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Teriyaki Chicken

  • Writer: DishRani
    DishRani
  • Mar 22, 2021
  • 2 min read

Ingredients

  • 3/4 cup low-sodium soy sauce (recommended: Kikkoman brand)

  • 1/4 cup light brown sugar, packed

  • 1 tbsp rice wine vinegar (substitutes: lemon juice)

  • 1 tbsp grated ginger

  • 2 garlic cloves, minced

  • 2 boneless skinless chicken breasts

  • Freshly ground black pepper

  • 2 tsp vegetable oil

  • Optional: 2 tsp water

  • Optional: 1 tsp corn starch

  • 2 green onions, green and white parts, sliced

  • Serving suggestion: Steamed white or brown rice

Instructions

  1. In a medium bowl, whisk together soy sauce, brown sugar, rice wine vinegar, grated ginger, and garlic until sugar is dissolved. Set aside.

  2. Place chicken breasts on a cutting board, smooth side facing up, and place a layer of plastic wrap on top. Using a meat mallet or frying pan, evenly pound chicken breasts to a 1/2-inch thickness. Cut each breast in half to end up with 4 equal-sized pieces of chicken. Sprinkle 1/4 teaspoon of black pepper over top of chicken pieces.

  3. Heat oil in a large pan over medium-high heat. Place the seasoned side of chicken pieces into the oil, and season the sides now facing up with another 1/4 teaspoon of black pepper. Cook first side of chicken for 3-4 minutes, or just until golden brown. Using tongs, flip the chicken over and cook other side for about 30 seconds.

  4. Pour prepared teriyaki sauce mixture evenly over chicken, and without moving chicken pieces, allow chicken to absorb sauce for 3 minutes as the sauce begins to gently bubble.

  5. Check chicken for doneness (meat should be opaque and no pinkness should remain in center) and transfer chicken pieces to a plate.

  6. To finish teriyaki sauce: If you do not have corn starch or if you prefer a thin teriyaki sauce, you can heat the sauce for another 3-5 minutes to reduce and gently thicken sauce.

  7. If you prefer a thicker teriyaki sauce, in a small bowl, whisk together water and cornstarch. While whisking sauce, pour cornstarch mixture into teriyaki sauce and allow sauce to thicken, about 30 seconds. Remove from heat.

  8. Pour teriyaki sauce over chicken pieces and serve over steamed rice. Serve with additional teriyaki sauce and garnish with sliced green onions. Slice chicken before serving, if desired.

This article uses material from the article “Chicken Teriyaki, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

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