of color & taste |
| Sesame seeds | 1 teaspoon (toasted) | Crunchy, nutty garnish |
Tools And Equipment
To create this delicious Soyaki Chicken recipe, we’ll need a few essential tools and equipment. Each item ensures optimal preparation, cooking, and presentation, so having these handy will make the process smooth and enjoyable.
Essential Tools
- Mixing Bowl: For marinating the chicken with the Soyaki sauce and other flavorful ingredients. A medium-sized bowl works great.
- Measuring Spoons and Cups: Precision is essential to achieve the perfect balance of flavors for the marinade.
- Cutting Board and Knife: For slicing the scallions, mincing the garlic, and any additional prep work.
- Non-stick Skillet or Pan: A wide skillet ensures the chicken cooks evenly and gets perfectly caramelized in the sauce.
- Tongs or Spatula: To flip and handle the chicken during cooking without damaging the tender texture.
- Microplane or Grater: Ideal for finely grating fresh ginger, ensuring it evenly incorporates into the marinade.
- Small Saucepan (Optional): If you’d like to thicken and simmer the leftover marinade into a glaze.
Suggested Equipment for Serving
- Rice Cooker: To prepare fluffy steamed rice as a bed for the Soyaki Chicken.
- Serving Platter or Bowls: For plating the chicken elegantly, especially for guests.
- Wooden or Silicone Utensils: Gentle tools that won’t scratch your cookware, preserving its finish.
Equipment Overview Table
| Tool | Purpose |
|---|---|
| Mixing bowl | For marinating chicken |
| Measuring spoons/cups | Achieving precise flavor balance |
| Cutting board/knife | Prepping ingredients |
| Non-stick skillet | Even cooking and caramelization |
| Tongs/spatula | Handling chicken during cooking |
| Microplane/grater | Finely grating fresh ginger |
| Small saucepan | Thickening the marinade (optional) |
| Rice cooker | Preparing steamed rice for serving |
| Serving platter | For presentation and plating |
With these simple tools and equipment, we’re fully equipped to make this Soyaki Chicken recipe come together with ease. Each item plays a crucial role in ensuring the process is seamless while delivering flavorful, beautifully cooked results.
Directions
Follow these step-by-step instructions to prepare the savory, sweet, and tangy Soyaki Chicken Recipe. From prepping to serving, every step is designed to infuse maximum flavor into this dish.
Prep
- Place 1.5 pounds of boneless, skinless chicken thighs on a clean cutting board. Trim any excess fat and pat the chicken dry with paper towels.
- Mince 2 cloves of garlic and grate 1 teaspoon of fresh ginger using a microplane or fine grater. Set these aromatics aside.
- Slice 2 scallions thinly for garnish and toast 1 teaspoon of sesame seeds in a dry skillet over low heat until fragrant. Keep these aside for later use.
Marinate The Chicken
- In a large mixing bowl, combine 1/2 cup of Soyaki sauce, 1 tablespoon of sesame oil, minced garlic, and grated ginger. If desired, add 1 teaspoon of honey and/or soy sauce for extra sweetness or saltiness.
- Add the prepped chicken thighs to the bowl, ensuring each piece is evenly coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
Cook The Chicken
- Heat a non-stick skillet over medium heat and add a drizzle of sesame oil to lightly coat the pan.
- Remove the chicken from the marinade (reserve the marinade for the sauce), shaking off any excess liquid.
- Sear the chicken thighs in the skillet for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set it aside.
Prepare The Sauce
- Pour the reserved marinade into the skillet and bring it to a gentle boil over medium heat. Let it simmer for 2-3 minutes, stirring occasionally, to thicken and reduce slightly.
- If needed, add a slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of water) and stir continuously until the sauce reaches your desired consistency.
Combine And Simmer
- Return the cooked chicken thighs to the skillet, ensuring they are fully coated with the sauce.
- Reduce the heat to low and let the chicken simmer for 2 minutes to absorb the flavors of the sauce.
Garnish And Serve
- Transfer the Soyaki Chicken to a serving platter or individual plates.
- Sprinkle the toasted sesame seeds and sliced scallions generously over the chicken for a burst of flavor and color.
- Pair the dish with steamed rice, quinoa, or stir-fried vegetables for a balanced and complete meal.
Tip: For the best dining experience, serve immediately while the chicken is hot and the sauce is glossy.
Make-Ahead Instructions
Planning ahead for this Soyaki Chicken recipe ensures a smoother cooking process and maximizes flavor. Here’s how we can prepare this dish in advance:
- Marinate in Advance
Combine the chicken thighs with the marinade, including Soyaki sauce, sesame oil, garlic, and ginger. For maximum flavor infusion, place the marinated chicken in an airtight container or a resealable plastic bag. Refrigerate the chicken for at least 2 hours or up to 12 hours. Overnight marination works especially well, resulting in tender, juicy chicken that’s bursting with umami-rich taste.
- Prep Garnishes and Extras Ahead
Slice scallions finely and toast sesame seeds ahead of time. Store each separately in airtight containers. Having these garnishes ready streamlines the plating process when the dish is served.
- Prepare the Sauce Base
If using an additional Soyaki sauce mixture for a thicker, glossier finish, whisk it together with optional soy sauce and honey. Store the prepared sauce in a small jar in the refrigerator. Shake or stir it before use to ensure an even consistency.
- Cooking Day Instructions
When it’s time to cook, remove the chicken from the fridge and let it rest at room temperature for about 15 minutes. Proceed with the cooking steps, such as searing the chicken and simmering the sauce, for a fresh, hot meal on the table.
- Freezing Tips
If meal prepping, marinate the chicken and freeze it directly in the marinade. Use freezer-safe bags or containers, ensuring no air remains to prevent freezer burn. When ready to cook, thaw the chicken in the refrigerator overnight and cook as directed in the recipe. This method lets us enjoy Soyaki Chicken even on our busiest days.
Storage Guide
| Task | Storage Time | Storage Method |
|---|---|---|
| Marinated Chicken | Up to 12 hours (refrigerator), 3 months (freezer) | Airtight container or freezer bag |
| Sliced Scallions | 3 to 4 days | Airtight container with slight moisture |
| Toasted Sesame Seeds | 1 to 2 weeks | Airtight container |
| Prepared Sauce Base | 4 to 5 days | Sealed jar or container in fridge |
By preparing key components ahead, we ensure efficiency without compromising the bold, savory flavors of the Soyaki Chicken recipe.
Tips For The Best Soyaki Chicken
Creating the perfect Soyaki Chicken involves more than just following a recipe. It’s about achieving flavor balance, proper cooking techniques, and presentation. Here are our top tips for ensuring your Soyaki Chicken becomes a standout dish every time:
1. Use High-Quality Ingredients
- Opt for fresh, boneless, and skinless chicken thighs. Their natural juiciness works perfectly with the Soyaki sauce.
- Choose an authentic Soyaki sauce for a richer depth of flavor. Look for one with a good balance of soy, ginger, and sesame notes.
- Always use fresh aromatics like minced garlic and grated ginger for maximum fragrance and flavor.
2. Marinate for Optimum Flavor
- Marinate the chicken for at least 30 minutes, but for even better flavor, marinate it for up to 8 hours in the refrigerator.
- Make sure to coat all the chicken pieces evenly in the marinade for consistent seasoning.
Pro tip: Do not reuse the marinade used for raw chicken unless it’s thoroughly boiled to kill bacteria.
3. Cook on Medium-High Heat for the Perfect Sear
- Always preheat your skillet before adding the chicken to achieve an even, golden-brown sear on both sides.
- Control the heat to medium-high to avoid burning the Soyaki sauce’s natural sugars.
4. Reduce the Sauce for a Luxurious Glaze
- After cooking, simmer the leftover marinade until it thickens into a glossy, flavorful glaze.
- Stir constantly to prevent the sugars in the sauce from sticking and burning.
5. Garnish Creatively for Added Flavor and Appeal
- Top with toasted sesame seeds for a nutty crunch.
- Add thinly sliced scallions for a fresh, peppery contrast.
- Consider sprinkling red pepper flakes for a slight kick, if you enjoy some heat.
6. Pair with Complementary Sides
A great dish deserves equally great sides. Pair your Soyaki Chicken with:
- Steamed jasmine rice or quinoa for a neutral complement to the bold sauce.
- Stir-fried vegetables like broccoli, snap peas, or carrots for added texture.
Quick Reference Table for Cooking and Serving
| Step | Optimal Time/Details |
|---|---|
| Marinate | 30 minutes to 8 hours, chilled |
| Preheating Skillet | Medium-high heat for 2 minutes |
| Cooking Chicken | 5-6 minutes per side |
| Simmering Sauce | 3-5 minutes, until thickened |
| Serving Suggestion | With rice or vegetables |
7. Storage and Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to retain the sauce’s vibrant flavor and prevent the chicken from drying out.
By focusing on these details, we ensure the dish is not only delicious but also visually stunning and perfectly executed every single time.
Conclusion
Our Soyaki Chicken recipe is a delightful way to bring bold, balanced flavors to your table with minimal effort. Whether you’re planning a quick weeknight dinner or aiming to impress guests, this dish delivers every time.
With its rich umami profile and versatile serving options, it’s a recipe that fits seamlessly into any meal plan. By following the tips and using fresh, quality ingredients, you can create a dish that’s both satisfying and unforgettable.
We hope this recipe inspires you to explore new flavors and enjoy the simplicity of cooking something truly delicious.
Frequently Asked Questions
What is Soyaki Chicken?
Soyaki Chicken is a flavorful dish inspired by Japanese teriyaki and soy sauce. It features marinated chicken thighs cooked with a blend of Soyaki sauce, sesame oil, garlic, and ginger, offering a savory, sweet, and tangy flavor profile.
What ingredients are needed for Soyaki Chicken?
Key ingredients include chicken thighs, Soyaki sauce, sesame oil, garlic, ginger, scallions, and toasted sesame seeds. Optional ingredients include honey and soy sauce for added flavor.
Can I make Soyaki Chicken ahead of time?
Yes, you can marinate the chicken ahead for maximum flavor. You can also prep garnishes and prepare the sauce base in advance. The chicken can even be marinated and frozen for later use.
What tools are essential for making Soyaki Chicken?
You’ll need a mixing bowl, measuring spoons and cups, a cutting board and knife, a non-stick skillet, and tongs or a spatula. Optional tools include a rice cooker for serving.
How should I serve Soyaki Chicken?
Soyaki Chicken pairs well with steamed rice, quinoa, or stir-fried vegetables. Garnish with chopped scallions and sesame seeds for a complete meal.
How do I store leftover Soyaki Chicken?
Store cooked Soyaki Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or microwave for the best texture and flavor.
What are some tips for the best Soyaki Chicken?
Use high-quality, fresh ingredients, marinate the chicken for optimal flavor, cook on medium-high heat for a perfect sear, and reduce the sauce for a thick, luxurious glaze.
Can I customize the recipe?
Absolutely! You can adjust the sweetness or saltiness of the sauce by adding honey or soy sauce. You can also swap chicken thighs for chicken breasts or tofu for a vegetarian option.
Is Soyaki Chicken healthy?
Soyaki Chicken can be a healthy choice when paired with nutrient-rich sides like steamed vegetables or quinoa. Use low-sodium Soyaki sauce for a lighter version.
Can I freeze Soyaki Chicken?
Yes, you can freeze marinated raw chicken or cooked Soyaki Chicken in airtight containers. Thaw it in the refrigerator before cooking or reheating for best results.