Teriyaki Chicken Recipe Japanese-Style




Teriyaki Chicken Recipe Japanese-Style

This Teriyaki Chicken recipe is easy to make, and the teriyaki sauce can be used in many kinds of dishes. This sauce is a semi-traditional Japanese variation using sake and mirin–it’s sweet, but not overly so–for a sweeter sauce, just add a little more brown sugar. A printable copy of this recipe can be found at http://www.myfoodchannel.com/teriyaki-chicken/
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Teriyaki Chicken Recipe:

1½ lb. CHICKEN (cut into pieces)
2 Tbsp OIL (for cooking chicken)
1 tsp HOT PEPPER (optional, finely chopped)
GREEN ONION TOPS (sliced for garnish)
2 Tbsp CORN STARCH
SALT and PEPPER (to taste)

Teriyaki Sauce:
¼ cup MIRIN
¼ cup SAKE
¼ cup SOY SAUCE (light sodium)
1 tsp GINGER (finely chopped)
1-2 Tbsp BROWN SUGAR

Chicken Teriyaki Directions:
In a bowl, combine mirin, sake, and soy sauce. Add 1 tsp minced ginger and 1 or 2 Tbsp of Brown sugar, depending on how sweet you like your teriyaki sauce. Mix ingredients well and set aside.
I’m using boneless and skinless chicken thighs, but if you prefer chicken breasts, then use those. I like to cut my chicken up before cooking, that way it cooks quicker and gets more of an all around sear. I cut the chicken into about 1″ pieces. In a bowl, lightly season the chicken peices with salt and pepper. Add the corn starch and mix until the chicken is well coated.
In a skillet, heat oil on medium heat. When the oil is hot, add the chicken. Let the chicken cook about 3 minutes and then turn the pieces and let them cook an additional 3 minutes…adjust this time depending on the size of the chicken…you want the chicken to be almost done, but not quite. If you like your dish to have a bit of spicy heat, add some finely chopped hot pepper to taste.
When the chicken is near completion, drain off any excess oils and chicken fat (there won’t be much if you’re using skinless chicken).
Raise the skillet temperature to high and add the teriyaki sauce.
The sauce will begin to bubble quickly. Allow it to cook on high for a couple of minutes to reduce the mirin and sake. After a couple of minutes, reduce the heat to med/low and continue cooking until the sauce is the consistency you like. If the sauce cooks too long and gets to thick, add a little water to thin it, and for a thicker sauce, mix 1 teaspoon cornstarch with water and add to skillet and stir until thickness desired.
and that’s it– chicken teriyaki! or is it teriyaki chicken? Does it really matter?
Serve the chicken teriyaki over rice and top with green onion. For extra sauce, double the sauce ingredients–extra sauce is great on rice.
Give this Chicken Teriyaki recipe a try and let me know what you think, and bon appé***!

The music is “Shades of Spring” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100080
More of Kevin MacLeod’s fantastic music selection can be found at http://incompetech.com/

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