Teriyaki Chicken Recipe

 

Teriyaki Chicken Recipe

This Teriyaki Chicken is really good. It only takes 15 minutes to make. It is sweet and savory, like the food you get on the streets in Japan. The chicken is cut into pieces and cooked quickly, then it is covered in a thick and shiny Teriyaki sauce. The Teriyaki sauce is made with soy sauce, mirin, honey, ginger, and garlic. When you cook the Teriyaki sauce, it starts to bubble. It covers the chicken in a sticky and tasty glaze. The Teriyaki Chicken is tender, and the sauce is really flavorful; it is hard to resist. This food is served over a bed of rice. It feels like the kind of food you get from a restaurant. The good thing about this dish is that it does not take a lot of time to prepare, and it does not make a big mess. This makes the dish perfect for weeknights when you are really busy. The dish is, like, a takeout classic.

I really like this recipe because it has a mix of sweet and salty flavors all in one pan. This recipe is also very quick to make; it does not take as long as other teriyaki dishes. The chicken in this recipe stays juicy because it is cooked at a low heat. The sauce, for this recipe, gets thick and sticky quickly, so you do not have to wait a long time for it to cook.

 

I think this recipe is very flexible. You can use tofu or chicken if you want to. You can also add some vegetables to the recipe. If you want some crunch, you can sprinkle some sesame seeds on top of the teriyaki dish. I love this teriyaki recipe because it is easy to make and it tastes great. The teriyaki recipe is something that I will make again and again. The smell of ginger, garlic, and honey fills the kitchen in just a few minutes. This makes a simple dinner feel like an occasion.

The food tastes great even when it is heated up the next day. So it is really good for getting meals ready ahead of time or for lunch the next day. Ginger, garlic, and honey make the food very tasty.

Quick info

Preparation time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes

Serves: 4

Difficulty: Easy

 

Here are the things you need to make this recipe for 4 people

·       You will need one pound of boneless, skinless chicken thighs. The chicken thighs should be cut into pieces that are about one inch big. This is equal to 450 grams of chicken thighs.

·       2 tablespoons vegetable oil

·       3 cloves garlic, minced

·       1 inch piece of fresh ginger, grated

·       1/4 cup low‑sodium soy sauce

·       2 tablespoons mirin (or dry sherry)

·       2 tablespoons honey (or maple syrup)

·       1 teaspoon sesame oil

·       1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

·       2 green onions, sliced thin (optional, for garnish)

·       You can use 1 teaspoon of toasted sesame seeds if you want to; they are optional, and you can put them on top of your food to make it look nice

·       Salt and freshly ground black pepper, to taste

Tools

·       Large non‑stick skillet or wok

·       Small bowl for sauce

·       Whisk

·       Cutting board and sharp knife

·       Measuring spoons and cups

·       Spoon or spatula for stirring

Instructions

Step 1.

First, you need to take some paper towels. Gently pat the chicken pieces dry. This is important because it helps the chicken pieces turn a brown color when you cook them. Now sprinkle a bit of salt and pepper on the chicken pieces. Do not put much salt and pepper; just a small amount will do. The chicken pieces should be seasoned lightly with salt and pepper.

Step 2. Now you need to heat the vegetable oil in the skillet. You should put it over high heat. When the vegetable oil starts to shimmer, you can add the chicken to the skillet. Make sure you add the chicken in a layer. Let the chicken sear without moving it for 2 minutes. Then you can stir-fry the chicken for another 2-3 minutes. You will know it is done when the chicken pieces are golden brown, but the chicken is not fully cooked through. You are still cooking the chicken.

Step 3.

Push the chicken to one side of the pan and add the minced garlic and grated ginger. Stir quickly for about 30 seconds until fragrant, being careful not to burn them.

Step 4.

In the small bowl, whisk together the soy sauce, mirin, honey, and sesame oil. Pour the mixture over the chicken, stirring to coat everything evenly.

Step 5.

Now you need to bring the sauce to a boil. Do not make it too hot, just a gentle boil. Then you have to stir in the cornstarch slurry. The sauce needs to be cooked for one to two minutes. You must stir the sauce all the time until the sauce gets thick and looks glossy, like the sauce is shiny.

Step 6.

Now it is time to taste the food and make some changes if you need to. You can add a little salt to make it taste better. If you like things you can also add a bit more honey. When you are happy, with the taste you can take the food off the heat.

Step 7.

Transfer the teriyaki chicken to a serving plate, sprinkle with sliced green onions and toasted sesame seeds if using, and serve immediately.

Here is what you get in each serving when you divide it into 4 parts.

v  Calories: 320 kcal

v  Protein: 28 g

v  Fat: 14 g

v  Carbohydrates: 22 g

v  Sugar: 12 g

v  Sodium: 650 mg

What to serve with this

Steamed jasmine rice is what you need with this. It soaks up all the savory sauce. If you want something, you can have the chicken with a simple salad made with cucumber, a little rice vinegar, and sugar. You can have it with some broccoli and carrots that you cooked in a pan. This way, you get a meal. A cold glass of sake or a light beer goes well with the chicken, too.

Tips & variations

·       For extra crunch, add a handful of sliced almonds or cashews just before serving.

·       If you like more heat in your food, you can add half a teaspoon of chili flakes or a small amount of sriracha to the sauce.

·       Use chicken breast instead of thighs but reduce the cooking time slightly to avoid drying out.

·       To make this recipe gluten-free, you can use tamari or soy sauce and also use gluten-free cornstarch. This way, the recipe will be gluten-free using gluten-free cornstarch and tamari for the soy sauce.

·       Turn it into a bowl by serving over quinoa or cauliflower rice and topping with avocado slices.

·       You can make a lot of the sauce. Keep it in the fridge for a whole week. The sauce is really good for putting on grilled fish or tofu before you cook them.

Frequently asked questions

1. Is it possible for me to make this recipe before I actually need it?

You can cook the chicken and the sauce, and let the chicken and the sauce cool. After that, you can store the chicken and the sauce in a container with a lid in the refrigerator. The chicken and the sauce will be good for up to 3 days. When you want to eat the chicken and the sauce, you can heat them slowly on the stovetop or in the microwave. If the sauce has become too thick, you can add water to it.

2. How do I keep the chicken from getting dry?

The thing is, I want to know how to keep the chicken from getting dry when I cook it. I do not want my chicken to be dry. So, how do I keep the chicken moist? Not dry?

When you cut the chicken into pieces that are all the same size, it is better. You should not cook the chicken for long when you first put it in the pan. This helps the chicken stay moist. The sauce is also good because it helps keep the chicken juicy. It is, like a layer that protects the chicken. This layer is what keeps the chicken meat juicy and nice to eat.

3. Is there a substitute for mirin?

If you do not have mirin, you can use a mixture of part dry white wine and a pinch of sugar. You can just use a little extra soy sauce with a touch of honey to balance the acidity of the soy sauce and the mirin substitute. The mirin is really important for the flavor, so you need to find a substitute for the mirin. You can try using an extra soy sauce and honey to get the flavor right. Then you can adjust to taste. The mirin substitute should have a flavor similar to that of the mirin.

4. I want to know if I can use a kind of protein.

Yes. You can use sliced beef, pork, or tofu. They all work well. The cooking time is different for each of them. For example, sliced beef needs a bit more time to cook. Sliced pork is similar. Thinly sliced tofu only needs a couple of minutes to heat through because it cooks really fast.

5. What if I do not have cornstarch?

To make the sauce thicker, you can use a teaspoon of flour or arrowroot powder. First, you mix the flour or arrowroot powder with water. Then you add it to the sauce.

The sauce will also get thicker if you let it cook for a bit longer over heat. This way, you do not need to add anything to the sauce. You just let the sauce reduce a bit longer over the heat, and it will get thicker.

6. What are some ways I can make this dish have sugar in it?

Reduce the honey to 1 tablespoon and add a splash of apple cider vinegar or extra lime juice to maintain the tangy balance.