Vietnamese-style Teriyaki Chicken

Ingredients

While the original Japanese teriyaki is known for its simplicity and focus on the sauce, this Vietnamese adaptation adds a burst of freshness with the addition of aromatic herbs and spices. The marinade is enhanced with Vietnamese flavors like lemongrass, ginger, and fish sauce, giving the dish a unique twist. The cooking method remains similar, but the final result is a harmonious blend of Japanese and Vietnamese culinary traditions. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, white part only, finely minced 1 stalk lemongrass, white part only, finely minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced green onions, for garnish Sliced green onions, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 12g, 10g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, fish sauce, honey, rice vinegar, minced garlic, minced lemongrass, and grated ginger. Mix well to make the marinade.
2. 2.
   Cut the chicken thighs into bite-sized pieces and place them in a shallow dish or resealable plastic bag.
3. 3.
   Pour the marinade over the chicken, making sure each piece is coated. Marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
4. 4.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
5. 5.
   Remove the chicken from the marinade, reserving the marinade for later use.
6. 6.
   Add the chicken to the hot skillet and cook until browned and cooked through, about 5-7 minutes.
7. 7.
   Pour the reserved marinade into the skillet and cook for an additional 2-3 minutes, until the sauce thickens slightly and coats the chicken.
8. 8.
   Remove from heat and garnish with fresh cilantro and sliced green onions.
9. 9.
   Serve the Vietnamese-style Teriyaki Chicken over steamed rice or with a side of fresh Vietnamese salad.

Treat your ingredients with care...

• Lemongrass — To release the flavor, bruise the lemongrass stalk with the back of a knife before mincing.
• Fish sauce — Look for a high-quality fish sauce for the best flavor. If you prefer a milder taste, reduce the amount of fish sauce used.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Chicken thighs — Use boneless, skinless chicken thighs for tender and juicy results. If you prefer white meat, you can substitute with chicken breast, but adjust the cooking time accordingly.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For an extra kick of heat, add a finely chopped chili pepper to the marinade.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce during the last minute of cooking.
• Serve the Vietnamese-style Teriyaki Chicken with a side of pickled vegetables for a refreshing contrast.
• Experiment with different herbs like Thai basil or mint for added freshness.
• If you're short on time, you can marinate the chicken for at least 30 minutes, although longer marinating time will result in more flavorful chicken.

Serving advice

Serve the Vietnamese-style Teriyaki Chicken over steamed jasmine rice or with a side of vermicelli noodles. Garnish with fresh cilantro and sliced green onions for a pop of color and flavor. Add a squeeze of lime juice for a tangy finish.

Presentation advice

Arrange the chicken pieces on a platter and drizzle the sauce over the top. Sprinkle with fresh cilantro and sliced green onions for an attractive presentation. Serve with a side of steamed rice and a vibrant Vietnamese salad for a complete meal.