CHICKEN TERIYAKI NEAR ME RECIPES

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TERIYAKI CHICKEN RECIPE - FOOD.COM



Teriyaki Chicken Recipe - Food.com image

I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts, cut in thin pieces
3/4 cup water
1/2 cup soy sauce
3/4-1 cup brown sugar (I use the 3/4 cup as we don't like ours that sweet)
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/2 tablespoon cornstarch
1 tablespoon vegetable oil

Steps:

  • Combine water, soy sauce, brown sugar, garlic and ginger.
  • Whisk to mix well.
  • Marinate chicken in half of sauce 2-3 hours, turning once.
  • Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
  • Cool this mixture to room temperature.
  • Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
  • Stir fry chicken in vegetable oil until chicken in almost done.
  • Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
  • Serve over hot rice with cooled teriyaki sauce.

Nutrition Facts : Calories 407.1, FatContent 7.8, SaturatedFatContent 1.4, CholesterolContent 109, SodiumContent 2221.6, CarbohydrateContent 43.6, FiberContent 0.3, SugarContent 40.6, ProteinContent 40

CHICKEN TERIYAKI RECIPE - NYT COOKING



Chicken Teriyaki Recipe - NYT Cooking image

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Total Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

Steps:

  • In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to 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 1/2 cup water.
  • Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally 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 water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 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 reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http//schema.org, Calories 459, UnsaturatedFatContent 16 grams, CarbohydrateContent 31 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 27 grams, SaturatedFatContent 7 grams, SodiumContent 1873 milligrams, SugarContent 26 grams, TransFatContent 0 grams

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CHICKEN TERIYAKI RECIPE - NYT COOKING
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
From cooking.nytimes.com
Reviews 5
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Calories 459 per serving
  • 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 reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
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