A traditional Japanese dish of teriyaki chicken can without problems be made at domestic with a 5-factor teriyaki sauce and approximately 30 minutes of a while.
This recipe can be considered a duplicate-cat fashion recipe of your favorite Japanese restaurant teriyaki fowl. It becomes a fave weeknight addition on your dinner repertoire that both youngsters and adults will love!
Ingredients
3/4 pound boneless chicken thighs (may be substituted with chicken breasts or tenderloin)
2 tablespoons sake
4 tablespoon soy sauce
4 tablespoons mirin (sweet sake)
2 tablespoons sugar
Pinch of grated ginger (add more to taste)
1 to 2 teaspoons olive oil for cooking chicken (may be substituted with canola or other oil)
Steps to Make It
Gather the ingredients for teriyaki chicken
Poke chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
Poke chicken
Make the teriyaki sauce. In a large bowl, combine sake, soy sauce, mirin, sugar, and ginger and mix well.
Make teriyaki sauce
Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
Add chicken
In a large skillet, heat olive oil over medium-high heat. Place the chicken skin side down into the skillet, cooking the skin of the chicken first, until the skin is browned.
Heat olive oil
Flip the chicken over to cook the other side, but reduce the heat to low.
Flip the chicken
Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done, and the internal temperature of the chicken reaches 165 F and juices run clear.
Pour the teriyaki
Remove the lid and simmer until the sauce thickens slightly. There is no need to add potato starch or cornstarch to thicken the sauce. Remove the pan from the heat.
Remove the lid
Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
Slice chicken
Optional: If you like, garnish the teriyaki chicken with additional grated ginger.
This recipe can be considered a duplicate-cat fashion recipe of your favorite Japanese restaurant teriyaki fowl. It becomes a fave weeknight addition on your dinner repertoire that both youngsters and adults will love!
Ingredients
3/4 pound boneless chicken thighs (may be substituted with chicken breasts or tenderloin)
2 tablespoons sake
4 tablespoon soy sauce
4 tablespoons mirin (sweet sake)
2 tablespoons sugar
Pinch of grated ginger (add more to taste)
1 to 2 teaspoons olive oil for cooking chicken (may be substituted with canola or other oil)
Steps to Make It
Gather the ingredients for teriyaki chicken
Poke chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
Poke chicken
Make the teriyaki sauce. In a large bowl, combine sake, soy sauce, mirin, sugar, and ginger and mix well.
Make teriyaki sauce
Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
Add chicken
In a large skillet, heat olive oil over medium-high heat. Place the chicken skin side down into the skillet, cooking the skin of the chicken first, until the skin is browned.
Heat olive oil
Flip the chicken over to cook the other side, but reduce the heat to low.
Flip the chicken
Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done, and the internal temperature of the chicken reaches 165 F and juices run clear.
Pour the teriyaki
Remove the lid and simmer until the sauce thickens slightly. There is no need to add potato starch or cornstarch to thicken the sauce. Remove the pan from the heat.
Remove the lid
Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
Slice chicken
Optional: If you like, garnish the teriyaki chicken with additional grated ginger.
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