HOW TO MARINATE TERIYAKI CHICKEN RECIPES
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.
Provided by John T. Edge
Total Time 30 minutes
Yield 8 servings
Number Of Ingredients 10
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
TERIYAKI CHICKEN RECIPE - FOOD.COM
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
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
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Faster than takeout, delicious Teriyaki Chicken and Broccoli stir fry. The Teriyaki Sauce recipe needs easy to find pantry ingredients and just 10 mins of prep. It is a takeout dinner that you can prepare at home faster and better than favorite restaurant. Especially since my teriyaki sauce recipe uses pantry ingredients.. You don't need market trip to enjoy this bowl of Teriyaki and Rice tonight!
Let's cook some Chicken Teriyaki!
Teriyaki Chicken
Teriyaki Chicken is derived from words "teri" means shine and "yaki" means broil. No wonder, all Teriyaki Chicken dishes shine and glisten with caramelized pan-seared or grilled chicken, slathered in sweet and savory Teriyaki Sauce.
I did not grow up eating Teriyaki but since long we have loved everything Teriyaki :). By-far, these simple dishes are more common in our home than some other elaborate Indian foods. Specially because stir-fries come together quickly, make a delicious lunch or quick dinner option, and above all these feed my love of making all restaurant favorites at home.
About the Teriyaki Sauce
Teriyaki Sauce is the heart of a good Teriyaki Chicken recipe.
The Teriyaki Chicken recipe I'm sharing today is what we've been eating in US restaurants from many years. It is a western version of Teriyaki Chicken with touch of garlic, low-sodium soy sauce and with healthy touch of vegetables such crunchy broccoli and/or bell peppers.
Teriyaki Chicken and Sauce Ingredients
To make authentic Japanese teriyaki sauce from scratch, you need two special ingredients - Mirin and Sake. Mirin is Japanese Cooking Wine which is slightly sweet. Sake is alcoholic beverage made with ferment rice. Sake is not a wine, it is a beer.
Over the years cooking Teriyaki for family, I have learned to substitute Sake and Mirin with right portions of easy-to-find pantry ingredients. This saves me a Asian Market Trip whenever when I'm cooking teriyaki at moment's notice.
Quick and economical as well! Did you know, a 250ml bottle of good quality Mirin costs $9+.
TIP: Teriyaki Sauce recipe doubles easily. Make extra to server over rice!
Note: If you want to make Teriyaki Chicken in authentic Japanese style, I have listed ingredient substitutes, Sake and Mirin and few more changes, in Recipe Card notes.
Prepare Chicken for Teriyaki Chicken
Since Teriyaki Chicken is a simple recipe.. it is very important to use right type and cut of chicken. I prefer to use skinless, boneless chicken thighs, cubed. Chicken Thighs stay moist and juicy when exposed to high cooking heat such as of an Asian wok or grill. You can use cubed Chicken Breast but it dries out very quickly.
However, you can use same sauce and pan-sear full chicken breasts. Make sure chicken breast are full cooked. Ensure fully cooked chicken by checking the internal temperature on thickest part of the breast to register 175 degrees Fahrenheit. If using halved (butterflied) chicken breast, pound it to even the thickness for even cooking (no dry edges).
How to Make Teriyaki Chicken?
Teriyaki Chicken is also my favorite because you don't need to marinate the chicken. Everything is quick. Chicken cooks in sauce and picks up so much flavor. It's the best! Juicy, moist and delicious without marinade. In my home, this makes it our favorite quick weeknight dinner.
I make Teriyaki Chicken in 4 simple steps:
- Mix the Teriyaki Sauce ingredients in a bowl and set aside. Dice chicken.
- Heat wok, sauté chicken with garlic and seasonings.
- Add Teriyaki Sauce mix and simmer until sauce thickens. Sauce will be thick and glistening, and chicken fully cooked.
- Mix in broccoli. Either slightly steamed or cover with chicken for 1 minute for a steam bath.
That's it! Teriyaki Chicken is ready to hit the dinner table. Boil some rice on the side while cooking stir-fry for a complete meal in about 20 minutes.
What to serve with Teriyaki Chicken?
Broccoli and Rice are our all time favorite sides with Teriyaki Chicken. I often also serve following as side dishes with Teriyaki:
- Noodles - Lightly tossed with sesame oil. You can also serve Soba Noodles Mushroom Stir Fry Noodles on the side from my Teriyaki Salmon with Noodles recipe. Or Ramen Noodles with Peanut Dressing also works well.
- Rice - Boiled or Steamed. Use Brown Rice for more fiber-rich rice.
- Vegetable Salad - A lite salad complements the sweet and savory Teriyaki Chicken. I recommend Asian Cucumber Salad.
- Vegetable Stir Fry - Try these Cauliflower Kimchi Fried Rice for healthy meal at home!
I'm certain you have all ingredients you need in pantry. Delicious Teriyaki Chicken, better and faster than a takeout. Make some today and enjoy.
Stay Safe and Happy Cooking! -Savita
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Category Main Course, Dinner, Lunch
Cuisine Asian
Calories 444 calories per serving
- Transfer chicken to a bowl. Serve while still hot with Jasmine rice. Pour remaining thickened teriyaki sauce over the chicken and rice. Garnish with diced scallions.
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Reviews 4.6
Total Time 1 hours 28 minutes
Category main-dish
Calories 210 calorie per serving
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CHICKEN TERIYAKI RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
Cuisine Japanese
- To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken.
CHICKEN TERIYAKI RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
Cuisine Japanese
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