Chicken Teriyaki Seattle Style


At work my boss feeds us regularly, and this is one of our favorites.

Cook time60


  • 1 cup Soy sauce
  • 1 cup Sugar
  • 1 1/2 tsp Brown sugar
  • 6 cloves Garlic, crushed/minced
  • 2 tablespoons Ginger, grated
  • 1 1/4 tsp Black pepper
  • 1 Cinnamon Stick
  • 1 tablespoon Pineapple juice
  • 8 Chicken thighs (boneless, skinless)
  • 2 tablespoons Cornstarch
  • Sesame seeds
  • 2 cups Sushi Rice
  • Salt
  • 3 cups Water


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    Cooking60 minutes

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

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