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Chicken Teriyaki Seattle Style

Date: 14.03.2020
Source: Tawnia Weiss
At work my boss feeds us regularly, and this is one of our favorites.

Prep: 30 minutes

Cook: 60 minutes

Yields: 8


  • 01.

    In a small saucepan, combine soy sauce, granulated and brown sugars, garlic, ginger, pepper, cinnamon stick and pineapple juice. Bring to a boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in ½ cup water.

  • 02.

    Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate overnight.

  • 03.

    Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons cold water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about ½ cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.

  • 04.

    Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, drizzle with sauce and sprinkle with sesame seeds.

  • 05.

    To make the sushi rice in the pressure cooker, rinse the rice very thoroughly until the water comes out clear, 2-3 minutes under running water.

  • 06.

    Add 1 cup of rice and 1.5 cups of water. Can be doubled as many times as your rice cooker can hold. Add some salt.

  • 07.

    Cook on high pressure for 7 minutes after pressure have built, then leave for 5 minutes before releasing pressure. Fluff and serve.