Chicken Teriyaki Plate Recipe

Name: Chicken Teriyaki Plate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lemon-lime soda; 1/2 cup plus 2 tablespoons soy sauce; 3/4 cup rice vinegar; 1 medium onion1/2 grated, 1/2 thinly sliced; 1 tablespoon grated fresh ginger; 4 garlic cloves, smashed; 1 tablespoon sugar; 2 pounds boneless chicken thighs with skin; 3 tablespoons canola oil; 1 tablespoon unsalted butter; 2 tablespoons chopped cilantro; Steamed white rice and hot sauce, for serving

Servings: persons

1 cup lemon-lime soda
1/2 cup plus 2 tablespoons soy sauce
3/4 cup rice vinegar
1 medium onion1/2 grated, 1/2 thinly sliced
1 tablespoon grated fresh ginger
4 garlic cloves, smashed
1 tablespoon sugar
2 pounds boneless chicken thighs with skin
3 tablespoons canola oil
1 tablespoon unsalted butter
2 tablespoons chopped cilantro
Steamed white rice and hot sauce, for serving

1
In a bowl, mix the soda, soy sauce, vinegar, grated onion, ginger, garlic and sugar.
2
Add the chicken; turn to coat.
3
Let stand at room temperature for 1 hour or refrigerate overnight.
4
Remove the chicken from the marinade and pat very dry.
5
Reserve 1 cup of the marinade.
6
Heat 1 1/2 tablespoons of the oil in a large, deep skillet.
7
Add the chicken skin side down and cook over moderately high heat, turning once, until browned and cooked through, 7 to 8 minutes.
8
Transfer the chicken to a plate.
9
Wipe out the skillet and heat the remaining 1 1/2 tablespoons of oil.
10
Add the sliced onion and cook over moderate heat, stirring, until browned, 5 minutes.
11
Add the reserved 1 cup of marinade; boil until slightly reduced, 2 minutes.
12
Swirl in the butter and add the cilantro.
13
Return the chicken and any juices to the skillet and cook until heated through, 1 minute.
14
Serve with steamed rice and hot sauce.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup lemon-lime soda, 1/2 cup plus 2 tablespoons soy sauce, 3/4 cup rice vinegar, 1 medium onion1/2 grated, 1/2 thinly sliced, and more.

Yes, Chicken Teriyaki Plate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Teriyaki Plate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions